Australians likes to think of ourselves as a barbecue nation, but we are nothing of the sort. The brilliance of the real
Australian barbecue lies on the contrasts between each individual ingredient, and the brutal cooking techniques such as applying heat and smoke.
In Heat & Smoke
author Bob Hart taught readers that the only true way to barbecue meat is by applying heat and smoke to ingredients to enhance their flavour. He also offered tips on essential tools, sauces and simple recipes, and now he’s back to throw some more barbecue wisdom on the grill with Heat & Smoke II
In Heat & Smoke II
Hart guides readers through the “dark art” of the real barbecue, serving up an array of delicious barbecue recipes, including The World’s Beefiest Burger, A Prawn By Any Other Name, Smoke & Butter Turkey Magic and more playfully-named dishes to inspire readers. He covers all of the basics, while also looking beyond the grill and providing recipes for cocktails and barbecued fruit.
This is the go-to cookbook for real Australians looking to master the dark art of the barbecue. The secret is to be fearless, so grab your tongs and your T-bone and get grilling!
Heat & Smoke II features:
Paperback, 122 pages.
Written by Bob Hart; photographed by Dean Cambray.
An introductory guide to the "real" art of the barbecue, where most meat dishes are cooked on open flame.
Covers what you'll need to get the best out of your barbecue experience, including tools.
Full colour photography throughout.
Dozens of recipes for different meat varieties, sauces, drinks and more.
Simple, easy to follow recipes.
Full index in the back.
Dimensions: 20.5cm x 25cm.