{"title":"The Pit Library","description":"\u003cp\u003e\u003cstrong\u003eThe Pit Library is The Rub Hub's hand-collected shelf of barbecue cookbooks from the legends of low 'n' slow\u003c\/strong\u003e: pitmasters, grill obsessives, pizza heads and live-fire chefs who've spent their lives working out what fire, smoke and meat can do.\u003c\/p\u003e\u003cp\u003eStart with the smoking bibles. \u003ca href=\"\/products\/franklin-barbecue-aaron-franklin-cookbook\"\u003eFranklin Barbecue\u003c\/a\u003e teaches brisket from trim to rest, \u003ca href=\"\/products\/rodney-scotts-world-of-bbq-rodney-scott-cookbook\"\u003eRodney Scott's World of BBQ\u003c\/a\u003e brings whole-hog Carolina pit craft, and \u003ca href=\"\/products\/meathead-the-science-of-great-barbecue-and-grilling-meathead-goldwyn-cookbook\"\u003eMeathead\u003c\/a\u003e busts the myths with real science. For beef, lamb and pork, \u003ca href=\"\/products\/hardcore-carnivore-prime-cuts-jess-pryles-hardback-cookbook\"\u003ePrime Cuts\u003c\/a\u003e from Jess Pryles and \u003ca href=\"\/products\/steak-tim-hayward-cookbook\"\u003eSteak\u003c\/a\u003e will sharpen your butchery and your sear.\u003c\/p\u003e\u003cp\u003eThe shelves run well past brisket. Pizza-oven playbooks like \u003ca href=\"\/products\/the-pizza-bible-tony-gemignani-cookbook\"\u003eThe Pizza Bible\u003c\/a\u003e and \u003ca href=\"\/products\/the-ooni-pizza-project-scott-deley-cookbook\"\u003eThe Ooni Pizza Project\u003c\/a\u003e. Seafood on the coals with Josh Niland's \u003ca href=\"\/products\/take-one-fish-josh-niland-cookbook\"\u003eTake One Fish\u003c\/a\u003e. Vegetables that steal the show in \u003ca href=\"\/products\/the-green-barbecue-cookbook-martin-nordin-cookbook\"\u003eThe Green Barbecue Cookbook\u003c\/a\u003e. Smoke with an accent in \u003ca href=\"\/products\/tex-mex-cookbook-ford-fry-cookbook\"\u003eThe Tex-Mex Cookbook\u003c\/a\u003e, \u003ca href=\"\/products\/the-curry-guy-bbq-dan-toombs-cookbook\"\u003eThe Curry Guy BBQ\u003c\/a\u003e and \u003ca href=\"\/products\/tandoori-home-cooking-maunika-gowardhan-cookbook\"\u003eTandoori Home Cooking\u003c\/a\u003e, plus camp-fire cooking in \u003ca href=\"\/products\/the-new-camp-cookbook-linda-ly\"\u003eThe New Camp Cookbook\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eEvery book on these shelves was picked because it'll make you a better cook, whether you're running a stick burner, a kettle, a kamado, a pellet grill or a pizza oven. Browse by topic below or search by title or author; every order ships Australia-wide for a flat $10. Pull one off the shelf and level up your cook.\u003c\/p\u003e","products":[{"product_id":"hardcore-carnivore-prime-cuts-jess-pryles-hardback-cookbook","title":"HARDCORE CARNIVORE: Prime Cuts by Jess Pryles – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 288 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Jess Pryles, Australian-born meat scientist, TV host and founder of Hardcore Carnivore\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Murdoch Books, 2026\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Over 100 recipes plus cut-by-cut guidance on choosing, prepping, cooking and storing meat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Cooks of every level who want to shop smarter and cook any cut with confidence\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781761501289\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePrime Cuts is Jess Pryles' 288-page hardback guide to meat, organised cut by cut, with over 100 recipes that teach you how to choose, understand and cook beef, pork, lamb and chicken, from weeknight dinners to smoked barbecue centrepieces.\u003c\/strong\u003e It's the follow-up to her bestselling Hardcore Carnivore, backed by her training in meat science.\u003c\/p\u003e\n\u003ch2\u003eKnow every cut, cook every cut\u003c\/h2\u003e\n\u003cp\u003eJess Pryles spent more than a decade studying meat from ranch to table and earned a graduate certificate in meat science along the way. Prime Cuts turns that knowledge into a practical handbook. It's the book that makes the butcher's counter make sense.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book opens with the essentials: choosing meat, prepping it, cooking it, storing it, the meat science behind it and how to troubleshoot. It then works cut by cut, from pork shoulder, belly and ribs through brisket, chuck, ribeye and tenderloin to shanks, lamb, chicken, ground meat and even bones and fat, with a whole section devoted to steak.\u003c\/p\u003e\n\u003cp\u003eRecipes include Texas-Style Overnight Brisket, Smoked and Seared Tomahawk Steaks, a Classic American Cheeseburger, Rolled Porchetta with Crackling and Aussie Meat Pies. There's real attention to value too, with ideas for bones, fat and cheaper cuts that bring more flavour for your dollar.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCooks of every level, from someone buying their first brisket to a regular smoker who wants to understand the science. It also works as a reference to keep on the bench for whatever cut you bring home.\u003c\/p\u003e\n\u003ch2\u003eAbout Jess Pryles\u003c\/h2\u003e\n\u003cp\u003eJess Pryles is an Australian-born cook, author and TV host based in Austin, Texas, and a certified meat scientist with a graduate certificate from Iowa State University. She founded Hardcore Carnivore (see our \u003ca href=\"\/collections\/hardcore-carnivore\"\u003eHardcore Carnivore collection\u003c\/a\u003e), co-founded the Australasian Barbecue Alliance and judges on Food Network's \u003cem\u003ePitmasters\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/153_proud-carving-prime-rib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler swears by this one: a cut-by-cut map of the whole animal from someone who actually studied meat science. Darryl's favourite page is the Texas-Style Overnight Brisket, the set-and-sleep cook every busy pitmaster needs. Buy it and you'll walk into the butcher knowing exactly what to ask for. Pair it with \u003ca href=\"\/products\/meat-illustrated-americas-test-kitchen-cookbook\"\u003eMeat Illustrated\u003c\/a\u003e for step-by-step technique and \u003ca href=\"\/products\/steak-house-eric-wareheim-cookbook\"\u003eSteak House\u003c\/a\u003e for big-night inspiration, and rub your next roast with \u003ca href=\"\/products\/republic-signature-beef-steak-beef-bbq-rub-260g\"\u003eRepublic Signature Beef\u003c\/a\u003e. Rest big cuts properly before slicing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tallow Popcorn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe brisket trim goes to the movies.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 tbsp rendered beef tallow (from brisket trim), ½ cup popping corn, flaky salt, a pinch of smoked paprika\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMelt the tallow in a large pot with a lid over medium-high heat and add 3 test kernels.\u003c\/li\u003e\n\u003cli\u003eWhen they pop, add the rest, cover and shake until the popping slows.\u003c\/li\u003e\n\u003cli\u003eTip into a bowl and toss with salt and smoked paprika.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Tallow has a high smoke point and a savoury, beefy flavour, which is how the old-school cinemas did it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Prime Cuts?\u003c\/h3\u003e\u003cp\u003ePrime Cuts was written by Jess Pryles, the Australian-born meat scientist, TV host and founder of Hardcore Carnivore, now based in Austin, Texas.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Prime Cuts?\u003c\/h3\u003e\u003cp\u003ePrime Cuts has over 100 recipes, alongside cut-by-cut guidance on choosing, prepping, cooking and storing meat.\u003c\/p\u003e\n\u003ch3\u003eIs Prime Cuts good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It's written for cooks of every level, starting with how to choose and prep meat before moving into techniques and recipes.\u003c\/p\u003e\n\u003ch3\u003eIs Prime Cuts a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 288-page hardback published by Murdoch Books.\u003c\/p\u003e\n\u003ch3\u003eDoes Prime Cuts cover barbecue and smoking?\u003c\/h3\u003e\u003cp\u003eYes. Alongside roasting, searing and braising, it covers grilling, barbecue and smoking, with recipes like Texas-Style Overnight Brisket and Smoked and Seared Tomahawk Steaks.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Prime Cuts?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Prime Cuts was written by Jess Pryles, the Australian-born meat scientist, TV host and founder of Hardcore Carnivore, now based in Austin, Texas.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Prime Cuts?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Prime Cuts has over 100 recipes, alongside cut-by-cut guidance on choosing, prepping, cooking and storing meat.\"}}, {\"@type\": \"Question\", \"name\": \"Is Prime Cuts good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's written for cooks of every level, starting with how to choose and prep meat before moving into techniques and recipes.\"}}, {\"@type\": \"Question\", \"name\": \"Is Prime Cuts a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 288-page hardback published by Murdoch Books.\"}}, {\"@type\": \"Question\", \"name\": \"Does Prime Cuts cover barbecue and smoking?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Alongside roasting, searing and braising, it covers grilling, barbecue and smoking, with recipes like Texas-Style Overnight Brisket and Smoked and Seared Tomahawk Steaks.\"}}]}\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":67824572530740,"sku":"9781761501289","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-prime-cuts-jess-pryles-hardback-cookbook-front.png?v=1792925406"},{"product_id":"barbecue-gourmand-bob-hart-cookbook","title":"Barbecue Gourmand by Bob Hart – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 147 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Bob Hart, Melbourne food writer and founder of the Australian Barbecue Academy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hartbeat Media, 2020\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 50+ illustrated gourmet recipes, plus sides, salads, sauces, dressings, rubs and gravies\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Confident grillers who want to cook a proper dinner party on the barbecue\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780646821559\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBarbecue Gourmand is a 147-page hardback by Melbourne barbecue writer Bob Hart, founder of the Australian Barbecue Academy, with more than 50 illustrated recipes that bring restaurant-style dishes to the Aussie barbecue.\u003c\/strong\u003e It's built for the cook who has the basics sorted and wants the grill to star at a dinner party.\u003c\/p\u003e\n\u003ch2\u003eThe backyard barbie, in black tie\u003c\/h2\u003e\n\u003cp\u003eBob Hart has already covered fire cooking and the barbecue basics in his earlier books. This one is pure ambition: classic dishes dragged out of the kitchen and onto the grill, with smoke as the secret ingredient. It's cheeky, a bit fancy and very Melbourne.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eMore than 50 gourmet mains are illustrated rather than photographed, with sketches by Manuela Cifra, and backed up by side dishes, salads and the sauces, dressings, rubs and gravies that finish a plate properly.\u003c\/p\u003e\n\u003cp\u003eThink pears cooked over charcoal with a waft of pecan smoke, salmon on a cedar plank in a new take on salade niçoise, and a classic tournedos Rossini moved from the stovetop to the grill.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBarbecue cooks who are ready to impress, dinner-party hosts, and fans of Bob Hart's other books. It suits charcoal and gas cooks with some experience behind them.\u003c\/p\u003e\n\u003ch2\u003eAbout Bob Hart\u003c\/h2\u003e\n\u003cp\u003eBob Hart is a former journalist turned food writer who founded the Melbourne-based Australian Barbecue Academy, where he runs small-group masterclasses. He has been a regular on radio station 3AW and is the author of \u003ca href=\"\/products\/bob-harts-barbecue-unplugged-bob-hart-cookbook\"\u003eBob Hart's Barbecue Unplugged\u003c\/a\u003e and the \u003cem\u003eHeat \u0026amp; Smoke\u003c\/em\u003e books, including \u003ca href=\"\/products\/heat-and-smoke-ii-bob-hart-cookbook\"\u003eHeat \u0026amp; Smoke II\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/295_focused-plating-tweezers.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's verdict: this is the barbie in a dinner jacket, local through and through. Bob Hart takes steakhouse and bistro classics outside and lets the coals do the polish, and the charcoal pears with pecan smoke are pure contraband-grade class. Buy it and your next dinner party gets cooked on the deck. Pair it with \u003ca href=\"\/products\/steak-house-eric-wareheim-cookbook\"\u003eSteak House\u003c\/a\u003e for the white-tablecloth mood and \u003ca href=\"\/products\/green-fire-francis-mallmann-cookbook\"\u003eGreen Fire\u003c\/a\u003e for refined live fire. Splash a little \u003ca href=\"\/products\/rum-and-que-umami-garlic\"\u003eRum and Que Umami Port \u0026amp; Black Garlic Sauce\u003c\/a\u003e over the steak.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Blackened Lemon Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFive-star sauce, two-minute heist.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 lemons (halved), 100g soft butter, a handful of chopped parsley, flaky salt, cracked pepper\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the lemon halves cut-side down over hot coals until deeply charred, about 4 minutes.\u003c\/li\u003e\n\u003cli\u003eSqueeze the warm juice into the soft butter and beat in the parsley, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eSpoon over a resting steak, grilled fish or prawns.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charring caramelises the lemon's sugars and softens the sharpness, so the butter tastes rich and smoky instead of sour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Barbecue Gourmand?\u003c\/h3\u003e\u003cp\u003eBarbecue Gourmand was written by Bob Hart, a Melbourne food writer and founder of the Australian Barbecue Academy.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Barbecue Gourmand?\u003c\/h3\u003e\u003cp\u003eIt has more than 50 illustrated gourmet recipes, plus side dishes, salads, sauces, dressings, rubs and gravies.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue Gourmand good for beginners?\u003c\/h3\u003e\u003cp\u003eIt suits cooks who already know the barbecue basics. Beginners may want to start with Bob Hart's Heat \u0026amp; Smoke books.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue Gourmand a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 147-page hardback published by Hartbeat Media in 2020.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue Gourmand an Australian cookbook?\u003c\/h3\u003e\u003cp\u003eYes. Bob Hart is a Melbourne-based barbecue writer and the book was published in Australia.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Barbecue Gourmand?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Barbecue Gourmand was written by Bob Hart, a Melbourne food writer and founder of the Australian Barbecue Academy.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Barbecue Gourmand?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has more than 50 illustrated gourmet recipes, plus side dishes, salads, sauces, dressings, rubs and gravies.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue Gourmand good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It suits cooks who already know the barbecue basics. Beginners may want to start with Bob Hart's Heat \u0026 Smoke books.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue Gourmand a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 147-page hardback published by Hartbeat Media in 2020.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue Gourmand an Australian cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Bob Hart is a Melbourne-based barbecue writer and the book was published in Australia.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824781590580,"sku":"9780646821559","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/barbecue-gourmand-bob-hart-cookbook-front.png?v=1792925373"},{"product_id":"barbecue-hugh-mangum-cookbook","title":"Barbecue by Hugh Mangum – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 432 pages, 270 x 180 mm\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Pitmaster Hugh Mangum, co-founder of Mighty Quinn's barbecue restaurants, with Shana Liebman\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Phaidon, 2025\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 280 recipes from more than 80 countries across Skewers \u0026amp; Sausages, Mains, Sides, Sauces \u0026amp; Rubs and Desserts, plus a fire primer\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Adventurous grill and smoker cooks who want to cook the world over fire\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781838669362\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBarbecue: Smoked \u0026amp; Grilled Recipes From Across the Globe is a 432-page Phaidon hardback by pitmaster Hugh Mangum, co-founder of the Mighty Quinn's barbecue restaurants, collecting 280 barbecue and grilling recipes from more than 80 countries.\u003c\/strong\u003e Each recipe comes with its origin story and clear directions for home cooks of every skill level.\u003c\/p\u003e\n\u003ch2\u003eA world tour of fire, smoke and skewers\u003c\/h2\u003e\n\u003cp\u003ePhaidon sent Hugh Mangum hunting for the world's greatest dishes and techniques for cooking over fire and smoke, and this is the haul. American brisket sits beside Mexican barbacoa, Italian porchetta, Indonesian satay and Spanish coal-roasted vegetables, which makes it one of the broadest barbecue books you can own.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt's organised into Skewers \u0026amp; Sausages, Mains, Sides, Sauces \u0026amp; Rubs, and Desserts, and covers ribs, steaks, whole chickens and hogs, tacos, burgers, clambakes and paella, along with meat-free mains, slaws, pickles, cornbreads and baked beans. A fire primer covers woods and charcoal, barbecue FAQs, tools and pantry staples.\u003c\/p\u003e\n\u003cp\u003eStandouts include Ethiopian berbere-spiced ribs, pork satay with peanut sauce, Florentine steak, Korean buldak, Jamaican jerk chicken, Icelandic smoked cheesecake and skillet brownies, plus Australia's own snags in bread. A special section features recipes from guest chefs including Ross Dobson, Dave Pynt, Jess Pryles, May Chow and Tomos Parry.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCooks who are bored of the same three recipes and want to travel by barbecue. It works on kettles, kamados, smokers and gas grills, and the directions are clear enough for beginners while the range keeps experienced cooks busy for years.\u003c\/p\u003e\n\u003ch2\u003eAbout Hugh Mangum\u003c\/h2\u003e\n\u003cp\u003eRaised in Los Angeles, Hugh Mangum swapped a music career for the kitchen, studied at The French Culinary Institute and became executive chef and pitmaster at Smoking Lil's in Pennsylvania. In 2012 he co-founded Mighty Quinn's, the much-loved American barbecue restaurants. He wrote the book with writer and editor Shana Liebman.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/118_focused-skewering-kebabs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSome call it a spice run; Darryl calls it Tuesday, and this book is the whole map. Hugh Mangum hops across more than 80 countries in one hefty hardback, and the Ethiopian berbere ribs are the page Darryl keeps flipping back to. Get it and your grill will never be stuck in one postcode again. Pair it with \u003ca href=\"\/products\/the-curry-guy-bbq-dan-toombs-cookbook\"\u003eThe Curry Guy BBQ\u003c\/a\u003e for tandoor-style smoke and \u003ca href=\"\/products\/korean-bbq-bill-kim-cookbook\"\u003eKorean BBQ\u003c\/a\u003e for sweet, spicy fire, and dust your next skewers with \u003ca href=\"\/products\/street-bbq-balinese-satay-rub\"\u003eStreet BBQ Balinese Satay Rub\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Satay Snag Glaze\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eAustralia's favourite sausage takes a quick trip to Indonesia.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 tbsp peanut butter, 1 tbsp kecap manis (or soy sauce with a pinch of brown sugar), 1 tsp lime juice, a splash of hot water, crushed peanuts\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the peanut butter, kecap manis, lime and hot water into a brushable glaze.\u003c\/li\u003e\n\u003cli\u003eGrill the sausages until nearly done, then brush with the glaze for the last 3 minutes, turning often.\u003c\/li\u003e\n\u003cli\u003eScatter with crushed peanuts and serve in bread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Peanut and sweet soy caramelise quickly, so a late brush gives a sticky coat without burning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Barbecue: Smoked \u0026amp; Grilled Recipes From Across the Globe?\u003c\/h3\u003e\u003cp\u003eIt was written by pitmaster Hugh Mangum, co-founder of the Mighty Quinn's barbecue restaurants, with Shana Liebman.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Barbecue by Hugh Mangum?\u003c\/h3\u003e\u003cp\u003eThere are 280 barbecue and grilling recipes from more than 80 countries, plus a section of recipes from guest chefs.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue by Hugh Mangum good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. Every recipe has clear, accessible directions for home cooks of all skill levels, and there is a fire primer on woods, charcoal and tools.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue by Hugh Mangum a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 432-page Phaidon hardback measuring 270 x 180 mm, published in 2025.\u003c\/p\u003e\n\u003ch3\u003eDoes Barbecue by Hugh Mangum include Australian barbecue?\u003c\/h3\u003e\u003cp\u003eYes. It includes the classic Aussie snag in bread, and guest recipes from chefs with Australian roots including Ross Dobson, Dave Pynt and Jess Pryles.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Barbecue: Smoked \u0026 Grilled Recipes From Across the Globe?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by pitmaster Hugh Mangum, co-founder of the Mighty Quinn's barbecue restaurants, with Shana Liebman.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Barbecue by Hugh Mangum?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 280 barbecue and grilling recipes from more than 80 countries, plus a section of recipes from guest chefs.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue by Hugh Mangum good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Every recipe has clear, accessible directions for home cooks of all skill levels, and there is a fire primer on woods, charcoal and tools.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue by Hugh Mangum a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 432-page Phaidon hardback measuring 270 x 180 mm, published in 2025.\"}}, {\"@type\": \"Question\", \"name\": \"Does Barbecue by Hugh Mangum include Australian barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It includes the classic Aussie snag in bread, and guest recipes from chefs with Australian roots including Ross Dobson, Dave Pynt and Jess Pryles.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824781623348,"sku":"9781838669362","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/barbecue-hugh-mangum-cookbook-front.png?v=1792910274"},{"product_id":"12-bones-smokehouse-bryan-king-cookbook","title":"12 Bones Smokehouse by Bryan \u0026 Angela King, Shane Heavner \u0026 Mackensy Lunsford – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback (paper over board), 240 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Bryan and Angela King, owners of 12 Bones Smokehouse, with head chef Shane Heavner and writer Mackensy Lunsford\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Voyageur Press, 2018 (updated edition)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Seven chapters: the essentials, beef and pork, poultry and seafood, barbecue sauces, veggies and pickles, sides, and Southern sweets\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Rib lovers and backyard smokers chasing Southern flavour with a twist\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780760362693\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e12 Bones Smokehouse is the hardback cookbook from the much-loved Asheville, North Carolina barbecue joint, written by owners Bryan and Angela King with head chef Shane Heavner and food writer Mackensy Lunsford, and it's packed with their rubs, ribs, sauces and Southern sides.\u003c\/strong\u003e This updated edition adds more recipes from the restaurant, including new rib rubs and seasonal sauces.\u003c\/p\u003e\n\u003ch2\u003eRule-breaking ribs from the Blue Ridge\u003c\/h2\u003e\n\u003cp\u003e12 Bones started out in a humble building on a flood plain, cooking barbecue that didn't stick to any one region's rules, and plenty of people doubted it would last. It became an Asheville institution instead, famous for its Blueberry-Chipotle baby back ribs and good enough that a former US president is quoted on the back cover. The book captures that same cheeky, flavour-first attitude.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt opens with The Essentials, covering tools, smoking, cooking over gas and over charcoal, choosing wood and brining. From there it moves through Beef and Pork, Poultry and Seafood, Big, Bad Barbecue Sauces, Veggies, Salads and Pickles, Rib-Stickin' Sides, and Southern Treats and Homemade Sweets.\u003c\/p\u003e\n\u003cp\u003eHighlights include Salt-and-Pepper \"Nekkid\" Baby Back Ribs, Brown Sugar Baby Back Ribs, 12 Bones Smoked Beef Brisket, Flat Iron Pastrami, Barbecue Scotch Eggs, Smoky Spiced Shrimp and Grits, and the house Blueberry-Chipotle Barbecue Sauce, with a whole chapter of rubs and sauces to mix and match.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who loves ribs and pulled pork and wants Southern barbecue with a bit of mischief. Because it covers gas and charcoal as well as smoking, it works for kettle and gas barbecue owners as much as offset cooks, and the Essentials chapter makes it friendly for beginners.\u003c\/p\u003e\n\u003ch2\u003eAbout the 12 Bones crew\u003c\/h2\u003e\n\u003cp\u003eBryan and Angela King own 12 Bones Smokehouse in Asheville, North Carolina, where Shane Heavner is head chef. The restaurant has been featured in Southern Living, Garden \u0026amp; Gun and on ABC, NBC and the Travel Channel. Co-author Mackensy Lunsford is an award-winning food writer and journalist and a former chef and restaurant owner.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/059_pork-ribs-rack-proud.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons this is what happens when a rib joint stops asking permission. It's Southern barbecue with a cheeky streak, and the Blueberry-Chipotle Barbecue Sauce is the bit Darryl would happily run past customs: sweet, smoky and nothing like the jar sauce you grew up on. Grab a copy and your ribs will never be boring again. Stack it beside \u003ca href=\"\/products\/diva-qs-barbecue-danielle-bennett-cookbook\"\u003eDiva Q's Barbecue\u003c\/a\u003e for competition-proven rib wisdom and \u003ca href=\"\/products\/everyday-barbecue-myron-mixon-cookbook\"\u003eEveryday Barbecue\u003c\/a\u003e for Myron Mixon's no-fuss weeknight smoke, and if blueberries are out of season, mop with \u003ca href=\"\/products\/blues-hog-raspberry-chipotle-bbq-sauce-539g-glass-jar\"\u003eBlues Hog Raspberry Chipotle\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky Blueberry Toast Jam\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFruit and chipotle belong together, and not just on ribs.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cup frozen blueberries, 1 tbsp brown sugar, 1 chipotle in adobo (chopped) or 1 tsp chipotle powder, a squeeze of lime, ricotta and toast to serve\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSimmer the blueberries, sugar and chipotle in a small pan for 8–10 minutes until jammy.\u003c\/li\u003e\n\u003cli\u003eStir in the lime and let it cool for a few minutes.\u003c\/li\u003e\n\u003cli\u003eSpoon over ricotta on hot toast, or alongside a grilled pork chop.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Chipotle's smoke and gentle heat cut through the fruit's sweetness, the same balance that makes a fruity rib sauce work.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote 12 Bones Smokehouse?\u003c\/h3\u003e\u003cp\u003eIt was written by Bryan and Angela King, owners of 12 Bones Smokehouse in Asheville, North Carolina, with head chef Shane Heavner and food writer Mackensy Lunsford.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside 12 Bones Smokehouse?\u003c\/h3\u003e\u003cp\u003eSeven chapters covering the essentials of smoking and grilling, beef and pork, poultry and seafood, barbecue sauces, veggies and pickles, sides, and Southern sweets, including the famous Blueberry-Chipotle Barbecue Sauce.\u003c\/p\u003e\n\u003ch3\u003eIs 12 Bones Smokehouse good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The opening chapter explains tools, smoking, cooking over gas and charcoal, wood and brining before the recipes start.\u003c\/p\u003e\n\u003ch3\u003eIs 12 Bones Smokehouse a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 240-page paper-over-board hardback, published by Voyageur Press in 2018 as an updated edition.\u003c\/p\u003e\n\u003ch3\u003eDo I need a smoker to cook from 12 Bones Smokehouse?\u003c\/h3\u003e\u003cp\u003eNo. The book covers cooking over gas and charcoal as well as smoking, and some recipes, like the Root Beer Oven-Roasted Baby Back Ribs, use the oven.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote 12 Bones Smokehouse?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Bryan and Angela King, owners of 12 Bones Smokehouse in Asheville, North Carolina, with head chef Shane Heavner and food writer Mackensy Lunsford.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside 12 Bones Smokehouse?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Seven chapters covering the essentials of smoking and grilling, beef and pork, poultry and seafood, barbecue sauces, veggies and pickles, sides, and Southern sweets, including the famous Blueberry-Chipotle Barbecue Sauce.\"}}, {\"@type\": \"Question\", \"name\": \"Is 12 Bones Smokehouse good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The opening chapter explains tools, smoking, cooking over gas and charcoal, wood and brining before the recipes start.\"}}, {\"@type\": \"Question\", \"name\": \"Is 12 Bones Smokehouse a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 240-page paper-over-board hardback, published by Voyageur Press in 2018 as an updated edition.\"}}, {\"@type\": \"Question\", \"name\": \"Do I need a smoker to cook from 12 Bones Smokehouse?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. The book covers cooking over gas and charcoal as well as smoking, and some recipes, like the Root Beer Oven-Roasted Baby Back Ribs, use the oven.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824781656116,"sku":"9780760362693","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/12-bones-smokehouse-bryan-king-cookbook-front.png?v=1792925374"},{"product_id":"barbecue-fusion-adam-roberts-cookbook","title":"Barbecue Fusion by Adam Roberts – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Pitmaster Adam Roberts, award-winning Australian competition cook and teacher\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Self-published by Adam Roberts, 2023\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 50-plus recipes across chicken, lamb, pork, beef, seafood, vegetables and game, plus a guide to Firehawk Grills smokers and grills\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Backyard cooks of every level who want global flavour on everyday smokers and grills\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAwards:\u003c\/strong\u003e Gold, BBQ Book of the Year, NBBQA Awards, San Antonio, Texas (2024)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBarbecue Fusion is the third book from Australian pitmaster Adam Roberts, a collection of more than 50 wood-fired recipes that run global flavours through chicken, lamb, pork, beef, seafood, vegetables and game on everyday smokers and grills.\u003c\/strong\u003e It won 1st place, gold, in the BBQ Book of the Year category at the 2024 NBBQA Awards in San Antonio, Texas.\u003c\/p\u003e\n\u003ch2\u003eAn Aussie pitmaster takes on the world\u003c\/h2\u003e\n\u003cp\u003eAdam Roberts helped build Australia's competition barbecue scene from the ground up, and this is the book where he lets loose. Instead of sticking to Texas or Kansas City rules, he borrows flavours from kitchens around the globe and runs them through smoke and fire. The result looks restaurant-ready but still cooks on the gear most of us already own.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eRecipes are grouped by protein, chicken, lamb, pork, beef, seafood, vegetables and game, with more than 50 dishes in all. There's also a quick guide to using the Firehawk Grills range of smokers and grills, and the techniques carry straight over to other off-the-shelf cookers.\u003c\/p\u003e\n\u003cp\u003eAdam's aim is to help you do wood-fired barbecue better, fancier or simpler, depending on how much time you've got. Expect bold marinades, glazes and garnishes, and food styled with real restaurant polish.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eWritten for every level, from first-time smoker owners to qualified chefs. If you've nailed brisket and pork shoulder and want new territory, it's ideal, and if you're just starting out the clear method keeps you on track.\u003c\/p\u003e\n\u003ch2\u003eAbout Adam Roberts\u003c\/h2\u003e\n\u003cp\u003eAdam Roberts is a Port Macquarie pitmaster who co-founded the Australasian Barbecue Alliance in 2014 and the New Zealand Barbecue Alliance in 2017. He's won more than 35 national-level barbecue trophies, teaches classes across Australia and New Zealand, and his learn-to-barbecue guide \u003ca href=\"\/products\/barbecue-like-a-boss-adam-roberts-cookbook\"\u003eBarbecue Like a Boss\u003c\/a\u003e supports a TAFE NSW micro-skills course.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/247_amazed-mixed-grill.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons this is what happens when a competition pitmaster gets bored with the rulebook: smoke meets flavours from every port on the map. My pick is the lamb chapter, proper Aussie lamb given the same respect most books save for brisket. Get it on the shelf and watch your weekend cooks start reading like a restaurant menu. Pair it with \u003ca href=\"\/products\/barbecue-gourmand-bob-hart-cookbook\"\u003eBarbecue Gourmand\u003c\/a\u003e from Bob Hart for more home-grown fire wisdom, and \u003ca href=\"\/products\/food-x-fire-derek-wolf-cookbook\"\u003eFood x Fire\u003c\/a\u003e by Derek Wolf for open-flame flair. Dust your next rack of lamb with \u003ca href=\"\/products\/four-saucemen-hawkes-bay-lime-ancho-chilli-300g\"\u003eFour Saucemen Hawkes Bay Lime \u0026amp; Ancho Chilli\u003c\/a\u003e while you're at it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Port-to-Port Wing Glaze\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFive pantry staples, one passport stamp per wing.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp soy sauce, 2 tbsp honey, juice of 1 lime, 1 grated garlic clove, 1 tsp chilli flakes, sesame seeds\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the soy, honey, lime, garlic and chilli in a small pan and simmer for 2 minutes until glossy.\u003c\/li\u003e\n\u003cli\u003eCook your wings indirect until nearly done, then brush with the glaze for the last 10 minutes, turning twice.\u003c\/li\u003e\n\u003cli\u003eFinish with sesame seeds and an extra squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Salty, sweet and sour in one coat, and glazing late means the honey lacquers rather than burns.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Barbecue Fusion?\u003c\/h3\u003e\u003cp\u003eBarbecue Fusion was written by Adam Roberts, a Port Macquarie pitmaster, multiple national barbecue trophy winner and co-founder of the Australasian Barbecue Alliance.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Barbecue Fusion?\u003c\/h3\u003e\u003cp\u003eMore than 50 recipes covering chicken, lamb, pork, beef, seafood, vegetables and game, plus a quick guide to using Firehawk Grills smokers and grills.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue Fusion good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It's written for every skill level, from barbecue beginners through to qualified chefs.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue Fusion a hardback?\u003c\/h3\u003e\u003cp\u003eYes. It's a hardback published by Adam Roberts himself, and it's his third book.\u003c\/p\u003e\n\u003ch3\u003eHas Barbecue Fusion won any awards?\u003c\/h3\u003e\u003cp\u003eYes. It won 1st place, a gold medal, in the BBQ Book of the Year category at the NBBQA BBQ Awards in San Antonio, Texas, in February 2024.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Barbecue Fusion?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Barbecue Fusion was written by Adam Roberts, a Port Macquarie pitmaster, multiple national barbecue trophy winner and co-founder of the Australasian Barbecue Alliance.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Barbecue Fusion?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"More than 50 recipes covering chicken, lamb, pork, beef, seafood, vegetables and game, plus a quick guide to using Firehawk Grills smokers and grills.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue Fusion good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's written for every skill level, from barbecue beginners through to qualified chefs.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue Fusion a hardback?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a hardback published by Adam Roberts himself, and it's his third book.\"}}, {\"@type\": \"Question\", \"name\": \"Has Barbecue Fusion won any awards?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It won 1st place, a gold medal, in the BBQ Book of the Year category at the NBBQA BBQ Awards in San Antonio, Texas, in February 2024.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824781688884,"sku":"9780646882772","price":59.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/barbecue-fusion-adam-roberts-cookbook-3d.png?v=1792910273"},{"product_id":"barbacoa-brandon-hurtado-cookbook","title":"Barbacoa by Brandon Hurtado – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 240 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Brandon Hurtado, owner and pitmaster of Hurtado Barbecue, Arlington, Texas\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Harvard Common Press, 2025\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 80 recipes in seven chapters: rubs and sauces, antojitos, meats and fish, al pastor, birrias and tacos, vegetables and sweet finishes\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Smoker owners chasing bold Tex-Mex flavour\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780760392737\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBarbacoa: The Heart of Tex-Mex Barbecue is a hardback cookbook by Brandon Hurtado, owner and pitmaster of Hurtado Barbecue in Arlington, Texas, with 80 recipes that fuse Texas smoke with Mexican flavour, from brisket birria tacos to al pastor wings.\u003c\/strong\u003e Its publisher bills it as the first book devoted to Mexican and Tex-Mex smoke-cooked barbecue.\u003c\/p\u003e\n\u003ch2\u003eTexas smoke, Mexican soul\u003c\/h2\u003e\n\u003cp\u003eHurtado Barbecue sits between Dallas and Fort Worth and has made Texas Monthly's list of the state's 50 best barbecue joints. Brandon built it on the idea that Hispanic barbecue deserves its place alongside Central Texas and Southern traditions, and this book makes the case deliciously. The Wall Street Journal called his recipes as innovative as they are appealing.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eAn introduction traces barbacoa as the original New World barbecue and covers smoking on a smoker or a grill and choosing wood. Then come seven chapters: essential rubs, mops and sauces; antojitos, small plates and street foods; meats and fish straight up; meats and fish al pastor; birrias, burritos, tacos and enchiladas made with smoked things; vegetable mains and sides; and sweet finishes.\u003c\/p\u003e\n\u003cp\u003eStandouts include Barbacoa con Papas, Brisket Birria Tacos, Pork Belly Burnt Ends, Mexican Hot Chicken, Beef Rib Chili and Garlic Habanero Quick Pickles, plus flame-kissed breakfasts like Brisket Benedict and desserts such as Smoked Blueberry Cobbler and Mexican Hot Chocolate Pecan Pie. \u003ca href=\"\/collections\/hardcore-carnivore\"\u003eJess Pryles\u003c\/a\u003e of Hardcore Carnivore is among the cooks praising it on the back cover.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eSmoker owners who've mastered salt-and-pepper brisket and want new flavour, taco lovers, and anyone cooking for a crowd. The introduction covers both dedicated smokers and grills set up for smoking, so most backyard setups are in.\u003c\/p\u003e\n\u003ch2\u003eAbout Brandon Hurtado\u003c\/h2\u003e\n\u003cp\u003eBrandon Hurtado is the owner and chef of Hurtado Barbecue in Arlington, Texas, between Dallas and Fort Worth. The restaurant appears regularly on best-barbecue lists from \u003cem\u003eTexas Monthly\u003c\/em\u003e, the \u003cem\u003eDallas Morning News\u003c\/em\u003e, the \u003cem\u003eFort Worth Star-Telegram\u003c\/em\u003e and the \u003cem\u003eDallas Observer\u003c\/em\u003e, and Brandon lives in the Dallas-Fort Worth area.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/194_delight-sour-cream-brisket-taco.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eOff the record, Darryl reckons Tex-Mex is the barbecue tradition most backyard cooks haven't met yet, and Brandon makes a cracking introduction. The Brisket Birria Tacos are the headline act, and the smoked-things chapter around them is where this book earns its keep. Get it and your smoker turns taquería every weekend. Pair it with \u003ca href=\"\/products\/tex-mex-cookbook-ford-fry-cookbook\"\u003eThe Tex-Mex Cookbook\u003c\/a\u003e by Ford Fry for the classics and \u003ca href=\"\/products\/horn-barbecue-matt-horn-cookbook\"\u003eHorn Barbecue\u003c\/a\u003e for Matt Horn's West Coast smoke. Rub your next pork shoulder with \u003ca href=\"\/products\/the-feedlot-mexicue\"\u003eThe Feedlot Mexicue\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoked Brisket Quesadilla Raid\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTomorrow's lunch, sorted with tonight's leftovers.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 large flour tortillas, 1 cup chopped leftover brisket, 1 cup grated mozzarella or Monterey Jack, pickled jalapeños, a spoon of salsa, sour cream\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScatter half the cheese over one tortilla, then the brisket, jalapeños and remaining cheese, and top with the second tortilla.\u003c\/li\u003e\n\u003cli\u003eCook on a hot grill plate or skillet for 2 to 3 minutes a side until crisp and melted.\u003c\/li\u003e\n\u003cli\u003eCut into wedges and serve with salsa and sour cream.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The cheese glues it all together, and a hot plate crisps the tortilla while the brisket fat bastes it from the inside.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Barbacoa?\u003c\/h3\u003e\u003cp\u003eBarbacoa was written by Brandon Hurtado, owner and pitmaster of Hurtado Barbecue in Arlington, Texas.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Barbacoa?\u003c\/h3\u003e\u003cp\u003eThere are 80 recipes across seven chapters, from rubs, mops and sauces to tacos, vegetable sides and desserts.\u003c\/p\u003e\n\u003ch3\u003eIs Barbacoa good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The introduction explains smoking on a smoker or a grill and choosing wood before the recipes begin.\u003c\/p\u003e\n\u003ch3\u003eIs Barbacoa a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 240-page hardback published by Harvard Common Press in 2025.\u003c\/p\u003e\n\u003ch3\u003eWhat is Tex-Mex barbecue?\u003c\/h3\u003e\u003cp\u003eIt's Texas-style smoke cooking combined with Mexican flavours and dishes, think brisket birria tacos, al pastor and barbacoa, which Hurtado calls the original New World barbecue.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Barbacoa?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Barbacoa was written by Brandon Hurtado, owner and pitmaster of Hurtado Barbecue in Arlington, Texas.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Barbacoa?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 80 recipes across seven chapters, from rubs, mops and sauces to tacos, vegetable sides and desserts.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbacoa good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The introduction explains smoking on a smoker or a grill and choosing wood before the recipes begin.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbacoa a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 240-page hardback published by Harvard Common Press in 2025.\"}}, {\"@type\": \"Question\", \"name\": \"What is Tex-Mex barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's Texas-style smoke cooking combined with Mexican flavours and dishes, think brisket birria tacos, al pastor and barbacoa, which Hurtado calls the original New World barbecue.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824781787188,"sku":"9780760392737","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/barbacoa-brandon-hurtado-cookbook-front.png?v=1792925374"},{"product_id":"bbq-revolution-mitch-meat-mitch-benjamin-cookbook","title":"Meat Mitch: BBQ Revolution by Mitch Benjamin – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 208 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Mitch \"Meat Mitch\" Benjamin, founder of the Meat Mitch competition BBQ team and Char Bar in Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Harvard Common Press, 2021\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Competition fundamentals, Char Bar favourites, reverse smoking and sous vide, leftover-meat ideas, sides and party “amusements”\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Smoker owners with a few cooks under their belt who want fresh ideas\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781592339952\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBBQ Revolution is the hardback cookbook from Kansas City pitmaster Mitch \"Meat Mitch\" Benjamin, founder of the Meat Mitch competition team and Char Bar Smoked Meats and Amusements, and it takes you from award-winning competition rubs, sauces and meats to boundary-pushing smoked dishes.\u003c\/strong\u003e It's built for cooks who've nailed the basics and want new tricks for the smoker.\u003c\/p\u003e\n\u003ch2\u003eKansas City comp smarts, then the rule book goes in the firebox\u003c\/h2\u003e\n\u003cp\u003eMitch Benjamin built Meat Mitch into one of the most decorated sauce and rub names on the American circuit, then opened Char Bar in Kansas City in 2015. This book shows both sides of him: the disciplined competition cook and the restaurateur who'll stuff smoked meat into just about anything. Getting the comp blueprint and the playful stuff under one cover is a rare double.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eFive chapters do the heavy lifting: Fundamentals of Barbeque, Char Bar Favorites, Revolutionary BBQ, Using Up Your 'Que and Amusements from the “Mitchen”. The opener walks through competition-style brisket, burnt ends, short ribs and pork butt along with the rubs and sauces behind them, before the book loosens its collar.\u003c\/p\u003e\n\u003cp\u003eFrom Char Bar come crowd favourites like the smoked chicken nuggets and burnt heaven, plus regional dippers such as 'Bama White Sauce and Carolina Gold. The Revolutionary chapter plays with reverse smoking and sous vide and takes smoke to salmon, jackfruit and bone marrow, while the leftovers chapter turns smoked meat into steamed buns, tacos, quiche and poutine. Guest pitmasters including Jess Pryles and Meat Church's Matt Pittman drop in with recipes too.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCooks who already own a smoker and want to push past the standard brisket-and-ribs rotation. Competition hopefuls will get plenty from the fundamentals chapter, and anyone who entertains will lean on the sides, pimiento cheese and smoked cocktails. Beginners can follow along, but it shines brightest once you've got a few cooks behind you.\u003c\/p\u003e\n\u003ch2\u003eAbout Mitch Benjamin\u003c\/h2\u003e\n\u003cp\u003eMitch Benjamin is the founder of the \u003ca href=\"\/collections\/meat-mitch\"\u003eMeat Mitch\u003c\/a\u003e competition BBQ team and sauce and rub brand, whose sauces have won the American Royal BBQ Sauce World Championship and the Memphis in May World Championship BBQ Sauce contest. He opened Char Bar Smoked Meats and Amusements in Kansas City in 2015, which won Best New Restaurant in the city that year, and he has cooked for the New York Yankees and consulted on Rosie's Smokehouse in Paris.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/016_boastful-burnt-ends.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eMitch plays both ends here: tight competition cooking up front, pure mischief for the rest of the book. Darryl's soft spot is the Char Bar smoked chicken nuggets, crunchy little things that make grown adults fight over the tray. Grab a copy and your next cook gets a whole lot more interesting. Pair it with \u003ca href=\"\/products\/hardcore-carnivore-cook-meat-like-you-mean-it-jess-pryles-cookbook\"\u003eHardcore Carnivore\u003c\/a\u003e, since Jess Pryles turns up as a guest in these pages, and \u003ca href=\"\/products\/the-little-book-of-kc-bbq-jonathan-bender-cookbook\"\u003eThe Little Book of KC BBQ\u003c\/a\u003e for the Kansas City joints that shaped Mitch's style. For burnt ends, shake on \u003ca href=\"\/products\/plowboys-bbq-bovine-bold-rub\"\u003ePlowboys Bovine Bold\u003c\/a\u003e, another KC rub that's run plenty of competition cargo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Burnt-End Fried Rice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe leftovers chapter got Darryl thinking. Dangerous.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cup chopped burnt ends or leftover smoked brisket, 2 cups cold cooked rice, 2 eggs, 2 spring onions, 1 tbsp soy sauce, a splash of BBQ sauce\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCrisp the burnt ends in a hot wok or cast-iron pan with a little oil until the edges catch.\u003c\/li\u003e\n\u003cli\u003eAdd the rice and toss until hot and lightly toasted, then push it aside and scramble the eggs in the gap.\u003c\/li\u003e\n\u003cli\u003eStir through the soy, a splash of BBQ sauce and the sliced spring onions.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Day-old rice fries instead of steaming, and the rendered fat and bark season every grain.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote BBQ Revolution?\u003c\/h3\u003e\u003cp\u003eBBQ Revolution was written by Mitch \"Meat Mitch\" Benjamin, founder of the Meat Mitch competition BBQ team and Char Bar Smoked Meats and Amusements in Kansas City.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside BBQ Revolution?\u003c\/h3\u003e\u003cp\u003eFive chapters cover competition fundamentals, Char Bar favourites, experimental techniques like reverse smoking and sous vide, ways to use leftover smoked meat, and sides and party snacks.\u003c\/p\u003e\n\u003ch3\u003eIs BBQ Revolution good for beginners?\u003c\/h3\u003e\u003cp\u003eIt's approachable, but it suits cooks with a few smokes behind them. The fundamentals chapter covers competition basics before the recipes get adventurous.\u003c\/p\u003e\n\u003ch3\u003eIs BBQ Revolution a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 208-page hardback published by Harvard Common Press in 2021.\u003c\/p\u003e\n\u003ch3\u003eDoes BBQ Revolution include competition recipes?\u003c\/h3\u003e\u003cp\u003eYes. It shares Mitch's competition-style rubs, sauces and meats, including brisket, burnt ends, short ribs and pork butt.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote BBQ Revolution?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"BBQ Revolution was written by Mitch \\\"Meat Mitch\\\" Benjamin, founder of the Meat Mitch competition BBQ team and Char Bar Smoked Meats and Amusements in Kansas City.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside BBQ Revolution?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Five chapters cover competition fundamentals, Char Bar favourites, experimental techniques like reverse smoking and sous vide, ways to use leftover smoked meat, and sides and party snacks.\"}}, {\"@type\": \"Question\", \"name\": \"Is BBQ Revolution good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's approachable, but it suits cooks with a few smokes behind them. The fundamentals chapter covers competition basics before the recipes get adventurous.\"}}, {\"@type\": \"Question\", \"name\": \"Is BBQ Revolution a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 208-page hardback published by Harvard Common Press in 2021.\"}}, {\"@type\": \"Question\", \"name\": \"Does BBQ Revolution include competition recipes?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It shares Mitch's competition-style rubs, sauces and meats, including brisket, burnt ends, short ribs and pork butt.\"}}]}\u003c\/script\u003e","brand":"Meat Mitch","offers":[{"title":"Default Title","offer_id":67824783163444,"sku":"9781592339952","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-revolution-mitch-meat-mitch-benjamin-cookbook-front.png?v=1792925374"},{"product_id":"barbecue-like-a-boss-adam-roberts-cookbook","title":"Barbecue Like a Boss by Adam Roberts – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Pitmaster Adam Roberts, Australian barbecue teacher and multi-trophy competition cook\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Pitmaster Adam Roberts, 2021\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Low n slow, grilling and rotisserie methods, which cuts to buy, cook temps and textures\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Aussie backyard cooks learning smokers, grills and rotisseries\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBarbecue Like a Boss is a hardback how-to-barbecue guide by Australian Pitmaster Adam Roberts that teaches low n slow smoking, grilling and rotisserie cooking, including which cuts to ask your butcher for, what temperature to cook at and how to nail the texture.\u003c\/strong\u003e It's the follow-up to his book Ribs and covers what he teaches in his classes across Australia and New Zealand.\u003c\/p\u003e\n\u003ch2\u003eThe Aussie how-to-barbecue handbook\u003c\/h2\u003e\n\u003cp\u003eAdam Roberts has taught thousands of Australians and Kiwis to barbecue, and a two-hour class only goes so far. This book is the complete version you can keep coming back to. It's local, practical and written by someone who has stood behind a lot of smokers in competition.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book is organised around three ways of cooking with wood fire: low n slow, grilling and the rotisserie. For each, Adam explains what cut to ask the butcher for, what temperature to cook at, which technique to use and how to tell when the texture is right.\u003c\/p\u003e\n\u003cp\u003eThe photography shows exactly what you're aiming for: glossy pork ribs on the kamado, beef ribs pulling apart on butcher paper and rolled pork belly with proper crackling. It reads like a class you can take at your own pace.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAustralian backyard cooks who've bought a smoker, kamado or rotisserie and want to use it properly. Beginners will find it clear, and anyone who has done one of Adam's classes will recognise the method.\u003c\/p\u003e\n\u003ch2\u003eAbout Adam Roberts\u003c\/h2\u003e\n\u003cp\u003ePitmaster Adam Roberts co-founded the Australasian Barbecue Alliance in 2014 and the New Zealand Barbecue Alliance in 2017, serving as inaugural general manager of both. He's won more than 35 national-level barbecue trophies, teaches classes across Australia and New Zealand, and his earlier book \u003cem\u003eRibs \u0026amp; Sides\u003c\/em\u003e took bronze in the NBBQA Book of the Year awards in the USA.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/217_amazed-suckling-pig.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler's run this one for years: a proper Aussie how-to that covers the smoker, the grill and the rotisserie without wasting a page. What gets Darryl is the rolled pork belly, crackling you can hear from the next yard. Buy it, cook through it and your mates will start asking you for lessons. Back it up with \u003ca href=\"\/products\/heat-and-smoke-ii-bob-hart-cookbook\"\u003eHeat \u0026amp; Smoke II\u003c\/a\u003e for more home-grown fire and \u003ca href=\"\/products\/complete-australian-barbecue-kettle-cookbook-weber-australia-cookbook\"\u003eComplete Australian Barbecue Kettle Cookbook\u003c\/a\u003e for kettle cooks, and season your beef with \u003ca href=\"\/products\/low-n-slow-basics-beef-bounce\"\u003eLow N Slow Basics Beef Bounce\u003c\/a\u003e. — Darryl \"Slow Hand\" Rubb\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Drip-Tray Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLet the rotisserie do two jobs at once.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600 g baby potatoes (halved), 1 onion (wedges), a few garlic cloves, salt and pepper, a drip tray\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the potatoes, onion and garlic with salt and pepper and spread them in the drip tray.\u003c\/li\u003e\n\u003cli\u003eSlide the tray directly under the meat turning on the rotisserie for the last hour of the cook.\u003c\/li\u003e\n\u003cli\u003eGive them a shake halfway and crisp them over direct heat for 5 minutes if needed.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The fat and juices basting down from the spit season and roast the spuds as they go.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Barbecue Like a Boss?\u003c\/h3\u003e\u003cp\u003eBarbecue Like a Boss was written by Australian Pitmaster Adam Roberts, co-founder of the Australasian Barbecue Alliance and a barbecue teacher across Australia and New Zealand.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Barbecue Like a Boss?\u003c\/h3\u003e\u003cp\u003eIt covers low n slow smoking, grilling and rotisserie cooking, with guidance on which cuts to buy, what temperatures to cook at, which techniques to use and how to judge texture.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue Like a Boss good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It's written as a complete how-to guide, much like Adam's learn-to-barbecue classes, so beginners can follow it step by step.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue Like a Boss a hardback?\u003c\/h3\u003e\u003cp\u003eYes. It's a hardcover book.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue Like a Boss Australian?\u003c\/h3\u003e\u003cp\u003eYes. Adam Roberts is an Australian pitmaster, and the book is written for Australian and New Zealand backyard cooks.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Barbecue Like a Boss?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Barbecue Like a Boss was written by Australian Pitmaster Adam Roberts, co-founder of the Australasian Barbecue Alliance and a barbecue teacher across Australia and New Zealand.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Barbecue Like a Boss?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It covers low n slow smoking, grilling and rotisserie cooking, with guidance on which cuts to buy, what temperatures to cook at, which techniques to use and how to judge texture.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue Like a Boss good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's written as a complete how-to guide, much like Adam's learn-to-barbecue classes, so beginners can follow it step by step.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue Like a Boss a hardback?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a hardcover book.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue Like a Boss Australian?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Adam Roberts is an Australian pitmaster, and the book is written for Australian and New Zealand backyard cooks.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824783228980,"sku":"13040","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/barbecue-like-a-boss-adam-roberts-cookbook-front.png?v=1792925374"},{"product_id":"bbq-days-bbq-nights-helen-graves-cookbook","title":"BBQ Days, BBQ Nights by Helen Graves – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 192 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Helen Graves, award-winning London food writer and author of Live Fire\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hardie Grant London, 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 20 complete menus across spring, summer, autumn and winter, each with a drink, nibbles, a dip, a platter, a side, extra carbs and a dessert\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Backyard hosts who want a whole barbecue feast planned for them, any time of year\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781784886806\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBBQ Days, BBQ Nights is a hardback barbecue entertaining book by London food writer Helen Graves, built around 20 complete menus for every season, each with a drink, nibbles, a dip, a main platter, a side, extra carbs and a dessert.\u003c\/strong\u003e It's the book for people who'd rather host a proper backyard feast than just throw a few snags on.\u003c\/p\u003e\n\u003ch2\u003eThe whole feast, planned for you\u003c\/h2\u003e\n\u003cp\u003eHelen Graves knows that the hardest part of a barbecue isn't the fire, it's pulling the whole spread together. So she's done it for you: every menu is mapped out from the welcome drink to dessert, and every part can be swapped and customised, so it works for a long summer lunch or a cosy winter cook-up.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe menus are split into Spring, Summer, Autumn and Winter chapters, so there's always something that suits the weather and what's in season. Each one builds a balanced spread rather than a single hero dish, with drinks and dips doing as much work as the grill.\u003c\/p\u003e\n\u003cp\u003eRecipes include Salty Dogs with Basil and Tarragon, Honeydew and Jalapeño Sours, Spicy Prawn Ceviche Cups, a Charred Tomato 7-layer Dip, An Elite Creamy Garlic and Caramelised Onion Dip, Sticky Agrodolce Sausages, Smoky Aubergine with Maple-pickled Sultanas and Garam Masala Onions, Curried Brown Butter Potato Salad, Chilli Crisp Popcorn and Tequila Macerated Strawberries.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who loves hosting and wants their barbecue to look effortless. It suits kettle and gas barbecue cooks alike, leans into veg and seafood as much as meat, and is perfect for people who'd rather follow a full menu than build one from scratch.\u003c\/p\u003e\n\u003ch2\u003eAbout Helen Graves\u003c\/h2\u003e\n\u003cp\u003eHelen Graves is an award-winning London food writer, known online as @foodstories, and a passionate live-fire cook. Her earlier book Live Fire celebrates barbecue traditions through the seasons, and BBQ Days, BBQ Nights takes that seasonal approach into full-blown entertaining.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/064_corn-ribs-joy.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the one that turns a barbecue into a proper do. Helen Graves plans the whole night for you, drinks to dessert, and the Chilli Crisp Popcorn is the sneaky little starter that vanishes before the coals are even ready. Buy it and your next backyard feed will look like you've been planning it for weeks. Pair it with \u003ca href=\"\/products\/the-green-barbecue-cookbook-martin-nordin-cookbook\"\u003eThe Green Barbecue Cookbook\u003c\/a\u003e for veg-led plates and \u003ca href=\"\/products\/seared-genevieve-taylor-cookbook\"\u003eSeared\u003c\/a\u003e for meat-first fire cooking, and spoon \u003ca href=\"\/products\/proud-phoenix-co-honey-chilli-crisp\"\u003eProud Phoenix Honey Chilli Crisp\u003c\/a\u003e over anything that comes off the grill.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Charred Lemon Spritz Syrup\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eYour welcome drink, smuggled straight off the grill.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 lemons (halved), half a cup of sugar, half a cup of water, a sprig of rosemary, ice, soda water or prosecco\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the lemon halves cut-side down over high heat until properly blackened.\u003c\/li\u003e\n\u003cli\u003eSqueeze the juice into a small pan with the sugar, water and rosemary and simmer for 3 minutes, then cool and strain.\u003c\/li\u003e\n\u003cli\u003ePour 30ml over ice and top with soda water or prosecco.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charring adds a bittersweet, smoky edge to the lemon, and the syrup locks it in so every glass tastes of the barbecue.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote BBQ Days, BBQ Nights?\u003c\/h3\u003e\u003cp\u003eIt was written by Helen Graves, an award-winning London food writer and the author of Live Fire.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside BBQ Days, BBQ Nights?\u003c\/h3\u003e\u003cp\u003eThere are 20 seasonal barbecue menus split across spring, summer, autumn and winter, each with a drink, nibbles, a dip, a platter, a side, extra carbs and a dessert.\u003c\/p\u003e\n\u003ch3\u003eIs BBQ Days, BBQ Nights good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The menus do the planning for you, and every element can be customised, so it is easy to cook a full spread even if you are new to hosting.\u003c\/p\u003e\n\u003ch3\u003eIs BBQ Days, BBQ Nights a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 192-page hardback published by Hardie Grant in 2024.\u003c\/p\u003e\n\u003ch3\u003eDoes BBQ Days, BBQ Nights have vegetarian dishes?\u003c\/h3\u003e\u003cp\u003eYes. There are plenty of veg-led dishes, such as Smoky Aubergine with Maple-pickled Sultanas and Garam Masala Onions and Grilled and Chilled Peppers with Harissa, Pineapple and Lime.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote BBQ Days, BBQ Nights?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Helen Graves, an award-winning London food writer and the author of Live Fire.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside BBQ Days, BBQ Nights?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 20 seasonal barbecue menus split across spring, summer, autumn and winter, each with a drink, nibbles, a dip, a platter, a side, extra carbs and a dessert.\"}}, {\"@type\": \"Question\", \"name\": \"Is BBQ Days, BBQ Nights good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The menus do the planning for you, and every element can be customised, so it is easy to cook a full spread even if you are new to hosting.\"}}, {\"@type\": \"Question\", \"name\": \"Is BBQ Days, BBQ Nights a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 192-page hardback published by Hardie Grant in 2024.\"}}, {\"@type\": \"Question\", \"name\": \"Does BBQ Days, BBQ Nights have vegetarian dishes?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. There are plenty of veg-led dishes, such as Smoky Aubergine with Maple-pickled Sultanas and Garam Masala Onions and Grilled and Chilled Peppers with Harissa, Pineapple and Lime.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824783589428,"sku":"9781784886806","price":48.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-days-bbq-nights-helen-graves-cookbook-front.png?v=1792925375"},{"product_id":"bbq-companion-ben-odonoghue-cookbook","title":"BBQ Companion by Ben O'Donoghue – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 288 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Ben O'Donoghue, Australian chef, restaurateur and TV presenter\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hardie Grant Books, 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 180-plus recipes: breads and bites, vegetables and salads, fish and seafood, meat, sweets and drinks, sauces and rubs\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Backyard entertainers on any barbecue, from a wire rack over coals to a kettle or gas grill\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781761450235\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBBQ Companion is Australian chef Ben O'Donoghue's hardback collection of more than 180 barbecue recipes from around the world, written so every dish works on whatever grill you own.\u003c\/strong\u003e It covers the whole spread, from bread and starters to seafood, meat, sides, desserts, drinks, rubs and sauces.\u003c\/p\u003e\n\u003ch2\u003eThe whole party, off one barbecue\u003c\/h2\u003e\n\u003cp\u003eBen O'Donoghue cooked at London's River Café alongside Jamie Oliver before becoming a familiar face on Australian TV, and this book shows that range. It isn't a low-and-slow manual; it's a big, generous, global barbecue cookbook built for feeding people outdoors.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt opens with equipment and tips, then runs through Breads and Bites, Vegetables and Salads, Fish and Seafood, Meat, and Sweets and Drinks, finishing with a chapter of sauces and rubs and the author's own chef's notes.\u003c\/p\u003e\n\u003cp\u003eStandouts include smoked beef short ribs with nam prik pla, whole fish Thai style, drunken crabs, an Aussie steak sandwich, barbecued corn with bacon and chilli butter, and a banana tartin for afters. The publisher also highlights Mexican suckling pig, Singapore chilli crab and grilled haloumi with lemon and mint.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who entertains around a barbecue and wants more than snags and steak. It suits gas, kettle and open-fire cooks equally, and works brilliantly for beginners because the recipes don't depend on special gear.\u003c\/p\u003e\n\u003ch2\u003eAbout Ben O'Donoghue\u003c\/h2\u003e\n\u003cp\u003eBen O'Donoghue is an Australian chef, restaurateur and TV presenter who worked at the River Café in London with Jamie Oliver. He co-presented four seasons of \u003cem\u003eSurfing the Menu\u003c\/em\u003e with Curtis Stone and Mark Gardner, has hosted his own TV shows in Australia, and is based in Brisbane.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/247_amazed-mixed-grill.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery fridge needs a lemon, and every barbecue needs a book like this beside it. Ben's covered the lot, but the smoked beef short ribs with nam prik pla are the cargo I'd smuggle out first: fatty, smoky, then slapped awake with chilli and lime. Grab it and you'll never run out of ideas when the mates turn up. Pair it with \u003ca href=\"\/products\/heat-and-smoke-ii-bob-hart-cookbook\"\u003eHeat \u0026amp; Smoke II\u003c\/a\u003e for Aussie smoke know-how and the \u003ca href=\"\/products\/complete-australian-barbecue-kettle-cookbook-weber-australia-cookbook\"\u003eComplete Australian Barbecue Kettle Cookbook\u003c\/a\u003e to master the kettle. Spoon \u003ca href=\"\/products\/jimmy-chimichurri-classic-argentinian-herb-sauce-200g\"\u003eJimmy Chimichurri Classic\u003c\/a\u003e over anything that comes off the grill.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Grill-Bread Tomato Rub-Down\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo minutes, five ingredients, zero leftovers.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Thick slices of sourdough, 1 garlic clove (halved), 2 ripe tomatoes (halved), good olive oil, flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the bread over hot coals until charred at the edges.\u003c\/li\u003e\n\u003cli\u003eRub each slice with the cut garlic, then scrub hard with a cut tomato until the pulp soaks in.\u003c\/li\u003e\n\u003cli\u003eDrizzle with olive oil, hit with flaky salt and serve straight off the grill.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Rough, charred bread grates the garlic and tomato like sandpaper, so the flavour goes in, not on.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote BBQ Companion?\u003c\/h3\u003e\u003cp\u003eBBQ Companion was written by Ben O'Donoghue, an Australian chef, restaurateur and TV presenter who trained at London's River Café.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in BBQ Companion?\u003c\/h3\u003e\u003cp\u003eIt has more than 180 recipes, covering bread and bites, vegetables and salads, seafood, meat, desserts, drinks, sauces and rubs.\u003c\/p\u003e\n\u003ch3\u003eIs BBQ Companion good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The recipes are written to work on any barbecue, from a simple wire rack over coals to a kettle or gas grill.\u003c\/p\u003e\n\u003ch3\u003eIs BBQ Companion a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 288-page hardback published by Hardie Grant Books in 2024.\u003c\/p\u003e\n\u003ch3\u003eIs BBQ Companion Australian?\u003c\/h3\u003e\u003cp\u003eYes. Ben O'Donoghue is an Australian chef based in Brisbane, and the book is published by Australian publisher Hardie Grant.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote BBQ Companion?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"BBQ Companion was written by Ben O'Donoghue, an Australian chef, restaurateur and TV presenter who trained at London's River Café.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in BBQ Companion?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has more than 180 recipes, covering bread and bites, vegetables and salads, seafood, meat, desserts, drinks, sauces and rubs.\"}}, {\"@type\": \"Question\", \"name\": \"Is BBQ Companion good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The recipes are written to work on any barbecue, from a simple wire rack over coals to a kettle or gas grill.\"}}, {\"@type\": \"Question\", \"name\": \"Is BBQ Companion a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 288-page hardback published by Hardie Grant Books in 2024.\"}}, {\"@type\": \"Question\", \"name\": \"Is BBQ Companion Australian?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Ben O'Donoghue is an Australian chef based in Brisbane, and the book is published by Australian publisher Hardie Grant.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824783851572,"sku":"9781761450235","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-companion-ben-odonoghue-cookbook-front.png?v=1792925374"},{"product_id":"bob-harts-barbecue-unplugged-bob-hart-cookbook","title":"Bob Hart's Barbecue Unplugged by Bob Hart – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 148 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e The late Bob Hart, Melbourne food journalist, broadcaster and barbecue pioneer\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hart Media, 2017\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Solid-fuel cooking, from Asian-style brisket and reverse-seared steaks to hickory-roasted lobster tails, tandoori chicken and a coal-baked cobbler\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Aussie kettle, kamado and smoker cooks who want fresh ideas over charcoal and wood\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780646974422\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBob Hart's Barbecue Unplugged is a hardback barbecue cookbook by the late Melbourne food writer and broadcaster Bob Hart, and it's all about cooking brilliantly over charcoal and wood, from Asian-style brisket to hickory-roasted lobster tails.\u003c\/strong\u003e It's his third barbecue book, following Heat \u0026amp; Smoke and Heat \u0026amp; Smoke II, with photography by Melbourne photographer Manuela Cifra.\u003c\/p\u003e\n\u003ch2\u003eCharcoal, wood and an Aussie legend's best ideas\u003c\/h2\u003e\n\u003cp\u003eBob Hart spent decades talking, writing and broadcasting about real barbecue, and he's widely credited as one of the people who got Australians cooking over solid fuel. This book is where he let loose: techniques and dishes most barbecue books never touch, all shaped by his love of flavour and texture, and delivered with the dry wit his readers and listeners knew him for.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eEverything here is cooked over charcoal or wood, and Bob pushes well past the usual snags and chops. He works smoke into dishes you wouldn't expect, reverse-sears steaks with Japanese and Thai accents, and treats the barbecue as an oven, a smoker and a grill all at once.\u003c\/p\u003e\n\u003cp\u003eThe standouts include lobster tails roasted over hickory, brisket slow-cooked over charcoal with Asian flavours, smoky prawn-and-corn tacos, Peking duck, tandoori chicken and a peach cobbler baked gently over the coals.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAustralian kettle, kamado and offset owners who have the basics down and want new ideas for the next cook. It's also a lovely gift for anyone who grew up reading Bob in the paper or listening to him on the radio.\u003c\/p\u003e\n\u003ch2\u003eAbout Bob Hart\u003c\/h2\u003e\n\u003cp\u003eThe late Bob Hart was a Melbourne food journalist and broadcaster, long associated with the Herald Sun and with 3AW, where he talked food every week and presented a summer barbecue segment, Thrill of the Grill. He also hosted the TV series Hart of the Barbecue on the Seven Network. Originally from Queensland, he worked in London and Los Angeles before coming home to champion real barbecue, and wrote the bestselling Heat \u0026amp; Smoke and Heat \u0026amp; Smoke II.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/063_fanning-coals-determined.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl doesn't hand out nods lightly, but Bob Hart earned plenty of them. This is a big-hearted tour of charcoal and wood cooking with a proper Aussie accent, and the hickory-roasted lobster tails are worth the price of the book on their own. Get it on your shelf and your next cook will have ideas the neighbours haven't seen yet. Pair it with \u003ca href=\"\/products\/cooking-with-fire-duncan-welgemoed-cookbook\"\u003eCooking with Fire\u003c\/a\u003e for Duncan Welgemoed's wild Adelaide energy and \u003ca href=\"\/products\/bbq-companion-ben-odonoghue-cookbook\"\u003eBBQ Companion\u003c\/a\u003e for Ben O'Donoghue's easy outdoor feeds, then season the steaks with \u003ca href=\"\/products\/coast-n-smoke-surf-paddle-grill-salt-pepper-garlic-spg\"\u003eCoast N Smoke Surf Paddle Grill SPG\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Ember Peach Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBob baked his cobbler over the coals. This is the five-minute cousin.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 ripe peaches (halved, stones out), 100g soft butter, 1 tbsp honey, a pinch of flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the peach halves cut-side down over hot coals for 3–4 minutes until well charred.\u003c\/li\u003e\n\u003cli\u003eCool, chop finely, then mash into the butter with the honey and salt.\u003c\/li\u003e\n\u003cli\u003eRoll into a log in cling film, chill, and slice coins onto grilled pork chops or hot damper.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charring caramelises the peach sugars, and the butter carries that smoky sweetness onto whatever it melts over.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Bob Hart's Barbecue Unplugged?\u003c\/h3\u003e\u003cp\u003eIt was written by the late Bob Hart, a Melbourne food journalist and broadcaster and the author of Heat \u0026amp; Smoke and Heat \u0026amp; Smoke II.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Bob Hart's Barbecue Unplugged?\u003c\/h3\u003e\u003cp\u003eCharcoal and wood cooking with a creative streak: reverse-seared steaks with Japanese and Thai twists, hickory-roasted lobster tails, Asian-style brisket, smoky prawn-and-corn tacos, Peking duck, tandoori chicken and a coal-baked peach cobbler.\u003c\/p\u003e\n\u003ch3\u003eIs Bob Hart's Barbecue Unplugged good for beginners?\u003c\/h3\u003e\u003cp\u003eIt suits confident beginners and up. It's best for cooks who have done a few charcoal or wood cooks and want fresh ideas to try next.\u003c\/p\u003e\n\u003ch3\u003eIs Bob Hart's Barbecue Unplugged a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 148-page hardback, first published in 2017.\u003c\/p\u003e\n\u003ch3\u003eIs Bob Hart's Barbecue Unplugged an Australian book?\u003c\/h3\u003e\u003cp\u003eYes. Bob Hart was one of Melbourne's best-known barbecue writers, and the book was photographed by Melbourne photographer Manuela Cifra.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Bob Hart's Barbecue Unplugged?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by the late Bob Hart, a Melbourne food journalist and broadcaster and the author of Heat \u0026 Smoke and Heat \u0026 Smoke II.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Bob Hart's Barbecue Unplugged?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Charcoal and wood cooking with a creative streak: reverse-seared steaks with Japanese and Thai twists, hickory-roasted lobster tails, Asian-style brisket, smoky prawn-and-corn tacos, Peking duck, tandoori chicken and a coal-baked peach cobbler.\"}}, {\"@type\": \"Question\", \"name\": \"Is Bob Hart's Barbecue Unplugged good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It suits confident beginners and up. It's best for cooks who have done a few charcoal or wood cooks and want fresh ideas to try next.\"}}, {\"@type\": \"Question\", \"name\": \"Is Bob Hart's Barbecue Unplugged a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 148-page hardback, first published in 2017.\"}}, {\"@type\": \"Question\", \"name\": \"Is Bob Hart's Barbecue Unplugged an Australian book?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Bob Hart was one of Melbourne's best-known barbecue writers, and the book was photographed by Melbourne photographer Manuela Cifra.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824784343092,"sku":"9780646974422","price":35.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bob-harts-barbecue-unplugged-bob-hart-cookbook-front.png?v=1792925375"},{"product_id":"cali-baja-cuisine-michael-a-gardiner-cookbook","title":"Cali Baja Cuisine by Michael A. Gardiner – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 272 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Michael A. Gardiner, award-winning San Diego food writer\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Rizzoli, 2023\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Traditional and modern dishes from both sides of the Baja California border, sea and land\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Taco lovers, seafood cooks and anyone who grills with a squeeze of lime\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780847873555\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCali Baja Cuisine is Michael A. Gardiner's hardback cookbook of the food that crosses the border between Baja California and San Diego, from Tijuana tacos and Ensenada aguachiles to San Diego's Cali burrito.\u003c\/strong\u003e It mixes traditional and modern takes on dishes built from the region's seafood and produce.\u003c\/p\u003e\n\u003ch2\u003eWhere the fish taco was born\u003c\/h2\u003e\n\u003cp\u003eThe line between Northern Baja and Southern California doesn't stop food from crossing it. San Diego food writer Michael A. Gardiner traces how the two sides shaped each other, from the fish taco (San Diego's signature, born in Baja) to Tijuana's street food. It's bright, coastal cooking with plenty of fire.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book celebrates the region's ingredients from ocean and land: the fish of Popotla, San Diego sea urchins, Valle de Guadalupe wine, California artichokes and avocados everywhere. It draws on the cooking of Baja chefs, street vendors and home cooks, mixing traditional dishes with modern ones.\u003c\/p\u003e\n\u003cp\u003eSignature recipes include Crab with Pickled Asparagus in Guajillo-Pork Broth, Cantaloupe Aguachile al Estilo de Californios, Puerto Nuevo-style Lobster Tortas and Golden Beet Pozole. For the smoker there's Smoked Pulled Lamb Shoulder with Seared Tomatillo.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who loves Mexican food beyond the supermarket kit, especially seafood cooks and taco-night regulars. Australians with access to great seafood will find it a natural fit for summer cooking.\u003c\/p\u003e\n\u003ch2\u003eAbout Michael A. Gardiner\u003c\/h2\u003e\n\u003cp\u003eMichael A. Gardiner is a San Diego food writer and the author of \u003cem\u003eModern Kosher\u003c\/em\u003e. He writes food features for \u003cem\u003eThe San Diego Union-Tribune\u003c\/em\u003e and \u003cem\u003eEdible San Diego\u003c\/em\u003e, has reviewed restaurants for \u003cem\u003eSan Diego CityBeat\u003c\/em\u003e, and won San Diego Press Club awards for his food writing from 2018 to 2021.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/159_hungry-taco-crunch.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: this is the border-crossing cookbook, and the cargo is tacos. Gardiner tracks the food that slips between Tijuana and San Diego, and the Smoked Pulled Lamb Shoulder with Seared Tomatillo is the one Darryl would cook first. Buy it and taco night grows up overnight. Read it alongside \u003ca href=\"\/products\/comida-mexicana-rosa-cienfuegos-cookbook\"\u003eComida Mexicana\u003c\/a\u003e for home-style Mexican cooking and \u003ca href=\"\/products\/salsa-daddy-rick-martinez-cookbook\"\u003eSalsa Daddy\u003c\/a\u003e for the salsas to go on top. Spoon a little \u003ca href=\"\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha\u003c\/a\u003e over grilled fish. Lamb shoulder rule: low and slow until it pulls without a fight.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Grilled Lime Crema\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe drizzle that makes a basic fish taco look professional.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 limes (halved), ½ cup sour cream, 2 tbsp mayo, 1 small garlic clove (grated), pinch of salt, chopped coriander\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the lime halves cut-side down until charred.\u003c\/li\u003e\n\u003cli\u003eSqueeze the juice into the sour cream, mayo, garlic and salt and whisk.\u003c\/li\u003e\n\u003cli\u003eThin with a splash of water, add coriander, and drizzle over tacos.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charring the lime caramelises its sugars, so the crema tastes smoky-sweet rather than just sour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Cali Baja Cuisine?\u003c\/h3\u003e\u003cp\u003eCali Baja Cuisine was written by Michael A. Gardiner, an award-winning San Diego food writer and author of Modern Kosher.\u003c\/p\u003e\n\u003ch3\u003eWhat recipes are in Cali Baja Cuisine?\u003c\/h3\u003e\u003cp\u003eIt features traditional and modern Baja dishes such as Cantaloupe Aguachile, Puerto Nuevo-style Lobster Tortas, Golden Beet Pozole and Smoked Pulled Lamb Shoulder with Seared Tomatillo.\u003c\/p\u003e\n\u003ch3\u003eIs Cali Baja Cuisine good for beginners?\u003c\/h3\u003e\u003cp\u003eYes for keen home cooks. Some dishes are restaurant-style, but many are simple tacos, salsas and grilled seafood.\u003c\/p\u003e\n\u003ch3\u003eIs Cali Baja Cuisine a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 272-page hardback published by Rizzoli in 2023.\u003c\/p\u003e\n\u003ch3\u003eIs Cali Baja Cuisine good for seafood?\u003c\/h3\u003e\u003cp\u003eYes. Baja's coastal cooking is at its heart, with aguachiles, crab, lobster and fish dishes throughout.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Cali Baja Cuisine?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cali Baja Cuisine was written by Michael A. Gardiner, an award-winning San Diego food writer and author of Modern Kosher.\"}}, {\"@type\": \"Question\", \"name\": \"What recipes are in Cali Baja Cuisine?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It features traditional and modern Baja dishes such as Cantaloupe Aguachile, Puerto Nuevo-style Lobster Tortas, Golden Beet Pozole and Smoked Pulled Lamb Shoulder with Seared Tomatillo.\"}}, {\"@type\": \"Question\", \"name\": \"Is Cali Baja Cuisine good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes for keen home cooks. Some dishes are restaurant-style, but many are simple tacos, salsas and grilled seafood.\"}}, {\"@type\": \"Question\", \"name\": \"Is Cali Baja Cuisine a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 272-page hardback published by Rizzoli in 2023.\"}}, {\"@type\": \"Question\", \"name\": \"Is Cali Baja Cuisine good for seafood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Baja's coastal cooking is at its heart, with aguachiles, crab, lobster and fish dishes throughout.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824784506932,"sku":"9780847873555","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cali-baja-cuisine-michael-a-gardiner-cookbook-3d.png?v=1792910277"},{"product_id":"berber-and-q-on-vegetables-josh-katz-cookbook","title":"Berber\u0026Q: On Vegetables by Josh Katz – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 208 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Josh Katz, Ottolenghi-trained chef and founder of London's Berber \u0026amp; Q\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Kyle Books (Octopus), 2022\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 100+ vegetable recipes: grilled, charred, smoked, wood-fired, slow-cooked and pickled\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Grill cooks who want vegetables to steal the show\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780857839879\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBerber\u0026amp;Q: On Vegetables is a 208-page hardback by Josh Katz, the Ottolenghi-trained chef behind London's Berber \u0026amp; Q grill house, with more than 100 recipes that put vegetables on the fire and pack them with North African and Middle Eastern flavour.\u003c\/strong\u003e Every dish also has a conventional kitchen method, so you can cook it without a barbecue.\u003c\/p\u003e\n\u003ch2\u003eVegetables, cooked like they mean it\u003c\/h2\u003e\n\u003cp\u003eJosh Katz built a reputation grilling meat over coals in London, then turned the same fire and spice on vegetables. The result is a book where a charred cabbage or smoky aubergine is the main event, not the side. Bold dressings, spice dustings and sweet-sour sauces do the heavy lifting.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eRecipes are grouped by cooking method, including chapters such as Grilled \u0026amp; Charred, Slow-Cooked \u0026amp; Braised and Wood-Fired \u0026amp; Baked, alongside smoking and pickling. Katz explains quick scorches, flashes of grill heat and long, low roasts, with marinades, spice mixes and dressings for each.\u003c\/p\u003e\n\u003cp\u003eHighlights include Leek \u0026amp; Muhammara Lahmacun with chilli yoghurt, Romano Beans with tahina and egg, a grapefruit, avocado and gorgonzola salad, burnt aubergine with tahina, smoky aubergine with pomegranate molasses, and grilled halloumi with pineapple ketchup.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBarbecue cooks who want better sides, vegetarians tired of the token grilled corn, and anyone cooking for a mixed crowd. It's great on a kettle or kamado but works just as well in the oven.\u003c\/p\u003e\n\u003ch2\u003eAbout Josh Katz\u003c\/h2\u003e\n\u003cp\u003eJosh Katz trained with Yotam Ottolenghi before opening Berber \u0026amp; Q, a grill house in London known for smoke, spice and Middle Eastern flavour. His cooking draws on his travels from London to North Africa and the Middle East. This follows his first book, \u003cem\u003eBerber \u0026amp; Q\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/208_joyful-turning-corn-tongs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler swears by this one, and he's a brisket man. Josh Katz treats vegetables the way pitmasters treat pork: fire, smoke, spice and a sauce that makes you go back for more. The Leek \u0026amp; Muhammara Lahmacun is the one that got Darryl, all smoky peppers and walnuts on a blistered base. Buy it and the sides will start outshining the meat. Pair it with \u003ca href=\"\/products\/the-green-barbecue-cookbook-martin-nordin-cookbook\"\u003eThe Green Barbecue Cookbook\u003c\/a\u003e for more plant-based fire and \u003ca href=\"\/products\/how-to-grill-vegetables-steven-raichlen-cookbook\"\u003eHow to Grill Vegetables\u003c\/a\u003e for the techniques. Brush some \u003ca href=\"\/products\/flavour-spice-moroccan-harissa-paste\"\u003eFlavour \u0026amp; Spice Moroccan Harissa\u003c\/a\u003e on your carrots and see who notices.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coal-Kissed Cauli Steaks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA vegetable with a criminal amount of flavour.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cauliflower, olive oil, salt, 2 tbsp harissa paste, 1 cup Greek yoghurt, 1 lemon, a handful of chopped mint\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSlice the cauliflower into 2cm steaks through the core, then oil and salt them.\u003c\/li\u003e\n\u003cli\u003eGrill over medium coals with the lid down for 6 to 8 minutes a side until charred and tender.\u003c\/li\u003e\n\u003cli\u003eSwirl the harissa through the yoghurt with lemon juice, spoon over and finish with mint.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Thick slices char outside while the core steams soft, and cool yoghurt balances the heat of the harissa.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Berber\u0026amp;Q: On Vegetables?\u003c\/h3\u003e\u003cp\u003eIt was written by Josh Katz, the Ottolenghi-trained chef and founder of London's Berber \u0026amp; Q grill house.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Berber\u0026amp;Q: On Vegetables?\u003c\/h3\u003e\u003cp\u003eThere are more than 100 vegetable recipes, grouped by method such as grilled and charred, slow-cooked and braised, and wood-fired and baked.\u003c\/p\u003e\n\u003ch3\u003eIs Berber\u0026amp;Q: On Vegetables good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The methods are clearly explained, and every dish includes a conventional kitchen method as well as the barbecue version.\u003c\/p\u003e\n\u003ch3\u003eIs Berber\u0026amp;Q: On Vegetables a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 208-page hardback published by Kyle Books in 2022.\u003c\/p\u003e\n\u003ch3\u003eIs Berber\u0026amp;Q: On Vegetables vegetarian?\u003c\/h3\u003e\u003cp\u003eIt's built around vegetables as the hero of each dish, so it's a great fit for vegetarians, but check individual recipes for ingredients like anchovies or honey.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Berber\u0026Q: On Vegetables?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Josh Katz, the Ottolenghi-trained chef and founder of London's Berber \u0026 Q grill house.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Berber\u0026Q: On Vegetables?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are more than 100 vegetable recipes, grouped by method such as grilled and charred, slow-cooked and braised, and wood-fired and baked.\"}}, {\"@type\": \"Question\", \"name\": \"Is Berber\u0026Q: On Vegetables good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The methods are clearly explained, and every dish includes a conventional kitchen method as well as the barbecue version.\"}}, {\"@type\": \"Question\", \"name\": \"Is Berber\u0026Q: On Vegetables a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 208-page hardback published by Kyle Books in 2022.\"}}, {\"@type\": \"Question\", \"name\": \"Is Berber\u0026Q: On Vegetables vegetarian?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's built around vegetables as the hero of each dish, so it's a great fit for vegetarians, but check individual recipes for ingredients like anchovies or honey.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824784605236,"sku":"9780857839879","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/berber-and-q-on-vegetables-josh-katz-cookbook-front.png?v=1792925374"},{"product_id":"big-moes-big-book-of-bbq-moe-cason-cookbook","title":"Big Moe's Big Book of BBQ by Moe Cason – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 240 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Competition pitmaster and TV barbecue personality Moe Cason of Des Moines, Iowa\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e National Geographic, 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 75 family-favourite recipes plus guidance on smokers, rubs, marinades and choosing cuts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Backyard smokers who want competition-proven brisket, ribs and sides\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781426223525\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBig Moe's Big Book of BBQ is the debut hardback cookbook from Iowa pitmaster Moe Cason, with 75 family-favourite recipes from Texas brisket and ribs to cornbread and his famous mac and cheese.\u003c\/strong\u003e It's competition know-how written for the backyard, not the trophy table.\u003c\/p\u003e\n\u003ch2\u003eA brisket king opens up the family recipe box\u003c\/h2\u003e\n\u003cp\u003eMoe Cason has competed in more than 250 barbecue competitions and become a familiar face on barbecue TV, but this book isn't a competition manual. It's the food he cooks for his own family, written so backyard cooks can get the same bark, tenderness and flavour at home.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eCason starts with the gear and the basics: the different types of smokers and grills, stocking your pantry with rubs and marinades, and selecting the right cut of meat. The photography, by Austin photographer Jody Horton, runs alongside every recipe and the stories of Moe and his family.\u003c\/p\u003e\n\u003cp\u003eThe headliners are a fall-apart Texas brisket, sweet and spicy baby back ribs, smoked pork shoulder and bone-in tomahawk steaks, plus a 14-hour turkey brine. The sides are just as strong: a spicy mac and cheese with a secret ingredient that wowed Steve Harvey, a generations-old cornbread, collard greens, black-eyed peas, and Hawaiian burgers with pineapple, soy and feta.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBackyard cooks with a smoker who want brisket and ribs they can be proud of, and anyone who thinks the sides deserve as much love as the meat. It's friendly enough for beginners and still has plenty for seasoned smokers.\u003c\/p\u003e\n\u003ch2\u003eAbout Moe Cason\u003c\/h2\u003e\n\u003cp\u003e\"Big Moe\" Cason is a pitmaster from Des Moines, Iowa, who cooks competitively as Ponderosa BBQ. He has competed in more than 250 national and international barbecue competitions, scoring perfect 180s along the way, and has appeared on \u003cem\u003eBBQ Pitmasters\u003c\/em\u003e and \u003cem\u003eBBQ Pit Wars\u003c\/em\u003e. This is his first cookbook.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/202_wide-eyes-mac-cheese-tray.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: buy it for the brisket, keep it for the mac and cheese. Moe cooks like a man who's fed a family and a judging table, and that spicy mac with its secret ingredient is the side the Smuggler would hide from the crew. Get it and your next cook-up will have the neighbours hanging over the fence. Pair it with \u003ca href=\"\/products\/mastering-barbecue-michael-h-stines-cookbook\"\u003eMastering Barbecue\u003c\/a\u003e for more technique and \u003ca href=\"\/products\/bbq-revolution-mitch-meat-mitch-benjamin-cookbook\"\u003eBBQ Revolution\u003c\/a\u003e for Kansas City competition flavour. Lay down \u003ca href=\"\/products\/emus-rub-brisket-rub-110g\"\u003eEmus Rub Brisket Rub\u003c\/a\u003e in two coats for bark that cracks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Burnt-End Mac Topper\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMac and cheese, with a smoky crime scene on top.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cup diced leftover brisket (bark and all), ½ cup crushed crackers or panko, 20g butter, your favourite mac and cheese\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the brisket cubes in a dry pan until the edges crisp and the fat renders.\u003c\/li\u003e\n\u003cli\u003eAdd the butter and crumbs and toss for a minute until golden.\u003c\/li\u003e\n\u003cli\u003eScatter over hot mac and cheese and slide under a hot grill for 2 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Rendered brisket fat toasts the crumbs, so every spoonful gets crunch, smoke and cheese together.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Big Moe's Big Book of BBQ?\u003c\/h3\u003e\u003cp\u003eIt was written by Moe Cason, a competition pitmaster from Des Moines, Iowa, who has appeared on BBQ Pitmasters and BBQ Pit Wars.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Big Moe's Big Book of BBQ?\u003c\/h3\u003e\u003cp\u003eIt has 75 recipes, from Texas brisket, baby back ribs and smoked pork shoulder to cornbread, collard greens and spicy mac and cheese.\u003c\/p\u003e\n\u003ch3\u003eIs Big Moe's Big Book of BBQ good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It covers smokers and grills, rubs and marinades and choosing cuts before the recipes, so beginners can follow along.\u003c\/p\u003e\n\u003ch3\u003eIs Big Moe's Big Book of BBQ a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 240-page hardback published by National Geographic in 2024.\u003c\/p\u003e\n\u003ch3\u003eIs it a competition barbecue book?\u003c\/h3\u003e\u003cp\u003eNot really. Moe Cason draws on his competition experience, but the book is written for backyard cooks and family cook-ups.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Big Moe's Big Book of BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Moe Cason, a competition pitmaster from Des Moines, Iowa, who has appeared on BBQ Pitmasters and BBQ Pit Wars.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Big Moe's Big Book of BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has 75 recipes, from Texas brisket, baby back ribs and smoked pork shoulder to cornbread, collard greens and spicy mac and cheese.\"}}, {\"@type\": \"Question\", \"name\": \"Is Big Moe's Big Book of BBQ good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It covers smokers and grills, rubs and marinades and choosing cuts before the recipes, so beginners can follow along.\"}}, {\"@type\": \"Question\", \"name\": \"Is Big Moe's Big Book of BBQ a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 240-page hardback published by National Geographic in 2024.\"}}, {\"@type\": \"Question\", \"name\": \"Is it a competition barbecue book?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Not really. Moe Cason draws on his competition experience, but the book is written for backyard cooks and family cook-ups.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824784965684,"sku":"9781426223525","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/big-moes-big-book-of-bbq-moe-cason-cookbook-front.png?v=1792925374"},{"product_id":"cdmx-the-food-of-mexico-city-rosa-cienfuegos-cookbook","title":"CDMX: The Food of Mexico City by Rosa Cienfuegos – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 256 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Rosa Cienfuegos, Mexican-Australian restaurateur behind Sydney's Tamaleria and Icatate\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Smith Street Books, 2023\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Mexico City home and street cooking across eight chapters, from breakfasts and tacos to seafood, desserts and salsas, plus a short city eating guide\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Taco nights, home cooks chasing real Mexican flavour and anyone with a Mexico City trip booked\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781922754585\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCDMX: The Food of Mexico City is a hardback Mexican cookbook by Sydney restaurateur Rosa Cienfuegos that teaches the home and street food of Mexico City, from chilaquiles and tacos to seafood, salsas and sweets.\u003c\/strong\u003e It's the follow-up to her first book, Comida Mexicana, and it doubles as a handy guide to where to eat when you get there.\u003c\/p\u003e\n\u003ch2\u003eMexico City, cooked from a Sydney kitchen\u003c\/h2\u003e\n\u003cp\u003eRosa grew up eating this food, and she now cooks it every day at her two Sydney restaurants, Tamaleria and Icatate. The book captures what chilangos (Mexico City locals) actually eat at home, in the markets and from street stalls, rather than a restaurant-polished version of it. The design is loud and joyful, and the food photography is shot to make you hungry.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe recipes sit in eight chapters: Desayunos (breakfast), Antojitos y Bebidas (snacks and drinks), Tacos, Sopas (soups), Comida Corrida (set meals), Mariscos (seafood), Postres (desserts) and Salsas. Between the recipes you get on-the-scene photography from the city and a short travel guide to its best bars, restaurants, street eats and markets.\u003c\/p\u003e\n\u003cp\u003eStandouts include Chilaquiles con Huevo for the morning after, Esquites con Tuétano (street-style corn with bone marrow), Tacos Gobernador loaded with cheesy prawns, Tacos de Bistec con Queso and the smoky shredded chicken of Tacos de Tinga de Pollo. The salsa chapter is the engine room, and it'll lift everything else you pull off the grill.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who loves tacos and wants to go deeper than a supermarket kit. Confident beginners will find plenty of quick snacks, tacos and salsas, while keener cooks can tackle the soups and set meals. It's a cracking gift for the Mexico tragic in your life, or anyone with a trip booked.\u003c\/p\u003e\n\u003ch2\u003eAbout Rosa Cienfuegos\u003c\/h2\u003e\n\u003cp\u003eRosa Cienfuegos is a Mexican-Australian restaurateur based in Sydney, where she runs Tamaleria and Icatate. She travels back to Mexico regularly to keep learning about the cuisine she grew up with, and CDMX follows her first cookbook, Comida Mexicana.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/159_hungry-taco-crunch.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons this is the closest thing to a Mexico City street crawl you can fit on a shelf: breakfasts, tacos, soups, seafood and a salsa chapter that does the heavy lifting. His soft spot is the Tacos Gobernador, cheesy prawns folded into warm tortillas, and he's not ashamed to say it. Grab a copy and taco night will never look the same. Stack it with \u003ca href=\"\/products\/salsa-daddy-rick-martinez-cookbook\"\u003eSalsa Daddy\u003c\/a\u003e for even more salsa firepower and \u003ca href=\"\/products\/tacos-nud-dudhia-cookbook\"\u003eTacos\u003c\/a\u003e from the Breddos crew for a London taqueria spin, then stir a spoon of \u003ca href=\"\/products\/gran-luchito-chipotle-paste-smoky-mexican-chilli-paste-100g\"\u003eGran Luchito Chipotle Paste\u003c\/a\u003e through your tinga.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Midnight Tinga Jaffle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftover chicken plus a jaffle iron: a crime nobody's ever reported.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cup shredded cooked chicken, 1–2 tsp chipotle paste, 2 tbsp tomato passata, a handful of grated cheese, 4 slices of bread, butter\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the chicken in a small pan with the chipotle paste and passata for 3–4 minutes until sticky.\u003c\/li\u003e\n\u003cli\u003eButter the outside of the bread, then fill with the chicken and a good handful of cheese.\u003c\/li\u003e\n\u003cli\u003eToast in a jaffle iron or sandwich press until golden and the cheese runs.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Chipotle brings smoke and heat, the passata turns it into a quick tinga-style sauce, and the melted cheese glues the lot together.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote CDMX: The Food of Mexico City?\u003c\/h3\u003e\u003cp\u003eCDMX was written by Rosa Cienfuegos, a Mexican-Australian restaurateur who runs Tamaleria and Icatate in Sydney. It's the follow-up to her first cookbook, Comida Mexicana.\u003c\/p\u003e\u003ch3\u003eWhat's inside CDMX?\u003c\/h3\u003e\u003cp\u003eEight chapters covering breakfast, snacks and drinks, tacos, soups, set meals, seafood, desserts and salsas, plus a short travel guide to eating and drinking in Mexico City.\u003c\/p\u003e\u003ch3\u003eIs CDMX good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. Many of the snacks, salsas and tacos are straightforward, and the soups and set meals give you somewhere to grow as your confidence builds.\u003c\/p\u003e\u003ch3\u003eIs CDMX a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 256-page hardback published by Smith Street Books in 2023.\u003c\/p\u003e\u003ch3\u003eIs CDMX by an Australian author?\u003c\/h3\u003e\u003cp\u003eYes. Rosa Cienfuegos is a Mexican-Australian restaurateur based in Sydney, and the book is published by Australian publisher Smith Street Books.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote CDMX: The Food of Mexico City?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"CDMX was written by Rosa Cienfuegos, a Mexican-Australian restaurateur who runs Tamaleria and Icatate in Sydney. It's the follow-up to her first cookbook, Comida Mexicana.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside CDMX?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Eight chapters covering breakfast, snacks and drinks, tacos, soups, set meals, seafood, desserts and salsas, plus a short travel guide to eating and drinking in Mexico City.\"}}, {\"@type\": \"Question\", \"name\": \"Is CDMX good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Many of the snacks, salsas and tacos are straightforward, and the soups and set meals give you somewhere to grow as your confidence builds.\"}}, {\"@type\": \"Question\", \"name\": \"Is CDMX a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 256-page hardback published by Smith Street Books in 2023.\"}}, {\"@type\": \"Question\", \"name\": \"Is CDMX by an Australian author?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Rosa Cienfuegos is a Mexican-Australian restaurateur based in Sydney, and the book is published by Australian publisher Smith Street Books.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824786505780,"sku":"9781922754585","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cdmx-the-food-of-mexico-city-rosa-cienfuegos-cookbook-front.png?v=1792925374"},{"product_id":"diva-qs-barbecue-danielle-bennett-cookbook","title":"Diva Q's Barbecue by Danielle Bennett – Paperback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback, 288 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Danielle Bennett, aka Diva Q, host of BBQ Crawl and competition pitmaster\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Appetite by Random House, 2016\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 195 recipes, from six must-know basics to appetisers, pork, bacon, beef, fowl, seafood, sides, breads and desserts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Family cooks and weekend grillers on any barbecue, kettle or smoker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780147529824\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDiva Q's Barbecue is a paperback cookbook by Canadian competition pitmaster and BBQ Crawl host Danielle 'Diva Q' Bennett, packed with 195 backyard recipes for cooking with family, friends and fire on any grill or smoker.\u003c\/strong\u003e It starts with the six recipes she reckons everyone should know, then runs all the way from appetisers to dessert.\u003c\/p\u003e\n\u003ch2\u003eBig-hearted backyard barbecue\u003c\/h2\u003e\n\u003cp\u003eDanielle Bennett spent three seasons on the road hosting BBQ Crawl, eating, judging and competing her way across the US. This book distils all that into friendly, achievable recipes for real families and real crowds. Bacon gets its own chapter, which tells you everything about her priorities.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt opens with the six recipes Diva Q says you need to know most, then moves through appetisers, pork, bacon, beef, fowl, seafood, sides, salads and slaws, breads and desserts. Icons flag direct and indirect cooking, so you can follow along on a kettle, gas grill or smoker, and barbecue great Ted Reader writes the foreword.\u003c\/p\u003e\n\u003cp\u003eThere are plenty of meat-free options too, like Portobello-Cheddar Burgers and Smokin' Good Sweet Potatoes with Bourbon Butter, plus a mac and cheese built for the grill. Beyond the recipes she covers getting great char marks and choosing the right meat.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFamily cooks, weekend grillers and anyone feeding a crowd. It's one of the most beginner-friendly books in our range, and competition-minded cooks will still find a few tricks worth pinching.\u003c\/p\u003e\n\u003ch2\u003eAbout Danielle Bennett (Diva Q)\u003c\/h2\u003e\n\u003cp\u003eDanielle Bennett, aka Diva Q, is one of Canada's highest-ranked competitive barbecue cooks and the host of \u003cem\u003eBBQ Crawl\u003c\/em\u003e. She has appeared on Food Network, Travel Channel, \u003cem\u003eBBQ Pitmasters\u003c\/em\u003e and \u003cem\u003eChopped Grill Masters\u003c\/em\u003e, and splits her time between Barrie, Ontario, and Lakeland, Florida.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/224_delight-maple-bacon.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery fridge needs a slab of bacon and every shelf needs this book. Diva Q has crammed 195 recipes in here, but the bacon chapter, her claim to fame, is the one I'd guard with my life. Grab a copy and your family barbecues will run smoother, tastier and with a lot more crackle. Pair it with \u003ca href=\"\/products\/wing-crush-paula-stachyra-cookbook\"\u003eWing Crush\u003c\/a\u003e by Paula Stachyra for game-day wings and \u003ca href=\"\/products\/bbq-companion-ben-odonoghue-cookbook\"\u003eBBQ Companion\u003c\/a\u003e from Ben O'Donoghue for an Aussie backyard lens. A shake of \u003ca href=\"\/products\/meat-church-honey-bacon-bbq-rub\"\u003eMeat Church Honey Bacon\u003c\/a\u003e keeps the theme rolling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Bacon-Fat Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWaste not the bacon fat, want not for anything.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g baby potatoes, 3 tbsp bacon fat, 4 rashers cooked bacon crumbled, sour cream, chopped chives, flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBoil the potatoes until just tender, drain and let them steam dry for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSmash each one flat, brush with bacon fat and grill over medium-high heat for 4 to 5 minutes a side until crisp.\u003c\/li\u003e\n\u003cli\u003eTop with sour cream, crumbled bacon, chives and salt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Smashing creates craggy edges that crisp in the bacon fat, so every bite is crunch and smoke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Diva Q's Barbecue?\u003c\/h3\u003e\u003cp\u003eDiva Q's Barbecue was written by Danielle Bennett, better known as Diva Q, host of BBQ Crawl and one of Canada's highest-ranked competitive barbecue cooks.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Diva Q's Barbecue?\u003c\/h3\u003e\u003cp\u003eThere are 195 recipes, from six must-know basics through appetisers, pork, bacon, beef, fowl, seafood, sides, breads and desserts.\u003c\/p\u003e\n\u003ch3\u003eIs Diva Q's Barbecue good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It's written for family backyard cooking and explains basics like char marks and choosing meat.\u003c\/p\u003e\n\u003ch3\u003eIs Diva Q's Barbecue a paperback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 288-page paperback published by Appetite by Random House in 2016.\u003c\/p\u003e\n\u003ch3\u003eCan I cook from Diva Q's Barbecue on a gas grill?\u003c\/h3\u003e\u003cp\u003eYes. The book works across all kinds of barbecues and grills, with icons marking direct and indirect cooking.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Diva Q's Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Diva Q's Barbecue was written by Danielle Bennett, better known as Diva Q, host of BBQ Crawl and one of Canada's highest-ranked competitive barbecue cooks.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Diva Q's Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 195 recipes, from six must-know basics through appetisers, pork, bacon, beef, fowl, seafood, sides, breads and desserts.\"}}, {\"@type\": \"Question\", \"name\": \"Is Diva Q's Barbecue good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's written for family backyard cooking and explains basics like char marks and choosing meat.\"}}, {\"@type\": \"Question\", \"name\": \"Is Diva Q's Barbecue a paperback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 288-page paperback published by Appetite by Random House in 2016.\"}}, {\"@type\": \"Question\", \"name\": \"Can I cook from Diva Q's Barbecue on a gas grill?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The book works across all kinds of barbecues and grills, with icons marking direct and indirect cooking.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824789880884,"sku":"9780147529824","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/diva-qs-barbecue-danielle-bennett-cookbook-front.png?v=1792925405"},{"product_id":"dj-bbqs-backyard-baking-dj-bbq-cookbook","title":"DJ BBQ's Backyard Baking by DJ BBQ – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 208 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Christian Stevenson, aka DJ BBQ, live-fire chef and festival host\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Quadrille, 2023\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 60 recipes for baking over live fire, plus baking and grill set-ups and top baking tips\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Kettle owners and live-fire cooks who want to bake bread, buns and treats outside\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781787139763\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDJ BBQ's Backyard Baking is a hardback of 60 recipes for baking over live fire from Christian Stevenson, better known as DJ BBQ, and it shows you how to turn a standard kettle barbecue into a bread oven.\u003c\/strong\u003e Think brioche buns for burgers, rye crumpets for pastrami, a live-fire sourdough loaf, pizza nights and smoky sweet treats.\u003c\/p\u003e\n\u003ch2\u003eYour kettle is an oven. Use it.\u003c\/h2\u003e\n\u003cp\u003eMost of us only bake indoors and only grill outdoors. DJ BBQ's point is that a lidded kettle is basically an oven with better flavour, and once you learn the set-ups you can bake almost anything over fire. It's loud, fun and very practical.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt starts with baking and grill set-ups for kettles and other cookers, all the gear and dome know-how, and a top-ten list of baking tips and hacks. The chapters then move through dough families (the book's 'We All Rise' section) to Use Your Loaf and Make the Most of Your Loaf, finishing with ideas for stale bread and the cooling coals.\u003c\/p\u003e\n\u003cp\u003eRecipes include beef fat brioche buns, rye crumpets, the Bread of Beelzebub, wood ash bagels from Pump Street Bakery, fireside naan bread, butter bean hummus with flatbreads, and the team's best ever bacon sandwich.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eKettle and kamado owners who've nailed the meat and want the bread to match. It also suits pizza oven owners and campers who cook over open fire. Some baking experience helps, but the set-ups are clearly explained.\u003c\/p\u003e\n\u003ch2\u003eAbout DJ BBQ\u003c\/h2\u003e\n\u003cp\u003eDJ BBQ is Christian Stevenson, a live-fire chef who moved into cooking after a successful broadcasting career. He has his own YouTube channel, has appeared on Jamie Oliver's FoodTube, hosts at festivals including Meatopia and The Big Feastival, and has written \u003cem\u003eFire Food\u003c\/em\u003e, \u003cem\u003eThe Burger Book\u003c\/em\u003e and \u003cem\u003eFire Feasts\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/212_wide-eyes-cheesy-garlic-bread.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eLeft the coals for two minutes, came back to a loaf, and I've not been the same since. This book makes your kettle earn its keep, and the beef fat brioche buns are the standout: rich, glossy and built to hold a dripping burger. Grab a copy and your next cook gets a proper bun instead of a sad supermarket one. Pair it with \u003ca href=\"\/products\/salt-hank-henry-laporte-cookbook\"\u003eSalt Hank\u003c\/a\u003e for what to stack between the bread and \u003ca href=\"\/products\/fire-kitchen-adam-roberts-cookbook\"\u003eFire Kitchen\u003c\/a\u003e for more fire-first ideas. Brush warm bread with \u003ca href=\"\/products\/misty-gully-garlic-butter-seasoning-170g\"\u003eMisty Gully Garlic Butter Seasoning\u003c\/a\u003e mixed into melted butter.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Kettle Pull-Apart Cob\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGarlic bread's big, cheesy, smoky cousin.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cob loaf, 100 g butter (melted), 2 garlic cloves (crushed), a handful of parsley (chopped), 1 cup grated mozzarella, foil\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCut the cob in a deep criss-cross without cutting through the base.\u003c\/li\u003e\n\u003cli\u003eMix the butter, garlic and parsley, spoon it into every gap, then stuff with the cheese.\u003c\/li\u003e\n\u003cli\u003eWrap in foil and cook indirect in a kettle at about 180°C for 15 minutes, then open the foil for 5 minutes to crisp.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Indirect heat melts the butter and cheese right through before the crust can burn.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote DJ BBQ's Backyard Baking?\u003c\/h3\u003e\u003cp\u003eIt was written by Christian Stevenson, the live-fire chef and festival host known as DJ BBQ, with the DJ BBQ team.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in DJ BBQ's Backyard Baking?\u003c\/h3\u003e\u003cp\u003eThe publisher lists 60 recipes for baking over live fire, including breads, buns, bagels, flatbreads, pizza and sweets.\u003c\/p\u003e\n\u003ch3\u003eIs DJ BBQ's Backyard Baking good for beginners?\u003c\/h3\u003e\u003cp\u003eYes, with a little patience. It explains grill set-ups and shares baking tips before the recipes, though some baking experience helps.\u003c\/p\u003e\n\u003ch3\u003eIs DJ BBQ's Backyard Baking a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 208-page hardback published by Quadrille in 2023.\u003c\/p\u003e\n\u003ch3\u003eCan I use a kettle barbecue for DJ BBQ's Backyard Baking?\u003c\/h3\u003e\u003cp\u003eYes. The book is built around the idea that a standard kettle barbecue works like an oven, and it shows the set-ups to make that happen.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote DJ BBQ's Backyard Baking?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Christian Stevenson, the live-fire chef and festival host known as DJ BBQ, with the DJ BBQ team.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in DJ BBQ's Backyard Baking?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The publisher lists 60 recipes for baking over live fire, including breads, buns, bagels, flatbreads, pizza and sweets.\"}}, {\"@type\": \"Question\", \"name\": \"Is DJ BBQ's Backyard Baking good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, with a little patience. It explains grill set-ups and shares baking tips before the recipes, though some baking experience helps.\"}}, {\"@type\": \"Question\", \"name\": \"Is DJ BBQ's Backyard Baking a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 208-page hardback published by Quadrille in 2023.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use a kettle barbecue for DJ BBQ's Backyard Baking?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The book is built around the idea that a standard kettle barbecue works like an oven, and it shows the set-ups to make that happen.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824790175796,"sku":"9781787139763","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/dj-bbqs-backyard-baking-dj-bbq-cookbook-front.png?v=1792925406"},{"product_id":"complete-australian-barbecue-kettle-cookbook-weber-australia-cookbook","title":"Complete Australian Barbecue Kettle Cookbook by Ross McDonald \u0026 Margaret Kirkwood – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages, about 200 colour photographs\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Ross McDonald and Margaret Kirkwood, published by Weber Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Weber Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Over 400 recipes for the kettle barbecue, plus cooking tips and tricks of the trade\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Weber kettle owners, new and old, and anyone after a classic Aussie barbecue gift\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe Complete Australian Barbecue Kettle Cookbook is Weber Australia's own hardback recipe book for the kettle barbecue, by Ross McDonald and Margaret Kirkwood, with over 400 recipes and about 200 colour photographs.\u003c\/strong\u003e It's the book that taught a lot of Australian families what a kettle can do beyond snags.\u003c\/p\u003e\n\u003ch2\u003eThe kettle book, straight from Weber\u003c\/h2\u003e\n\u003cp\u003eIf there's a red kettle on your deck, this is its instruction manual and its recipe file in one. It's Weber's own Australian cookbook, written for local cooks and local ingredients, and it has been a fixture in Aussie kitchens and sheds for years. Few books give you this many recipes for one cooker.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eAcross 224 hardback pages you get more than 400 recipes and around 200 colour photographs, all built around cooking in a covered kettle. Weber pairs the recipes with practical cooking tips, so it doubles as a how-to for getting the most out of the cooker.\u003c\/p\u003e\n\u003cp\u003eIt's a broad, family-friendly collection, the kind of book you open on a Sunday when the roast is going on the kettle and you want something new to cook next to it. The sheer volume means there's always another page to try.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who owns a Weber kettle, especially new owners still working out what to cook beyond sausages. It's also a dead-set winner as a gift for a dad, a mate or a newlywed with a fresh kettle.\u003c\/p\u003e\n\u003ch2\u003eAbout the authors\u003c\/h2\u003e\n\u003cp\u003eThe book is credited on its cover to Ross McDonald and Margaret Kirkwood and is published by Weber, the company behind the original kettle barbecue, for the Australian market. It is still sold through Weber Australia as its kettle cookbook (part number 240-10).\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/193_proud-carving-roast-chicken.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the one that sits next to half the kettles in the country, and for good reason: 400-odd recipes written for the exact cooker you own. Darryl loves that it's a proper doorstop of ideas, so you never run out of what to cook next. Buy it and you'll finally use the lid the way it was meant to be used. Back it up with \u003ca href=\"\/products\/bbq-companion-ben-odonoghue-cookbook\"\u003eBBQ Companion\u003c\/a\u003e for a modern Aussie take and \u003ca href=\"\/products\/the-outdoor-cook-americas-test-kitchen-cookbook\"\u003eThe Outdoor Cook\u003c\/a\u003e for tested technique, and roast your next chook under \u003ca href=\"\/products\/republic-honey-bbq-chicken-pork-bbq-rub-300g\"\u003eRepublic Honey BBQ Rub\u003c\/a\u003e. Rest the bird ten minutes before you carve.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Lid-Down Garlic Bread\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe roast is resting anyway. Put the kettle back to work.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 baguette, 100 g soft butter, 3 garlic cloves (crushed), a handful of chopped parsley, pinch of salt, foil\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMash the butter with garlic, parsley and salt.\u003c\/li\u003e\n\u003cli\u003eSlice the baguette almost through, spread butter between the slices and wrap in foil.\u003c\/li\u003e\n\u003cli\u003eCook on the indirect side with the lid on for about 15 minutes, then open the foil for 3 minutes to crisp.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The kettle's indirect heat melts the butter through the loaf while the last minutes open give you a crunchy crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote the Complete Australian Barbecue Kettle Cookbook?\u003c\/h3\u003e\u003cp\u003eIt's credited to Ross McDonald and Margaret Kirkwood and published by Weber as its Australian cookbook for kettle barbecues.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in the Complete Australian Barbecue Kettle Cookbook?\u003c\/h3\u003e\u003cp\u003eWeber states it has over 400 recipes, with about 200 colour photographs and cooking tips throughout.\u003c\/p\u003e\n\u003ch3\u003eIs the Complete Australian Barbecue Kettle Cookbook good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It's written for everyday kettle owners and is a great first book for anyone who has just bought a Weber kettle.\u003c\/p\u003e\n\u003ch3\u003eIs the Complete Australian Barbecue Kettle Cookbook a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback.\u003c\/p\u003e\n\u003ch3\u003eIs the Complete Australian Barbecue Kettle Cookbook Australian?\u003c\/h3\u003e\u003cp\u003eYes. It's Weber's Australian kettle cookbook, written for Australian cooks.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote the Complete Australian Barbecue Kettle Cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's credited to Ross McDonald and Margaret Kirkwood and published by Weber as its Australian cookbook for kettle barbecues.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in the Complete Australian Barbecue Kettle Cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Weber states it has over 400 recipes, with about 200 colour photographs and cooking tips throughout.\"}}, {\"@type\": \"Question\", \"name\": \"Is the Complete Australian Barbecue Kettle Cookbook good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's written for everyday kettle owners and is a great first book for anyone who has just bought a Weber kettle.\"}}, {\"@type\": \"Question\", \"name\": \"Is the Complete Australian Barbecue Kettle Cookbook a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback.\"}}, {\"@type\": \"Question\", \"name\": \"Is the Complete Australian Barbecue Kettle Cookbook Australian?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's Weber's Australian kettle cookbook, written for Australian cooks.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824790208564,"sku":"9312929002401","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/complete-australian-barbecue-kettle-cookbook-weber-australia-cookbook-front.png?v=1792925375"},{"product_id":"cooking-with-fire-duncan-welgemoed-cookbook","title":"Cooking with Fire by Duncan Welgemoed – Paperback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Duncan Welgemoed, South African-born chef and founder of Africola in Adelaide\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Affirm Press, 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Aussie and South African BBQ by dish type, with a state-by-state guide to picnic and barbecue spots\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Campers, braai lovers and backyard cooks who want more than chops and snags\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781922863386\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCooking with Fire is Duncan Welgemoed's paperback cookbook of Aussie barbecue with a South African twist, from the South African-born chef behind Adelaide's Africola, covering ribs and steaks through to wallaby kebabs, yabby boils and campfire desserts.\u003c\/strong\u003e It's an Australian book through and through, with a guide to great picnic and barbecue spots in every state.\u003c\/p\u003e\n\u003ch2\u003eThe braai lands in the Aussie backyard\u003c\/h2\u003e\n\u003cp\u003eDuncan Welgemoed's Africola, opened soon after he arrived in South Australia in 2010, is one of Adelaide's most acclaimed restaurants. Here he takes his cooking outside, mixing Aussie barbecue culture with the South African braai he grew up with. It goes well past chops and sausages, into stews, soups and whole meals cooked over an open flame.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book is organised by dish type, such as salads and veg, mains and desserts. Each section opens with a short portrait of an Australian state and a list of picnic and barbecue spots worth the drive, which makes it as much a road-trip companion as a cookbook.\u003c\/p\u003e\n\u003cp\u003eRecipes include glazed ribs, grilled steaks and ember-stewed eggplant, plus local game like Wallaby Kebabs and a Riverland Yabby Boil. There's a South African Tomato Bredie, Char-grilled Chilli Jam Squid, his mum's potato salad topped with pork scratchings, a Thermos Glut Soup and a Pina Colada Cake. Africola's bar team even wrote three camping cocktails for it.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAustralians who cook outdoors, full stop. It suits beginners and seasoned grill cooks, and the methods are written for hot coals but adapt easily to a home barbecue or kitchen. Perfect for anyone who camps or loves a long lunch outside.\u003c\/p\u003e\n\u003ch2\u003eAbout Duncan Welgemoed\u003c\/h2\u003e\n\u003cp\u003eDuncan Welgemoed is a South African-born chef and the founder of Africola in Adelaide. Before moving to Australia he was head chef at The Goose at Britwell Salome in Oxfordshire when it earned a Michelin star in 2005. He arrived in South Australia in 2010, opened Africola shortly after, appears regularly on SBS, and his first book, \u003cem\u003eAfricola\u003c\/em\u003e, was a bestseller.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/267_amazed-lamb-spit.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery Aussie fire pit needs this book and a bit of nerve. Duncan drags the braai into the Australian backyard and keeps going, right out to the Riverland with a yabby boil. The Smuggler's favourite part is the state-by-state guide to picnic and barbecue spots, which turns the whole thing into a road trip. Buy it and your next camping trip eats like a restaurant. Pair it with \u003ca href=\"\/products\/bbq-companion-ben-odonoghue-cookbook\"\u003eBBQ Companion\u003c\/a\u003e for more home-grown barbecue and \u003ca href=\"\/products\/barbecue-gourmand-bob-hart-cookbook\"\u003eBarbecue Gourmand\u003c\/a\u003e for Bob Hart's Aussie charcoal smarts. A spoon of \u003ca href=\"\/products\/mudgeeraba-spices-mango-kasundi-from-hindustan-medium-280g\"\u003eMudgeeraba Mango Kasundi\u003c\/a\u003e beside grilled lamb is a very Cape move.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Braaibroodjie Jaffle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSouth Africa's grilled sandwich, with an Aussie snag thrown in.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e thick white bread, butter, sliced tomato, sliced onion, grated tasty cheese, a leftover grilled sausage (sliced), chutney\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eButter the outsides of the bread and fill with tomato, onion, cheese, sausage and a smear of chutney.\u003c\/li\u003e\n\u003cli\u003eClamp in a hinged grill basket or jaffle iron.\u003c\/li\u003e\n\u003cli\u003eToast over gentle coals, flipping often, until golden and the cheese melts.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Low coals give the cheese time to melt before the bread burns, and chutney's sweetness balances the smoky sausage.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Cooking with Fire?\u003c\/h3\u003e\u003cp\u003eCooking with Fire was written by Duncan Welgemoed, the South African-born chef who founded Africola in Adelaide.\u003c\/p\u003e\n\u003ch3\u003eWhat recipes are in Cooking with Fire?\u003c\/h3\u003e\u003cp\u003eIt covers Aussie and South African barbecue, from glazed ribs and grilled steaks to ember-stewed eggplant, Wallaby Kebabs, a Riverland Yabby Boil, Tomato Bredie and Pina Colada Cake, plus three camping cocktails.\u003c\/p\u003e\n\u003ch3\u003eIs Cooking with Fire good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The recipes are straightforward and, although written for hot coals, adapt easily to a home barbecue or kitchen.\u003c\/p\u003e\n\u003ch3\u003eIs Cooking with Fire a paperback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page trade paperback published by Affirm Press in Australia in 2024.\u003c\/p\u003e\n\u003ch3\u003eIs Cooking with Fire an Australian cookbook?\u003c\/h3\u003e\u003cp\u003eYes. It's written by an Adelaide chef, published in Australia, and includes a state-by-state guide to picnic and barbecue spots.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Cooking with Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cooking with Fire was written by Duncan Welgemoed, the South African-born chef who founded Africola in Adelaide.\"}}, {\"@type\": \"Question\", \"name\": \"What recipes are in Cooking with Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It covers Aussie and South African barbecue, from glazed ribs and grilled steaks to ember-stewed eggplant, Wallaby Kebabs, a Riverland Yabby Boil, Tomato Bredie and Pina Colada Cake, plus three camping cocktails.\"}}, {\"@type\": \"Question\", \"name\": \"Is Cooking with Fire good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The recipes are straightforward and, although written for hot coals, adapt easily to a home barbecue or kitchen.\"}}, {\"@type\": \"Question\", \"name\": \"Is Cooking with Fire a paperback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page trade paperback published by Affirm Press in Australia in 2024.\"}}, {\"@type\": \"Question\", \"name\": \"Is Cooking with Fire an Australian cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's written by an Adelaide chef, published in Australia, and includes a state-by-state guide to picnic and barbecue spots.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824790241332,"sku":"9781922863386","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cooking-with-fire-duncan-welgemoed-cookbook-front.png?v=1792925374"},{"product_id":"comida-mexicana-rosa-cienfuegos-cookbook","title":"Comida Mexicana by Rosa Cienfuegos – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Rosa Cienfuegos, Mexican-Australian restaurateur based in Sydney\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Smith Street Books, 2020\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Snacks, garnachas, tacos, tamales, tortas, seafood, desserts and the basics behind them\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Taco-night regulars and anyone with a comal or flat-top\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781925811490\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eComida Mexicana is a hardback cookbook by Sydney-based Mexican-Australian restaurateur Rosa Cienfuegos, collecting Mexico's best-loved snacks, tacos, tortas, tamales, seafood and desserts from city streets, villages and coastal towns.\u003c\/strong\u003e It's a home cook's guide to real Mexican flavour, gathered on Rosa's travels through her homeland.\u003c\/p\u003e\n\u003ch2\u003eStreet food with soul\u003c\/h2\u003e\n\u003cp\u003eMexican food looks easy to imitate, but a taco with real soul is another story. Rosa Cienfuegos travelled the length of Mexico, from the streets of Mexico City to tucked-away villages and quiet coastal towns, to collect the dishes each region and family claims as its own. The result is a book that helps you ditch the imposters and cook the real thing.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eChapters run through snacks, garnachas, tacos, tamales, tortas, seafood and desserts, finishing with a basics section for the salsas and staples you'll lean on throughout. Each region and family has a favourite, and the stories behind the dishes come along for the ride.\u003c\/p\u003e\n\u003cp\u003eHighlights include the towering torta cubana and a torta de milanesa con quesillo y chile chipotle, while the seafood chapter celebrates coastal specialties like Baja-style fish tacos and zarandeado grilled fish. The design is a joy too: pink pages, bold type and lucha libre illustrations throughout.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eTaco-night regulars, anyone with a comal or flat-top on the barbecue, and cooks who want Mexican food that tastes like Mexico rather than a packet kit. Most recipes are achievable for confident beginners.\u003c\/p\u003e\n\u003ch2\u003eAbout Rosa Cienfuegos\u003c\/h2\u003e\n\u003cp\u003eRosa Cienfuegos is a Mexican-Australian restaurateur based in Sydney who travels regularly to Mexico to deepen her knowledge of its cuisine. She followed Comida Mexicana with \u003ca href=\"\/products\/cdmx-the-food-of-mexico-city-rosa-cienfuegos-cookbook\"\u003eCDMX: The Food of Mexico City\u003c\/a\u003e, a celebration of the dishes she grew up eating, and later \u003cem\u003eLa Mesa Mexicana\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/222_wide-eyes-cheese-quesadilla-pull.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe house never runs out of tortillas once this book moves in. Rosa has gathered the snacks, tacos and tortas Mexicans actually eat, and the torta chapter, stacked, saucy and dripping, is pure contraband. Pick it up and taco night stops being a packet job for good. For a smoky Tex-Mex angle grab \u003ca href=\"\/products\/barbacoa-brandon-hurtado-cookbook\"\u003eBarbacoa\u003c\/a\u003e by Brandon Hurtado, and for more street-style inspiration add \u003ca href=\"\/products\/tacos-nud-dudhia-cookbook\"\u003eTacos\u003c\/a\u003e by Nud Dudhia. Spoon \u003ca href=\"\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Chilli Co Salsa Macha\u003c\/a\u003e over the top and say nothing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Chilaquiles Morning Raid\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStale corn chips, pardoned and promoted to breakfast.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 big handfuls of corn chips, 1 cup tomato salsa, 2 eggs, a dollop of sour cream, crumbled feta, coriander\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the salsa in a wide pan until bubbling, then toss through the chips for 1 minute so they soften slightly.\u003c\/li\u003e\n\u003cli\u003eFry the eggs in a separate pan.\u003c\/li\u003e\n\u003cli\u003ePile the chips on a plate, top with eggs, sour cream, feta and coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The chips soak up the salsa but keep some crunch, and the runny yolk turns it into a sauce.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Comida Mexicana?\u003c\/h3\u003e\u003cp\u003eComida Mexicana was written by Rosa Cienfuegos, a Mexican-Australian restaurateur based in Sydney.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Comida Mexicana?\u003c\/h3\u003e\u003cp\u003eRecipes for Mexican snacks, garnachas, tacos, tamales, tortas, seafood and desserts, plus a basics chapter for salsas and staples.\u003c\/p\u003e\n\u003ch3\u003eIs Comida Mexicana good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. Most recipes are achievable for confident beginners, and the basics chapter covers the building blocks.\u003c\/p\u003e\n\u003ch3\u003eIs Comida Mexicana a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback published by Smith Street Books in 2020.\u003c\/p\u003e\n\u003ch3\u003eIs Comida Mexicana written by an Australian author?\u003c\/h3\u003e\u003cp\u003eYes. Rosa Cienfuegos is a Mexican-Australian restaurateur based in Sydney who travels regularly to Mexico for her research.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Comida Mexicana?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Comida Mexicana was written by Rosa Cienfuegos, a Mexican-Australian restaurateur based in Sydney.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Comida Mexicana?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Recipes for Mexican snacks, garnachas, tacos, tamales, tortas, seafood and desserts, plus a basics chapter for salsas and staples.\"}}, {\"@type\": \"Question\", \"name\": \"Is Comida Mexicana good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Most recipes are achievable for confident beginners, and the basics chapter covers the building blocks.\"}}, {\"@type\": \"Question\", \"name\": \"Is Comida Mexicana a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback published by Smith Street Books in 2020.\"}}, {\"@type\": \"Question\", \"name\": \"Is Comida Mexicana written by an Australian author?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Rosa Cienfuegos is a Mexican-Australian restaurateur based in Sydney who travels regularly to Mexico for her research.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824790372404,"sku":"9781925811490","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/comida-mexicana-rosa-cienfuegos-cookbook-front.png?v=1792925374"},{"product_id":"fire-and-smoke-a-pitmasters-secrets-chris-lilly-cookbook","title":"Fire and Smoke by Chris Lilly – Paperback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback, 256 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Chris Lilly, executive chef and partner at Big Bob Gibson Bar-B-Q, Decatur, Alabama\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Clarkson Potter, 2014\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 100 recipes blending fast grilling with low-and-slow smoke flavour\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Weeknight grillers who want smoke flavour without an all-day cook\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780770434380\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFire and Smoke is Chris Lilly's paperback collection of 100 recipes that marry the speed of grilling with the flavour of low-and-slow smoking, from the world champion pitmaster and executive chef of Big Bob Gibson Bar-B-Q in Alabama.\u003c\/strong\u003e It's written for any night of the week, with no fancy kit required.\u003c\/p\u003e\n\u003ch2\u003eChampion smoke, weeknight timing\u003c\/h2\u003e\n\u003cp\u003eChris Lilly's competition team has collected world titles across pork, chicken, ribs and beef, yet this book isn't about 14-hour cooks. It's about getting real smoke and char into dinner after work, which is exactly where most of us need the help.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe recipes lean on clever fire tricks rather than gear: cooking trout in a cast-iron pan set right into smouldering coals so it turns crisp outside and flaky within, or roasting chicken halves in a pan on a hot grill to catch every drop of juice while the skin chars.\u003c\/p\u003e\n\u003cp\u003eSmoke isn't just for meat here either. Lilly works it into fruit and vegetables, and even into cocktails and desserts, so a whole meal can come off the one fire.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eGrillers who want more than chops and snags on a Tuesday, and smoker owners looking for faster cooks between the big weekend projects. It's approachable for beginners and handy for anyone with a kettle or charcoal grill.\u003c\/p\u003e\n\u003ch2\u003eAbout Chris Lilly\u003c\/h2\u003e\n\u003cp\u003eChris Lilly is vice president, executive chef and partner of Big Bob Gibson Bar-B-Q in Decatur, Alabama, and he married into the family of founder Big Bob Gibson. His competition team has won more than ten world barbecue titles and four World Grand Championships at Memphis in May, and he's also the author of Big Bob Gibson's BBQ Book.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/096_whole-grilled-fish-surprise.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons this is the book for nights when you want smoke but haven't got all day. Lilly's trick of nesting a cast-iron pan of trout straight into the coals is the sort of quiet genius that changes how you see a dying fire. Buy it and Tuesday dinner gets a whole lot more interesting. Read it next to \u003ca href=\"\/products\/seared-genevieve-taylor-cookbook\"\u003eSeared\u003c\/a\u003e for more hot-and-fast grilling, and \u003ca href=\"\/products\/wood-fire-and-smoke-michael-smith-cookbook\"\u003eWood, Fire \u0026amp; Smoke\u003c\/a\u003e for cooking right over the flame. Keep \u003ca href=\"\/products\/butchers-axe-scout-lemon-pepper-seasoning\"\u003eButchers Axe Scout Lemon Pepper\u003c\/a\u003e handy for the fish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Ember-Charred Lemon Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe sauce that cooks on the side of the fire for free.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 lemons, 60g butter, a small handful of parsley (chopped), pinch of salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eHalve the lemons and lay them cut-side down on the hottest part of the grill until blackened, about 3 minutes.\u003c\/li\u003e\n\u003cli\u003eMelt the butter in a small pan at the edge of the fire.\u003c\/li\u003e\n\u003cli\u003eSqueeze the charred lemons into the butter, add parsley and salt, and spoon over grilled fish or chicken.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charring caramelises the lemon's sugars, so you get a smoky, less sharp citrus hit that suits anything off the coals.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Fire and Smoke?\u003c\/h3\u003e\u003cp\u003eFire and Smoke was written by Chris Lilly, executive chef and partner of Big Bob Gibson Bar-B-Q in Decatur, Alabama, and a world champion pitmaster.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Fire and Smoke?\u003c\/h3\u003e\u003cp\u003eThere are 100 recipes that combine fast grilling with smoky low-and-slow flavour, including fish, poultry, vegetables, cocktails and desserts.\u003c\/p\u003e\n\u003ch3\u003eIs Fire and Smoke good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The recipes are designed for any night of the week with no special equipment, so a standard charcoal grill will do.\u003c\/p\u003e\n\u003ch3\u003eIs Fire and Smoke a paperback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 256-page paperback published by Clarkson Potter in 2014.\u003c\/p\u003e\n\u003ch3\u003eIs Fire and Smoke about low-and-slow smoking?\u003c\/h3\u003e\u003cp\u003eNot mainly. It's about getting smoke flavour into quicker grill cooks, so it suits weeknights more than all-day brisket sessions.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Fire and Smoke?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Fire and Smoke was written by Chris Lilly, executive chef and partner of Big Bob Gibson Bar-B-Q in Decatur, Alabama, and a world champion pitmaster.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Fire and Smoke?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 100 recipes that combine fast grilling with smoky low-and-slow flavour, including fish, poultry, vegetables, cocktails and desserts.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fire and Smoke good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The recipes are designed for any night of the week with no special equipment, so a standard charcoal grill will do.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fire and Smoke a paperback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 256-page paperback published by Clarkson Potter in 2014.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fire and Smoke about low-and-slow smoking?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Not mainly. It's about getting smoke flavour into quicker grill cooks, so it suits weeknights more than all-day brisket sessions.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824793026612,"sku":"9780770434380","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fire-and-smoke-a-pitmasters-secrets-chris-lilly-cookbook-front.png?v=1792925406"},{"product_id":"everyday-barbecue-myron-mixon-cookbook","title":"Everyday Barbecue by Myron Mixon \u0026 Kelly Alexander – Paperback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Pitmaster Myron Mixon of Vienna, Georgia, with food writer Kelly Alexander\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Ballantine Books, 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Nearly 150 recipes, from easy brisket and ribs to barbecue-fried baby backs, brunch and desserts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Busy cooks who want real barbecue on a kettle, smoker or even the oven\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780345543646\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eEveryday Barbecue is the paperback cookbook from Georgia pitmaster Myron Mixon, written with Kelly Alexander, and it shows you how to make proper barbecue any night of the week with whatever grill, smoker or oven you have.\u003c\/strong\u003e Nearly 150 recipes trim the competition-level fuss down to what actually fits around work and family.\u003c\/p\u003e\n\u003ch2\u003eCompetition chops, weeknight timing\u003c\/h2\u003e\n\u003cp\u003eMyron Mixon built his name on the US competition circuit and as a judge on \u003cem\u003eBBQ Pitmasters\u003c\/em\u003e, where perfect barbecue takes all night. This book flips that on its head. His motto here is simple: barbecue is a simple food, so don't mess it up. The result is a book about shortcuts that still taste like the real thing, and smart ways to use the leftovers.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt's built around The Essentials, where Mixon shows how to turn any backyard grill into a smoker, then runs through Burgers and Sandwiches, Smoked and Grilled, Barbecue-Fried, Swimmers (seafood), Drunken Recipes, Barbecue Brunch, salads, sides, desserts and leftovers.\u003c\/p\u003e\n\u003cp\u003eHighlights include Brisket the Easy Way, Ribs the Easy Way and The Only Barbecue Sauce You Need, plus The King Rib sandwich, Myron's Dr Pepper Can Chicken and Barbecue-Fried Baby Backs (smoked first, then fried). Brunch brings Pitmaster's Smoked Eggs Benedict with Pulled Pork Cakes, and the desserts include Chocolate Cake on the Grill.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eHome cooks who love barbecue but don't have twelve spare hours on a Tuesday. Beginners will appreciate the easy-way methods, and seasoned smokers will pinch plenty of ideas for leftover brisket and pulled pork.\u003c\/p\u003e\n\u003ch2\u003eAbout Myron Mixon\u003c\/h2\u003e\n\u003cp\u003eMyron Mixon was raised in Vienna, Georgia, where his father Jack ran a barbecue business and sold Jack's Old South BBQ Sauce. After his father died in 1996, Myron started competing to sell some sauce and got hooked, going on to become one of the most decorated competition cooks in the US and a judge on \u003cem\u003eBBQ Pitmasters\u003c\/em\u003e. Co-author Kelly Alexander is a former editor at \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e and \u003cem\u003eSaveur\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/120_hungry-rotisserie-chook.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons this is the book for people who say they're too busy to barbecue. Myron strips competition cooking down to weeknight size, and his Dr Pepper Can Chicken is the kind of cheeky trick Darryl would run past customs himself. Put it on your shelf and Tuesday dinner gets a whole lot smokier. Back it up with \u003ca href=\"\/products\/diva-qs-barbecue-danielle-bennett-cookbook\"\u003eDiva Q's Barbecue\u003c\/a\u003e for more champion know-how, and \u003ca href=\"\/products\/bbq-companion-ben-odonoghue-cookbook\"\u003eBBQ Companion\u003c\/a\u003e for an Aussie backyard spin. Mop on \u003ca href=\"\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original\u003c\/a\u003e in the last 15 minutes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Pulled Pork Fried Rice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMonday's leftovers, smuggled into a whole new dinner.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 cups cold cooked rice, 1½ cups leftover pulled pork, 2 eggs, 3 spring onions, 2 tbsp soy sauce, 1 tbsp BBQ sauce, oil\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGet a wok or big pan smoking hot with a splash of oil and fry the pork until the edges crisp.\u003c\/li\u003e\n\u003cli\u003ePush it aside, scramble the eggs, then add the rice and toss until hot and slightly toasty.\u003c\/li\u003e\n\u003cli\u003eSeason with soy and BBQ sauce, toss through the spring onions and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Day-old rice is dry enough to fry rather than steam, and the crisped pork brings smoke into every mouthful.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Everyday Barbecue?\u003c\/h3\u003e\u003cp\u003eEveryday Barbecue was written by Georgia pitmaster and BBQ Pitmasters judge Myron Mixon, with food writer Kelly Alexander.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Everyday Barbecue?\u003c\/h3\u003e\u003cp\u003eIt has nearly 150 recipes, covering easy brisket and ribs, burgers and sandwiches, barbecue-fried dishes, seafood, brunch, sides, desserts and leftovers.\u003c\/p\u003e\n\u003ch3\u003eIs Everyday Barbecue good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It focuses on simpler, faster methods and shows how to turn a regular backyard grill into a smoker.\u003c\/p\u003e\n\u003ch3\u003eIs Everyday Barbecue a paperback?\u003c\/h3\u003e\u003cp\u003eYes. This edition is a paperback published by Ballantine Books in 2013.\u003c\/p\u003e\n\u003ch3\u003eDo I need a smoker for Everyday Barbecue?\u003c\/h3\u003e\u003cp\u003eNo. Mixon writes for any grill, smoker or oven, and the opening chapter shows how to set up a standard grill for smoking.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Everyday Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Everyday Barbecue was written by Georgia pitmaster and BBQ Pitmasters judge Myron Mixon, with food writer Kelly Alexander.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Everyday Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has nearly 150 recipes, covering easy brisket and ribs, burgers and sandwiches, barbecue-fried dishes, seafood, brunch, sides, desserts and leftovers.\"}}, {\"@type\": \"Question\", \"name\": \"Is Everyday Barbecue good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It focuses on simpler, faster methods and shows how to turn a regular backyard grill into a smoker.\"}}, {\"@type\": \"Question\", \"name\": \"Is Everyday Barbecue a paperback?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. This edition is a paperback published by Ballantine Books in 2013.\"}}, {\"@type\": \"Question\", \"name\": \"Do I need a smoker for Everyday Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. Mixon writes for any grill, smoker or oven, and the opening chapter shows how to set up a standard grill for smoking.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824793092148,"sku":"9780345543646","price":43.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/everyday-barbecue-myron-mixon-cookbook-front.png?v=1792925405"},{"product_id":"franklin-barbecue-aaron-franklin-cookbook","title":"Franklin Barbecue by Aaron Franklin \u0026 Jordan Mackay – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Aaron Franklin of Franklin Barbecue, Austin, Texas, with writer Jordan Mackay\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Ten Speed Press, 2015\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Smoker building and tuning, wood, fire, sourcing meat, then the cooks: brisket, ribs, turkey, sauces and sides\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Offset smoker owners and anyone chasing proper Central Texas brisket\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781607747208\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFranklin Barbecue is the hardback meat-smoking manual from Aaron Franklin of Austin's Franklin Barbecue, written with Jordan Mackay, and it teaches you how smokers, wood and fire work so you can cook Central Texas brisket and ribs at home.\u003c\/strong\u003e It's a New York Times bestseller and still the book most serious brisket cooks reach for first.\u003c\/p\u003e\n\u003ch2\u003eThe brisket bible, straight from Austin\u003c\/h2\u003e\n\u003cp\u003eAaron and Stacy Franklin started with a trailer by an Austin interstate in 2009, and the queue has barely stopped since. Instead of guarding the secrets, Aaron put them on paper. What sets this book apart is that it teaches the fire before the recipe, so you understand why a cook works, not just what to do.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe early chapters cover building or modifying your own smoker, choosing and seasoning wood, building and tending a clean fire, and sourcing good meat. Only then does the book get to the cooks, which is exactly the right order.\u003c\/p\u003e\n\u003cp\u003eThe headline act is the brisket, with every stage from trimming to wrapping and resting explained. Around it sit pork ribs, beef ribs and turkey breast, a handful of sauces, and the classic sides: beans, potato salad and coleslaw.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone with an offset smoker, or saving for one. It's also gold for kettle and kamado cooks who want to understand clean smoke and fire management. Beginners will get a lot out of it, but it rewards people who want the why behind the method.\u003c\/p\u003e\n\u003ch2\u003eAbout Aaron Franklin \u0026amp; Jordan Mackay\u003c\/h2\u003e\n\u003cp\u003eAaron Franklin is a native of Bryan, Texas, and co-founded Franklin Barbecue in Austin with his wife Stacy in 2009. The restaurant has been named Best Barbecue in Texas by \u003cem\u003eTexas Monthly\u003c\/em\u003e and Best Barbecue in America by \u003cem\u003eBon Appétit\u003c\/em\u003e, and Aaron hosts the PBS series \u003cem\u003eBBQ with Franklin\u003c\/em\u003e. Co-author Jordan Mackay is a food and wine writer whose books include \u003cem\u003eSecrets of the Sommeliers\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/065_smoke-ring-brisket-smug.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: this is the one that taught half the world to stop poking the fire and start reading it. Aaron's pages on building a clean, steady fire are the real treasure, and they'll change every cook you do after. Buy it and your brisket will thank you by next weekend. Read it alongside \u003ca href=\"\/products\/meathead-the-science-of-great-barbecue-and-grilling-meathead-goldwyn-cookbook\"\u003eMeathead: The Science of Great Barbecue and Grilling\u003c\/a\u003e for the science, and \u003ca href=\"\/products\/horn-barbecue-matt-horn-cookbook\"\u003eHorn Barbecue\u003c\/a\u003e for a fresh take on Texas-style smoke. Season simply with \u003ca href=\"\/products\/chuds-bbq-spg-salt-pepper-garlic-seasoning-8-3oz\"\u003eChuds BBQ SPG\u003c\/a\u003e and let the fire do the rest.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Pepper-Bark Brisket Hash\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDay-two brisket deserves a second shot at glory.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 cups diced leftover brisket (bark included), 2 boiled potatoes in chunks, 1 onion, a knob of butter, 2 eggs, hot sauce\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the potatoes in butter in a cast-iron pan until crisp, then add the onion and cook till soft.\u003c\/li\u003e\n\u003cli\u003eToss in the brisket and leave it alone for 3 minutes so the bark crisps again.\u003c\/li\u003e\n\u003cli\u003eTop with fried eggs and a few shakes of hot sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Rendering the leftover fat crisps the potatoes, and the peppery bark seasons the whole pan.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Franklin Barbecue?\u003c\/h3\u003e\u003cp\u003eFranklin Barbecue was written by Aaron Franklin, co-founder of Franklin Barbecue in Austin, Texas, with food and wine writer Jordan Mackay.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Franklin Barbecue?\u003c\/h3\u003e\u003cp\u003eIt covers building or modifying a smoker, choosing wood, managing fire and sourcing meat, then walks through brisket, pork ribs, beef ribs and turkey breast, plus sauces and classic sides.\u003c\/p\u003e\n\u003ch3\u003eIs Franklin Barbecue good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It explains the fundamentals of smoke and fire before any recipe, so beginners learn the why, and experienced cooks still find plenty to refine.\u003c\/p\u003e\n\u003ch3\u003eIs Franklin Barbecue a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback published by Ten Speed Press in 2015.\u003c\/p\u003e\n\u003ch3\u003eDoes Franklin Barbecue cover offset smokers?\u003c\/h3\u003e\u003cp\u003eYes. Offset smokers are at the heart of the book, including how to build, modify and run one, though the fire lessons apply to most cookers.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Franklin Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Franklin Barbecue was written by Aaron Franklin, co-founder of Franklin Barbecue in Austin, Texas, with food and wine writer Jordan Mackay.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Franklin Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It covers building or modifying a smoker, choosing wood, managing fire and sourcing meat, then walks through brisket, pork ribs, beef ribs and turkey breast, plus sauces and classic sides.\"}}, {\"@type\": \"Question\", \"name\": \"Is Franklin Barbecue good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It explains the fundamentals of smoke and fire before any recipe, so beginners learn the why, and experienced cooks still find plenty to refine.\"}}, {\"@type\": \"Question\", \"name\": \"Is Franklin Barbecue a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback published by Ten Speed Press in 2015.\"}}, {\"@type\": \"Question\", \"name\": \"Does Franklin Barbecue cover offset smokers?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Offset smokers are at the heart of the book, including how to build, modify and run one, though the fire lessons apply to most cookers.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824793124916,"sku":"9781607747208","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/franklin-barbecue-aaron-franklin-cookbook-front.png?v=1792925406"},{"product_id":"food-x-fire-derek-wolf-cookbook","title":"Food by Fire by Derek Wolf – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 208 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Derek Wolf, creator of Over the Fire Cooking\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Harvard Common Press, 2021\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Fire-starting and fuels, direct and indirect fire cooking, vegetables and sides, sauces, marinades and rubs\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Open-fire and charcoal cooks who want big flavour and global techniques\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781592339754\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFood by Fire, styled Food x Fire on its cover, is Derek Wolf's hardback guide to cooking over live fire, from the creator of Over the Fire Cooking, covering how to build and manage fires through to direct and indirect recipes from around the world.\u003c\/strong\u003e It runs from easy wins for beginners to techniques like lamb al asador and brick-pressed chicken.\u003c\/p\u003e\n\u003ch2\u003eReal fire, real flavour\u003c\/h2\u003e\n\u003cp\u003eDerek Wolf built Over the Fire Cooking into one of the biggest live-fire communities online by showing that cooking over flames is simple and fun. He's spent years travelling to learn fire techniques from other cultures, and this book gathers them into one practical, punchy guide.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt opens with Getting Started: Respecting the Flame, covering fire-building and the best fuels. Chapters on direct fire cooking and indirect fire cooking follow, with skillets, skewers, planks, rotisserie and hanging methods, then vegetables and sides and a chapter of sauces, marinades and rubs.\u003c\/p\u003e\n\u003cp\u003eThe publisher's highlights include Herb Brush Basted Bone-In Ribeye, Leaning Salmon Plank with Lemon Dill Sauce, Al Pastor Skewered Tacos, Coal Roasted Lobster Tails, Dirty Chipotle NY Strips, Spicy Rotisserie Beef Ribs, Salt-Baked Red Snapper and Charred and Glazed Pineapple, with sides like Grilled Bacon-Wrapped Asparagus and sauces like Spicy Cilantro Chimichurri and Maple Bourbon Glaze.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFire pit, campfire and charcoal cooks who want to cook with flames rather than just over coals, and anyone following Over the Fire Cooking online. The early chapters make it friendly for beginners.\u003c\/p\u003e\n\u003ch2\u003eAbout Derek Wolf\u003c\/h2\u003e\n\u003cp\u003eDerek Wolf is the creator of Over the Fire Cooking, a website and social media channel dedicated to cooking over live fire. He and his wife Ally travel widely to learn fire techniques, he has bestselling spice lines with Spiceology, and he's also the author of \u003cem\u003eFlavor by Fire\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/191_grinning-flipping-steak-flames.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the one that gets you off the gas and back to real flames. Derek opens with how to build and respect a fire, then pays it off with recipes like coal-roasted lobster tails cooked right in the embers. Grab a copy and your next steak gets the drama it deserves. Pair it with \u003ca href=\"\/products\/green-fire-francis-mallmann-cookbook\"\u003eGreen Fire\u003c\/a\u003e from the master of Argentine fire and \u003ca href=\"\/products\/cooking-with-fire-duncan-welgemoed-cookbook\"\u003eCooking with Fire\u003c\/a\u003e for an Aussie chef's take. Serve the ribeye with \u003ca href=\"\/products\/jimmy-chimichurri-hot-spicy-argentinian-herb-sauce-200g\"\u003eJimmy Chimichurri Hot \u0026amp; Spicy\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Ember-Roasted Onion Relish\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThrow it in the fire and walk away. Seriously.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 brown onions (skin on), 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 red chilli (chopped), a handful of parsley, salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eNestle the whole onions straight into hot embers for 30 to 40 minutes, turning once, until black outside and soft inside.\u003c\/li\u003e\n\u003cli\u003eCool slightly, peel away the burnt layers and roughly chop the sweet centres.\u003c\/li\u003e\n\u003cli\u003eToss with the vinegar, oil, chilli, parsley and salt, and spoon over steak or sausages.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The charred skin protects the onion so it steams in its own juices, turning sweet and smoky.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Food by Fire?\u003c\/h3\u003e\u003cp\u003eFood by Fire was written by Derek Wolf, creator of the live-fire cooking website and social channels Over the Fire Cooking.\u003c\/p\u003e\n\u003ch3\u003eIs Food by Fire the same book as Food x Fire?\u003c\/h3\u003e\u003cp\u003eYes. The publisher's title is Food by Fire, and the cover is styled Food x Fire.\u003c\/p\u003e\n\u003ch3\u003eIs Food by Fire good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It starts with fire-building and fuels and offers easy wins before moving to more ambitious global techniques.\u003c\/p\u003e\n\u003ch3\u003eIs Food by Fire a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 208-page hardback (paper over board) published by Harvard Common Press in 2021.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Food by Fire?\u003c\/h3\u003e\u003cp\u003eChapters cover fire basics, direct and indirect fire cooking, vegetables and sides, and sauces, marinades and rubs, with recipes like coal-roasted lobster tails and herb-basted ribeye.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Food by Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Food by Fire was written by Derek Wolf, creator of the live-fire cooking website and social channels Over the Fire Cooking.\"}}, {\"@type\": \"Question\", \"name\": \"Is Food by Fire the same book as Food x Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The publisher's title is Food by Fire, and the cover is styled Food x Fire.\"}}, {\"@type\": \"Question\", \"name\": \"Is Food by Fire good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It starts with fire-building and fuels and offers easy wins before moving to more ambitious global techniques.\"}}, {\"@type\": \"Question\", \"name\": \"Is Food by Fire a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 208-page hardback (paper over board) published by Harvard Common Press in 2021.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Food by Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chapters cover fire basics, direct and indirect fire cooking, vegetables and sides, and sauces, marinades and rubs, with recipes like coal-roasted lobster tails and herb-basted ribeye.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824794894388,"sku":"9781592339754","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/food-x-fire-derek-wolf-cookbook-front.png?v=1792925405"},{"product_id":"franklin-smoke-aaron-franklin-cookbook","title":"Franklin Smoke by Aaron Franklin \u0026 Jordan Mackay – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Aaron Franklin of Franklin Barbecue, Austin, Texas, with food and wine writer Jordan Mackay\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Ten Speed Press, 2023\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Tools, fire management, low and high heat, indirect cooking and smoking, then recipes for meat, fish and vegetables\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Kettle, kamado, offset and fire pit cooks who want to cook with live fire any night of the week\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781984860484\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFranklin Smoke is the hardback live-fire cookbook from Aaron Franklin of Austin's Franklin Barbecue, written with Jordan Mackay, and it teaches you how to grill and smoke meat, fish and vegetables over wood and charcoal at home.\u003c\/strong\u003e Where his first book was all about the smoker, this one lives where the grill and the smoker meet.\u003c\/p\u003e\n\u003ch2\u003eFire as an ingredient, not just a heat source\u003c\/h2\u003e\n\u003cp\u003eAaron Franklin built his name on brisket, but in his backyard he cooks over every kind of fire. Franklin Smoke is about using a fire through its whole life, from roaring coals to a gentle bed of embers, and treating that fire as part of the flavour. It's written for any setup, from a cheap kettle or a Big Green Egg to an offset or a hand-built fire pit.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe early chapters cover tools, techniques and the methods behind grilling and smoking: low and high heat, indirect cooking and smoking, and how to plan a meal around a fire as it burns down. It also answers the questions people actually ask, like which wood to burn and how to smoke a whole turkey.\u003c\/p\u003e\n\u003cp\u003eThe recipes range across meat, fish and vegetables. Standouts include the smoked chicken, a firepit côte de boeuf cooked over open flame, and fire-kissed brussels sprouts that pick up char and smoke on the grate. The photography is practical as well as handsome, so you can see what you're aiming for.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who owns a grill and wants to cook with real fire more often, not only on weekends. Beginners with their first kettle will get a lot from it, and experienced smoker cooks will learn to use the grill side of the fire properly.\u003c\/p\u003e\n\u003ch2\u003eAbout Aaron Franklin \u0026amp; Jordan Mackay\u003c\/h2\u003e\n\u003cp\u003eAaron Franklin, a native of Bryan, Texas, co-founded Franklin Barbecue in Austin with his wife Stacy in 2009; it has been named Best Barbecue in Texas by \u003cem\u003eTexas Monthly\u003c\/em\u003e and Best Barbecue in America by \u003cem\u003eBon Appétit\u003c\/em\u003e. He hosts the PBS series \u003cem\u003eBBQ with Franklin\u003c\/em\u003e. Jordan Mackay is a journalist who co-wrote \u003cem\u003eFranklin Barbecue\u003c\/em\u003e, \u003cem\u003eFranklin Steak\u003c\/em\u003e and \u003cem\u003eSecrets of the Sommeliers\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/287_amazed-smoked-chicken-mahogany.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: Franklin's left the brisket pit and gone looking for fire everywhere else, and he's brought back weeknight dinners. Darryl's soft spot is the smoked chicken, skin the colour of an old saddle and juicy right through. Put this on your shelf and you'll stop saving the fire for Saturdays. Pair it with \u003ca href=\"\/products\/food-x-fire-derek-wolf-cookbook\"\u003eFood x Fire\u003c\/a\u003e for more open-flame theatre and \u003ca href=\"\/products\/scorched-genevieve-taylor-cookbook\"\u003eScorched\u003c\/a\u003e for veg that eats like meat, and dust the bird with \u003ca href=\"\/products\/smokin-hoggz-applewood-bbq-rub\"\u003eSmokin Hoggz Applewood Rub\u003c\/a\u003e. Feed the fire a little at a time; thin blue smoke wins.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Ember Lemon Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo minutes on the coals turns a lemon into a sauce.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 lemons (halved), 80 g butter, a pinch of salt, cracked black pepper, a few thyme leaves\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSit the lemons cut side down on hot coals or the hottest part of the grill until blackened, about 2 minutes.\u003c\/li\u003e\n\u003cli\u003eMelt the butter in a small pan at the edge of the fire.\u003c\/li\u003e\n\u003cli\u003eSqueeze in the charred lemons, add salt, pepper and thyme, and spoon over chicken, fish or steak.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charring caramelises the lemon's sugars and tames the sharpness, so the butter tastes smoky and rounded instead of sour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Franklin Smoke?\u003c\/h3\u003e\u003cp\u003eFranklin Smoke was written by Aaron Franklin, co-founder of Franklin Barbecue in Austin, Texas, with writer Jordan Mackay, the same team behind Franklin Barbecue and Franklin Steak.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Franklin Smoke?\u003c\/h3\u003e\u003cp\u003eChapters on tools, techniques and methods for grilling and smoking, covering low and high heat, indirect cooking and smoking, followed by recipes for meat, fish and vegetables such as smoked chicken and firepit côte de boeuf.\u003c\/p\u003e\n\u003ch3\u003eIs Franklin Smoke good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It's written for any backyard setup, including a basic kettle, and explains how to manage a fire from start to finish.\u003c\/p\u003e\n\u003ch3\u003eIs Franklin Smoke a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback published by Ten Speed Press in 2023.\u003c\/p\u003e\n\u003ch3\u003eHow is Franklin Smoke different from Franklin Barbecue?\u003c\/h3\u003e\u003cp\u003eFranklin Barbecue focuses on offset smokers and Central Texas brisket, while Franklin Smoke covers live-fire grilling and smoking on kettles, kamados, offsets and fire pits, with vegetables and fish as well as meat.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Franklin Smoke?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Franklin Smoke was written by Aaron Franklin, co-founder of Franklin Barbecue in Austin, Texas, with writer Jordan Mackay, the same team behind Franklin Barbecue and Franklin Steak.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Franklin Smoke?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chapters on tools, techniques and methods for grilling and smoking, covering low and high heat, indirect cooking and smoking, followed by recipes for meat, fish and vegetables such as smoked chicken and firepit côte de boeuf.\"}}, {\"@type\": \"Question\", \"name\": \"Is Franklin Smoke good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's written for any backyard setup, including a basic kettle, and explains how to manage a fire from start to finish.\"}}, {\"@type\": \"Question\", \"name\": \"Is Franklin Smoke a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback published by Ten Speed Press in 2023.\"}}, {\"@type\": \"Question\", \"name\": \"How is Franklin Smoke different from Franklin Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Franklin Barbecue focuses on offset smokers and Central Texas brisket, while Franklin Smoke covers live-fire grilling and smoking on kettles, kamados, offsets and fire pits, with vegetables and fish as well as meat.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824794959924,"sku":"9781984860484","price":65.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/franklin-smoke-aaron-franklin-cookbook-front.png?v=1792925406"},{"product_id":"fish-butchery-josh-niland-cookbook","title":"Fish Butchery by Josh Niland – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 272 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Josh Niland, chef-owner of Saint Peter and Fish Butchery, Sydney\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hardie Grant Books, 2023\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Three parts (Catch, Cut, Craft): handling and ageing fish, whole-fish butchery cuts and 40-plus recipes\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Serious cooks, fishers and chefs who want to use every part of the fish\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781743799192\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFish Butchery is Sydney chef Josh Niland's hardback guide to breaking down whole fish like a butcher breaks down a beast, with step-by-step cuts and more than 40 recipes for everything from fish sausages to pies.\u003c\/strong\u003e It won the 2024 James Beard Award for Restaurant and Professional book, and it's the third of his fish books after The Whole Fish Cookbook and Take One Fish.\u003c\/p\u003e\n\u003ch2\u003eTreat a fish like a side of beef\u003c\/h2\u003e\n\u003cp\u003eJosh Niland changed how chefs around the world think about seafood: dry-handle it, age it, and use far more than the fillet. This book is his most hands-on yet. It lays out the cuts, the tools and the thinking, then shows what a fish butcher can make from parts most kitchens throw away.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt's built in three sections. Catch looks at how fish are landed, stored and sold, and what needs to change. Cut is the butchery manual, with photographed step-by-steps for cuts such as the reverse butterfly and double saddle. Craft turns those cuts and offcuts into finished food.\u003c\/p\u003e\n\u003cp\u003eThe Craft recipes are the eye-openers: tuna bresaola, fish frankfurts, rillette, a tuna mincemeat pie and a pâté en croûte, plus a yellowfin tuna rib eye cut and cooked like a steak. The studio photography by Rob Palmer is bold, graphic and genuinely beautiful.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCooks who already grill fish and want to go further, recreational fishers who land whole fish, and chefs or butchers looking at value-added seafood. Beginners will learn a lot, but this is a deep, ambitious book.\u003c\/p\u003e\n\u003ch2\u003eAbout Josh Niland\u003c\/h2\u003e\n\u003cp\u003eJosh Niland is a Sydney chef who opened Saint Peter in Paddington with his wife Julie in 2016, then Fish Butchery, a fishmonger built around dry-handled, line-caught fish. His debut, \u003cem\u003eThe Whole Fish Cookbook\u003c\/em\u003e, won the James Beard Book of the Year in 2020, and \u003cem\u003eTake One Fish\u003c\/em\u003e followed in 2021.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/143_proud-lifting-snapper.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: this is the book that proves a fish has more cuts than most butchers' windows. The yellowfin tuna rib eye stopped me cold, cut thick off the spine and cooked like a steak, and the photography makes every page look like a gallery. Buy it, then go and buy a whole fish instead of two fillets. Read it with \u003ca href=\"\/products\/the-fishmongers-son-anthony-yotis-cookbook\"\u003eThe Fishmonger's Son\u003c\/a\u003e for everyday seafood cooking and \u003ca href=\"\/products\/meat-anthony-puharich-cookbook\"\u003eMeat: The Ultimate Companion\u003c\/a\u003e for the land-side butchery. Season the grilled cuts with \u003ca href=\"\/products\/butchers-axe-scout-lemon-pepper-seasoning\"\u003eButchers Axe Scout Lemon Pepper\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Salmon-Skin Crackling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe bit everyone bins becomes the bit everyone fights over.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Skin from 2 salmon fillets (scraped clean of flesh), fine salt, a pinch of chilli flakes or togarashi, two baking trays, baking paper\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the skin bone-dry with paper towel and season lightly with salt.\u003c\/li\u003e\n\u003cli\u003eLay it flat between two sheets of baking paper, sandwich between two trays and bake at 180°C for 15 to 20 minutes.\u003c\/li\u003e\n\u003cli\u003ePeel off while hot, dust with chilli and snap into shards over rice, salads or a grilled fillet.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pressing keeps the skin flat so it renders evenly, and dry skin crisps instead of steaming.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Fish Butchery?\u003c\/h3\u003e\u003cp\u003eFish Butchery was written by Josh Niland, the Sydney chef behind Saint Peter and the Fish Butchery shop in Paddington.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Fish Butchery?\u003c\/h3\u003e\u003cp\u003eThe publisher lists more than 40 recipes, alongside step-by-step butchery for cuts such as the reverse butterfly and double saddle.\u003c\/p\u003e\n\u003ch3\u003eIs Fish Butchery good for beginners?\u003c\/h3\u003e\u003cp\u003eIt's approachable if you're keen, with clear photographed steps, but it's an ambitious book best suited to cooks who want to learn real technique.\u003c\/p\u003e\n\u003ch3\u003eIs Fish Butchery a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 272-page hardback published by Hardie Grant Books in 2023.\u003c\/p\u003e\n\u003ch3\u003eIs Fish Butchery by an Australian author?\u003c\/h3\u003e\u003cp\u003eYes. Josh Niland is a Sydney chef, and the book won the 2024 James Beard Award for Restaurant and Professional book.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Fish Butchery?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Fish Butchery was written by Josh Niland, the Sydney chef behind Saint Peter and the Fish Butchery shop in Paddington.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Fish Butchery?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The publisher lists more than 40 recipes, alongside step-by-step butchery for cuts such as the reverse butterfly and double saddle.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fish Butchery good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's approachable if you're keen, with clear photographed steps, but it's an ambitious book best suited to cooks who want to learn real technique.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fish Butchery a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 272-page hardback published by Hardie Grant Books in 2023.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fish Butchery by an Australian author?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Josh Niland is a Sydney chef, and the book won the 2024 James Beard Award for Restaurant and Professional book.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824794992692,"sku":"9781743799192","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fish-butchery-josh-niland-cookbook-front.png?v=1792925405"},{"product_id":"fire-kitchen-adam-roberts-cookbook","title":"Fire Kitchen by Adam Roberts – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Pitmaster Adam Roberts, Australian barbecue teacher and multi-trophy competition cook\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Pitmaster Adam Roberts (self-published)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e The fundamentals of cooking over fire, with a focus on surf and turf, inspired by fire kitchens across Asia and the Americas\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Aussie cooks moving from the smoker to open flame, from beginners to advanced\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFire Kitchen is the fourth book from Australian Pitmaster Adam Roberts, a hardback guide to cooking over open fire with a focus on surf and turf, drawn from the fire kitchens he's cooked in across Asia and the Americas.\u003c\/strong\u003e Like his earlier books, it's built as a learning resource, easy to follow for beginners and still useful for seasoned cooks.\u003c\/p\u003e\n\u003ch2\u003eOpen flame, Aussie seafood and a teacher's eye\u003c\/h2\u003e\n\u003cp\u003eAdam Roberts has spent years teaching Australians and Kiwis to barbecue, and Fire Kitchen takes his classes out from under the smoker lid and onto the open fire. It's inspired by the live-fire kitchens he's seen on his travels through Asia and the Americas, then brought home to Australian produce. Few local books give seafood this much respect next to the steak.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book starts with the fundamentals of fire cooking: building and managing the fire and choosing the right heat for the job. From there it leans hard into surf and turf, pairing the meat-and-fire skills from \u003cem\u003eBarbecue Like a Boss\u003c\/em\u003e with shellfish and fish.\u003c\/p\u003e\n\u003cp\u003eThe photography shows the style: scallops roasting in their shells right in the coals, sliced steak finished with a bright herb sauce, glossy pork belly on a golden sauce, and lamb cutlets with pistachios. It's restaurant-looking food that a home cook can actually pull off.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBackyard cooks who have the low and slow basics down and want to cook over open flame, plus anyone who wants more seafood in their barbecue. Adam writes for beginners through to advanced cooks, so it doesn't leave anyone behind.\u003c\/p\u003e\n\u003ch2\u003eAbout Adam Roberts\u003c\/h2\u003e\n\u003cp\u003ePitmaster Adam Roberts co-founded the Australasian Barbecue Alliance in 2014 and the New Zealand Barbecue Alliance in 2017, and has won more than 35 national-level barbecue trophies. He teaches barbecue classes across Australia and New Zealand. Fire Kitchen follows his books \u003cem\u003eRibs\u003c\/em\u003e, \u003cem\u003eBarbecue Fusion\u003c\/em\u003e and \u003cem\u003eBarbecue Like a Boss\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/032_scallops-smug.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eAdam's gone and dragged the barbecue out of the smoker and onto the open fire, and he's brought the seafood with him. The Smuggler can't look past those scallops cooking in their shells right in the coals; simple, a bit wild and dead impressive. Get this one on the bench and your next fire turns into a feast. Pair it with \u003ca href=\"\/products\/the-whole-fish-cookbook-josh-niland-cookbook\"\u003eThe Whole Fish Cookbook\u003c\/a\u003e for the seafood side and \u003ca href=\"\/products\/cooking-with-fire-duncan-welgemoed-cookbook\"\u003eCooking with Fire\u003c\/a\u003e for more Aussie flame, and season both surf and turf with \u003ca href=\"\/products\/stef-the-maori-aquadesiac-surf-turf-veggies-seasoning-rub\"\u003eStef the Maori Aquadesiac\u003c\/a\u003e. — Darryl \"Coalport\" Rubb\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Shell-On Prawn Toss\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePeel-your-own prawns taste better. Science, probably.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500 g green prawns (shell on), 2 tbsp olive oil, 50 g butter, 2 garlic cloves (crushed), 1 lime, chilli flakes, salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the prawns in oil and salt, then grill over hot coals for 2 minutes a side until pink and charred.\u003c\/li\u003e\n\u003cli\u003eMeanwhile melt the butter with garlic and a pinch of chilli in a pan at the edge of the fire.\u003c\/li\u003e\n\u003cli\u003eTip the prawns into the pan, squeeze over the lime and toss well.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The shell protects the flesh from drying out and catches the garlic butter, so every prawn you peel is sauced.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Fire Kitchen?\u003c\/h3\u003e\u003cp\u003eFire Kitchen was written by Pitmaster Adam Roberts, an Australian barbecue teacher, competition cook and co-founder of the Australasian Barbecue Alliance.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Fire Kitchen?\u003c\/h3\u003e\u003cp\u003eThe fundamentals of cooking over fire with a focus on surf and turf, inspired by fire kitchens across Asia and the Americas, with dishes like scallops cooked in the coals, steak and lamb.\u003c\/p\u003e\n\u003ch3\u003eIs Fire Kitchen good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. Like Adam's earlier books, it's written as an easy-to-follow learning resource for beginners through to advanced cooks.\u003c\/p\u003e\n\u003ch3\u003eIs Fire Kitchen a hardback?\u003c\/h3\u003e\u003cp\u003eYes, Fire Kitchen is a hardback cookbook.\u003c\/p\u003e\n\u003ch3\u003eIs Fire Kitchen an Australian cookbook?\u003c\/h3\u003e\u003cp\u003eYes. Adam Roberts is an Australian pitmaster, and the book is written for Australian cooks and produce.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Fire Kitchen?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Fire Kitchen was written by Pitmaster Adam Roberts, an Australian barbecue teacher, competition cook and co-founder of the Australasian Barbecue Alliance.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Fire Kitchen?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The fundamentals of cooking over fire with a focus on surf and turf, inspired by fire kitchens across Asia and the Americas, with dishes like scallops cooked in the coals, steak and lamb.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fire Kitchen good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Like Adam's earlier books, it's written as an easy-to-follow learning resource for beginners through to advanced cooks.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fire Kitchen a hardback?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, Fire Kitchen is a hardback cookbook.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fire Kitchen an Australian cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Adam Roberts is an Australian pitmaster, and the book is written for Australian cooks and produce.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824795189300,"sku":"9780646896441","price":59.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fire-kitchen-adam-roberts-cookbook-front.png?v=1792925405"},{"product_id":"grillstock-jon-finch-cookbook","title":"Grillstock The BBQ Book by Jon Finch \u0026 Ben Merrington – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Jon Finch \u0026amp; Ben Merrington, founders of the Grillstock BBQ festival and smokehouses, Bristol, UK\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Sphere (Little, Brown Book Group), 2016\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e More than 100 recipes across pork, beef, chicken, ribs, burgers, sides, rubs and sauces, and drinks, plus a guide to smoking meat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Backyard smokers who want smokehouse pulled pork, ribs and brisket with a festival attitude\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780751563016\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGrillstock: The BBQ Book is a hardback barbecue cookbook from Jon Finch and Ben Merrington, the founders of Bristol's Grillstock BBQ and music festival and smokehouses, and it teaches American-style low 'n' slow smoking through more than 100 recipes.\u003c\/strong\u003e It's loud, colourful and built around the meats that make a proper barbecue spread: pork, beef, chicken and ribs.\u003c\/p\u003e\n\u003ch2\u003eMeat, music and mayhem from Britain's BBQ pioneers\u003c\/h2\u003e\n\u003cp\u003eJon and Ben fell for American barbecue, travelled the States cooking with serious pitmasters, then brought it home in 2010 with a festival that put competition BBQ and live bands in the same field. Two years later they opened their first smokehouse. This book bottles both sides of that story: the restaurant menu and the competition circuit, told with a festival grin.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book opens with a guide to the art of smoking meat, then gives the core meats their own chapters: pork, beef, chicken and ribs. After that come burgers, fixin's (the sides), rubs 'n' sauces, and a chapter of \"slurps\" for the drinks, so the whole spread is covered from bark to beer.\u003c\/p\u003e\n\u003cp\u003eStandouts include the Smokehouse pulled pork, pig cheeks, brisket burnt ends, the Grillstock house rub and Backyard BBQ sauce, and sides like house slaw, potato salad and Grillstock mac'n'cheese. Guest cooks bring the competition edge, with Dizzy Pig's beef brisket, Jedi Swine Tricks' competition pork and DJ Yoda's mango habanero BBQ sauce.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone with a smoker, kettle or kamado who wants to cook for a crowd. Beginners get a clear grounding in low 'n' slow, while confident cooks will enjoy pulling apart the competition-team recipes. It's also a ripper gift for the mate who treats every backyard barbecue like a festival.\u003c\/p\u003e\n\u003ch2\u003eAbout Jon Finch \u0026amp; Ben Merrington\u003c\/h2\u003e\n\u003cp\u003eJon Finch and Ben Merrington met over a shared love of American barbecue food and culture. In 2010 they launched Grillstock in Bristol, the UK's original BBQ and music festival, and in 2012 opened the first Grillstock Smokehouse, growing it into a chain of barbecue joints around the UK. Jon has since written \u003cem\u003eWood Fired Feast\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/209_hungry-pulled-pork-bun.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: this is what you get when a music festival and a smokehouse share a pit. Jon and Ben load it with the pork, beef, chicken and ribs off their Grillstock menu, plus cooks from the competition teams who turned up to their festival. The Smuggler's soft spot is DJ Yoda's mango habanero BBQ sauce, a headliner in a jar. Grab it and your next backyard cook-up will run like a proper gig. Stack it with \u003ca href=\"\/products\/bbq-days-bbq-nights-helen-graves-cookbook\"\u003eBBQ Days, BBQ Nights\u003c\/a\u003e for another British take on the grill, and \u003ca href=\"\/products\/dj-bbqs-backyard-baking-dj-bbq-cookbook\"\u003eDJ BBQ's Bakyard Baking\u003c\/a\u003e for the bakes to serve alongside. Dust the shoulder with \u003ca href=\"\/products\/sucklebusters-hog-waller-pork-rub-sweet-savoury-pork-bbq-rub-390g\"\u003eSuckleBusters Hog Waller\u003c\/a\u003e before the smoke goes on.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Encore Pulled Pork Toastie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe after-party snack that steals the show from the main act.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 slices of sourdough, a handful of leftover pulled pork, sliced cheddar, a few pickled jalapeños or dill pickles, a spoon of BBQ sauce, soft butter\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eButter the outsides of the bread.\u003c\/li\u003e\n\u003cli\u003eLayer cheese, pork tossed in the BBQ sauce, pickles, then more cheese.\u003c\/li\u003e\n\u003cli\u003eToast in a hot pan or on the barbecue hotplate, pressing down, until golden and the cheese is molten.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cheese on both sides glues the pork in, and the sharp pickles cut through the rich, smoky fat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Grillstock: The BBQ Book?\u003c\/h3\u003e\u003cp\u003eGrillstock: The BBQ Book was written by Jon Finch and Ben Merrington, the pair who started the Grillstock BBQ and music festival in Bristol in 2010 and went on to open Grillstock smokehouses around the UK.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Grillstock: The BBQ Book?\u003c\/h3\u003e\u003cp\u003eThe publisher says it holds more than 100 recipes, split into chapters on pork, beef, chicken and ribs, plus burgers, sides, rubs and sauces, and drinks.\u003c\/p\u003e\n\u003ch3\u003eIs Grillstock: The BBQ Book good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It includes a guide to smoking meat and low 'n' slow cooking alongside the recipes, so a new smoker owner can start with pulled pork and work up to competition-style cooks.\u003c\/p\u003e\n\u003ch3\u003eIs Grillstock: The BBQ Book a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback published by Sphere, an imprint of Little, Brown Book Group.\u003c\/p\u003e\n\u003ch3\u003eDoes Grillstock: The BBQ Book include competition BBQ recipes?\u003c\/h3\u003e\u003cp\u003eYes. Alongside the Grillstock smokehouse favourites, it features recipes from BBQ competition teams who cooked at the festival, including Dizzy Pig's beef brisket and Jedi Swine Tricks' competition pork.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Grillstock: The BBQ Book?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Grillstock: The BBQ Book was written by Jon Finch and Ben Merrington, the pair who started the Grillstock BBQ and music festival in Bristol in 2010 and went on to open Grillstock smokehouses around the UK.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Grillstock: The BBQ Book?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The publisher says it holds more than 100 recipes, split into chapters on pork, beef, chicken and ribs, plus burgers, sides, rubs and sauces, and drinks.\"}}, {\"@type\": \"Question\", \"name\": \"Is Grillstock: The BBQ Book good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It includes a guide to smoking meat and low 'n' slow cooking alongside the recipes, so a new smoker owner can start with pulled pork and work up to competition-style cooks.\"}}, {\"@type\": \"Question\", \"name\": \"Is Grillstock: The BBQ Book a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback published by Sphere, an imprint of Little, Brown Book Group.\"}}, {\"@type\": \"Question\", \"name\": \"Does Grillstock: The BBQ Book include competition BBQ recipes?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Alongside the Grillstock smokehouse favourites, it features recipes from BBQ competition teams who cooked at the festival, including Dizzy Pig's beef brisket and Jedi Swine Tricks' competition pork.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824795287604,"sku":"9780751563016","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/grillstock-jon-finch-cookbook-front.png?v=1792925405"},{"product_id":"franklin-steak-aaron-franklin-cookbook","title":"Franklin Steak by Aaron Franklin \u0026 Jordan Mackay – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Aaron Franklin of Franklin Barbecue, Austin, Texas, with writer Jordan Mackay\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Ten Speed Press, 2019\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Buying beef, cattle breeds, dry-ageing, seasoning and building live-fire grill set-ups\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Steak lovers who want to understand beef from paddock to plate\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780399580963\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFranklin Steak is a hardback guide to cooking the perfect steak by Aaron Franklin of Austin's Franklin Barbecue and writer Jordan Mackay, covering how to buy great beef, understand breeds and dry-ageing, season it and cook it over live fire.\u003c\/strong\u003e It's the follow-up to their bestselling Franklin Barbecue, and it goes deep.\u003c\/p\u003e\n\u003ch2\u003eThe brisket king goes all in on steak\u003c\/h2\u003e\n\u003cp\u003eAaron Franklin may be known for brisket, but steak is what he loves to cook at home. Here he and Jordan Mackay apply the same obsessive approach to beef that made Franklin Barbecue a classic. It's less a recipe book and more a complete education in steak.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book works through the whole chain: cattle breeds, how to buy top-quality beef, the science and practice of dry-ageing, seasoning, and the fire itself. Aaron also shows how to build custom backyard grill set-ups inspired by the world's best steak cooks.\u003c\/p\u003e\n\u003cp\u003eAlong the way, the pair travel beyond Texas to Spain, Scotland, California and Japan to learn how different steak traditions work. A short run of sides, such as garlicky sautéed mushrooms, rounds out the plate.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eSteak lovers who want to understand what they're buying and cooking, and live-fire fans who like building their own set-ups. It suits keen beginners and seasoned grillers who want to go deeper.\u003c\/p\u003e\n\u003ch2\u003eAbout Aaron Franklin \u0026amp; Jordan Mackay\u003c\/h2\u003e\n\u003cp\u003eAaron Franklin is a native of Bryan, Texas, and co-founded Franklin Barbecue in Austin with his wife Stacy in 2009. The restaurant has been named Best Barbecue in Texas by \u003cem\u003eTexas Monthly\u003c\/em\u003e and Best Barbecue in America by \u003cem\u003eBon Appétit\u003c\/em\u003e, and he hosts the PBS series \u003cem\u003eBBQ with Franklin\u003c\/em\u003e. Jordan Mackay is a food and wine writer and co-author of the Franklin books.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/203_proud-slicing-rib-eye.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl doesn't hand out nods lightly; this earns one. It's the brisket king turning his full attention to steak, from the cow to the coals. The Smuggler's favourite bit is the grill-building section, where Aaron shows you how to make your own live-fire set-up instead of buying another shiny box. Grab a copy and every steak you cook from here gets better. Pair it with \u003ca href=\"\/products\/steak-tim-hayward-cookbook\"\u003eSteak\u003c\/a\u003e by Tim Hayward for cut-by-cut detail and \u003ca href=\"\/products\/green-fire-francis-mallmann-cookbook\"\u003eGreen Fire\u003c\/a\u003e for open-fire romance, and season with \u003ca href=\"\/products\/meat-church-blanco-steak-and-everything-else-seasoning\"\u003eMeat Church Blanco\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Fat-Cap Croutons\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThat steak trim you were about to bin? It's treasure.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Trimmed beef fat from a few steaks, 2 cups cubed day-old bread, flaky salt, cracked pepper\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRender the fat trimmings slowly in a cast-iron pan over low heat until you have a few tablespoons of liquid fat; remove the crisp bits.\u003c\/li\u003e\n\u003cli\u003eTurn the heat to medium, add the bread and toss until golden and crunchy.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper and scatter over a salad or soup.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Beef fat has a high smoke point and loads of flavour, so the bread fries crisp and tastes like steak.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Franklin Steak?\u003c\/h3\u003e\u003cp\u003eFranklin Steak was written by Aaron Franklin, co-founder of Franklin Barbecue in Austin, Texas, with writer Jordan Mackay.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Franklin Steak?\u003c\/h3\u003e\u003cp\u003eIt covers cattle breeds, buying good beef, dry-ageing, seasoning and live-fire cooking, including how to build your own grill set-up, plus steak traditions from Spain, Scotland, California and Japan.\u003c\/p\u003e\n\u003ch3\u003eIs Franklin Steak good for beginners?\u003c\/h3\u003e\u003cp\u003eYes, for keen beginners. It explains everything from scratch, but it goes deep, so it suits cooks who want to understand steak rather than follow a quick recipe.\u003c\/p\u003e\n\u003ch3\u003eIs Franklin Steak a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback published by Ten Speed Press in 2019.\u003c\/p\u003e\n\u003ch3\u003eDoes Franklin Steak cover dry-ageing?\u003c\/h3\u003e\u003cp\u003eYes. Dry-ageing is one of the book's core topics, alongside breeds, buying and cooking over fire.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Franklin Steak?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Franklin Steak was written by Aaron Franklin, co-founder of Franklin Barbecue in Austin, Texas, with writer Jordan Mackay.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Franklin Steak?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It covers cattle breeds, buying good beef, dry-ageing, seasoning and live-fire cooking, including how to build your own grill set-up, plus steak traditions from Spain, Scotland, California and Japan.\"}}, {\"@type\": \"Question\", \"name\": \"Is Franklin Steak good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, for keen beginners. It explains everything from scratch, but it goes deep, so it suits cooks who want to understand steak rather than follow a quick recipe.\"}}, {\"@type\": \"Question\", \"name\": \"Is Franklin Steak a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback published by Ten Speed Press in 2019.\"}}, {\"@type\": \"Question\", \"name\": \"Does Franklin Steak cover dry-ageing?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Dry-ageing is one of the book's core topics, alongside breeds, buying and cooking over fire.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824796696628,"sku":"9780399580963","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/franklin-steak-aaron-franklin-cookbook-front.png?v=1792925406"},{"product_id":"genuine-pizza-michael-schwartz-cookbook","title":"Genuine Pizza by Michael Schwartz – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 240 pages, 200 colour photographs\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Michael Schwartz, James Beard Award-winning chef behind Miami's Genuine Hospitality Group\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Abrams, 2019\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Step-by-step doughs, then sauces, cheeses, meats and veg to build classic and creative pies\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Pizza-oven owners and home cooks who want to understand dough, not just follow it\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781419734397\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGenuine Pizza is James Beard Award-winning Miami chef Michael Schwartz's hardback guide to making better pizza at home, starting with step-by-step doughs and building to classic and creative pies.\u003c\/strong\u003e It's written with Olga Massov, has a foreword by Wolfgang Puck, and is packed with 200 colour photographs.\u003c\/p\u003e\n\u003ch2\u003eLearn the dough, then make it your own\u003c\/h2\u003e\n\u003cp\u003eMichael Schwartz made his name defining fresh, local food in Miami, and the wood oven is the focal point of the open kitchen at Michael's Genuine. Pizza became a big part of his restaurants, and this book hands that experience to home cooks. Rather than a list of fixed recipes, it teaches the fundamentals, then gives you the confidence to improvise.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book opens with clear, detailed methods for making great pizza dough, the part most home cooks struggle with. From there it shows how to build a pie and balance it.\u003c\/p\u003e\n\u003cp\u003eOnce the base is sorted, Schwartz encourages you to mix and match sauces, cheeses, meats and vegetables to create both classic and new combinations, and to treat pizza as the start of a colourful, balanced meal. Sidney Bensimon's 200 colour photographs make it as good to flick through as it is to cook from.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone with a pizza oven, and anyone using a home oven who wants a better crust. It suits beginners who want to learn properly, and more experienced cooks after fresh topping ideas.\u003c\/p\u003e\n\u003ch2\u003eAbout Michael Schwartz\u003c\/h2\u003e\n\u003cp\u003eMichael Schwartz is a James Beard Award-winning chef, cookbook author and co-owner of the Genuine Hospitality Group in Miami, whose restaurants have included Michael's Genuine Food \u0026amp; Drink, Amara at Paraiso, Genuine Pizza and Harry's Pizzeria. His first book was \u003cem\u003eMichael's Genuine Food\u003c\/em\u003e. Co-writer Olga Massov is a food writer and editor.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/060_pepperoni-pizza-grin.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the one that teaches you dough properly, then hands you the keys. Schwartz is a James Beard winner who runs wood ovens for a living, and his step-by-step dough methods are the real treasure here. Get it and your pizza nights will never look back. Stack it with \u003ca href=\"\/products\/pizza-czar-anthony-falco-cookbook\"\u003ePizza Czar\u003c\/a\u003e for a deep dive into styles, and \u003ca href=\"\/products\/slice-thom-elliot-cookbook\"\u003eSLICE\u003c\/a\u003e for punchy topping ideas. A few drops of \u003ca href=\"\/products\/foo-chilli-company-ma-foo-chilli-oil-220ml\"\u003eFoo Chilli Ma Foo Chilli Oil\u003c\/a\u003e on a white pie is a cheeky upgrade. Tip from the docks: weigh your flour and water, don't scoop.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hot Honey Crust Brush\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTurn the crusts into the best bit.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp honey, 1 tbsp butter, ½ tsp chilli flakes, pinch of flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the honey, butter and chilli in a small pan until just bubbling.\u003c\/li\u003e\n\u003cli\u003eBrush over the crust as soon as the pizza comes out of the oven.\u003c\/li\u003e\n\u003cli\u003eFinish with a pinch of flaky salt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot, thin honey soaks into the charred crust, and the salt and chilli keep the sweetness in check.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Genuine Pizza?\u003c\/h3\u003e\u003cp\u003eGenuine Pizza was written by Michael Schwartz, a James Beard Award-winning chef and co-owner of Miami's Genuine Hospitality Group, with food writer Olga Massov. Wolfgang Puck wrote the foreword.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Genuine Pizza?\u003c\/h3\u003e\u003cp\u003eIt starts with detailed, step-by-step pizza dough methods, then shows how to mix and match sauces, cheeses, meats and vegetables to build classic and creative pies.\u003c\/p\u003e\n\u003ch3\u003eIs Genuine Pizza good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It focuses on fundamentals first, which makes it a great book for learning dough properly.\u003c\/p\u003e\n\u003ch3\u003eIs Genuine Pizza a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 240-page hardback with 200 colour photographs, published by Abrams in 2019.\u003c\/p\u003e\n\u003ch3\u003eDoes Genuine Pizza work with a pizza oven?\u003c\/h3\u003e\u003cp\u003eYes. Schwartz cooks with wood ovens in his restaurants, and the methods suit pizza ovens as well as home ovens.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Genuine Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Genuine Pizza was written by Michael Schwartz, a James Beard Award-winning chef and co-owner of Miami's Genuine Hospitality Group, with food writer Olga Massov. Wolfgang Puck wrote the foreword.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Genuine Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It starts with detailed, step-by-step pizza dough methods, then shows how to mix and match sauces, cheeses, meats and vegetables to build classic and creative pies.\"}}, {\"@type\": \"Question\", \"name\": \"Is Genuine Pizza good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It focuses on fundamentals first, which makes it a great book for learning dough properly.\"}}, {\"@type\": \"Question\", \"name\": \"Is Genuine Pizza a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 240-page hardback with 200 colour photographs, published by Abrams in 2019.\"}}, {\"@type\": \"Question\", \"name\": \"Does Genuine Pizza work with a pizza oven?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Schwartz cooks with wood ovens in his restaurants, and the methods suit pizza ovens as well as home ovens.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824796729396,"sku":"9781419734397","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/genuine-pizza-michael-schwartz-cookbook-front.png?v=1792925406"},{"product_id":"grillos-presents-raphael-jacob-khutorsky-cookbook","title":"Grillo's Presents Pickled by Raphael Jacob Khutorsky – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Grillo's Pickles, the Boston-born pickle brand, with chef Raphael Jacob Khutorsky (Chef Raph)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Abrams, 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 100 recipes: home brines and pickling, then pickles in snacks, plates, sandwiches, mains and cocktails\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Pickle lovers, burger and sandwich builders, and barbecue cooks after sharp, crunchy sides\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781419771880\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGrillo's Presents Pickled is a hardback cookbook from Boston's Grillo's Pickles and New York chef Raphael Jacob Khutorsky, with 100 recipes for making your own pickles and cooking with them, from devilled eggs to brine-soaked chicken and pickleback cocktails.\u003c\/strong\u003e It's bright, cheeky and photographed in full colour throughout.\u003c\/p\u003e\n\u003ch2\u003ePickles off the side of the plate and into the spotlight\u003c\/h2\u003e\n\u003cp\u003eGrillo's started in 2008 as a hand-built wooden pickle cart in downtown Boston, selling fresh, cold dill pickles. This book takes that obsession and runs with it, treating the pickle as a main ingredient rather than a burger garnish, with Chef Raph bringing restaurant polish to every recipe.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt kicks off with pickling at home, including a basic brine you can adapt with different vinegars and vegetables, plus canning tips. From there the pickle turns up everywhere: snack plates, sandwiches, mains and a drinks section that leans hard into pickle brine.\u003c\/p\u003e\n\u003cp\u003eLook for Dilly Devilish Eggs with Rémoulade, Pickle-Brined Spatchcock Chicken, Tuna Melts loaded with chopped pickles, a pickle-topped flatbread, Pickled Watermelon Rinds, Jerk Pickled Pineapple and, for the brave, Grillo's Signature Martinis and a boozy Pickleback Slush.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who drinks the brine straight from the jar, plus barbecue cooks who want tangy, crunchy sides to cut through rich smoked meat. The recipes are simple and fun, so beginners are well covered, and the pickling basics are a handy skill for life.\u003c\/p\u003e\n\u003ch2\u003eAbout Grillo's Pickles \u0026amp; Chef Raph\u003c\/h2\u003e\n\u003cp\u003eGrillo's Pickles began in 2008 with a wooden pickle cart in downtown Boston and grew into a much-loved American pickle brand. Chef Raphael Jacob Khutorsky grew up in New Jersey learning Eastern European cooking from his grandmother, cooked at restaurants including Gramercy Tavern and Marea, and opened his first restaurant in New York's East Village in 2023.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/090_pickle-crunch-surprised.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis one fell off the back of a pickle cart, and Darryl's not giving it back. It's a hundred ways to brine, cook and drink your pickles, and the Jerk Pickled Pineapple is the sneaky genius he never saw coming. Pick up a copy and your sides, sandwiches and martinis will never be boring again. Pair it with \u003ca href=\"\/products\/pickled-freddie-janssen-cookbook\"\u003ePickled\u003c\/a\u003e by Freddie Janssen for more jar craft and \u003ca href=\"\/products\/salt-hank-henry-laporte-cookbook\"\u003eSalt Hank\u003c\/a\u003e for sandwiches worth piling pickles onto, and keep \u003ca href=\"\/products\/acide-dill-cucumber-chips\"\u003eAcide Dill Cucumber Chips\u003c\/a\u003e on hand while your first brine does its thing. — Darryl \"Three-Jars\" Rubb\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Brine-Line Slaw\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNever pour pickle juice down the sink again.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 cups shredded cabbage, 1 grated carrot, 3 tbsp leftover pickle brine, 2 tbsp mayonnaise, 1 tsp sugar, a handful of chopped dill\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the pickle brine, mayonnaise and sugar together in a big bowl.\u003c\/li\u003e\n\u003cli\u003eToss through the cabbage, carrot and dill.\u003c\/li\u003e\n\u003cli\u003eRest for 10 minutes so the cabbage softens slightly, then pile it onto pulled pork or brisket.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pickle brine is already seasoned vinegar, so it gives instant tang and salt that cuts straight through rich smoked meat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Grillo's Presents Pickled?\u003c\/h3\u003e\u003cp\u003eIt was written by Grillo's Pickles, the Boston pickle brand, with New York chef Raphael Jacob Khutorsky, known as Chef Raph.\u003c\/p\u003e\u003ch3\u003eHow many recipes are in Grillo's Presents Pickled?\u003c\/h3\u003e\u003cp\u003eThere are 100 recipes, from home brines and pickles to snacks, sandwiches, mains and pickle cocktails.\u003c\/p\u003e\u003ch3\u003eDoes Grillo's Presents Pickled teach you to make pickles?\u003c\/h3\u003e\u003cp\u003eYes. It includes a home pickling section with a basic brine you can adapt, plus canning tips.\u003c\/p\u003e\u003ch3\u003eIs Grillo's Presents Pickled a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback published by Abrams in 2024.\u003c\/p\u003e\u003ch3\u003eIs Grillo's Presents Pickled good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The recipes are straightforward and fun, and the pickling basics are easy to pick up.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Grillo's Presents Pickled?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Grillo's Pickles, the Boston pickle brand, with New York chef Raphael Jacob Khutorsky, known as Chef Raph.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Grillo's Presents Pickled?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 100 recipes, from home brines and pickles to snacks, sandwiches, mains and pickle cocktails.\"}}, {\"@type\": \"Question\", \"name\": \"Does Grillo's Presents Pickled teach you to make pickles?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It includes a home pickling section with a basic brine you can adapt, plus canning tips.\"}}, {\"@type\": \"Question\", \"name\": \"Is Grillo's Presents Pickled a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback published by Abrams in 2024.\"}}, {\"@type\": \"Question\", \"name\": \"Is Grillo's Presents Pickled good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The recipes are straightforward and fun, and the pickling basics are easy to pick up.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824796893236,"sku":"9781419771880","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/grillos-presents-raphael-jacob-khutorsky-cookbook-front.png?v=1792925405"},{"product_id":"guga-gustavo-tosta-cookbook","title":"Guga: Breaking the Barbecue Rules by Gustavo Tosta – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Gustavo \"Guga\" Tosta, Brazilian-born creator of the Guga Foods YouTube channel\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e DK (Alpha), 2023\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Beef, pork, poultry and seafood recipes, sides, sauces and rubs, plus dry-aging, smoking and deep-frying tutorials\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Steak lovers and adventurous grillers who like to experiment\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780744060805\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGuga: Breaking the Barbecue Rules is a 224-page hardback by Gustavo \"Guga\" Tosta, the Brazilian-born, Miami-based star of the Guga Foods YouTube channel, packed with bold steak, brisket, picanha and barbecue recipes and his favourite techniques.\u003c\/strong\u003e It covers the classics, then shows how he twists them with ideas his viewers love.\u003c\/p\u003e\n\u003ch2\u003eRules are for other people's steak\u003c\/h2\u003e\n\u003cp\u003eGuga made his name trying the things other cooks wouldn't, from unusual dry-agers to outrageous steak coatings, and sharing the results, good and bad, with millions of viewers. This book is that energy on paper, with the hard-won tips that keep the experiments delicious.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt opens with a \"Meet the Meat\" guide to beef cuts, then works through beef, pork, poultry and seafood, with sides, sandwiches, sauces and rubs. Step-by-step photos and \"Do It Like Guga!\" tips run through the book, along with how-tos on dry-aging, smoking and deep-frying.\u003c\/p\u003e\n\u003cp\u003eStandouts include the Doritos Steak, The God of Steaks (A5 Japanese wagyu filet mignon), Sweet \u0026amp; Spicy Pork Belly, Nashville Hot Fried Turkey Breast, Jerk Chicken from Heaven and Korean-Style Chicken Wings, plus Brazilian picanha, smoked mac and cheese, elotes and Brazilian fried bananas.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eGuga Foods fans, steak obsessives and anyone who likes to experiment on the grill. Beginners can follow the step-by-step photos, while seasoned cooks will pick up new tricks.\u003c\/p\u003e\n\u003ch2\u003eAbout Guga\u003c\/h2\u003e\n\u003cp\u003eGustavo \"Guga\" Tosta was born in Brazil and moved to the United States as a kid, growing up in Miami, Florida. A taekwondo master and instructor turned web designer, he found his real passion in cooking and now runs the hugely popular YouTube channels Guga Foods, Sous Vide Everything and Guga, often cooking with his family.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/126_focused-slicing-picanha.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eHere's a book that breaks the barbecue rules and still tells you which ones are worth keeping. Darryl's pick is the God of Steaks, a wagyu filet treated with proper respect, though the Doritos Steak is the one he'd smuggle onto a mate's grill. Grab a copy and your steak game goes up a few notches. Pair it with \u003ca href=\"\/products\/food-x-fire-derek-wolf-cookbook\"\u003eFood x Fire\u003c\/a\u003e for more wild live-fire cooking and \u003ca href=\"\/products\/salt-hank-henry-laporte-cookbook\"\u003eSalt Hank\u003c\/a\u003e for another internet cook's crowd-pleasers. Rub your picanha with \u003ca href=\"\/products\/street-bbq-brazilian-asado-rub\"\u003eStreet BBQ Brazilian Asado Rub\u003c\/a\u003e and fan the fat cap.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Fat-Cap Garlic Toast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe picanha trimmings were never going in the bin.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e trimmings from a picanha fat cap (or 3 tbsp beef dripping), 2 garlic cloves (crushed), a crusty loaf (sliced), flaky salt, chopped parsley\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRender the fat trimmings slowly in a cast-iron pan on the grill until liquid, then discard the crispy bits (or snack on them).\u003c\/li\u003e\n\u003cli\u003eStir in the garlic for 30 seconds off the heat and brush it over the bread.\u003c\/li\u003e\n\u003cli\u003eToast over medium coals until golden, then finish with salt and parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Rendered beef fat carries the smoky, beefy flavour of the cook straight into the bread, like garlic bread with a steakhouse accent.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Guga: Breaking the Barbecue Rules?\u003c\/h3\u003e\u003cp\u003eIt was written by Gustavo \"Guga\" Tosta, the Brazilian-born, Miami-based creator of the Guga Foods YouTube channel.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Guga: Breaking the Barbecue Rules?\u003c\/h3\u003e\u003cp\u003eIt has beef, pork, poultry and seafood recipes, including the Doritos Steak and Sweet \u0026amp; Spicy Pork Belly, plus sides, sauces, rubs and tutorials on dry-aging, smoking and deep-frying.\u003c\/p\u003e\n\u003ch3\u003eIs Guga: Breaking the Barbecue Rules good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. Step-by-step photos make the recipes easy to follow, and experienced cooks will still find new ideas.\u003c\/p\u003e\n\u003ch3\u003eIs Guga: Breaking the Barbecue Rules a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback published by DK in 2023.\u003c\/p\u003e\n\u003ch3\u003eDoes the Guga cookbook include picanha?\u003c\/h3\u003e\u003cp\u003eYes. Picanha, the Brazilian favourite, is one of the beef recipes, alongside smoked brisket, Texas-style ribs and steaks.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Guga: Breaking the Barbecue Rules?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Gustavo \\\"Guga\\\" Tosta, the Brazilian-born, Miami-based creator of the Guga Foods YouTube channel.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Guga: Breaking the Barbecue Rules?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has beef, pork, poultry and seafood recipes, including the Doritos Steak and Sweet \u0026 Spicy Pork Belly, plus sides, sauces, rubs and tutorials on dry-aging, smoking and deep-frying.\"}}, {\"@type\": \"Question\", \"name\": \"Is Guga: Breaking the Barbecue Rules good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Step-by-step photos make the recipes easy to follow, and experienced cooks will still find new ideas.\"}}, {\"@type\": \"Question\", \"name\": \"Is Guga: Breaking the Barbecue Rules a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback published by DK in 2023.\"}}, {\"@type\": \"Question\", \"name\": \"Does the Guga cookbook include picanha?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Picanha, the Brazilian favourite, is one of the beef recipes, alongside smoked brisket, Texas-style ribs and steaks.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824796926004,"sku":"9780744060805","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/guga-gustavo-tosta-cookbook-front.png?v=1792925406"},{"product_id":"green-fire-francis-mallmann-cookbook","title":"Green Fire by Francis Mallmann – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 312 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Francis Mallmann, Argentina's celebrated live-fire chef, with Peter Kaminsky and Donna Gelb\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Artisan, 2022\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Vegetables and fruit cooked over fire, chapter by chapter from potatoes to pumpkin, plus fruit, cocktails and basics\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Live-fire cooks who want sides (and mains) as good as the steak\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781648290725\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGreen Fire is Francis Mallmann's hardback guide to cooking vegetables and fruit over live fire, from the Argentine chef famous for his primal, open-flame cooking, written with Peter Kaminsky and Donna Gelb.\u003c\/strong\u003e It applies the techniques he made famous with meat to everything from potatoes and eggplant to cabbage, corn and stone fruit.\u003c\/p\u003e\n\u003ch2\u003eMallmann's fire, turned on the garden\u003c\/h2\u003e\n\u003cp\u003eFrancis Mallmann made his name with whole animals and roaring fires, and for years he treated vegetables as a side note. Green Fire is his change of heart. He uses the same live-fire methods, burying produce in coals, hanging it over flames and searing it on cast iron, to make vegetable dishes as satisfying as a prime cut.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book is organised by ingredient: Potatoes, Sweet Potatoes, Tomatoes, Eggplant, Artichokes, Beets, Cabbages (and Cousins), Carrots, Corn, Fennel, Beans, Pumpkin and Squash, then Fruit, Cocktails and Basics. Introductory essays set the scene, and the photography captures the fires and landscapes of his South American home.\u003c\/p\u003e\n\u003cp\u003eExpect eggplants buried whole in the coals until creamy, cabbage sliced into steaks with a mustard-fennel crust, salt-baked beets, and blistered tomatoes in a Caprese. Recipes include Rösti with Raclette, Young Carrots a la Plancha with Charred Mint and Green Garlic Salsa, Grilled Polenta with Radicchio, Grilled Grapes with Melted Cheese, and drinks like a Bourbon and Burnt Cherry Sour.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eLive-fire and charcoal cooks who want their sides to match the meat, vegetarians who love a fire, and anyone who's watched Mallmann on Chef's Table and wanted in. Some techniques are adventurous, but plenty translate to a kettle or plancha.\u003c\/p\u003e\n\u003ch2\u003eAbout Francis Mallmann\u003c\/h2\u003e\n\u003cp\u003eFrancis Mallmann is South America's best-known chef and author of \u003cem\u003eSeven Fires\u003c\/em\u003e and \u003cem\u003eMallmann on Fire\u003c\/em\u003e. His restaurants include Siete Fuegos in Argentina's wine country, Patagonia Sur in Buenos Aires, El Garzón in Uruguay and 1884 Restaurante in Mendoza, named one of Latin America's 50 Best Restaurants, and he was the subject of Netflix's \u003cem\u003eChef's Table\u003c\/em\u003e. Co-author Peter Kaminsky has written many food books and contributed to \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/208_joyful-turning-corn-tongs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eOff the record, Darryl says this is the most beautiful book on the shelf. It's Mallmann doing for vegetables what he did for whole beasts, with fire, patience and a lot of nerve. The eggplants buried straight in the coals until they turn to silk are worth the price on their own. Get it and your sides will steal the show. Pair it with \u003ca href=\"\/products\/berber-and-q-on-vegetables-josh-katz-cookbook\"\u003eBerber\u0026amp;Q: On Vegetables\u003c\/a\u003e for smoky Middle Eastern veg and \u003ca href=\"\/products\/how-to-grill-vegetables-steven-raichlen-cookbook\"\u003eHow to Grill Vegetables\u003c\/a\u003e for the nuts and bolts. A shake of \u003ca href=\"\/products\/misty-gully-ultimate-veggie-seasoning\"\u003eMisty Gully Ultimate Veggie Seasoning\u003c\/a\u003e on charred carrots goes down a treat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Ember-Charred Capsicum Salsa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFire does all the work; you just take the credit.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 red capsicums, 1 long red chilli, 2 garlic cloves, 2 tbsp olive oil, 1 tbsp red wine vinegar, salt, parsley\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eLay the capsicums and chilli straight on hot coals and turn until blackened all over.\u003c\/li\u003e\n\u003cli\u003eSeal in a bowl for 10 minutes, then peel, seed and chop.\u003c\/li\u003e\n\u003cli\u003eMix with grated garlic, oil, vinegar, salt and parsley. Spoon over steak or grilled veg.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charring the skin steams the flesh sweet and smoky, and the vinegar sharpens it into a proper salsa.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Green Fire?\u003c\/h3\u003e\u003cp\u003eGreen Fire was written by Argentine chef Francis Mallmann with Peter Kaminsky and Donna Gelb.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Green Fire?\u003c\/h3\u003e\u003cp\u003eIt's organised by vegetable, from potatoes, tomatoes and eggplant to cabbages, carrots, corn and pumpkin, followed by fruit, cocktails and basics, all cooked with live-fire techniques.\u003c\/p\u003e\n\u003ch3\u003eIs Green Fire good for beginners?\u003c\/h3\u003e\u003cp\u003eMostly. Some techniques, like burying vegetables in coals, are adventurous, but many recipes work on a simple grill, plancha or cast-iron pan.\u003c\/p\u003e\n\u003ch3\u003eIs Green Fire a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 312-page hardback published by Artisan in 2022.\u003c\/p\u003e\n\u003ch3\u003eIs Green Fire a vegetarian cookbook?\u003c\/h3\u003e\u003cp\u003eYes. It focuses entirely on vegetables and fruit cooked over fire, making it a great match for meat-free days or for sides beside a steak.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Green Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Green Fire was written by Argentine chef Francis Mallmann with Peter Kaminsky and Donna Gelb.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Green Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's organised by vegetable, from potatoes, tomatoes and eggplant to cabbages, carrots, corn and pumpkin, followed by fruit, cocktails and basics, all cooked with live-fire techniques.\"}}, {\"@type\": \"Question\", \"name\": \"Is Green Fire good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mostly. Some techniques, like burying vegetables in coals, are adventurous, but many recipes work on a simple grill, plancha or cast-iron pan.\"}}, {\"@type\": \"Question\", \"name\": \"Is Green Fire a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 312-page hardback published by Artisan in 2022.\"}}, {\"@type\": \"Question\", \"name\": \"Is Green Fire a vegetarian cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It focuses entirely on vegetables and fruit cooked over fire, making it a great match for meat-free days or for sides beside a steak.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824797122612,"sku":"9781648290725","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/green-fire-francis-mallmann-cookbook-front.png?v=1792925406"},{"product_id":"horn-barbecue-matt-horn-cookbook","title":"Horn Barbecue by Matt Horn – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Matt Horn, pitmaster of Horn Barbecue in Oakland, California\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Harvard Common Press, 2022\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 70 recipes: smoking basics, meats and birds, sides, pickles, desserts, sauces and rubs\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Smoker owners from first cook to seasoned pitmaster\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAwards:\u003c\/strong\u003e Finalist, IACP Cookbook Awards 2022\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780760374269\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHorn Barbecue is Matt Horn's hardback guide to genuine smoke-cooked barbecue, from the Oakland pitmaster behind Horn Barbecue in California, and it teaches his West Coast style alongside Texas and Carolina classics.\u003c\/strong\u003e It holds 70 recipes and was a finalist in the 2022 IACP Cookbook Awards.\u003c\/p\u003e\n\u003ch2\u003eWest Coast smoke with Southern roots\u003c\/h2\u003e\n\u003cp\u003eMatt Horn built his name on pop-ups before opening Horn Barbecue in Oakland, where the queues run around the block and Michelin handed it a Bib Gourmand. His style borrows from Texas and the Carolinas, then adds California produce, poultry and seafood. The book is also his story, and a proud nod to the long, often overlooked lineage of Black barbecue in America.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003ePart One, Barbecue My Way, covers the essentials: types of smokers, the best woods, the right cuts, food safety and his top tips. Part Two is the recipes, split into Meats and Birds, Sides, Pickles to Serve with Your 'Q, Desserts, and Sauces and Rubs.\u003c\/p\u003e\n\u003cp\u003eLook for Horn Brisket, Perfectly Smoked Spareribs with a step-by-step photo sequence, Hot Links from Scratch, Jalapeño Cheddar Links, Smoked Tri-Tip, Burnt Ends, Oxtails and Whole Hog. The sides are no afterthought either: Smoked Pit Beans, Collards, Mac and Cheese and Hoe Cakes, with Peach Cobbler and Banana Pudding to finish.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eNew smoker owners get a clear, photo-led start, and experienced cooks get a fresh regional style and proper sausage-making. If you run an offset, or want to learn how to set up a grill to smoke, this is a ripper.\u003c\/p\u003e\n\u003ch2\u003eAbout Matt Horn\u003c\/h2\u003e\n\u003cp\u003eMatt Horn is the chef behind Horn Hospitality, which grew from Horn Barbecue in Oakland to include Kowbird and more. He was named one of Food \u0026amp; Wine's Best New Chefs in America in 2021, and Horn Barbecue earned a Michelin Bib Gourmand. His charitable arm, the Horn Initiative, has served thousands of free meals around Oakland.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/182_wide-eyes-ribs-rack-high.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: Horn has taken Texas and Carolina smoke, slipped it past the border, and given it a California passport. The step-by-step spareribs pages, nine photos from trim to sauce, are worth the price alone. Get it on the shelf and your ribs will be talked about for weeks. Pair it with \u003ca href=\"\/products\/rodney-scotts-world-of-bbq-rodney-scott-cookbook\"\u003eRodney Scott's World of BBQ\u003c\/a\u003e for the whole-hog heritage, and \u003ca href=\"\/products\/pig-beach-bbq-cookbook-matt-abdoo-cookbook\"\u003ePig Beach BBQ Cookbook\u003c\/a\u003e for more big-flavour smokehouse cooking. Rub your ribs with \u003ca href=\"\/products\/carolina-smoke-chicken-pork-seasoning-250g\"\u003eCarolina Smoke Chicken \u0026amp; Pork Seasoning\u003c\/a\u003e and spritz often.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Rib-Tip Pit Bean Toastie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftover ribs, smuggled into lunch.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cup chopped leftover rib meat, 1 cup baked beans, 2 slices thick white bread, butter, a slice of cheddar\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the rib meat and beans together in a pan until thick and sticky.\u003c\/li\u003e\n\u003cli\u003eButter the bread on the outside, pile the beans, ribs and cheddar inside.\u003c\/li\u003e\n\u003cli\u003eToast in a hot pan or jaffle iron until golden and oozing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Smoky bark and sweet beans melt into the cheese, so day-two ribs eat like a whole new meal.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Horn Barbecue?\u003c\/h3\u003e\u003cp\u003eHorn Barbecue was written by Matt Horn, the pitmaster behind Horn Barbecue in Oakland, California.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Horn Barbecue?\u003c\/h3\u003e\u003cp\u003eThere are 70 recipes, covering meats and birds, sides, pickles, desserts, and sauces and rubs, after a section on smoking basics.\u003c\/p\u003e\n\u003ch3\u003eIs Horn Barbecue good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. Part One explains smokers, woods, cuts and common questions, and key cooks like spareribs come with step-by-step photos.\u003c\/p\u003e\n\u003ch3\u003eIs Horn Barbecue a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback published by Harvard Common Press in 2022.\u003c\/p\u003e\n\u003ch3\u003eHas Horn Barbecue won any awards?\u003c\/h3\u003e\u003cp\u003eIt was a finalist in the International Association of Culinary Professionals (IACP) Cookbook Awards for 2022.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Horn Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Horn Barbecue was written by Matt Horn, the pitmaster behind Horn Barbecue in Oakland, California.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Horn Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 70 recipes, covering meats and birds, sides, pickles, desserts, and sauces and rubs, after a section on smoking basics.\"}}, {\"@type\": \"Question\", \"name\": \"Is Horn Barbecue good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Part One explains smokers, woods, cuts and common questions, and key cooks like spareribs come with step-by-step photos.\"}}, {\"@type\": \"Question\", \"name\": \"Is Horn Barbecue a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback published by Harvard Common Press in 2022.\"}}, {\"@type\": \"Question\", \"name\": \"Has Horn Barbecue won any awards?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was a finalist in the International Association of Culinary Professionals (IACP) Cookbook Awards for 2022.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824797155380,"sku":"9780760374269","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/horn-barbecue-matt-horn-cookbook-front.png?v=1792925433"},{"product_id":"heat-and-smoke-ii-bob-hart-cookbook","title":"Heat \u0026 Smoke II by Bob Hart – Paperback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback with flexible gloss covers and French folds, 132 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Bob Hart, Melbourne food writer, broadcaster and barbecue teacher\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hartbeat Media, 2015\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Achievable real-barbecue recipes with a focus on emerging Australian styles; meat temperatures in the front fold and a spice list in the back fold\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Aussie backyard cooks who want straight-talking barbecue without restaurant fuss\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHeat \u0026amp; Smoke II is a paperback Australian barbecue book by Melbourne food writer Bob Hart that follows his first Heat \u0026amp; Smoke with more achievable, real-barbecue recipes and a focus on emerging Australian styles.\u003c\/strong\u003e The covers fold in as handy reference cards: meat cooking temperatures at the front and a grillmaster's spice list at the back.\u003c\/p\u003e\n\u003ch2\u003eA fearless Aussie take on the dark art\u003c\/h2\u003e\n\u003cp\u003eBob Hart has spent years telling Australians that barbecue is more than sausages on a hotplate, and Heat \u0026amp; Smoke II keeps the message simple. You don't need culinary virtuosity to cook great barbecue; you need to understand heat, smoke and spice. Ingredients are easy to find, and recipes that don't belong in a grillmaster's repertoire simply aren't in it.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt's a compact 132 pages with high-gloss flexible covers and French folds. The front fold carries a list of meat cooking temperatures and the back fold lists the spices a serious grillmaster keeps on the shelf; both fold into the book to act as bookmarks and quick reference while you cook.\u003c\/p\u003e\n\u003cp\u003eThe dishes were cooked by Bob on his own barbecues and photographed hot off the grill by photographer Dean Cambray, so what you see is honest backyard food. The emphasis is on real barbecue with a local accent, from low and slow to hot and fast.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAustralian backyard cooks, from beginners to confident weekenders, who want a local voice and recipes that work with what's in the shop. It's a handy, tough book to keep near the cooker.\u003c\/p\u003e\n\u003ch2\u003eAbout Bob Hart\u003c\/h2\u003e\n\u003cp\u003eBob Hart is a Melbourne-based journalist, born in Queensland, who spent years on Fleet Street in London and as a record company executive in Los Angeles before returning to Australia in 1987 to specialise in food writing. He has written for \u003cem\u003eThe Age\u003c\/em\u003e and the \u003cem\u003eHerald Sun\u003c\/em\u003e, presented food broadcasts, and runs barbecue masterclasses through his Australian Barbecue Academy.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/078_steak-cut-juicy-overjoyed.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl'd stake his cutlass on Bob Hart: he's been preaching real barbecue to Australians since most of us thought it meant a hotplate. This sequel keeps it tight and practical, and the clever bit is the cover itself, with meat temperatures folded into the front flap so the answer's always in your hand. Grab a copy and cook with more confidence. Pair it with \u003ca href=\"\/products\/hardcore-carnivore-cook-meat-like-you-mean-it-jess-pryles-cookbook\"\u003eHardcore Carnivore\u003c\/a\u003e from another Aussie meat obsessive and \u003ca href=\"\/products\/steak-tim-hayward-cookbook\"\u003eSteak\u003c\/a\u003e for the beef deep-dive, and crust your next rump with \u003ca href=\"\/products\/cattlemans-grill-original-cowboy-coffee-steak-rub\"\u003eCattleman's Grill Cowboy Coffee Rub\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoke-Your-Own Salt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFree contraband from a smoker that's already running.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cup flaky sea salt, a shallow foil tray\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSpread the salt thinly in the tray.\u003c\/li\u003e\n\u003cli\u003eSlide it into the smoker next to whatever you're cooking for 1 to 2 hours, stirring once.\u003c\/li\u003e\n\u003cli\u003eCool and store in a jar; finish steaks, eggs, tomatoes or even caramel with a pinch.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Salt crystals pick up smoke on their surface, giving you a smoky finishing salt with no additives.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Heat \u0026amp; Smoke II?\u003c\/h3\u003e\u003cp\u003eHeat \u0026amp; Smoke II was written by Bob Hart, a Melbourne-based food writer, broadcaster and barbecue teacher.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Heat \u0026amp; Smoke II?\u003c\/h3\u003e\u003cp\u003eAchievable real-barbecue recipes with an emphasis on emerging Australian styles, plus a meat temperature guide in the front cover fold and a spice list in the back fold.\u003c\/p\u003e\n\u003ch3\u003eIs Heat \u0026amp; Smoke II good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The recipes are deliberately achievable, the ingredients are easy to find, and the fold-out temperature guide helps newer cooks get it right.\u003c\/p\u003e\n\u003ch3\u003eIs Heat \u0026amp; Smoke II a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eNo. It's a 132-page book with flexible high-gloss covers and French folds, published by Hartbeat Media in 2015.\u003c\/p\u003e\n\u003ch3\u003eIs Heat \u0026amp; Smoke II an Australian barbecue book?\u003c\/h3\u003e\u003cp\u003eYes. Bob Hart is a Melbourne writer, and the book focuses on real barbecue with an Australian approach.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Heat \u0026 Smoke II?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Heat \u0026 Smoke II was written by Bob Hart, a Melbourne-based food writer, broadcaster and barbecue teacher.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Heat \u0026 Smoke II?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Achievable real-barbecue recipes with an emphasis on emerging Australian styles, plus a meat temperature guide in the front cover fold and a spice list in the back fold.\"}}, {\"@type\": \"Question\", \"name\": \"Is Heat \u0026 Smoke II good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The recipes are deliberately achievable, the ingredients are easy to find, and the fold-out temperature guide helps newer cooks get it right.\"}}, {\"@type\": \"Question\", \"name\": \"Is Heat \u0026 Smoke II a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's a 132-page book with flexible high-gloss covers and French folds, published by Hartbeat Media in 2015.\"}}, {\"@type\": \"Question\", \"name\": \"Is Heat \u0026 Smoke II an Australian barbecue book?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Bob Hart is a Melbourne writer, and the book focuses on real barbecue with an Australian approach.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824797614132,"sku":"10430","price":30.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/heat-and-smoke-ii-bob-hart-cookbook-front.png?v=1792925432"},{"product_id":"korean-bbq-bill-kim-cookbook","title":"Korean BBQ by Bill Kim \u0026 Chandra Ram – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 240 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Bill Kim, Korean-born Chicago chef behind bellyQ, with Plate magazine editor Chandra Ram\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Ten Speed Press, 2018\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 80 recipes built on seven master sauces and three spice rubs, from snacks and sides to mains, drinks and desserts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Grill cooks who want big Korean-American flavour with easy supermarket swaps\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780399580789\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eKorean BBQ is a James Beard Award finalist cookbook by Chicago chef Bill Kim, written with Chandra Ram, that teaches Korean-American grilling through seven master sauces, three spice rubs and 80 recipes made for home cooks.\u003c\/strong\u003e Substitutions for hard-to-find ingredients mean you can cook most of it from a normal shop.\u003c\/p\u003e\n\u003ch2\u003eLearn seven sauces, cook a hundred dinners\u003c\/h2\u003e\n\u003cp\u003eBill Kim was born in Korea and raised in the American Midwest, and this book is where those two worlds meet over the grill. It isn't a traditional Korean cookbook; it's a casual, practical Korean-American one, built around the kind of weeknight and weekend cookouts most of us actually have. The sauce-first approach is what makes it so useful.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eKim starts with seven master sauces and three spice rubs, then shows how to tweak those flavour bases to suit your taste. Once you've got them in the fridge, the rest of the book opens up: snacks, drinks, sides, mains and desserts for the grill.\u003c\/p\u003e\n\u003cp\u003eHighlights include Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, Honey Soy Flank Steak, Kimchi Potato Salad and Hoisin and Yuzu Edamame. It's punchy, approachable food that makes an ordinary Tuesday feel like a night out.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who loves Korean barbecue flavours and wants to cook them on a backyard grill rather than a tabletop burner. Beginners will love the sauce system, and experienced cooks will steal the sauces for everything else they make.\u003c\/p\u003e\n\u003ch2\u003eAbout Bill Kim \u0026amp; Chandra Ram\u003c\/h2\u003e\n\u003cp\u003eBill Kim trained at Chicago's Charlie Trotter's and Le Lan before opening his own Asian-inspired restaurants in 2008, including Urbanbelly, bellyQ and Belly Shack. Chandra Ram is the editor of \u003cem\u003ePlate\u003c\/em\u003e magazine.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/274_delight-gochujang-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl doesn't hand out nods lightly, and this one earns it: a Korean-American grill book that teaches seven sauces and then lets you run wild. His favourite is the Seoul to Buffalo Shrimp, a sticky, spicy mash-up you'll cook all summer. Do yourself a favour and grab it; your grill will never be boring again. Pair it with \u003ca href=\"\/products\/the-curry-guy-bbq-dan-toombs-cookbook\"\u003eThe Curry Guy BBQ\u003c\/a\u003e for more spice-forward fire and \u003ca href=\"\/products\/the-backyard-bbq-with-fire-and-spice-tony-ramirez-cookbook\"\u003eThe Backyard BBQ with Fire and Spice\u003c\/a\u003e for Filipino and Cajun heat, and keep \u003ca href=\"\/products\/chamcham-smoky-gochujang-sweet-smoky-korean-chilli-sauce-265g\"\u003eChamCham Smoky Gochujang\u003c\/a\u003e on hand for the glaze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Kimchi Fried Rice Rescue\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLast night's grill leftovers, reborn in ten minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 cups cold cooked rice, 1 cup chopped kimchi plus a splash of its juice, 1 cup chopped leftover grilled meat, 1 tbsp butter, 2 eggs, sesame oil, spring onion\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the kimchi in butter for 2 minutes, then add the meat and rice and press it flat.\u003c\/li\u003e\n\u003cli\u003eLeave it alone for 3 minutes so the bottom crisps, then toss with the kimchi juice.\u003c\/li\u003e\n\u003cli\u003eTop with fried eggs, a drizzle of sesame oil and spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cold rice fries without going mushy, and kimchi brings acid and heat that wake up any leftover grilled meat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Korean BBQ?\u003c\/h3\u003e\u003cp\u003eKorean BBQ was written by Bill Kim, the Korean-born Chicago chef behind bellyQ, with Plate magazine editor Chandra Ram.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Korean BBQ?\u003c\/h3\u003e\u003cp\u003eIt has 80 recipes, built on seven master sauces and three spice rubs, covering snacks, drinks, sides, mains and desserts.\u003c\/p\u003e\n\u003ch3\u003eIs Korean BBQ good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It's casual and practical, with substitutions for hard-to-find ingredients, and the sauce system makes it easy to start.\u003c\/p\u003e\n\u003ch3\u003eIs Korean BBQ a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 240-page hardback published by Ten Speed Press in 2018.\u003c\/p\u003e\n\u003ch3\u003eIs Korean BBQ a traditional Korean cookbook?\u003c\/h3\u003e\u003cp\u003eNo. It's a Korean-American take on grilling, translating Korean flavours for backyard grills and home cooks.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Korean BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Korean BBQ was written by Bill Kim, the Korean-born Chicago chef behind bellyQ, with Plate magazine editor Chandra Ram.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Korean BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has 80 recipes, built on seven master sauces and three spice rubs, covering snacks, drinks, sides, mains and desserts.\"}}, {\"@type\": \"Question\", \"name\": \"Is Korean BBQ good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's casual and practical, with substitutions for hard-to-find ingredients, and the sauce system makes it easy to start.\"}}, {\"@type\": \"Question\", \"name\": \"Is Korean BBQ a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 240-page hardback published by Ten Speed Press in 2018.\"}}, {\"@type\": \"Question\", \"name\": \"Is Korean BBQ a traditional Korean cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's a Korean-American take on grilling, translating Korean flavours for backyard grills and home cooks.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824797745204,"sku":"9780399580789","price":43.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/korean-bbq-bill-kim-cookbook-front.png?v=1792925433"},{"product_id":"hardcore-carnivore-pitmasters-logbook-jess-pryles","title":"HARDCORE CARNIVORE: Pitmaster's Logbook by Jess Pryles – Stone Paper Logbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e 8 x 5 inch logbook, faux leather cover, stone paper pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Jess Pryles' Hardcore Carnivore brand, made with Stone Note Books\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hardcore Carnivore\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 50 blank cook templates plus lined pages for general notes\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Smokers who want to repeat their best cooks and fix their worst\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe Pitmaster's Logbook is a Hardcore Carnivore barbecue journal, made with Stone Note Books, that gives you 50 blank cook templates on tear-resistant, grease-proof stone paper so you can record every smoke and repeat the good ones.\u003c\/strong\u003e It's built for the pit, not the bookshelf: ribbon marker, elastic closure, pen holder and a faux leather cover.\u003c\/p\u003e\n\u003ch2\u003eWrite it down or it didn't happen\u003c\/h2\u003e\n\u003cp\u003eEvery great pitmaster keeps notes, because memory is a terrible thermometer. Jess Pryles' Hardcore Carnivore brand teamed up with Stone Note Books to make a logbook tough enough to live next to the smoker. Stone paper shrugs off grease, sweat and the odd bloody thumbprint.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eInside are 50 blank cook templates for recording the details that matter: the meat, the weather, the pit, timings and how it turned out. Behind them sits a generous section of lined pages for everything else, from rub ratios to wood notes.\u003c\/p\u003e\n\u003cp\u003eThe 8 x 5 inch format slips into an apron or toolbox. It comes with a page-marker ribbon, an elastic closure, a pen holder and a faux leather finish, and it's made to last long enough to pass down.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBackyard smokers who want to stop guessing, competition cooks dialling in their timings, and anyone building their own recipes. It's also an easy, useful gift for the barbecue tragic who has every tool already.\u003c\/p\u003e\n\u003ch2\u003eAbout Hardcore Carnivore\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore is the brand founded by Jess Pryles, the Australian-born meat specialist and TV host based in Austin, Texas. Browse her rubs and sauces in our \u003ca href=\"\/collections\/hardcore-carnivore\"\u003eHardcore Carnivore collection\u003c\/a\u003e. This logbook was made in collaboration with Stone Note Books.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/029_thermometer-focus.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery cook starts with a little larceny; the good ones write down what they stole. This is a tough little logbook for recording every smoke, and the Smuggler loves that the stone paper laughs off grease and sweat. Fill it in for a season and you'll stop repeating mistakes. Pair it with \u003ca href=\"\/products\/the-meathead-method-meathead-goldwyn-cookbook\"\u003eThe Meathead Method\u003c\/a\u003e so you know what to measure, and \u003ca href=\"\/products\/big-moes-big-book-of-bbq-moe-cason-cookbook\"\u003eBig Moe's Book of BBQ\u003c\/a\u003e for competition-grade cooks worth logging. Start your first entry with \u003ca href=\"\/products\/plowboys-bbq-bovine-bold-rub\"\u003ePlowboys BBQ Bovine Bold Rub\u003c\/a\u003e on a brisket.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: The Five-Line Cook Log\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFive lines tonight saves you five hours of guessing next time.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e This logbook, a pen, a probe thermometer, and the cook you're doing right now\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBefore lighting: write the raw weight, the rub and the wood.\u003c\/li\u003e\n\u003cli\u003eDuring the cook: note pit temp every hour and the time the stall starts and breaks.\u003c\/li\u003e\n\u003cli\u003eAfter slicing: log the rest time and rate the bark, tenderness and smoke out of 10.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Weight, wood, stall and rest are the four things that change a cook most, so tracking them shows you exactly what to tweak next time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho makes the Pitmaster's Logbook?\u003c\/h3\u003e\u003cp\u003eIt's made by Jess Pryles' Hardcore Carnivore brand in collaboration with Stone Note Books.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside the Pitmaster's Logbook?\u003c\/h3\u003e\u003cp\u003eIt has 50 blank cook templates for recording your meat, pit, timings and results, plus a section of lined pages for general notes.\u003c\/p\u003e\n\u003ch3\u003eIs the Pitmaster's Logbook waterproof or grease proof?\u003c\/h3\u003e\u003cp\u003eIt's made from stone paper, which is tear resistant and grease, blood and sweat proof, so it handles life beside the smoker.\u003c\/p\u003e\n\u003ch3\u003eHow big is the Pitmaster's Logbook?\u003c\/h3\u003e\u003cp\u003eIt measures 8 x 5 inches and has a faux leather finish, ribbon marker, elastic closure and pen holder.\u003c\/p\u003e\n\u003ch3\u003eIs the Pitmaster's Logbook a good gift?\u003c\/h3\u003e\u003cp\u003eYes. It suits anyone who smokes meat regularly, from beginners learning their cooker to competition cooks tracking every detail.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who makes the Pitmaster's Logbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's made by Jess Pryles' Hardcore Carnivore brand in collaboration with Stone Note Books.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside the Pitmaster's Logbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has 50 blank cook templates for recording your meat, pit, timings and results, plus a section of lined pages for general notes.\"}}, {\"@type\": \"Question\", \"name\": \"Is the Pitmaster's Logbook waterproof or grease proof?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's made from stone paper, which is tear resistant and grease, blood and sweat proof, so it handles life beside the smoker.\"}}, {\"@type\": \"Question\", \"name\": \"How big is the Pitmaster's Logbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It measures 8 x 5 inches and has a faux leather finish, ribbon marker, elastic closure and pen holder.\"}}, {\"@type\": \"Question\", \"name\": \"Is the Pitmaster's Logbook a good gift?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It suits anyone who smokes meat regularly, from beginners learning their cooker to competition cooks tracking every detail.\"}}]}\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":67824797810740,"sku":"14009","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-pitmasters-logbook-jess-pryles-front.png?v=1792910353"},{"product_id":"hardcore-carnivore-cook-meat-like-you-mean-it-jess-pryles-cookbook","title":"HARDCORE CARNIVORE: Hardcore Carnivore by Jess Pryles – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Jess Pryles, Australian-born meat specialist and Austin-based barbecue cook\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Murdoch Books, 2017\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Meat recipes across beef, pork, lamb, chicken and game, plus basics and finishing sauces\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Home cooks who want confident steaks, ribs and roasts\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHardcore Carnivore is Jess Pryles' hardback meat cookbook, written by the Australian-born, Austin-based meat specialist to teach home cooks how to handle beef, pork, lamb, chicken and game with confidence, from slow-smoked ribs to a thick cowboy steak.\u003c\/strong\u003e It's a meat-first book with no filler, written by someone who has judged, cooked and taught barbecue on both sides of the Pacific.\u003c\/p\u003e\n\u003ch2\u003eMeat, cooked like it matters\u003c\/h2\u003e\n\u003cp\u003eJess Pryles grew up in Australia, fell hard for Texas barbecue and built a whole career around cooking meat well. This was her first cookbook, and it reads like her: direct, practical and unapologetically carnivorous. It's the book that turns a decent griller into the person everyone wants manning the fire.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book opens with the tricks of the trade, the groundwork on handling and cooking meat, then moves through recipes for chicken, game, pork, lamb and beef. It closes with a run of foundations and finishes: the rubs, glazes, sauces and sides that pull a meal together.\u003c\/p\u003e\n\u003cp\u003eThere's real range in here. You'll find slow-smoked ribs and cowboy-cut steaks alongside comfort cooking like a lamb and barley stew, plus a sweet rib glaze and a smoked garlic potato salad that earn their place next to anything off the pit.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBackyard cooks who want to understand meat, not just follow a recipe. It suits confident beginners through to regular smokers, and it makes a cracking gift for the steak obsessive in the family.\u003c\/p\u003e\n\u003ch2\u003eAbout Jess Pryles\u003c\/h2\u003e\n\u003cp\u003eJess Pryles is an Australian-born cook, author and TV host who now calls Austin, Texas home. She founded the Hardcore Carnivore brand (shop her range in our \u003ca href=\"\/collections\/hardcore-carnivore\"\u003eHardcore Carnivore collection\u003c\/a\u003e), co-founded the Australasian Barbecue Alliance and holds a graduate certificate in meat science from Iowa State University. She's also a judge on Food Network's \u003cem\u003ePitmasters\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/006_proud-tomahawk.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is Jess Pryles telling you to stop babying your meat and cook it with intent. The Smuggler reckons the sweet rib glaze alone is worth the cover price: sticky, balanced, and built to sit on a slow rack without burning. Grab it, cook through it and watch your steaks sharpen up fast. Then stack it with \u003ca href=\"\/products\/meat-anthony-puharich-cookbook\"\u003eMeat: The Ultimate Companion\u003c\/a\u003e for butcher-level cut knowledge and \u003ca href=\"\/products\/texas-q-cheryl-jamison-cookbook\"\u003eTexas Q\u003c\/a\u003e for more Lone Star smoke, and keep \u003ca href=\"\/products\/butchers-axe-stampede-steak-seasoning-180g\"\u003eButchers Axe Stampede Steak Seasoning\u003c\/a\u003e by the grill. Salt your steaks the night before for a deeper crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Resting-Board Dressing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eYour steak rests anyway. Make it work while it waits.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp good olive oil, 1 small garlic clove (grated), a handful of chopped parsley, half a lemon, flaky salt and cracked pepper\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eDrizzle the oil straight onto your carving board and scatter over the garlic, parsley, a squeeze of lemon, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eRest the hot steak right on top for 5–8 minutes, turning once.\u003c\/li\u003e\n\u003cli\u003eSlice it on the board and drag every slice through the juices before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Resting juices mix with the oil, acid and herbs into an instant sauce, and the sliced edges soak it all up.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Hardcore Carnivore?\u003c\/h3\u003e\u003cp\u003eHardcore Carnivore was written by Jess Pryles, an Australian-born meat specialist, cook and TV host based in Austin, Texas. She founded the Hardcore Carnivore brand and co-founded the Australasian Barbecue Alliance.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Hardcore Carnivore?\u003c\/h3\u003e\u003cp\u003eIt covers the tricks of the trade first, then recipes for chicken, game, pork, lamb and beef, and finishes with foundations like rubs, glazes and sides. Expect slow-smoked ribs, cowboy steaks, a sweet rib glaze and a smoked garlic potato salad.\u003c\/p\u003e\n\u003ch3\u003eIs Hardcore Carnivore good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The opening section explains the basics before the recipes start, so a confident beginner can follow along, while regular smokers will still pick up new ideas.\u003c\/p\u003e\n\u003ch3\u003eIs Hardcore Carnivore a hardback?\u003c\/h3\u003e\u003cp\u003eYes. Our copies are the hardback edition from Murdoch Books, with 224 pages.\u003c\/p\u003e\n\u003ch3\u003eDoes Hardcore Carnivore cover smoking as well as grilling?\u003c\/h3\u003e\u003cp\u003eYes. It mixes low-and-slow cooks like smoked ribs with hot-and-fast grilling such as thick-cut steaks, plus a few braises and roasts.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Hardcore Carnivore?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hardcore Carnivore was written by Jess Pryles, an Australian-born meat specialist, cook and TV host based in Austin, Texas. She founded the Hardcore Carnivore brand and co-founded the Australasian Barbecue Alliance.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Hardcore Carnivore?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It covers the tricks of the trade first, then recipes for chicken, game, pork, lamb and beef, and finishes with foundations like rubs, glazes and sides. Expect slow-smoked ribs, cowboy steaks, a sweet rib glaze and a smoked garlic potato salad.\"}}, {\"@type\": \"Question\", \"name\": \"Is Hardcore Carnivore good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The opening section explains the basics before the recipes start, so a confident beginner can follow along, while regular smokers will still pick up new ideas.\"}}, {\"@type\": \"Question\", \"name\": \"Is Hardcore Carnivore a hardback?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Our copies are the hardback edition from Murdoch Books, with 224 pages.\"}}, {\"@type\": \"Question\", \"name\": \"Does Hardcore Carnivore cover smoking as well as grilling?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It mixes low-and-slow cooks like smoked ribs with hot-and-fast grilling such as thick-cut steaks, plus a few braises and roasts.\"}}]}\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":67824798761012,"sku":"9781760522575","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-cook-meat-like-you-mean-it-jess-pryles-cookbook-front.png?v=1792925407"},{"product_id":"live-fire-helen-graves-cookbook","title":"Live Fire by Helen Graves – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 256 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Helen Graves, London food writer and editor of Pit magazine\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hardie Grant London, 2022\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 100-plus seasonal recipes in Fire Up, Spring, Summer, Autumn and Winter chapters, plus interviews with live-fire cooks\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Charcoal cooks who want global flavours and plenty of vegetables, fish and meat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781784884789\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eLive Fire is Helen Graves's hardback of more than 100 seasonal barbecue recipes drawn from live-fire traditions around the world, written by the London food writer who edits Pit magazine.\u003c\/strong\u003e Alongside the recipes she interviews chefs and home cooks from diaspora communities cooking over fire in the UK.\u003c\/p\u003e\n\u003ch2\u003eBarbecue that follows the seasons\u003c\/h2\u003e\n\u003cp\u003eMost barbecue books are built around the meat. Helen Graves builds hers around the calendar and the people, showing how cooks with roots across the Caribbean, Middle East, Asia and beyond use fire. The result is fresh, colourful and very achievable, with as much attention on vegetables and fish as on meat.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eAfter a Fire Up chapter on the basics, the book runs through Spring, Summer, Autumn and Winter, so you always know what's good to cook right now. Interviews with live-fire cooks sit between the recipes and give the book real depth.\u003c\/p\u003e\n\u003cp\u003eHighlights include chicken wings with tahini and za'atar, skate wing in a super-green garlic, caper and olive sauce, Jamaican jerk chicken, slow-cooked shoulder of pork with peach salsa, chicken shawarma, a crispy pork belly and apple sauce sandwich and charred purple sprouting broccoli, finishing with a smoked cherry and whisky butterscotch sundae.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eKettle and charcoal grill cooks who want to cook beyond the usual suspects, people who eat seasonally, and anyone who loves global street food. The recipes are achievable even for barbecue novices.\u003c\/p\u003e\n\u003ch2\u003eAbout Helen Graves\u003c\/h2\u003e\n\u003cp\u003eHelen Graves is a food and travel writer and recipe developer based in South East London. She writes the long-running Food Stories website and edits \u003cem\u003ePit\u003c\/em\u003e, a magazine devoted to live-fire cooking that was shortlisted for Launch of the Year at the Stack Magazine Awards 2017.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/291_grinning-basting-spatchcock.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler swears by this one for the off-season, when everyone else has packed the grill away. Helen follows the seasons and the people, and her chicken wings with tahini and za'atar are the find: nutty, sour, smoky and gone before the second batch. Buy it and your barbecue year gets twice as long. Pair it with \u003ca href=\"\/products\/berber-and-q-on-vegetables-josh-katz-cookbook\"\u003eBerber\u0026amp;Q: On Vegetables\u003c\/a\u003e for more charred-veg brilliance and \u003ca href=\"\/products\/tandoori-home-cooking-maunika-gowardhan-cookbook\"\u003eTandoori Home Cooking\u003c\/a\u003e for spice-led fire. Marinate the jerk chicken in \u003ca href=\"\/products\/little-brixton-jerk-marinade-jamaican-jerk-marinade\"\u003eLittle Brixton Jerk Marinade\u003c\/a\u003e overnight.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Burnt Lemon Yoghurt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe dip that makes a plain grilled chook look like a restaurant plate.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 lemons (halved), 1 cup thick Greek yoghurt, 1 small garlic clove (grated), 1 tbsp olive oil, salt, a pinch of sumac or chilli\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the lemons cut-side down over hot coals until blackened, about 4 minutes.\u003c\/li\u003e\n\u003cli\u003eSqueeze the warm, smoky juice into the yoghurt with the garlic, oil and a good pinch of salt.\u003c\/li\u003e\n\u003cli\u003eStir, finish with sumac or chilli, and serve with wings, lamb or grilled veg.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charring caramelises the lemon's sugars and softens its acid, so the yoghurt turns smoky rather than sour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Live Fire?\u003c\/h3\u003e\u003cp\u003eLive Fire was written by Helen Graves, a South East London food writer, creator of Food Stories and editor of Pit magazine.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Live Fire?\u003c\/h3\u003e\u003cp\u003eIt has more than 100 seasonal barbecue recipes, arranged in Fire Up, Spring, Summer, Autumn and Winter chapters.\u003c\/p\u003e\n\u003ch3\u003eIs Live Fire good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The publisher describes every recipe as achievable, and it's written to tempt barbecue novices to the coals.\u003c\/p\u003e\n\u003ch3\u003eIs Live Fire a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 256-page hardback published by Hardie Grant London in 2022.\u003c\/p\u003e\n\u003ch3\u003eDoes Live Fire include vegetarian barbecue recipes?\u003c\/h3\u003e\u003cp\u003eYes. Seasonal vegetables feature heavily alongside meat and fish, such as charred purple sprouting broccoli and a charred green salad with burrata.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Live Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Live Fire was written by Helen Graves, a South East London food writer, creator of Food Stories and editor of Pit magazine.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Live Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has more than 100 seasonal barbecue recipes, arranged in Fire Up, Spring, Summer, Autumn and Winter chapters.\"}}, {\"@type\": \"Question\", \"name\": \"Is Live Fire good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The publisher describes every recipe as achievable, and it's written to tempt barbecue novices to the coals.\"}}, {\"@type\": \"Question\", \"name\": \"Is Live Fire a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 256-page hardback published by Hardie Grant London in 2022.\"}}, {\"@type\": \"Question\", \"name\": \"Does Live Fire include vegetarian barbecue recipes?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Seasonal vegetables feature heavily alongside meat and fish, such as charred purple sprouting broccoli and a charred green salad with burrata.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824800038964,"sku":"9781784884789","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/live-fire-helen-graves-cookbook-front.png?v=1792925432"},{"product_id":"joy-of-pizza-dan-richer-cookbook","title":"The Joy of Pizza by Dan Richer \u0026 Katie Parla – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 288 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Dan Richer, chef-owner of Razza in Jersey City, with food writer Katie Parla\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Voracious, 2021\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Dough with commercial yeast or sourdough, sauce, cheese and toppings, step-by-step technique photos and QR-linked videos, then Razza's pizzas\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Home ovens, portable pizza ovens and wood-fired ovens\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780316462419\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe Joy of Pizza is a New York Times bestselling hardback by Dan Richer, chef-owner of Razza in Jersey City, written with Katie Parla, that teaches every step of great pizza at home in a regular oven, a portable pizza oven or a wood-fired oven.\u003c\/strong\u003e It's thorough, generous and seriously inspiring.\u003c\/p\u003e\n\u003ch2\u003eA 56-point obsession, shared\u003c\/h2\u003e\n\u003cp\u003eRicher judges his pizza every day against a 56-point rubric, chasing a crisp, deeply caramelised rim and a light, open crumb. This book hands over everything he's learned, with step-by-step photos for each dough technique, QR codes linking to instructional videos and portraits of every pizza before and after the oven.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eDoughs start with either store-bought yeast or a sourdough starter, and the baking methods cover ordinary home ovens, high-temperature portable ovens like the Ooni and Roccbox, and wood-fired ovens outdoors. Sauce, cheese and toppings get the same forensic treatment.\u003c\/p\u003e\n\u003cp\u003eThen come Razza's pies: the Jersey Margherita, the famous Meatball Pizza, Project Hazelnut with honey and mozzarella, the Santo with fennel sausage and chilli oil, a Pumpkin Pie for cooler months, and seasonal favourites like Funghi, Montagna with rocket and speck, Bianca and the vegan Rossa.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003ePizza oven owners who want to get the most from their gear, and serious home bakers who love detail. It's thorough rather than intimidating, so motivated beginners will be fine, and seasoned pizza makers will still learn plenty.\u003c\/p\u003e\n\u003ch2\u003eAbout Dan Richer\u003c\/h2\u003e\n\u003cp\u003eDan Richer is the chef and owner of Razza in Jersey City and a Rutgers graduate who skipped his own graduation to go and learn pizza in Italy. He's a four-time James Beard Foundation semifinalist for Best Chef: Mid-Atlantic, and The New York Times once named Razza's pizza the best in New York, despite it being in New Jersey. Co-author Katie Parla is a Rome-based food writer and award-winning cookbook author.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/122_wide-eyes-cheese-pull-pizza.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler swears by this one: every secret behind a great pie, from dough and sauce to how hot your oven really needs to be. The Santo, fennel sausage under a drizzle of chilli oil, is the slice he'd risk the whole cargo for. If you own a pizza oven, it's a must-buy, full stop. Shelve it beside \u003ca href=\"\/products\/perfect-pan-pizza-peter-reinhart-cookbook\"\u003ePerfect Pan Pizza\u003c\/a\u003e for square pies and \u003ca href=\"\/products\/genuine-pizza-michael-schwartz-cookbook\"\u003eGenuine Pizza\u003c\/a\u003e for more wood-fired inspiration, and finish your own Santo with \u003ca href=\"\/products\/dc-cartel-the-original-olive-oil-1983-premium-crispy-chilli-oil-268g\"\u003eDC Cartel Olive Oil Crispy Chilli Oil\u003c\/a\u003e. — Darryl \"Slow Hand\" Rubb\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Chilli-Honey Crust Dip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe crusts were never leftovers. They were dessert.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 tbsp honey, 1 tbsp crispy chilli oil, a squeeze of lemon, a pinch of flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the honey for 10 seconds so it loosens.\u003c\/li\u003e\n\u003cli\u003eStir in the chilli oil, lemon and salt.\u003c\/li\u003e\n\u003cli\u003eServe as a dip for pizza crusts, or drizzle over a white pizza straight out of the oven.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Honey's sweetness balances the chilli heat and carries the crunchy bits, while salt and lemon stop it from going cloying.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote The Joy of Pizza?\u003c\/h3\u003e\u003cp\u003eThe Joy of Pizza was written by Dan Richer, chef-owner of Razza in Jersey City, with food writer Katie Parla.\u003c\/p\u003e\u003ch3\u003eWhat's inside The Joy of Pizza?\u003c\/h3\u003e\u003cp\u003eDough methods with commercial yeast or sourdough, sauce, cheese and toppings, step-by-step photos, QR-linked videos and recipes for Razza's pizzas.\u003c\/p\u003e\u003ch3\u003eDo I need a pizza oven for The Joy of Pizza?\u003c\/h3\u003e\u003cp\u003eNo. It covers ordinary home ovens as well as portable high-temperature ovens and wood-fired ovens.\u003c\/p\u003e\u003ch3\u003eIs The Joy of Pizza a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 288-page hardback published by Voracious in 2021.\u003c\/p\u003e\u003ch3\u003eIs The Joy of Pizza good for beginners?\u003c\/h3\u003e\u003cp\u003eYes, for motivated beginners. It's detailed, but every technique is broken down with photos and videos.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote The Joy of Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Joy of Pizza was written by Dan Richer, chef-owner of Razza in Jersey City, with food writer Katie Parla.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside The Joy of Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dough methods with commercial yeast or sourdough, sauce, cheese and toppings, step-by-step photos, QR-linked videos and recipes for Razza's pizzas.\"}}, {\"@type\": \"Question\", \"name\": \"Do I need a pizza oven for The Joy of Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It covers ordinary home ovens as well as portable high-temperature ovens and wood-fired ovens.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Joy of Pizza a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 288-page hardback published by Voracious in 2021.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Joy of Pizza good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, for motivated beginners. It's detailed, but every technique is broken down with photos and videos.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824800464948,"sku":"9780316462419","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/joy-of-pizza-dan-richer-cookbook-front.png?v=1792925433"},{"product_id":"how-to-grill-vegetables-steven-raichlen-cookbook","title":"How to Grill Vegetables by Steven Raichlen – Paperback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback, 336 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Steven Raichlen, author of the Barbecue! Bible series and Barbecue Hall of Fame inductee\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Workman Publishing, 2021\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 115 recipes and techniques for grilling, smoking, planking, spit-roasting and ember-cooking vegetables, plus breads, pizza, eggs, cheese and desserts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Any grill or smoker cook who wants vegetables to be the star, not an afterthought\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781523509843\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Grill Vegetables is a paperback cookbook by Steven Raichlen, the author of the Barbecue! Bible series, with 115 recipes that show how to cook just about every vegetable over live fire or wood smoke.\u003c\/strong\u003e It's vegetable-forward rather than vegetarian, so there's still the odd rasher of bacon.\u003c\/p\u003e\n\u003ch2\u003eEvery vegetable deserves a turn on the fire\u003c\/h2\u003e\n\u003cp\u003eSteven Raichlen has spent decades teaching the world to grill meat, and here he turns the same rigour onto vegetables. The techniques are what make it special: fire-blistered tomatoes, cedar-planked eggplant, hay-smoked lettuce, brussels sprouts spit-roasted on the stalk, corn five ways and whole onions cooked caveman-style in the embers. It changes how you plan a barbecue.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe 115 recipes are organised from small plates and salads through bigger vegetable mains and sides, with further chapters on grilling breads, pizza, eggs, cheese and desserts. Each recipe lists the method, prep and grilling time, and the grill or gear you'll need.\u003c\/p\u003e\n\u003cp\u003eHighlights include Grilled Artichokes with Harissa Mayonnaise, Zucchini \"Braciole\" with Pepperoni, Provolone and Sage, Smoked Beet Salad with Smoky Raisin Vinaigrette, Plum Tomatoes Grilled in the Style of English Breakfast, and a spit-roasted Volcano Pineapple to finish.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone with a grill or smoker who wants better sides, more vegetarian-friendly mains, or simply new things to cook. Beginners get clear step-by-step methods, and seasoned grillers will find plenty of techniques they've never tried.\u003c\/p\u003e\n\u003ch2\u003eAbout Steven Raichlen\u003c\/h2\u003e\n\u003cp\u003eSteven Raichlen is the author of the bestselling Barbecue! Bible cookbook series, including \u003cem\u003eProject Smoke\u003c\/em\u003e, \u003cem\u003eProject Fire\u003c\/em\u003e and \u003cem\u003eThe Brisket Chronicles\u003c\/em\u003e. His books have won five James Beard awards and three IACP awards, he hosts public television's \u003cem\u003eProject Fire\u003c\/em\u003e and \u003cem\u003eProject Smoke\u003c\/em\u003e, and he was inducted into the Barbecue Hall of Fame in 2015.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/134_delighted-flipping-halloumi.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl will admit it quietly: the best thing on his grill last summer was an artichoke. This is Raichlen's book for putting vegetables on the fire properly, and the Grilled Artichokes with Harissa Mayonnaise are the page that converted him, charred, smoky and dunked in something spicy. Pick it up and your sides will start stealing the show. Cook it with \u003ca href=\"\/products\/the-green-barbecue-cookbook-martin-nordin-cookbook\"\u003eThe Green Barbecue Cookbook\u003c\/a\u003e for plant-based ideas and \u003ca href=\"\/products\/berber-and-q-on-vegetables-josh-katz-cookbook\"\u003eBerber\u0026amp;Q: On Vegetables\u003c\/a\u003e for big Middle Eastern flavour, and season the lot with \u003ca href=\"\/products\/misty-gully-ultimate-veggie-seasoning\"\u003eMisty Gully Veggie Seasoning\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Charred Cos Shortcut\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLettuce on the grill. Sounds wrong, tastes very right.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 baby cos lettuces (halved lengthways), olive oil, salt, 3 tbsp Caesar or ranch dressing, a handful of grated parmesan, lemon wedges\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrush the cut sides with oil and season with salt.\u003c\/li\u003e\n\u003cli\u003eGrill cut side down over high heat for 60 to 90 seconds, just until charred.\u003c\/li\u003e\n\u003cli\u003eFlip onto a plate, drizzle with dressing, shower with parmesan and serve with lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A quick blast of heat chars the outside while the centre stays crisp, so you get smoke and crunch in the same bite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote How to Grill Vegetables?\u003c\/h3\u003e\u003cp\u003eHow to Grill Vegetables was written by Steven Raichlen, author of the Barbecue! Bible series and a Barbecue Hall of Fame inductee.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in How to Grill Vegetables?\u003c\/h3\u003e\u003cp\u003eIt has 115 recipes, covering grilled, smoked, planked, spit-roasted and ember-cooked vegetables, plus breads, pizza, eggs, cheese and desserts.\u003c\/p\u003e\n\u003ch3\u003eIs How to Grill Vegetables good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. Each recipe lists the method, timing and gear needed, with clear step-by-step instructions.\u003c\/p\u003e\n\u003ch3\u003eIs How to Grill Vegetables a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eNo. It's a 336-page paperback published by Workman Publishing in 2021.\u003c\/p\u003e\n\u003ch3\u003eIs How to Grill Vegetables a vegetarian cookbook?\u003c\/h3\u003e\u003cp\u003eNot strictly. Vegetables are the star of every dish, but some recipes include meat such as bacon or pepperoni.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote How to Grill Vegetables?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"How to Grill Vegetables was written by Steven Raichlen, author of the Barbecue! Bible series and a Barbecue Hall of Fame inductee.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in How to Grill Vegetables?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has 115 recipes, covering grilled, smoked, planked, spit-roasted and ember-cooked vegetables, plus breads, pizza, eggs, cheese and desserts.\"}}, {\"@type\": \"Question\", \"name\": \"Is How to Grill Vegetables good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Each recipe lists the method, timing and gear needed, with clear step-by-step instructions.\"}}, {\"@type\": \"Question\", \"name\": \"Is How to Grill Vegetables a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's a 336-page paperback published by Workman Publishing in 2021.\"}}, {\"@type\": \"Question\", \"name\": \"Is How to Grill Vegetables a vegetarian cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Not strictly. Vegetables are the star of every dish, but some recipes include meat such as bacon or pepperoni.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824801382452,"sku":"9781523509843","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/how-to-grill-vegetables-steven-raichlen-cookbook-front.png?v=1792925433"},{"product_id":"meathead-the-science-of-great-barbecue-and-grilling-meathead-goldwyn-cookbook","title":"Meathead by Meathead Goldwyn – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 400 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Meathead Goldwyn, founder of AmazingRibs.com and BBQ Hall of Fame member, with physicist Greg Blonder\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Houghton Mifflin Harcourt, 2016 (now published by HarperCollins)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e The science of heat, smoke and meat, then 118 tested recipes\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Charcoal, gas, pellet and offset cooks who want to know why a method works\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780544018464\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMeathead: The Science of Great Barbecue and Grilling is the 400-page hardback from Meathead Goldwyn, the Chicago-based founder of AmazingRibs.com, and it explains the real science of heat, smoke and meat so your grilling and smoking stop relying on guesswork.\u003c\/strong\u003e It's a New York Times bestseller with 118 tested recipes, and Southern Living named it one of the 100 best cookbooks of all time.\u003c\/p\u003e\n\u003ch2\u003eBarbecue, minus the old wives' tales\u003c\/h2\u003e\n\u003cp\u003eMost barbecue advice gets handed down like scripture and never tested. Meathead tested it. Working with physicist Greg Blonder, he ran the experiments and wrote up what actually happens inside a grill, a smoker and a hunk of meat. The result reads like a mate who happens to have a lab coat: funny, blunt and almost always right.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe first half is the concepts: how heat and temperature differ, why digital thermometers matter, how salt penetrates meat while spices sit on the surface, when charcoal beats gas and when it doesn't, tuning a grill or smoker, cooking with logs, rotisserie tricks and the strengths and weaknesses of pellet cookers. It's packed with Meathead's own photos and colour illustrations, and J. Kenji López-Alt writes the foreword.\u003c\/p\u003e\n\u003cp\u003eThe second half is the cooking: 118 recipes that put the theory to work. Standouts include Last Meal Ribs, Texas Brisket, Perfect Pulled Pork, Simon \u0026amp; Garfunkel Chicken, Huli-Huli Chicken, Schmancy Smoked Salmon and Baja Fish Tacos, plus the regional sauces and rubs to go with them. Along the way he takes aim at soaking wood, searing to seal in juices and beer-can chicken.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who has followed a recipe to the letter and still ended up with dry ribs or bitter smoke. Beginners get a proper foundation, and experienced pitmasters get the reasons behind habits they've never questioned. It suits every cooker, from kettles and kamados to pellet grills and offsets.\u003c\/p\u003e\n\u003ch2\u003eAbout Meathead Goldwyn\u003c\/h2\u003e\n\u003cp\u003eMeathead Goldwyn founded AmazingRibs.com in 2005, and it has grown into one of the most-read barbecue and grilling websites in the world. He is a member of the Barbecue Hall of Fame and lives in Chicago. The science in this book was done with Greg Blonder, a physicist with a PhD from Harvard, and Meathead followed it up with \u003cem\u003eThe Meathead Method\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/059_pork-ribs-rack-proud.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eOff the record, Darryl says this is the book that finally explains why your cook worked, or why it didn't: heat, smoke, salt and meat, tested properly instead of passed down like gospel. The bit he loves is the myth-busting on soaked wood chips, because dry wood and clean smoke will change your ribs straight away. Put it on the shelf and stop guessing. Read it next to \u003ca href=\"\/products\/meat-illustrated-americas-test-kitchen-cookbook\"\u003eMeat Illustrated\u003c\/a\u003e for a cut-by-cut view of the butcher's counter, and \u003ca href=\"\/products\/mastering-barbecue-michael-h-stines-cookbook\"\u003eMastering Barbecue\u003c\/a\u003e for another stack of hard-won technique. Then dust a rack with \u003ca href=\"\/products\/memphis-bbq-dry-rub-340g\"\u003eCroix Valley Memphis BBQ Dry Rub\u003c\/a\u003e and run your own experiment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Myth-Busted Smoked Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCold things catch smoke. The Smuggler catches butter.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e a 250g block of cold butter, a tray of ice, a chunk of apple or cherry wood, flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRun your smoker or kettle at about 110°C with the wood chunk going and thin blue smoke.\u003c\/li\u003e\n\u003cli\u003eSit the cold butter on a small rack over the ice tray and smoke it for 20 to 30 minutes.\u003c\/li\u003e\n\u003cli\u003eChill it, then beat in a pinch of flaky salt and spread it on hot corn, steak or toast.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Smoke flavour sticks best to cold, moist surfaces, and the ice stops the butter melting before it picks up the smoke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Meathead: The Science of Great Barbecue and Grilling?\u003c\/h3\u003e\u003cp\u003eIt was written by Meathead Goldwyn, founder of AmazingRibs.com and a Barbecue Hall of Fame member, with the science done alongside physicist Greg Blonder.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Meathead?\u003c\/h3\u003e\u003cp\u003eThere are 118 tested recipes, including Last Meal Ribs, Texas Brisket and Perfect Pulled Pork, after a first half that explains the science of heat, smoke and meat.\u003c\/p\u003e\n\u003ch3\u003eIs Meathead good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It starts from the fundamentals and explains why each technique works, so beginners build a solid base and experienced cooks unlearn a few myths.\u003c\/p\u003e\n\u003ch3\u003eIs Meathead a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 400-page hardback, first published by Houghton Mifflin Harcourt in 2016.\u003c\/p\u003e\n\u003ch3\u003eDoes Meathead cover pellet grills and charcoal?\u003c\/h3\u003e\u003cp\u003eYes. It compares charcoal and gas, explains how to calibrate grills and smokers, and covers the strengths and weaknesses of pellet cookers, plus cooking with logs and rotisseries.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Meathead: The Science of Great Barbecue and Grilling?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Meathead Goldwyn, founder of AmazingRibs.com and a Barbecue Hall of Fame member, with the science done alongside physicist Greg Blonder.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Meathead?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 118 tested recipes, including Last Meal Ribs, Texas Brisket and Perfect Pulled Pork, after a first half that explains the science of heat, smoke and meat.\"}}, {\"@type\": \"Question\", \"name\": \"Is Meathead good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It starts from the fundamentals and explains why each technique works, so beginners build a solid base and experienced cooks unlearn a few myths.\"}}, {\"@type\": \"Question\", \"name\": \"Is Meathead a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 400-page hardback, first published by Houghton Mifflin Harcourt in 2016.\"}}, {\"@type\": \"Question\", \"name\": \"Does Meathead cover pellet grills and charcoal?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It compares charcoal and gas, explains how to calibrate grills and smokers, and covers the strengths and weaknesses of pellet cookers, plus cooking with logs and rotisseries.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824801677364,"sku":"9780544018464","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meathead-the-science-of-great-barbecue-and-grilling-meathead-goldwyn-cookbook-front.png?v=1792925432"},{"product_id":"meat-illustrated-americas-test-kitchen-cookbook","title":"Meat Illustrated by America's Test Kitchen – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 432 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e America's Test Kitchen, the Boston test kitchen behind Cook's Illustrated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e America's Test Kitchen, 2020\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 300+ kitchen-tested recipes covering 72 cuts of beef, pork, lamb and veal, organised by animal and primal cut\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Cooks who want to buy smarter at the butcher and cook any cut with confidence\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781948703321\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMeat Illustrated is America's Test Kitchen's hardback guide to buying and cooking meat, from the Boston test kitchen behind Cook's Illustrated, and it teaches you how to handle 72 cuts of beef, pork, lamb and veal.\u003c\/strong\u003e It's part cookbook, part butcher's handbook, with more than 300 tested recipes.\u003c\/p\u003e\n\u003ch2\u003eBecome the butcher, not just the buyer\u003c\/h2\u003e\n\u003cp\u003eMost of us walk past half the meat cabinet because we don't know what to do with it. This book fixes that. America's Test Kitchen tests every recipe until it works, then explains the why, so you'll happily swap short ribs for shanks or try a cut you've never cooked.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt's organised by animal and primal cut, with illustrated guides at the start of each section on shopping, storage and prep. Step-by-step photos, break-out tutorials and hundreds of hand-drawn illustrations back up the techniques, from smoking and grilling to braising and curing.\u003c\/p\u003e\n\u003cp\u003eStandouts include Butter-Basted Rib Steaks, a six-hour Chinese Barbecued Roast Pork Shoulder, Crumb-Crusted Rack of Lamb, Pan-Seared Thick-Cut Pork Chops and Beef Wellington, plus complete meals like Fried Brown Rice with Pork and Shrimp.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eEvery meat cook, from the nervous beginner who wants foolproof steps to the keen barbecue cook who wants to understand cuts properly. It's a reference you'll keep reaching for long after the first read.\u003c\/p\u003e\n\u003ch2\u003eAbout America's Test Kitchen\u003c\/h2\u003e\n\u003cp\u003eAmerica's Test Kitchen is the Boston-based team behind Cook's Illustrated and Cook's Country, plus popular public television cooking shows. Its chefs put ingredients, equipment and recipes through rigorous testing to find the methods that work every time.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/183_proud-slicing-porterhouse.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the one that makes you walk into the butcher like you own the place. It's a full map of beef, pork, lamb and veal, cut by cut, with recipes tested until they can't fail. The Butter-Basted Rib Steaks alone, hot butter spooned over so the steak cooks from both sides, will ruin restaurant steak for you. Put it on the shelf and every cut becomes fair game. Pair it with \u003ca href=\"\/products\/meat-anthony-puharich-cookbook\"\u003eMeat: The Ultimate Companion\u003c\/a\u003e for an Aussie butcher's take, and \u003ca href=\"\/products\/steak-tim-hayward-cookbook\"\u003eSteak\u003c\/a\u003e for the beefy deep dive. Season with \u003ca href=\"\/products\/carolina-smoke-beef-seasoning-250g\"\u003eCarolina Smoke Beef Seasoning\u003c\/a\u003e and rest it well.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Five-Minute Butcher's Pan Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe brown bits in the pan are the real treasure.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e the pan you just seared steak or chops in, 1 French shallot (finely chopped), 1\/2 cup beef stock, 1 tsp Dijon mustard, 30g cold butter\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhile the meat rests, soften the shallot in the pan fat for a minute.\u003c\/li\u003e\n\u003cli\u003ePour in the stock and scrape up every browned bit, then simmer until reduced by half.\u003c\/li\u003e\n\u003cli\u003eOff the heat, whisk in the mustard and cold butter, and pour over the sliced meat with any resting juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The browned fond is concentrated meat flavour; stock lifts it, mustard and cold butter emulsify it into a glossy sauce.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Meat Illustrated?\u003c\/h3\u003e\u003cp\u003eMeat Illustrated was created by America's Test Kitchen, the Boston test kitchen behind Cook's Illustrated and Cook's Country.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Meat Illustrated?\u003c\/h3\u003e\u003cp\u003eIt has more than 300 kitchen-tested recipes covering 72 cuts of beef, pork, lamb and veal.\u003c\/p\u003e\n\u003ch3\u003eIs Meat Illustrated good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. Every recipe is tested to be foolproof, and illustrated guides explain how to shop for, store and prep each cut.\u003c\/p\u003e\n\u003ch3\u003eIs Meat Illustrated a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 432-page hardback published by America's Test Kitchen in 2020.\u003c\/p\u003e\n\u003ch3\u003eDoes Meat Illustrated cover smoking and grilling?\u003c\/h3\u003e\u003cp\u003eYes. Alongside braising and curing, it covers smoking and grilling techniques for the cuts that suit them.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Meat Illustrated?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Meat Illustrated was created by America's Test Kitchen, the Boston test kitchen behind Cook's Illustrated and Cook's Country.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Meat Illustrated?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has more than 300 kitchen-tested recipes covering 72 cuts of beef, pork, lamb and veal.\"}}, {\"@type\": \"Question\", \"name\": \"Is Meat Illustrated good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Every recipe is tested to be foolproof, and illustrated guides explain how to shop for, store and prep each cut.\"}}, {\"@type\": \"Question\", \"name\": \"Is Meat Illustrated a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 432-page hardback published by America's Test Kitchen in 2020.\"}}, {\"@type\": \"Question\", \"name\": \"Does Meat Illustrated cover smoking and grilling?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Alongside braising and curing, it covers smoking and grilling techniques for the cuts that suit them.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824805281844,"sku":"9781948703321","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-illustrated-americas-test-kitchen-cookbook-front.png?v=1792925433"},{"product_id":"pig-beach-bbq-cookbook-matt-abdoo-cookbook","title":"Pig Beach BBQ by Matt Abdoo \u0026 Shane McBride – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 304 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Matt Abdoo and Shane McBride, chefs and partners behind New York's Pig Beach BBQ\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Harvest (HarperCollins), 2022\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e More than 50 recipes, from brisket, ribs and pulled pork to rubs, sauces, wings and inventive sides, plus a tour of America's regional barbecue\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Smokers, pork shoulder and ribs, backyard cookouts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780358651888\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePig Beach BBQ Cookbook is a hardback barbecue book by Matt Abdoo and Shane McBride, the fine-dining chefs behind New York's Pig Beach BBQ, with more than 50 recipes for smoked meats, sauces and sides plus a guide to America's regional barbecue styles.\u003c\/strong\u003e Think championship sauces, proper technique and a few wild cards.\u003c\/p\u003e\n\u003ch2\u003eFine-dining chefs who went all in on smoke\u003c\/h2\u003e\n\u003cp\u003eMatt and Shane cooked in Michelin-starred Italian and French kitchens before trading their whites for a smoker and opening Pig Beach. That training shows: the recipes are precise and the flavours bold, but the vibe stays laid-back. The book also explains how regional styles like North Carolina and Texas barbecue differ, so you know what you're cooking and why.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe foundations come first: rubs, spritzes and sauces you'll use again and again, like Pig Beach All-Purpose Barbecue Seasoning and a Tangy Hatch Vinegar Barbecue Sauce. Then come barbecue's greatest hits alongside wings, sides and some genuinely creative plates.\u003c\/p\u003e\n\u003cp\u003eThe pork shoulder recipe alone is a masterclass, with clear advice on wrapping through the stall and choosing juiciness or bark. Elsewhere you'll find smoked brisket, buffalo wings, Mojo-Marinated St. Louis Ribs, Secret Spice Pecan Candied Bacon, beef rib gnocchi and pastramen, a pork-broth ramen topped with pastrami.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eSmoker owners who've nailed the basics and want restaurant-level flavour, and anyone curious about the differences between America's barbecue regions. Keen beginners will cope fine, especially if they start with the pork shoulder.\u003c\/p\u003e\n\u003ch2\u003eAbout Matt Abdoo \u0026amp; Shane McBride\u003c\/h2\u003e\n\u003cp\u003eMatt Abdoo and Shane McBride trained in top Italian and French kitchens before opening Pig Beach BBQ, which now has locations in Brooklyn and Queens. Their sauces have picked up wins on the competition circuit, and Pig Beach has become a fixture of New York's barbecue scene.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/119_joyful-pulling-pork.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl doesn't hand out nods lightly, and this one earns it: two fine-dining chefs who went to the smoke and wrote down everything they learned. Their pulled pork method, wrapped tight through the stall for maximum juice, is worth the cover price on its own. Get it, and your next cook-up will taste like a New York pit. Pair it with \u003ca href=\"\/products\/rodney-scotts-world-of-bbq-rodney-scott-cookbook\"\u003eRodney Scott’s World of BBQ\u003c\/a\u003e for the Carolina whole-hog story and \u003ca href=\"\/products\/texas-q-cheryl-jamison-cookbook\"\u003eTexas Q\u003c\/a\u003e for the other side of the debate, then start your shoulder with \u003ca href=\"\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Pork-Rub Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe pitmaster's side, and the potato's finest hour.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 750g baby potatoes, 3 tbsp olive oil, 1 tbsp pork rub, a splash of apple cider vinegar, chopped parsley\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBoil the potatoes in salted water for about 15 minutes until tender, then drain and let them steam dry.\u003c\/li\u003e\n\u003cli\u003eSmash each one flat on an oiled tray, drizzle with the oil and dust with the pork rub.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C (or in a hot covered barbecue) for 25–30 minutes until crisp, then splash with vinegar and scatter parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Smashing creates craggy edges that crisp up, the rub's sugar caramelises, and a hit of vinegar brightens it like a Carolina sauce.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Pig Beach BBQ Cookbook?\u003c\/h3\u003e\u003cp\u003eIt was written by Matt Abdoo and Shane McBride, the chefs and partners behind Pig Beach BBQ in New York.\u003c\/p\u003e\u003ch3\u003eHow many recipes are in Pig Beach BBQ Cookbook?\u003c\/h3\u003e\u003cp\u003eMore than 50, from brisket, ribs and pulled pork to rubs, sauces, wings and inventive dishes like pastramen.\u003c\/p\u003e\u003ch3\u003eIs Pig Beach BBQ Cookbook good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The pork shoulder is a forgiving place to start, and the book explains wrapping, the stall and how to read doneness.\u003c\/p\u003e\u003ch3\u003eIs Pig Beach BBQ Cookbook a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 304-page hardback published by Harvest, an imprint of HarperCollins, in 2022.\u003c\/p\u003e\u003ch3\u003eDoes Pig Beach BBQ Cookbook cover different barbecue styles?\u003c\/h3\u003e\u003cp\u003eYes. It tours America's regional barbecue, explaining how styles like North Carolina and Texas differ and how to recreate them.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Pig Beach BBQ Cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Matt Abdoo and Shane McBride, the chefs and partners behind Pig Beach BBQ in New York.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Pig Beach BBQ Cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"More than 50, from brisket, ribs and pulled pork to rubs, sauces, wings and inventive dishes like pastramen.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pig Beach BBQ Cookbook good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The pork shoulder is a forgiving place to start, and the book explains wrapping, the stall and how to read doneness.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pig Beach BBQ Cookbook a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 304-page hardback published by Harvest, an imprint of HarperCollins, in 2022.\"}}, {\"@type\": \"Question\", \"name\": \"Does Pig Beach BBQ Cookbook cover different barbecue styles?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It tours America's regional barbecue, explaining how styles like North Carolina and Texas differ and how to recreate them.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824805347380,"sku":"9780358651888","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/pig-beach-bbq-cookbook-matt-abdoo-cookbook-front.png?v=1792925433"},{"product_id":"mastering-barbecue-michael-h-stines-cookbook","title":"Mastering Barbecue by Michael H. Stines – Paperback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback, 200 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Michael H. Stines, former executive chef, barbecue judge and BBQer magazine editor\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Ten Speed Press, 2005\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 280 recipes, including 100-plus rubs, sauces, mops and marinades, plus a glossary, shopping guide and smoke-time charts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Beginners through to competition cooks who want one reference book\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781580086622\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMastering Barbecue is a paperback barbecue handbook by Michael H. Stines, a former executive chef and national barbecue judge, packed with 280 recipes plus advice on equipment, fuels and technique for everyone from beginners to seasoned pitmasters.\u003c\/strong\u003e More than 100 of those recipes are rubs, sauces, mops and marinades, and it includes per-pound temperature and smoke-time charts.\u003c\/p\u003e\n\u003ch2\u003eThe pit master's reference shelf\u003c\/h2\u003e\n\u003cp\u003eStines served as executive editor of The BBQer magazine and writes for the National Barbecue News, and he gathered more than a decade's worth of recipes and know-how from grill masters, chefs and competition cooks to build this book. It's less a glossy coffee-table read and more a working manual, the kind that ends up with sauce on the pages.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt starts with the basics for beginners, choosing ingredients, utensils, equipment and fuels, then moves into detailed technique for intermediate cooks and a few competition-level surprises for experienced hands. A glossary, a shopping guide and a history of regional barbecue styles round it out.\u003c\/p\u003e\n\u003cp\u003eThe rubs, sauces, mops and marinades are the standout, with more than 100 recipes to build your own flavour library. Then come the classics for beef, pork, ribs, poultry, seafood and vegetables, backed by precise per-pound temperature and smoke-time charts.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBeginners who want a single reference, intermediate cooks chasing consistency, and anyone who likes to make their own rubs and sauces from scratch.\u003c\/p\u003e\n\u003ch2\u003eAbout Michael H. Stines\u003c\/h2\u003e\n\u003cp\u003eMichael H. Stines lives on Cape Cod, Massachusetts, and is a former executive chef who served as executive editor of \u003cem\u003eThe BBQer\u003c\/em\u003e magazine. He's a regular columnist for the \u003cem\u003eNational Barbecue News\u003c\/em\u003e, has judged numerous national barbecue competitions, and also wrote \u003cem\u003eFood with an Attitude\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/235_focused-rubbing-spice-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler gets asked for his rub ratios more than he'd like; these days he just points at this book. Stines packs in 280 recipes, and the hundred-plus rubs, mops, sauces and marinades are a flavour library you'll raid for years. Buy it and your cooks get more consistent from the very next fire. Read it with \u003ca href=\"\/products\/grillstock-jon-finch-cookbook\"\u003eGrillstock: The BBQ Book\u003c\/a\u003e for festival swagger and \u003ca href=\"\/products\/the-outdoor-cook-americas-test-kitchen-cookbook\"\u003eThe Outdoor Cook\u003c\/a\u003e from America's Test Kitchen for tested technique. Then try your own sauce over \u003ca href=\"\/products\/three-little-pigs-bbq-kc-championship-rub-sweet-spicy-all-purpose-rub-354g\"\u003eThree Little Pigs KC Championship Rub\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Cider Mop Getaway\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA four-ingredient mop that keeps ribs glossy and the pitmaster smug.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cup apple cider vinegar, 1\/2 cup apple juice, 2 tbsp of your favourite BBQ rub, 40g butter\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm everything in a small pan until the butter melts, then keep it warm by the smoker.\u003c\/li\u003e\n\u003cli\u003eAfter the first two hours, mop or brush your ribs or pork shoulder every 45 minutes.\u003c\/li\u003e\n\u003cli\u003eStop mopping in the last half hour so the bark can set.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Vinegar cuts the fat, juice adds a touch of sugar for colour, and butter helps the rub flavour stick.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Mastering Barbecue?\u003c\/h3\u003e\u003cp\u003eMastering Barbecue was written by Michael H. Stines, a former executive chef, national barbecue competition judge and executive editor of The BBQer magazine.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Mastering Barbecue?\u003c\/h3\u003e\u003cp\u003eThere are 280 recipes, including more than 100 rubs, sauces, mops and marinades plus the classics for beef, pork, ribs, poultry, seafood and vegetables.\u003c\/p\u003e\n\u003ch3\u003eIs Mastering Barbecue good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It starts with the basics of ingredients, tools, equipment and fuels, then builds up to intermediate and competition-level technique.\u003c\/p\u003e\n\u003ch3\u003eIs Mastering Barbecue a paperback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 200-page paperback published by Ten Speed Press in 2005.\u003c\/p\u003e\n\u003ch3\u003eDoes Mastering Barbecue include smoking times and temperatures?\u003c\/h3\u003e\u003cp\u003eYes. It includes precise per-pound temperature and smoke-time charts, along with a glossary and a shopping guide.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Mastering Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mastering Barbecue was written by Michael H. Stines, a former executive chef, national barbecue competition judge and executive editor of The BBQer magazine.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Mastering Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 280 recipes, including more than 100 rubs, sauces, mops and marinades plus the classics for beef, pork, ribs, poultry, seafood and vegetables.\"}}, {\"@type\": \"Question\", \"name\": \"Is Mastering Barbecue good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It starts with the basics of ingredients, tools, equipment and fuels, then builds up to intermediate and competition-level technique.\"}}, {\"@type\": \"Question\", \"name\": \"Is Mastering Barbecue a paperback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 200-page paperback published by Ten Speed Press in 2005.\"}}, {\"@type\": \"Question\", \"name\": \"Does Mastering Barbecue include smoking times and temperatures?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It includes precise per-pound temperature and smoke-time charts, along with a glossary and a shopping guide.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824805412916,"sku":"9781580086622","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mastering-barbecue-michael-h-stines-cookbook-front.png?v=1792925432"},{"product_id":"myron-mixons-bbq-rules-myron-mixon-cookbook","title":"Myron Mixon's BBQ Rules by Myron Mixon \u0026 Kelly Alexander – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 240 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Myron Mixon, four-time world barbecue champion and star of BBQ Pitmasters, with Kelly Alexander\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Stewart, Tabori \u0026amp; Chang (Abrams), 2016\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 50 classic recipes plus pit-building, fire and wood lessons\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Smoker and pit cooks who want Southern, competition-proven barbecue\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781617691843\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMyron Mixon's BBQ Rules is a 240-page hardback from Georgia's four-time world barbecue champion Myron Mixon that teaches old-school pit smoking, from burning down your own coals to Southern pulled pork, brisket and ribs.\u003c\/strong\u003e It holds 50 classic recipes and shows how to get the same results on a gas or charcoal grill if you don't have a pit.\u003c\/p\u003e\n\u003ch2\u003eBack to the pit, Georgia style\u003c\/h2\u003e\n\u003cp\u003eMyron Mixon has won more barbecue competitions than almost anyone alive, but this book isn't about trophies. It's about the old way: a homemade coal-fired pit, wood burned down to embers and shovelled under the meat. He breaks it down so a backyard cook can do it too.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book is split into four parts: Meat Helpers (the rubs, sauces and marinades), The Hog, Birds and The Cow. Step-by-step photos and illustrations show how to build a pit, manage the fire, pick your wood and choose meat for smoking. A set of Mixon's barbecue rules runs through it, starting with making your own coals.\u003c\/p\u003e\n\u003cp\u003eClassics include Pit Smoked Pulled Pork, a North Carolina Yella Mustard-Based Barbecue Sauce, Prizewinning Brisket, Smoked Baby Back Ribs, smoked spareribs and Thick and Smoky T-Bone Steaks. There's also a Pitmaster's Turkey Sandwich for the leftovers.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eSmoker owners who want to understand fire the old way, competition dreamers, and anyone who loves Southern pork. The pit lessons are the hook, but the gas and charcoal methods make it useful for everyone.\u003c\/p\u003e\n\u003ch2\u003eAbout Myron Mixon \u0026amp; Kelly Alexander\u003c\/h2\u003e\n\u003cp\u003eMyron Mixon is known as \"the winningest man in barbecue\": a four-time world barbecue champion with hundreds of titles, a restaurateur and a TV regular on \u003cem\u003eBBQ Pitmasters\u003c\/em\u003e. He's from Unadilla, Georgia, and is also the author of \u003cem\u003eSmokin' with Myron Mixon\u003c\/em\u003e and \u003cem\u003eEveryday Barbecue\u003c\/em\u003e. Co-writer Kelly Alexander is a former senior editor at \u003cem\u003eSaveur\u003c\/em\u003e and a James Beard Journalism Award winner.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/277_amazed-smoked-pork-shoulder.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the one that takes barbecue back to a shovel, a pile of embers and a whole lot of patience. Darryl's favourite part is Myron's rule about burning your own coals, the step that turns a cook into a pitmaster. Get it on the shelf and your next pork shoulder will thank you. Pair it with \u003ca href=\"\/products\/rodney-scotts-world-of-bbq-rodney-scott-cookbook\"\u003eRodney Scott's World of BBQ\u003c\/a\u003e for more Southern pit wisdom and \u003ca href=\"\/products\/big-moes-big-book-of-bbq-moe-cason-cookbook\"\u003eBig Moe's Book of BBQ\u003c\/a\u003e for another competition legend's playbook. Mop the pulled pork with \u003ca href=\"\/products\/tillmans-barbecue-florida-gold-mustard-bbq-sauce\"\u003eTillman's Florida Gold Mustard BBQ Sauce\u003c\/a\u003e and nobody at the docks will ask questions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coal-Bed Smuggled Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe pit is already hot, so make the sides pay rent.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 medium potatoes, foil, butter, salt, pepper, sour cream, a handful of chopped chives\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePrick the potatoes, rub with butter and salt, then double-wrap in foil.\u003c\/li\u003e\n\u003cli\u003eBury them in the edge of the glowing coals for 45 to 60 minutes, turning once.\u003c\/li\u003e\n\u003cli\u003eSplit, then load with butter, sour cream, chives and cracked pepper.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Embers give steady all-round heat, so the spuds steam inside the foil and pick up a little char at the skin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Myron Mixon's BBQ Rules?\u003c\/h3\u003e\u003cp\u003eIt was written by Myron Mixon, the four-time world barbecue champion and BBQ Pitmasters star from Georgia, with food writer Kelly Alexander.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in BBQ Rules?\u003c\/h3\u003e\u003cp\u003eThere are 50 classic recipes, including Pit Smoked Pulled Pork, Prizewinning Brisket, Smoked Baby Back Ribs and a North Carolina mustard sauce.\u003c\/p\u003e\n\u003ch3\u003eIs BBQ Rules good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It explains fire, wood and meat selection step by step with photos, and gives methods for gas and charcoal grills as well as a pit.\u003c\/p\u003e\n\u003ch3\u003eIs BBQ Rules a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 240-page hardback published by Stewart, Tabori \u0026amp; Chang (Abrams) in 2016.\u003c\/p\u003e\n\u003ch3\u003eDo I need a masonry pit to use BBQ Rules?\u003c\/h3\u003e\u003cp\u003eNo. The book shows how to build an old-school pit, but it also shows how to cook the same barbecue on everyday gas and charcoal grills.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Myron Mixon's BBQ Rules?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Myron Mixon, the four-time world barbecue champion and BBQ Pitmasters star from Georgia, with food writer Kelly Alexander.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in BBQ Rules?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 50 classic recipes, including Pit Smoked Pulled Pork, Prizewinning Brisket, Smoked Baby Back Ribs and a North Carolina mustard sauce.\"}}, {\"@type\": \"Question\", \"name\": \"Is BBQ Rules good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It explains fire, wood and meat selection step by step with photos, and gives methods for gas and charcoal grills as well as a pit.\"}}, {\"@type\": \"Question\", \"name\": \"Is BBQ Rules a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 240-page hardback published by Stewart, Tabori \u0026 Chang (Abrams) in 2016.\"}}, {\"@type\": \"Question\", \"name\": \"Do I need a masonry pit to use BBQ Rules?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. The book shows how to build an old-school pit, but it also shows how to cook the same barbecue on everyday gas and charcoal grills.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824805445684,"sku":"9781617691843","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/myron-mixons-bbq-rules-myron-mixon-cookbook-front.png?v=1792925433"},{"product_id":"meat-anthony-puharich-cookbook","title":"Meat by Anthony Puharich \u0026 Libby Travers – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 512 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Anthony Puharich, fifth-generation butcher and co-owner of Sydney's Victor Churchill, with food writer Libby Travers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Murdoch Books, 2018\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Birds, Sheep, Pigs, Cattle and Wild, plus butchery techniques and 110+ recipes; foreword by Anthony Bourdain\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Serious meat cooks who want to understand every cut\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781743363140\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMeat: The Ultimate Companion is a 512-page hardback by Sydney butcher Anthony Puharich of Victor Churchill and food writer Libby Travers that explains meat from farm to butcher to plate, with more than 110 recipes for the major cuts.\u003c\/strong\u003e Anthony Bourdain wrote the foreword.\u003c\/p\u003e\n\u003ch2\u003eKnow your meat before you cook it\u003c\/h2\u003e\n\u003cp\u003eMost cookbooks start at the bench. This one starts in the paddock. Anthony Puharich has spent his life between farmers and chefs, and here he hands over everything a butcher knows: breeds, cuts, how to buy well and how to cook each cut the way it deserves. The message is simple: eat better meat, eat the whole animal, and waste nothing.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt's organised by animal, with chapters on Birds, Sheep, Pigs, Cattle and Wild, followed by Techniques. Each covers the history of the animal, international breed maps, cut diagrams and descriptions, plus expert advice on selecting, storing and cooking.\u003c\/p\u003e\n\u003cp\u003eThe illustrated butchery techniques show you how to break down cuts at home, and the 110-plus recipes draw on cuisines and chefs from around the world. It's lavishly photographed and illustrated, so it's as much a reference as a cookbook.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBarbecue cooks who want to understand their brisket, lamb shoulder or pork belly from the inside, home butchers, and anyone who loves a big, beautiful reference book. It's a heavyweight in every sense, and a cracking gift.\u003c\/p\u003e\n\u003ch2\u003eAbout Anthony Puharich \u0026amp; Libby Travers\u003c\/h2\u003e\n\u003cp\u003eAnthony Puharich is a fifth-generation butcher and co-owner of Victor Churchill in Sydney's Woollahra, often called one of the world's most beautiful butcher shops. Through his wholesale business he supplies many of Australia's finest restaurants, linking farmers and chefs. Libby Travers is a food writer and commentator with a focus on sustainable produce and food culture.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/052_carving-roast-beef.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler's run more brisket than most, and he still learnt something from this one. It's the butcher's whole brain in one book, from paddock to cut to plate. Darryl's favourite is the cut diagrams, because once you know where a cut lives on the animal, you know how to cook it. Buy it and you'll never just grab whatever's on special again. Pair it with \u003ca href=\"\/products\/the-whole-fish-cookbook-josh-niland-cookbook\"\u003eThe Whole Fish Cookbook\u003c\/a\u003e for the same waste-nothing thinking from the sea, and \u003ca href=\"\/products\/the-meateater-outdoor-cookbook-steven-rinella-cookbook\"\u003eThe MeatEater Outdoor Cookbook\u003c\/a\u003e for wild game. Season the venison with \u003ca href=\"\/products\/butchers-axe-hunter-lamb-and-game-rub\"\u003eButchers Axe Hunter Lamb \u0026amp; Game Rub\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Butcher's Dripping Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eEvery butcher keeps the dripping. Now you know why.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg roasting potatoes, 4 tbsp beef dripping or tallow, a few rosemary sprigs, 4 garlic cloves (smashed), flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eParboil the potatoes for 8 minutes, drain and rough them up in the pot.\u003c\/li\u003e\n\u003cli\u003eHeat the dripping in a tray in a 220°C oven or covered barbecue, add the spuds and turn to coat.\u003c\/li\u003e\n\u003cli\u003eRoast 40 to 50 minutes, turning once, adding rosemary and garlic for the last 10 minutes. Salt and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Beef fat has a high smoke point, so the roughed-up edges fry to glass-crisp while the inside stays fluffy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Meat: The Ultimate Companion?\u003c\/h3\u003e\u003cp\u003eIt was written by Anthony Puharich, a fifth-generation butcher and co-owner of Sydney's Victor Churchill, with food writer Libby Travers. Anthony Bourdain wrote the foreword.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Meat: The Ultimate Companion?\u003c\/h3\u003e\u003cp\u003eThere are more than 110 recipes for the major cuts, alongside breed maps, cut diagrams and butchery techniques.\u003c\/p\u003e\n\u003ch3\u003eIs Meat: The Ultimate Companion good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It explains how to choose, store and cook each cut, which helps beginners buy better meat and cook it with confidence.\u003c\/p\u003e\n\u003ch3\u003eIs Meat: The Ultimate Companion a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 512-page hardback published by Murdoch Books in 2018.\u003c\/p\u003e\n\u003ch3\u003eIs Meat: The Ultimate Companion an Australian book?\u003c\/h3\u003e\u003cp\u003eYes. Anthony Puharich is a Sydney butcher, and the book was published by Australia's Murdoch Books.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Meat: The Ultimate Companion?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Anthony Puharich, a fifth-generation butcher and co-owner of Sydney's Victor Churchill, with food writer Libby Travers. Anthony Bourdain wrote the foreword.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Meat: The Ultimate Companion?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are more than 110 recipes for the major cuts, alongside breed maps, cut diagrams and butchery techniques.\"}}, {\"@type\": \"Question\", \"name\": \"Is Meat: The Ultimate Companion good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It explains how to choose, store and cook each cut, which helps beginners buy better meat and cook it with confidence.\"}}, {\"@type\": \"Question\", \"name\": \"Is Meat: The Ultimate Companion a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 512-page hardback published by Murdoch Books in 2018.\"}}, {\"@type\": \"Question\", \"name\": \"Is Meat: The Ultimate Companion an Australian book?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Anthony Puharich is a Sydney butcher, and the book was published by Australia's Murdoch Books.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824805576756,"sku":"9781743363140","price":80.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-anthony-puharich-cookbook-front.png?v=1792925432"},{"product_id":"mastering-pizza-marc-vetri-cookbook","title":"Mastering Pizza by Marc Vetri \u0026 David Joachim – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 272 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Marc Vetri, Italian-trained Philadelphia chef and James Beard Award winner, with cookbook writer David Joachim\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Ten Speed Press, 2018\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Base doughs at different hydrations for any oven, classic and unexpected pizzas, focaccia and calzone, with step-by-step photos\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Home pizza makers using a kitchen oven, a steel or stone, or a backyard pizza oven\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780399579226\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMastering Pizza is a hardback guide to handmade pizza, focaccia and calzone by Philadelphia chef Marc Vetri with David Joachim, built around doughs designed so you can make great pizza whether you have a regular kitchen oven or a dedicated pizza oven.\u003c\/strong\u003e The dough is the whole lesson, and Vetri explains it properly.\u003c\/p\u003e\n\u003ch2\u003eThe dough decides everything\u003c\/h2\u003e\n\u003cp\u003ePlenty of people buy a pizza oven and then wonder why the base isn't right. Vetri's answer is hydration: he gives several base doughs, each with a different water level, matched to the kind of oven you're cooking in. The recipes come from years researching pizza in Italy and refining it back home, and that precision is what makes this book stand out.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book opens with the base doughs and how hydration changes the result, so a home oven, a pizza steel or a wood-fired oven can each turn out a cracking pie. Step-by-step photos show the shaping and stretching, and the book carries on into focaccia and calzone.\u003c\/p\u003e\n\u003cp\u003eOn top, you get the classics like Margherita and Carbonara, then some surprises: mussels, truffles and even a dessert pizza with Nutella. The photography from Italy makes you want to cook straight away.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who makes pizza at home and wants to get it consistently right, especially new pizza oven owners. Beginners will follow it fine, and keen bakers will love the dough detail.\u003c\/p\u003e\n\u003ch2\u003eAbout Marc Vetri \u0026amp; David Joachim\u003c\/h2\u003e\n\u003cp\u003eMarc Vetri trained in Bergamo, Italy, and is the chef behind Vetri Cucina and a group of Philadelphia restaurants. He has won the James Beard Award for Best Chef Mid-Atlantic and was named one of \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e's Best New Chefs. David Joachim has written, edited or collaborated on more than 35 cookbooks, including the bestselling \u003cem\u003eMastering the Grill\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/181_grinning-pizza-slice-pull.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler's run plenty of pizza ovens and this book explains the one thing most people get wrong: the dough. Vetri gives you several base doughs at different hydrations so you can match one to your oven, kitchen or wood-fired, and that idea alone is worth the price. Buy it and your crusts will finally blister the way you've been chasing. Cook alongside \u003ca href=\"\/products\/perfect-pan-pizza-peter-reinhart-cookbook\"\u003ePerfect Pan Pizza\u003c\/a\u003e for thick, crunchy squares and \u003ca href=\"\/products\/pizza-czar-anthony-falco-cookbook\"\u003ePizza Czar\u003c\/a\u003e for more dough science, and drizzle the crusts with \u003ca href=\"\/products\/dc-cartel-the-original-olive-oil-1983-premium-crispy-chilli-oil-268g\"\u003eDC Cartel Olive Oil Crispy Chilli Oil\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crust-Dunking Oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNobody leaves crusts on the plate when this is on the table.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 100 ml extra virgin olive oil, 2 garlic cloves (thinly sliced), 1 tsp dried oregano, 1\/2 tsp chilli flakes, flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the oil and garlic gently in a small pan until the garlic is just golden, about 3 minutes.\u003c\/li\u003e\n\u003cli\u003eTake it off the heat and stir in the oregano and chilli.\u003c\/li\u003e\n\u003cli\u003ePour into a bowl, finish with flaky salt and dunk the crusts.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Gentle heat pulls the garlic and oregano into the oil without burning them, so the crusts get the flavour the toppings had.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Mastering Pizza?\u003c\/h3\u003e\u003cp\u003eMastering Pizza was written by Marc Vetri, an Italian-trained Philadelphia chef and James Beard Award winner, with cookbook writer David Joachim.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Mastering Pizza?\u003c\/h3\u003e\u003cp\u003eSeveral base doughs at different hydration levels for different ovens, step-by-step photos, classic pizzas like Margherita and Carbonara, creative toppings, a Nutella dessert pizza, plus focaccia and calzone.\u003c\/p\u003e\n\u003ch3\u003eIs Mastering Pizza good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The doughs and techniques are explained step by step, and it's designed to work in an ordinary kitchen oven as well as a pizza oven.\u003c\/p\u003e\n\u003ch3\u003eIs Mastering Pizza a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 272-page hardback published by Ten Speed Press in 2018.\u003c\/p\u003e\n\u003ch3\u003eDoes Mastering Pizza work for pizza ovens?\u003c\/h3\u003e\u003cp\u003eYes. The doughs are matched to the oven you use, so it suits backyard and wood-fired pizza ovens as well as home ovens with a stone or steel.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Mastering Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mastering Pizza was written by Marc Vetri, an Italian-trained Philadelphia chef and James Beard Award winner, with cookbook writer David Joachim.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Mastering Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Several base doughs at different hydration levels for different ovens, step-by-step photos, classic pizzas like Margherita and Carbonara, creative toppings, a Nutella dessert pizza, plus focaccia and calzone.\"}}, {\"@type\": \"Question\", \"name\": \"Is Mastering Pizza good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The doughs and techniques are explained step by step, and it's designed to work in an ordinary kitchen oven as well as a pizza oven.\"}}, {\"@type\": \"Question\", \"name\": \"Is Mastering Pizza a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 272-page hardback published by Ten Speed Press in 2018.\"}}, {\"@type\": \"Question\", \"name\": \"Does Mastering Pizza work for pizza ovens?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The doughs are matched to the oven you use, so it suits backyard and wood-fired pizza ovens as well as home ovens with a stone or steel.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824807084084,"sku":"9780399579226","price":53.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mastering-pizza-marc-vetri-cookbook-front.png?v=1792925434"},{"product_id":"pickled-freddie-janssen-cookbook","title":"Pickled by Freddie Janssen – Paperback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback, 144 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Freddie Janssen, pickle maker and founder of the F.A.T pop-up café and supper club\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Quadrille, 2025 edition\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 60 recipes: quick pickles, ferments like kimchi and sauerkraut, vinegars, sauces and drinks\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e BBQ cooks who want a fridge full of sharp, crunchy things to cut through smoky meat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781837836536\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePickled is Freddie Janssen's paperback guide to making your own pickles, kimchi, ferments and flavoured vinegars at home, with 60 simple recipes that add a sharp, crunchy hit to any plate.\u003c\/strong\u003e For barbecue people, it's the missing piece: the acid that makes brisket, pulled pork and burgers sing.\u003c\/p\u003e\n\u003ch2\u003eThe sharp stuff your smoked meat is begging for\u003c\/h2\u003e\n\u003cp\u003eEvery great barbecue plate has something tangy on the side, and most of us just buy it in a jar. Freddie Janssen, a pickle-obsessed cook who made her name with the F.A.T pop-up café and supper club, shows how easy it is to make your own. This fresh edition from Quadrille keeps the recipes short, playful and very doable on a weeknight.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book covers both quick pickles and longer ferments, plus vinegars, sauces and even a few drinks. Recipes are short and laid out clearly, with Freddie's hand-drawn illustrations running through the pages alongside the food photography.\u003c\/p\u003e\n\u003cp\u003eYou'll find classics like Cucumber Dill Pickles and Pink Pickled Onions next to wilder ideas like Szechuan-pickled Watermelon, Shiso Quickles, Coffee Pickle Pour Over Mushrooms, a DIY Sriracha and an Elderflower Vinegar. Sauerkraut and kimchi come with variations, so you can tune them to what you're cooking.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eHome cooks of any level. There's no special gear needed beyond clean jars, so it's a great first step into fermenting. Barbecue cooks will get the most out of the quick pickles, which are ready in time for the weekend cook.\u003c\/p\u003e\n\u003ch2\u003eAbout Freddie Janssen\u003c\/h2\u003e\n\u003cp\u003eFreddie Janssen is a London-based pickle lover and fermenting fanatic. She founded F.A.T, a pop-up café and supper club, and built a following for her pickles, kimchi and sauces, which she uses to bring a burst of flavour to everyday cooking.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/090_pickle-crunch-surprised.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: anyone who smokes meat needs a jar of something sharp in the fridge, and this little book fills the whole shelf. Freddie's Pink Pickled Onions are the hero, quick, bright and gone the second the pulled pork lands. Buy it and your plates will taste twice as good for about a dollar a jar. Pair it with \u003ca href=\"\/products\/bbq-days-bbq-nights-helen-graves-cookbook\"\u003eBBQ Days, BBQ Nights\u003c\/a\u003e for the cooks to put them on, and \u003ca href=\"\/products\/tacos-nud-dudhia-cookbook\"\u003eTacos\u003c\/a\u003e, because pickled onions were born to sit on a taco. Her DIY Sriracha is good, but keep a bottle of \u003ca href=\"\/products\/nomad-chilli-co-the-sriracha-sauce-fermented-umami-sriracha-148ml\"\u003eNomad The Sriracha\u003c\/a\u003e on standby. No receipts. Only recipes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Brine-Slicked Smash Burger Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNever tip pickle brine down the sink again.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp mayo, 1 tbsp yellow mustard, 1 tbsp leftover pickle brine, 1 tbsp finely chopped pickles, pinch of smoked paprika\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir everything together in a small bowl.\u003c\/li\u003e\n\u003cli\u003eTaste and add a splash more brine if you want it sharper.\u003c\/li\u003e\n\u003cli\u003eSpread on toasted buns before the smash patties go on.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The brine brings salt, acid and spice in one hit, so the sauce cuts through beef fat without any extra seasoning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Pickled?\u003c\/h3\u003e\u003cp\u003ePickled was written by Freddie Janssen, a London-based pickle maker and founder of the F.A.T pop-up café and supper club.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Pickled?\u003c\/h3\u003e\u003cp\u003eThere are 60 recipes covering quick pickles, kimchi, sauerkraut and other ferments, flavoured vinegars, sauces and drinks.\u003c\/p\u003e\n\u003ch3\u003eIs Pickled good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The recipes are short and simple and need nothing more than jars and everyday ingredients, which makes it a great first book on pickling and fermenting.\u003c\/p\u003e\n\u003ch3\u003eIs Pickled a paperback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. This edition is a 144-page paperback published by Quadrille in 2025.\u003c\/p\u003e\n\u003ch3\u003eWhy is a pickling book on a BBQ store?\u003c\/h3\u003e\u003cp\u003eSharp, crunchy pickles cut through rich smoked meat, which is why they sit beside brisket, pulled pork and burgers. This book shows you how to make your own.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Pickled?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pickled was written by Freddie Janssen, a London-based pickle maker and founder of the F.A.T pop-up café and supper club.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Pickled?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 60 recipes covering quick pickles, kimchi, sauerkraut and other ferments, flavoured vinegars, sauces and drinks.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pickled good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The recipes are short and simple and need nothing more than jars and everyday ingredients, which makes it a great first book on pickling and fermenting.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pickled a paperback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. This edition is a 144-page paperback published by Quadrille in 2025.\"}}, {\"@type\": \"Question\", \"name\": \"Why is a pickling book on a BBQ store?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Sharp, crunchy pickles cut through rich smoked meat, which is why they sit beside brisket, pulled pork and burgers. This book shows you how to make your own.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824807116852,"sku":"9781837836536","price":30.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/pickled-freddie-janssen-cookbook-front.png?v=1792925432"},{"product_id":"pizza-volume-01-cookbook-gozney-cookbook","title":"Pizza Volume 01 by Gozney – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 256 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e The Gozney pizza oven team, introduced by founder Tom Gozney, with 13 guest chefs\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e HarperCollins, 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 75+ pizza recipes and how-tos, 8 dough styles and 20 outdoor recipes across 6 sections\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Pizza oven owners, from first bake to seasoned pizzaiolo\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780008640941\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePizza Volume 01 is Gozney's first cookbook, a 256-page hardback from the pizza oven makers that teaches 8 styles of dough, over 75 pizza recipes and how-tos, and 20 outdoor recipes to get the most out of a pizza oven at home.\u003c\/strong\u003e It's built for oven owners who want restaurant-level pizza and more from their fire.\u003c\/p\u003e\n\u003ch2\u003eYour pizza oven's missing manual\u003c\/h2\u003e\n\u003cp\u003eGozney makes some of the most popular home pizza ovens around, and founder Tom Gozney started out by building an oven in his own garden. This book distils what the team has learned from years of cooking with fire and working with top chefs. It's practical first, beautiful second, which is the right way round.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book is organised into six sections covering dough, sauces, toppings, finished pizza combinations and outdoor cooking with fire. You learn eight different dough styles, so you can move from classic Neapolitan to other styles without guesswork.\u003c\/p\u003e\n\u003cp\u003eThirteen guest chefs add their own pizzas, including Daniele Uditi, Frank Pinello, Missy Robbins, Lee Tiernan and Brad Leone, and there are dishes like Richie's Upside-down Cheese Pizza. The 20 outdoor recipes cover meat, seafood and tapas-style plates, so the oven earns its keep beyond pizza night.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone with a pizza oven, or about to buy one. Beginners get clear dough and launch basics; confident cooks get new styles and chef recipes to chase. It also works for kettle and grill owners using a pizza stone.\u003c\/p\u003e\n\u003ch2\u003eAbout Gozney\u003c\/h2\u003e\n\u003cp\u003eGozney is a pizza oven company founded by designer Tom Gozney, who poured himself into cooking and built his first pizza oven in his garden before turning it into a business. The brand works with chefs around the world, and this book brings together recipes from the Gozney kitchen, Tom and 13 guest chefs.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/122_wide-eyes-cheese-pull-pizza.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eOff the record, Darryl says this is the book that finally makes a pizza oven pay rent. Eight dough styles, seventy-odd pizzas and a pile of outdoor dishes, all from the people who build the ovens. The Smuggler can't get past Richie's Upside-down Cheese Pizza; it's a crust built for a crowd. Get it, and pizza night goes from takeaway-level to the one everyone talks about. Pair it with \u003ca href=\"\/products\/the-pizza-bible-tony-gemignani-cookbook\"\u003eThe Pizza Bible\u003c\/a\u003e for regional styles and \u003ca href=\"\/products\/joy-of-pizza-dan-richer-cookbook\"\u003eJoy of Pizza\u003c\/a\u003e for dough obsession, then finish with a drizzle of \u003ca href=\"\/products\/foo-chilli-company-nonna-piccante-chilli-oil-220ml\"\u003eFoo Chilli Company Nonna Piccante Chilli Oil\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crust-Dunk Garlic Oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNobody leaves crusts on the plate when this is on the table.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 100 ml olive oil, 3 garlic cloves (sliced), 1 tsp dried oregano, a pinch of chilli flakes, flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the oil and garlic in a small pan over low heat for 5 minutes until the garlic is pale gold.\u003c\/li\u003e\n\u003cli\u003eTake it off the heat and stir in the oregano, chilli and a good pinch of salt.\u003c\/li\u003e\n\u003cli\u003eServe in a bowl beside the pizza for dunking crusts.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Gentle heat infuses the oil without burning the garlic, and the salt and fat turn plain crust into the best bite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Pizza Volume 01?\u003c\/h3\u003e\u003cp\u003ePizza Volume 01 comes from the Gozney kitchen, with an introduction by founder Tom Gozney and recipes from 13 guest chefs.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Pizza Volume 01?\u003c\/h3\u003e\u003cp\u003eIt has over 75 pizza recipes and how-tos plus 20 outdoor recipes, with 8 styles of dough across 6 sections.\u003c\/p\u003e\n\u003ch3\u003eIs Pizza Volume 01 good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It starts with dough, sauces and toppings before moving to chef recipes, so first-time oven owners can build up step by step.\u003c\/p\u003e\n\u003ch3\u003eIs Pizza Volume 01 a hardback?\u003c\/h3\u003e\u003cp\u003eYes. It's a 256-page hardback published by HarperCollins in 2024.\u003c\/p\u003e\n\u003ch3\u003eDo I need a Gozney oven to use this book?\u003c\/h3\u003e\u003cp\u003eNo. It's written with pizza ovens in mind, but the dough, sauce and topping recipes work in any hot pizza oven, and many outdoor recipes suit other live-fire cookers.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Pizza Volume 01?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pizza Volume 01 comes from the Gozney kitchen, with an introduction by founder Tom Gozney and recipes from 13 guest chefs.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Pizza Volume 01?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has over 75 pizza recipes and how-tos plus 20 outdoor recipes, with 8 styles of dough across 6 sections.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pizza Volume 01 good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It starts with dough, sauces and toppings before moving to chef recipes, so first-time oven owners can build up step by step.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pizza Volume 01 a hardback?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 256-page hardback published by HarperCollins in 2024.\"}}, {\"@type\": \"Question\", \"name\": \"Do I need a Gozney oven to use this book?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's written with pizza ovens in mind, but the dough, sauce and topping recipes work in any hot pizza oven, and many outdoor recipes suit other live-fire cookers.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824807149620,"sku":"9780008640941","price":59.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/pizza-volume-01-cookbook-gozney-cookbook-front.png?v=1792910355"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-medallion-books-pit-library.png?v=1792905687","url":"https:\/\/www.therubhub.com.au\/collections\/books.oembed?page=5","provider":"THE RUB HUB","version":"1.0","type":"link"}