PHO TOS BY BEN FINK
The global grill
Traveling the world for the best in barbecue
MANY PEOPLE THINK of barbecuing as throwing something on
the grill, with a little hickory occasionally thrown in for flavor. But
those who do are missing out on a
world of delicious opportunities,
says grill guru Steven Raichlen. He
traveled to the corners of the world
to find innovative and delectable
recipes for barbecued foods, which
he presents in his latest book, Planet
Barbecue!: 309 Recipes, 60 Countries
(available at most Costco warehouses and at Costco.com). Here’s a
quick report on his travels, along with some
recipes from the book.
Costco Connection : You traveled the
world for your new book. In a nutshell, what did
you find out there?
Steven Raichlen: That everywhere
you go, people grill differently, but that the passion for live fire cooking is universal. That the
global flavors and innovative grilling techniques in Planet Barbecue! will help you up
your game, whether you cook on a simple
kettle grill or a stainless steel gas super grill.
Also, that everything is fair game for the
grill, from eggs (smoked in Israel to make a
smoked egg pâté) to lobster (grilled Mexican-style with garlic mojo), from duck (grilled
Vietnamese-style) to spit-roasted cinnamon-sugar-crusted pineapple (a Brazilian dessert).
CC : You found interesting techniques elsewhere in the world. Name
SR: In Colombia, they have a
fantastic dish called lomo al trapo—
made by wrapping salt-crusted beef
tenderloin in a cotton cloth and roasting it right on the embers. Some other
cool techniques include Spanish
bread grilled with chocolate (sounds
incredible—tastes even better) and
grilling fish in banana leaves to seal in
flavor and moistness (found throughout Southeast Asia).
CC : We’ll put you on the spot: When
you’re in a hurry, what’s your favorite quick barbecue meal?
SR: Favorite quick meal (and one we
make often at our home in Martha’s Vineyard):
Grilled Greek Bread with Oregano, from
Greece; with Grilled Swordfish with Garlic
Caper Butter, from the United States;
Coconut-Grilled Corn, from Cambodia;
and Muscat-Grilled Pineapple with Sea Salt,
from Australia. C
Shrimp on the Barbie
11/2 to 2 pounds jumbo shrimp, peeled
Coarse salt (kosher or sea) and freshly ground
1 bunch fresh basil leaves
6 ounces very thinly sliced prosciutto, cut
lengthwise into 11/2-inch-wide strips
Wooden toothpicks or small bamboo skewers
1 to 2 tablespoons extra virgin olive oil
1/2 cup Pernod, absinthe or other anise-
Lemon wedges, for serving
The Costco Connection
Costco features a selection of barbecues
and accessories, as well as fine meat,
seafood and other fresh foods, for all of
your grilling needs this summer.
Season the shrimp on both sides with salt
and pepper. Wrap a basil leaf around each
shrimp, then wrap it in a strip of prosciutto.
Secure the prosciutto in place with toothpicks. Drizzle the olive oil over the shrimp to
coat them lightly on both sides or brush on
the oil with a pastry brush.
Set up the grill for direct grilling and preheat
it to high.
When ready to cook, brush and oil the grill
grate. Arrange the shrimp all facing in the
same direction on the hot grate and grill
them until the prosciutto is sizzling and crisp
and the shrimp are just cooked through,
about 2 minutes per side; do not overcook
them. Transfer the grilled shrimp to a platter
Pour the Pernod into a small saucepan, place
it on the grill and warm the Pernod until it is
just body temperature—do not let it boil.
Remove the pan from the heat and, making
sure that the area is clear of flammable
material and that no one is standing too
close, use a long match to ignite the Pernod.
Very carefully pour the flaming Pernod over
the shrimp and serve them at once, with