Starting at the dawn of the barbecue, the BBQ Manual traces the origins of this popular worldwide cooking method until the present day, to include modern outdoor cooking options such as chimineas, brick ovens, earth ovens and Southern barbecue pits.
From marinades and rubs to the infamous beer-can chicken, the BBQ Manual contains BBQ Ben’s top 100 mouth-watering recipes, from his fruity tomato and strawberry glaze to meaty feasts for the more adventurous – pigs’ trotters, kangaroo kebabs, barbecued octopus and grilled shark.
But barbecues aren’t just about meat – recipes for fish, shellfish, vegetarian dishes, sauces, salads, breads and pizza are all included, along with basic techniques, such as smoking, to liven the palate.
This savoury feast is topped off with a variety of sweet and fruity desserts, such as grilled peaches with raspberry sauce, and grilled bananas with Irish cream liqueur. Gas or charcoal, briquettes or lumpwood, direct or indirect cooking, lid on or lid off – it’s all included in the Haynes BBQ Manual. No stone – or burger – is left unturned.
Author:
‘BBQ Ben’ Bartlett was the first ever winner of Britain’s ‘Best BBQer’ title awarded by the National BBQ Association. As well as writing regularly for the trade press, he has written for the Guardian and Sunday Times and has appeared on numerous TV programmes including This Morning and Ready Steady Cook. He is President of the British BBQ Association and competes around the world with the Best of British BBQ Team.
Top - grilled peaches are delicious and make a quick and easy dessert.
Bottom - bundle fish with lemon, buttter and herbs, wrap in foil and grill for a succulent, tasty main course.
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