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"   &lt;p&gt;\r\nIf 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\u2014dishes bursting with flavor (not to mention dairy and grain proteins). It's grilling so complex and satisfying, you'll never miss the meat. Tandoori &lt;em&gt;aloo&lt;/em&gt; (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.\r\n&lt;/p&gt; &lt;p&gt;\r\nRibs are among the constants on the world's barbecue trail, but just how they're prepared reflects a strong regional and cultural bias. The vast ranch lands and forests of the New World, for example, led to American-style barbecue, with its large slabs of spareribs slow-roasted on a smoker for the better part of a day. Asians adopted a different strategy: cooking small cuts or single ribs on tiny grills engineered for fuel efficiency. The flavor would come not from wood smoke (Asians don't have wood to burn by the cord), but from the explosively flavored seasoning indigenous to the region, like lemongrass, ginger, and fish sauce. Case in point: These Cambodian-style ribs, from Sarun Pich, a chef at the Amansara resort in Siem Reap, Cambodia. \r\n\r\n&lt;/p&gt; &lt;p&gt;\r\nIt'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\u2014done 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\u2014these are the seasonings favored by the majority of Basque grill masters. Consider this simple grilled cod topped with olive oil and fried garlic\u2014inspired by Beti-Jai (\"always a holiday\"), a popular restaurant tucked away in the warren of narrow streets in the old quarter of Donostia-San Sebasti\u00E1n. \r\n&lt;/p&gt;  &lt;p&gt;\r\n&lt;em&gt;Shawarma&lt;/em&gt; is the Middle Eastern version of a large vertical shish kebab known as &lt;em&gt;doner kebab&lt;/em&gt; in Turkey and &lt;em&gt;gyro&lt;/em&gt; in Greece. It's made by impaling layers of meat on an oversize spit with a flat base and roasting the meat in an upright rotisserie. There are at least three advantages to this singular method of cooking. The dripping fat bastes the meat below it; the meat is sliced to order (at least it should be) from the outside, which gives every customer a crusty end cut; and because the crusty meat slices are piled on pita bread with fresh vegetables, pickles, and tahini sauce, you get a whole meal\u2014and a healthful one\u2014in a single sandwich. Traditionally, &lt;em&gt;shawarma&lt;/em&gt; was made with lamb, but more and more Israeli grill masters use thinly sliced chicken or turkey. &lt;em&gt;Shawarma&lt;/em&gt; is easy to prepare if you have a vertical rotisserie, and somewhat more challenging to adapt to the home grill. But direct-grilling the turkey slices does give you a close approximation of the taste and texture of classic &lt;em&gt;shawarma&lt;/em&gt;.\r\n&lt;/p&gt;  &lt;p&gt;&lt;small&gt;ABOVE: &lt;a title=\"Yogurt-Marinated Chicken Kebabs with Aleppo Pepper\" href=\"http://www.bonappetit.com/recipe/yogurt-marinated-chicken-kebabs-with-aleppo-pepper\"&gt;Yogurt-Marinated Chicken Kebabs with Aleppo Pepper&lt;/a&gt;; RIGHT: &lt;a title=\"Cheese-Stuffed Potatoes with Yogurt-Spice Paste and Sesame Seed Crust\" href=\"http://www.bonappetit.com/recipe/cheese-stuffed-potatoes-with-yogurt-spice-paste-and-sesame-seed-crust\"&gt;Cheese-Stuffed Potatoes with Yogurt-Spice Paste and Sesame Seed Crust&lt;/a&gt;&lt;/small&gt;&lt;/p&gt;&lt;p&gt;Most people go to Siem Reap, Cambodia, to visit the magnificent Angkor Wat temple complex. I went there for barbecue. More specifically, I went there to eat coconut-grilled corn, Cambodian steak seared with chile paste, and baby back ribs blasted with ginger, honey, and fish sauce.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Three years ago, I embarked on an unusual journey: to travel the world's barbecue trail in quest of the best grilled and smoked dishes&lt;/strong&gt; for a new book and TV show called &lt;em&gt;Planet Barbecue&lt;/em&gt;. I ate beer-marinated flank steak with fiery &lt;em&gt;aji&lt;/em&gt; (Colombian salsa) in Bogot\u00E1 and cheese-stuffed tandoori potatoes at a grill parlor in Delhi. I feasted on chicken thighs grilled with yogurt, hot pepper, and garlic in Istanbul, and &lt;em&gt;sosaties&lt;/em&gt;, South Africa's fruit-marinated kebabs, in Cape Town. And just when I thought I couldn't manage another bite, there were grilled giant Java Sea shrimp with lemongrass-chile &lt;em&gt;sambal&lt;/em&gt; to sample in Bali.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;The world's barbecue trail takes you to six continents&lt;/strong&gt; (or seven, if you include the occasional barbecue-obsessed scientist stationed in Antarctica). Most countries have evolved their own unique grills, rubs, marinades, grilling techniques, and styles of barbecue\u2014and the way that a country grills says a lot about its culture.&lt;/p&gt;&lt;p&gt;In Indonesia, for example, seafood and meats are grilled with aromatic pastes of lemongrass, ginger, galangal, turmeric, pepper, and chiles. On the other side of the world, Argentina's gauchos take the opposite approach, seasoning their grass-fed beef with little more than coarse salt and wood smoke. Shish kebab is king in Turkey, where a staggering variety of meats are cooked on skewers over a grill lacking the one thing we consider essential in North America: a grill grate. Big is beautiful in Texas, home of the smoked brisket and mammoth beef shoulder clod. In Asia, good grilled things come in small packages, like Japanese yakitori and Malaysian satay.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;So what's been my favorite barbecue in the 53 countries I have visited to date?&lt;/strong&gt; It's a question people ask often, and the most likely answer is the grilled meal I enjoyed in the country I visited most recently\u2014or the one I'm about to try on my next journey. &lt;strong&gt;Here are eight of my favorites, drawn from the four corners of Planet Barbecue.&lt;/strong&gt; Fire up your grills.&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/slideshow/a-globe-trotter-s-guide-to-bbq>