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 a global history, infused with flavors 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. They both speak with Host Marco Werman.

This story originally aired on July 3, 2025.