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No matter the country, everybody has their own “correct” way of grilling meat. The way one starts the fire to the way the meat is skewered is all up for debate. Even when to add the salt is a cause for argument.

United statesBarry mcgowanJean paul manuudBistro groupSouth americanBill steltonSouthern brazilianMarket tableSan joseWagyu ancho ribeyeDry aged tomahawk ancho