The truth is that in terms of ease, speed and intensity of flavor-nothing can rival grilling. It is the oldest, most widespread and most forgiving method of cooking. Over the centuries, there have been countless refinements to the process of cooking food over fire-from grills and grates to rotisseries and turnspits to gas grills and infrared burners. These refinements have enabled us to cook an ever-wider repertoire of ingredients on the grill, but the basic principles remain the same, as does the primal pleasure of fire-cooked food. This summer-and beyond-enjoy a wealth of grilled options, from the classic hamburger to vegetables and breads to seafood, lamb and more.
01
Steaks From Hell
JUAREZ, MEXICO
This recipe comes from an unassuming steakhouse called Mitla; mitla is the Nahuatl Indian word for hell (literally the place of the dead or the underworld). Mitla's steaks owe their extraordinary flavor to the fact that they're cooked over blazing mesquite logs. You can approximate the flavor by tossing mesquite chips or chunks on the grill.
02
Memphis-Style Ribs
MEMPHIS, TENNESSEE
The pork rib is one of the most perfect morsels ever to occupy a grill. I've always been partial to Memphis-style ribs. Memphians don't mess around with a lot of sugary sauces. Instead, they favor dry rubs-full-flavored mixtures of paprika, black pepper and cayenne, with just a touch of brown sugar for sweetness.
03
Great American Hamburger
NEW HAVEN, CONNECTICUT
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