{"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 Aussie pitmaster Adam Roberts: \u003ca href=\"\/en-nz\/products\/fire-kitchen-adam-roberts-cookbook\"\u003eFire Kitchen\u003c\/a\u003e, \u003ca href=\"\/en-nz\/products\/barbecue-fusion-adam-roberts-cookbook\"\u003eBarbecue Fusion\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/barbecue-like-a-boss-adam-roberts-cookbook\"\u003eBarbecue Like a Boss\u003c\/a\u003e. For beef, lamb and pork, \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-prime-cuts-jess-pryles-hardback-cookbook\"\u003ePrime Cuts\u003c\/a\u003e from Jess Pryles will sharpen your butchery and your sear.\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=\"\/en-nz\/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=\"\/en-nz\/products\/barbecue-like-a-boss-adam-roberts-cookbook\"\u003eBarbecue Like a Boss\u003c\/a\u003e for step-by-step technique and \u003ca href=\"\/en-nz\/products\/fire-kitchen-adam-roberts-cookbook\"\u003eFire Kitchen\u003c\/a\u003e for big-night inspiration, and rub your next roast with \u003ca href=\"\/en-nz\/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-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=\"\/en-nz\/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=\"\/en-nz\/products\/fire-kitchen-adam-roberts-cookbook\"\u003eFire Kitchen\u003c\/a\u003e from Adam Roberts for more open-fire wisdom, and \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-prime-cuts-jess-pryles-hardback-cookbook\"\u003eHardcore Carnivore Prime Cuts\u003c\/a\u003e by Jess Pryles for cut-by-cut know-how. Dust your next rack of lamb with \u003ca href=\"\/en-nz\/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":"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=\"\/en-nz\/products\/fire-kitchen-adam-roberts-cookbook\"\u003eFire Kitchen\u003c\/a\u003e for more open-fire flair and \u003ca href=\"\/en-nz\/products\/barbecue-fusion-adam-roberts-cookbook\"\u003eBarbecue Fusion\u003c\/a\u003e for flavours from every port, and season your beef with \u003ca href=\"\/en-nz\/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":"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=\"\/en-nz\/products\/barbecue-fusion-adam-roberts-cookbook\"\u003eBarbecue Fusion\u003c\/a\u003e for flavours from every port and \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-prime-cuts-jess-pryles-hardback-cookbook\"\u003eHardcore Carnivore Prime Cuts\u003c\/a\u003e for the red-meat side, and season both surf and turf with \u003ca href=\"\/en-nz\/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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-medallion-books-pit-library.png?v=1794072801","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/books.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}