Barbecuing: Method and Recipes

Bulgogi is one of the best known of all Korean dishes. It was originally cooked over a wood fire, and bulgogi still tastes best with the smoky flavor of the grill. Use a fine grate over the charcoal so the meat doesn't fall through. When prepared in Korean homes or restaurants these days, the meat is often seared on a special curved broiler plate placed in the middle of the table. Each guest cooks his or her own to order. Read more »

Originally from southeastern China, char siu barbecue is now a favorite all over Asia. The name translates as "fork-roasted," and describes the method of hanging strips of marinated meat on forked skewers and roasting them in an oven or over an open fire. Char siu is either the marinade itself or the roast barbecue pork that is the most common char siu dish. As a sauce, char siu is versatile and has endless variations. Also spelled cha siew or chashao. Read more »

This type of barbecue, using vinegar and sugar as a baste and seasoning for the slow-cooked meat, is unique to the eastern part of North Carolina. Eastern NC-style barbecue is usually made at a barbecue joint, with a whole pig roasted over a slow hickory fire. This recipe, while unacceptable to purists, will make a reasonable facsimile of North Carolina barbecue in your oven. And just a note: there should never be tomatoes in eastern NC-style barbecue sauce. Read more »