GRILLED MEAT. “What is there to it? It’s as simple as it gets, right?” Wrong.
While seemingly basic due to the small number of ingredients involved, grilling throws one pesky, hard-to-control, constantly changing variable in the way of the poor soul in front of the grill: temperature. Enthusiasts will harp on about how grilling is an art form — if you’ve ever been at the helm of a charcoal grill with smoke billowing into your eyes as you burned your guests’ hot dogs, or found yourself meekly walking back to the grill after serving undercooked chicken thighs, you’re likely to agree.
Each region of the world has its own version of grilling. Proteins can be the same from region to region or vary in the extreme. Ever tried grilled snake? Squirrel? Preparation is also different — much of the flavor comes from the seasonings added (or lack thereof). Lastly, the style of grilling and heating source can vary greatly from country to country. Some dishes are meant to be cooked for hours, while others hit the grill fast and hot, coming off with equal speed. The typical end result? Meat that tastes pretty damn good.
Check out these 15 mouthwatering grilled meats around the world that contain just two main ingredients — a heating source and a protein. Vegetarians, look away.
This post was originally published on June 20, 2014.