The ultimate guide to cooking with fire and smoke, featuring 280 beloved barbecue and grilling recipes from cultures across the globe Join pitmaster Hugh Mangum on a delicious world tour of barbecue traditions in this vibrant collection of recipes from more than 80 countries. Organized by chapter – Skewers & Sausages, Mains, Sides, Sauces & Rubs, and Desserts – the book’s wide-ranging recipes span styles and techniques, from classic American Smoked Brisket, Ethiopian Berbere-spiced Ribs, and Mexican Barbacoa to Italian Porchetta, Indonesian Pork Satay, Spanish Coal-Roasted Vegetables, and the iconic Australian barbecue fare known as ‘Snags.’ Expansive and inclusive, Barbecue features recipes for ribs, steaks, whole chickens and hogs, tacos, hamburgers, clambakes, and paella, as well as meat-free mains; sides, such as slaws, pickles, cornbreads, baked beans, and casseroles; and desserts, including grilled fruits.