The Best Barbecue on Earth

Rick Browne traveled around the world in search the best grilled foods in his book, The Best Barbecue on Earth: Grilling Across 6 Continents and 26 Countries, With 170 Recipes. He is the host and producer of public television's Barbecue America.

Moroccan Preserved Lemons

Makes 1 quart

• 12 lemons with unblemished skin

• Kosher salt

not water or processed lemon juice. This will prevent the top lemons from darkening.

Salmon with Scotch Whisky Sauce

Serves 4 to 6

• 4 8-oz salmon fillets, preferably Sockeye or King salmon

• 2 Tablespoons salt

• 4 Tablespoons brown sugar

• 2 Tablespoons grated orange zest

• 1 tsp freshly ground black pepper

• 3 egg yolks

• 1 Tablespoon freshly squeezed lemon juice

• ½ cup (1 stick) butter, cut into pieces

• 3 Tablespoons Scotch whisky

• 3 Tablespoons very hot tap water

• Olive oil

Grilled Lamb with Apricots

Serves 6 to 8 as an appetizer

• 1 Tablespoon minced garlic

• 1 Tablespoon minced fresh ginger

• 1 Tablespoon vegetable oil

• 1 tsp ground coriander

• 1 tsp ground cumin

• 2 bay leaves

• 1 cinnamon stick

• 2 white cloves

• 3 Tablespoons curry powder

• 1 tsp ground allspice

• 2 tsps turmeric

• 2 Tablespoons sugar

• 1 cup white wine

• ½ cup apple cider vinegar

• ½ cup chicken stock

• 2 Tablespoons apricot jam

• 1 cup tamarind juice (or substitute 1/4 cup orange juice mixed with 2 tablespoons lime juice)

• 2 lbs boneless lamb

• 1 cup dried apricots or dried prunes, softened in boiling water

• 2 large onions, cut into quarters

• Red or green bell peppers cut into 2-inch pieces (optional)

braai to 400°F. Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.

Music break: La Rosita by The Guitars Unlimited Plus 7