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Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. 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In \u003ci\u003eSecrets of the World's Best Grilling\u003c\/i\u003e, the man \u003ci\u003eEsquire \u003c\/i\u003ecalled “America’s Master Griller” has gathered the most eye-popping, jaw-dropping, most guaranteed-to-wow recipes from his extensive travels around Planet Barbecue. Mouthwatering photographs plus step-by-step slide shows and video bring smoke, spice, and sizzle from faraway places right to your backyard. \u003cbr\u003e\u003cbr\u003e Includes:  \u003c\/p\u003e\n\u003cp\u003e - Instructional videos that have you grilling side-by-side with Steven Raichlen—each chapter begins with a video showing a recipe preparation from start to finish.  - Photo slideshows throughout breaking down the techniques with step-by-step instructions. \u003c\/p\u003e\n\u003cp\u003e - Stunning color photographs.  \u003c\/p\u003e\n\u003cp\u003e Learn how to make a sensational \u003ci\u003eSpiessbraten\u003c\/i\u003e from the Rhine-Palatine region of Germany. Curried pork kebabs from Cape Town, South Africa. From Buenos Aires, a chimichurri-topped strip steak. Gaucho-Style Beef Ribs straight out of Brazil. Lamb on a Shovel from Australia. Mussels Grilled on Pine Needles from the western coast of France. It’s a travelogue and cookbook all rolled into one.\u003cbr\u003e\u003cbr\u003e Millions of grillers have honed their skills with Steven Raichlen as their guide. Now, in his primer on live-fire cooking from around the world, he’s taking it up a notch. 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