Often we think of barbecue and grilling as an American pastime but in reality you can find live fire cooking in some way, shape, or form in virtually every corner of the globe.
To help showcase the nuances of grilling across the globe, Personal Creations has created the following infographic on how 10 different cultures around the world do their grilling.
Read MoreSteven Raichlen, the master of live fire cooking whose Barbecue! Bible cookbook is a "must have" (see our list here) international bestseller, debuted his most electrifying PBS live-fire cooking show during July 4th weekend: Steven Raichlen's Project Smoke.
To kick off the new series, Raichlen is sharing his recipe for Smoked Baby Back Ribs with Prickly Pear Barbecue Sauce with the Grillocracy.com community.
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Today on Instagram, our friends at CNN iReport are sharing one of my latest creations -- the mac-and-cheese bun burger! To make the burger yourself, you can find the recipe here.
The burger features a bun made entirely out of mac-and-cheese then panko coated and deep fried, plus a cheese stuffed burger topped with bacon. For more great Instagram photos, be sure to follow @CNNireport and @grillocracy!
Read MoreKick up your grilled corn this summer with this recipe for elotes, or Mexican street corn, from ManBQue! (Perseus Books Group 2014), the ultimate guide to grillers in their 20s and 30s from John Carruthers and Jesse Valencia.
In the book, the dynamic grilling duo offer up an eclectic mix of recipes from the ordinary (wings and beer can chicken) to the extraordinary (pig tongue and beef hearts).
Read MoreTraditional smoked chicken wings get a fiery kick from the addition of Sriracha powder to the dry rub mix prior to smoking them low-and-slow on the grill. While you can find Sriracha powder online, I find that it is just as easy to make at home by cooking it over low heat until all of the moisture has been removed. Either way, it is a great addition to the dry rub for your smoked wings.
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