Now, let’s be honest: we like to think of Australia as a barbecue nation, but we are nothing of the sort. We have never fully grasped either the possibilities of the subtleties of this dark art, and the output of the average barbecue is, more often than not, appalling.
Well, we never… But hear Bob Hart out for a moment. He knows that the only true way to barbecue meat is by applying both heat and smoke to ingredients, in a way that brings their real flavour out and enhances them, and turns the meat tender. Without both smoke and
heat, it’s not a real barbecue.
Let Hart be your guide through the “dark art” of the real barbecue, with Heat & Smoke
. He’ll tell you what essential tools you need (get rid of the hot plate, he says, and maybe use it as an anchor – because anything cooked on a hot plate isn’t a barbecue), the best sauces (ones that aren’t too heavy for the smokiness of the meat), and dozens of simple recipes for bringing out the true nature of the barbecue.
Once you’ve tried it the old-fashioned way, according to Hart, you may actually question the Aussie method of cooking after all…
Heat & Smoke: Mastering the Dark Art of Real Barbecue features:
- Paperback, 120 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.
- Dozens of recipes for several meat varieties, sauces, drinks and more.
- Simple, easy to follow recipes.
- Full index and photography throughout.
Dimensions: 25 x 20.5cm.