Cooking With Fire

Typically reserved for special occasions, the massive meal can be bought for a hefty sum at restaurants in Qatar.

A beloved dish in ancient Rome, these rodents are now grilled or stewed in select Croatian and Slovenian restaurants.

With no trees left to burn, Icelanders turned to sheep dung for meat-smoking.

Only a few breweries still make smoky beer in this classic German style.

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.

The true Mongolian barbecue.

This Kashmiri feast features 36 dishes and takes more than two hours to eat.

The cooked South African sheep's head is named for its bared teeth.

This Spanish pâté was so inspiring, someone wrote a poem about it.

Californian BBQ involves red oak, sirloin, and special grills.

A desert dweller’s delight, this bread gets baked in sand.

Because a fish fry lacks pyrotechnics.

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

These marvelous mussels are cooked under pine needles.

In this Hungarian campfire treat, roasted pork fat coats slices of bread in decadent drippings.

The fire-roasted cheese is the medieval precursor to Welsh rarebit.

The slow-smoked sheep is a Western Kentucky specialty.

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.