Grill Smoke BBQ

Grill Smoke BBQ

By
Ben Tish
Contains
102 recipes
Published by
Quadrille Publishing
ISBN
978 1 84949 715 2
Photographer
Kris Kirkham

There’s so much more to barbecues than sausages and burgers. At Ember Yard, chef director Ben Tish excels in creating stunning grilled, barbecued, smoked, charred and slow-roasted dishes that enhance the flavour of meat, fish and vegetables. You can make fantastic food on a barbecue, be it in a country garden, on a tiny urban balcony or on a campsite. All you need is the simplest barbecue with a lid and some charcoal, and you can make everything from pizzas to ribs, desserts and even Sunday roasts on a rainy winter’s day; there’s no need to wait for the summer to get the barbecue out. Try Chargrilled Duck Breast with Peas, Broad Beans and Hot Mint Sauce, Paella, Crispy Artichokes with Lemon and Sage, and amazing Smoky Bitter-Chocolate Puddings. The smoky, rich taste of food cooked over an open fire is one of life’s true pleasures and these recipes will inspire you to use your barbecue for much, much more than just steak.

In this book

  1. Taming the flame
  2. Choosing and using your barbecue
  3. Wood and charcoal
  4. The not-so-mystifying art of smoking
  5. Barbecues and booze
  6. Breakfast, brunch & bread
  7. Tapas & small plates
  8. Large plates
  9. Sides
  10. Desserts
  11. Basics

Recipes in Grill Smoke BBQ

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