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grilling
Author James Whetlor advocates for building your own grills and outdoor ovens in The DIY BBQ Cookbook. Sam Folan/Hardie Grant / Quadrille hide caption
No grill? No problem: You can 'DIY BBQ' with bricks, cinderblocks, even flower pots
Barbecues and cookouts have become ingrained in our culture, especially around summer holidays. But grill fires are still a very real risk. Catie Dull/NPR hide caption
One very good dog watches as a human grills vegetables. Betsie Van Der Meer/Getty Images hide caption
Today, veggie burgers are engineered to be more like meat than could have been conceived in the basement health-food stores of the 1980s or the sanitariums of a century prior. Deb Lindsey/The Washington Post/Getty Images hide caption
A few slices of Franklin Barbecue's brisket. "Resting a brisket for a long time is really important," owner Aaron Franklin says. Joshua Bousel/Flickr hide caption
Planning to grill this Memorial Day? Below, Food Network chef Alton Brown has some tips to keep your flavor from going up in smoke. iStockphoto hide caption
Harry Parr of Bompas and Parr gets volcanic on 10-ounce rib-eye steaks and ears of corn. Courtesy of Bompas and Parr hide caption
A still from a video showing a glass top grill. Schott Home Tech/YouTube hide caption
Souvlaki skewers in a replica of a tray the Mycenaeans used to prepare their food in ancient Greece. Courtesy of Julie Hruby hide caption
Jan Scannell, former accountant, has taken on a new identity as "Jan Braai," a South African TV show host and media personality promoting the idea of National Braai (barbecuing) Day, celebrated each year on Sept. 24. Courtesy of Stephanus Rabie hide caption
Anglers fish off Galata Bridge in Istanbul in 2011. The bridge is within site of the modest waterside restaurant Akin Balik. Bulent Kilic/AFP/Getty Images hide caption
Reprinted with permission from The Japanese Grill. Todd Coleman © 2011 hide caption
Shashlik cooks on a hot grill. Kakheti, the easternmost province in the Republic of Georgia, is known for meats grilled over grapevines, which burn quickly, leaving a heap of finger-sized coals. Nick Grabowski/via Flickr hide caption
Punjabi Lamb Kebabs, like many tandoor dishes, can also be made on gas or charcoal grills. Christopher Hirsheimer hide caption
For octopus flesh to be tender enough to grill, it must be dried in the sun at least one full day. Joanna Kakissis for NPR hide caption
Mastering A Sea Monster: From Greece, A Lesson In Grilling Octopus
Ladies, why are we letting the menfolk dominate the grilling? iStockphoto.com hide caption
Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food. Andy Ciordia/via Flickr hide caption
Ewald Mosel keeps the schwenkers swinging to ensure that the pork cooks evenly, while hungry guests look on. Deena Prichep/NPR hide caption
Food science guy Alton Brown says the last thing you want to see is flames touching food on the grill. iStockphoto.com hide caption