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Grilling Around The Globe: A Memorial Day Photo Tribute
I confess to taking some liberties, and adding a few methods that don't call for an open flame. The Hawaiian imu is a familiar site to luau lovers; it's a pit filled with hot rocks that effectively roasts the food (in this instance, pork). The curanto from the Chilean archipelago of Chiloe is also Polynesian in origin (hailing from Easter Island, or Rapa Nui) and operates on the same principle, but also includes shellfish and potato cakes called milcao and chapaleles. Spit-roasted suckling pig, whether it's Filipino lechon or Cajun cochon de lait, by any other name would taste as succulent.
Argentina remains the indisputable holy grail of grilling but plenty of other countries utilize fire –indirectly or not – to cook food, including Japan, Morocco, Turkey, Vietnam and Australia. Enjoy the slideshow and don't forget to wipe your mouth.
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