Chile

Chile "poppers"—just pop 'em in your mouth—are on many restaurant menus, and they're easy to prepare in your own backyard. They need to smoke at a higher temperature so the bacon wrapped around the outside of the chile gets cooked through. Although higher-heat smoking is technically not considered low-and-slow traditional barbecue, it does have its place in recipes like this one (and for people who use a ceramic smoker, which automatically smokes at a higher temperature). At a lower temperature, the bacon won't crisp up. You can also use this technique to smoke other bacon-wrapped appetizers like shrimp, water chestnuts, or green bean bundles. If you like, substitute goat cheese, garlic-and-herb cream cheese, or even pimiento cheese spread for the cream cheese and cheddar. You can also use almonds or walnuts instead of the pecans, or omit the nuts. These poppers are so addictive that you can make a meal out of them! They are slightly fiery, but even friends who describe themselves as heat-intolerant have devoured these and raved about them. Jalapeños of any size will do, but the bigger ones hold more flavor and are easier to fill with cheese. I use a swivel-blade potato peeler or a paring knife to core the peppers. And remember to wear disposable food-handing gloves when touching fresh jalapeños, because oil from hot chiles will stick to your heands. If you rub your eyes or other sensitive areas after working with the chiles, it can be painful. If the chiles are mild, however, gloves aren't necessary. You can buy metal chile popper racks, but you can also use cardboard egg carton. At 350°F, the carton won't burn and you can simply throw it away when you're done. Another big plus to using an egg carton is that the carton absorbs bacon fat. This means no grease flare-ups. You can enhance the hickory or maple wood smoke flavor in the bacon by using that type of wood for your fire, or you can add a little different flavor to your poppers by using apple, oak, or pecan. Suggested wood: Hickory or maple

Smoke baking is a great technique to use for garlic bread, pizzas, quiche, or a savory breakfast casserole—whenever you want to bake and get a hit of smoky flavor at the same time. You can smoke bake using a charcoal grill, gas grill, or a traditional smoker with a smoking temperature you can control (water smokers have a set temperature of 225°F to 250°F and will not work for this recipe). When chiles from Hatch, New Mexico, come to market in August, I stock up on enough to roast and freeze for chile pies, pots of Southwestern chili, and batches of salsa through the winter months. You can substitute other varieties of chiles (or bell peppers for a less spicy result) in this recipe and experiment with additional ingredients, such as a garnish of chopped scallions, cilantro, or parsley. A teaspoon of your favorite chili seasoning blend or barbecue dry rub could add a special accent. If you can't get Hatch chile peppers, no problem. Buy fresh green Anaheim peppers and fire roast them at home. For a true Southwestern flavor use the heavier mesquite wood—very sparingly here—or pecan. This is a great dish for a light supper or an outdoor brunch. Suggested wood: Pecan or mesquite

Chiles rellenos are just as good grilled as they are battered and fried. They're easier to make that way, too.

Freshly ground coffee adds a depth to the spice rub and brings out the flavor of the meat. Be sure to keep the rub recipe handy. The spice rub would also be great on steaks and chicken.

Texans take their barbecue—and their barbecue sauce—seriously. This is a classic central Texas-style sauce, which is a tomato-based mixture that's a little sweet and a little spicy.

This recipe originally accompanied <ep1:recipelink id="353782">Beer-Marinated Flank Steak with Aji and Guacamole.</ep1:recipelink>

It's Basque chefs like Juan Mari Arzak and Martin Berasategui who grab the headlines for their culinary pyrotechnics (think of their food as the culinary equivalent of the Gehry-designed Guggenheim Museum in Bilbao). But what you may not realize is that the Basque country is also a hotbed of grilling—done by and large with a simplicity that stands in striking contrast to the foams, jellies, and deconstructions of Spain's culinary avant-garde. A sprinkle of sea salt, a splash of vinegar or olive oil—these are the seasonings favored by the majority of Basque grill masters. Consider this simple grilled cod topped with olive oil and fried garlic—inspired by Beti-Jai ("always a holiday"), a popular restaurant tucked away in the warren of narrow streets in the old quarter of Donostia-San Sebastián.

Colombia may be the best kept barbecue secret in South America. Sure, Argentina gets the attention for its cowboy-style asado. And Brazil has enjoyed spectacular success exporting its rodizio-style restaurants—the kind where the waiters parade spits of grilled meats through the dining room. But Colombia? I doubt that most North Americans could name a single Colombian grilled dish. Well, it's time to shine the spotlight on the only country in South America to have coasts on both the Atlantic and the Pacific, whose cool-weather ranching district produces well-marbled, full-flavored beef, whose grill masters make extensive use of marinades (unlike the simplicity prized by their Argentine counterparts), and whose mastery of the art of grilling on charcoal extends to some unique techniques. Here's a not-so simple flank steak redolent of cumin, green onions, and beer.

To read of my travels, you might get the impression that for most of the last three years, I've done nothing but prowl night markets and food stalls. True, a lot of great grilling takes place at these markets, but you can also find some pretty amazing barbecue at luxury resorts. One such place is Amandari, a hotel built right into a rice paddy near the artist town of Ubud, Bali. There, a team of chefs cooks glorious grilled dishes such as grilled shrimp with fiery lemongrass sambal, Balinese grilled chicken, and whole grilled fish with makrut lime leaves.

An all-new version of franks and beans: The dogs are topped with lentils and an innovative take on raita, India's ubiquitous yogurt-based condiment. If you’d like to use naan (tandoor-baked flatbread) instead of hot dog buns, look for it at Trader Joe's stores—in both the bakery and the frozen foods aisle—or at Indian markets.

If you want to study the art of meatless barbecue, India is the place to do it. This nation of more than a billion people has more vegetarians than there are people in the United States. Over the centuries, Indian grill masters have evolved a highly sophisticated style of vegetarian barbecue—dishes bursting with flavor (not to mention dairy and grain proteins). It's grilling so complex and satisfying, you'll never miss the meat. Tandoori aloo (potato) turns up at grill parlors throughout northern India. The best I've ever tasted came from the landmark restaurant Moti Mahal in Delhi; the potatoes were packed with cheese, slathered with spice paste, and crusted with sesame seeds.

Make the fruit salad, throw the fish on the grill, and you've got dinner.

his Colombian version of guacamole is smoother than most Mexican guacamoles, and it's used as a sauce for grilled meats, not just as a dip for tortilla chips.
This recipe originally accompanied Beer-Marinated Flank Steak with Aji and Guacamole .

This recipe originally accompanied Turkey Shawarma .

When I take people out for Ethiopian food for the first time, this chicken stew, called doro wett (also spelled doro we't, doro wat, and doro wet), is a great introduction. It's the first Ethiopian dish I ever had, and I immediately liked the tender meat, the spicy eggs, and the flavorful sauce laced with berbere and ginger. It's a great dish to make for people who haven't eaten African food before, because it's easy to understand and like. Don't be alarmed when the sauce doesn't bind together and thicken like a traditional European-style sauce—it should in fact be liquidy and broken to soak into the injera it is served on.

Peperonata—an Italian condiment usually made of sautéed tomatoes, peppers, onions, and garlic—is spiced up with a poblano chile. Here, we've added chicken breasts to turn it into a satisfying main course. Serve Italian-style, over polenta, or Mexican—style, wrapped in warm tortillas with slices of avocado and dollops of sour cream. Instead of chicken, you can also spoon the peperonata over grilled flank steak or crusty grilled bread.

This recipe originally accompanied Baja Fish Tacos .

This recipe originally accompanied Baja Fish Tacos .

I add sweet red peppers to this classic Indian dish. The brilliant red peppers and ivory-white cheese pieces look stunning against the glazed moss-green sauce.