Stop collecting recipes. Start understanding fire.
The best grill cooks in the world aren’t following instructions — they’re reading heat. In Grill Passport, pitmaster Beau Landry teaches you the framework first: the fire triangle, the two-zone setup, how to look at a bed of coals and know exactly what it’s ready to do. Then he hands you 40 recipes from the planet’s greatest fire traditions to practice on.
Nine cuisines. Four continents. One grill — the one you already own.
◆ Korea — bulgogi, galbi, gochujang-glazed thighs
◆ Japan — real yakitori, miso-marinated salmon
◆ Argentina & Brazil — asado-style skirt steak with chimichurri, picanha
◆ Mexico — carne asada, al pastor skewers, elote
◆ The Middle East — shish taouk, kefta, shawarma-spiced chicken, toum
◆ India — home-grill tandoori chicken, seekh kabob
◆ Southeast Asia — Thai moo ping, Vietnamese thit nuong, satay
◆ Greece — souvlaki, grilled octopus, whole branzino
◆ The Caribbean & Africa — real jerk chicken, merguez, chermoula brochettes
Every recipe works on charcoal, gas, or pellet — Beau tells you the truth about all three, no fuel snobbery. You’ll learn where to spend money (a probe thermometer, good olive oil, one bag of pimento wood) and where to save it (a $40 kettle grill cooks 95% of this book).
With a foreword by bestselling cookbook author Julia Hanks (Safe Kitchen, The Everyday Kitchen), because the fire is only half of dinner.
The ingredients are simple. The instructions are clear. The fire is real.
Light it.
