A truly international collection containing 101 of the most delicious veggie recipes to cook on the grill.
The sun’s out, your friends are coming over, the fridge is full of crisp white wine chilling nicely and you’re ready to grill. But you have a vegetarian (or two) coming -
Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES,
Ribs - those saucy, tasty staples of every barbecue joint - take centre stage in this celebratory cookbook. Author Steven Raichlen, America's master griller, leaves no stone unturned in this 100-recipe rib extravaganza. The book offers a complete crash course on the art of grilling and smoking ribs, including how to recognize the different
Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this
The Bradley Smoker Cookbook
The Go-To Guide for All Things Smoked
The Bradley Smoker Cookbook takes the art of smoking, a process that can be intimidating to the beginner, and demonstrates just how accessible it truly is.
When you think Brazil, you think Carnival - an explosion of colors and flavors.
BRAZA is no different, full of vibrant traditional Brazilian dishes that will have you experiencing the carnival atmosphere in the comfort of your own home.
Brother Jimmy's is the incredibly successful and popular chain of southern cooking and BBQ cuisine that has been a Manhattan institution for over 20 years. The incredible ribs, country fried steak, pulled pork sandwiches, blackened chicken, fried red snapper and of course the delicious sides from mac'n'cheese to black eyed
More and more people are deciding to raise their own meat, from farmers to homesteaders, even chefs. This is the book that shows them exactly how to handle the slaughter and butchering of their livestock in a humane and sustainable way.
With step-by-step photographs of the farm to table
BUTCHERING POULTRY, RABBIT, LAMB, GOAT & PORK
The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Forward by Joel Salatin
Using detailed, step-by-step photography of every stage
Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering
For lovers of all things dry cured, award-winning chef, owner of Charlito's Cocina, and creator of charcuterie Charles Wekselbaum has written an unconventional entry-level guide to the process.
Drawing on his Cuban-Jewish background and inspired by flavors from Asia to Italy, "Charlito"
Big Green Egg EGGtoberfest Cookbook
Favorite recipes from the Big Green Egg EGGtoberfest, which is an annual event held in Atlanta, Georgia each fall. 112 pages, spiral bound
Make the most out of your EGG experience with yummy recipes specially designed
"Barbecue is a simple food. Don't mess it up." As the winningest man in barbecue, a "New York Times" bestselling cookbook author, and a judge on the hit show "BBQ Pitmasters" on Discovery's Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he's on a mission
Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional
Cooking at its most elemental
Finding Fire is an introduction to the endless possibilities of cooking beautiful food with fire.
Grill like a pro with the expert recipes and tips in "Fire and Smoke." World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for
Ross Dobson turns traditional barbecue recipes into a refreshing and versatile selection for anyone who savours good food.
Who said barbecues were just for meat lovers? Ross Dobson turns traditional barbecue recipes on their heads to create colourful and flavoursome dishes that every vegetable
In his latest lip-smackin' cookbook, Dr. BBQ shows how to dress up meat, vegetables, and fruits with 120 brand-new recipes for tantalizing marinades, mouthwatering injections, savory brines, flavorful rubs, delectable glazes, and full recipes for what to make with them. Whether folks want to test their talents at the grill or whip
Gourmet Safaris® started 20 years ago when Maeve's mothers group asked her to take them to a Lebanese restaurant in Punchbowl that she always raved about on radio. It occurred to Maeve that people love exploring some of the many cuisines around us, but like having their hands held and being given an introduction.
Food Safari Fire
by Maeve O'Meara
By: Aaron Franklin, Jordan Mackay
Meat Smoking Guide in F & C - Fridge Magnet
20cm x 14cm
Gives smoking temp and target temp for most popular meats.
List of wood types and flavour profiles - handy reference to have when thinking what
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish.
Hot Coals: A User's Guide to Mastering Your Kamado Grill
By: Jeroen Hazebroek, Leonard Elenbaas
LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them. James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from
introduction to home smoking provides beginner smokers with information
Mallmann on Fire
100 Inspired Recipes to Grill Anytime, Anywhere
By Francis Mallmann
With Peter Kaminsky
Featured on the Netflix documentary series Chef’s Table
Meat: The ultimate companion
Anthony Puharich and Libby Travers
Meat: The Ultimate Companion is designed to walk you through the topic from the eyes of the farmer, the butcher and the best cooks to help
There is something about outdoor cooking that is mouth wateringly enticing; it draws you in and feeds your soul as well as your stomach. Outdoors covers the techniques and equipment needed for successful cooking on a spit, preparing fresh game, fish and shellfish for the barbecue or cooking over an open fire. Recipes include T-bone steaks
What to learn from some of the best BBQ authors in the World? We have a great range of books, hand selected by us, which will help you develop your own barbecue style.