Styles may vary when it comes to barbecuing, but the basic idea is cooking meat, over fire — low and slow. It’s also a culinary tradition with an global history, obviously infused with flavor from around the world. A new cookbook called “Barbecue: Smoked and Grilled Recipes from Across the Globe” explores these traditions. It was compiled by Chef Hugh Mangum with contributions from May Chow, a chef in Hong Kong. Both chefs speak to Host Marco Werman.
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