The Art of Barbecue by Thierry "Big T" Cornuet – Hardback Cookbook

The Art of Barbecue is the hardback debut from Thierry "Big T" Cornuet, the Quebec-born pitmaster behind Bootgrill in Nice, and it teaches gourmet barbecue across 100 recipes from starters to desserts. It covers every main cooking method and grill type, so you can cook the whole meal over fire.

Gourmet cooking over coals, Riviera style

Big T's whole pitch is that barbecue isn't just grilled meat in summer. At Bootgrill in Nice he runs a barbecue restaurant, butcher, grocer and cooking school, and the book carries the same idea: one fire, a full menu, any time of year. Library Journal called it a breakout barbecue book, and the photography backs that up.

What's inside

The first part covers the four cooking methods (direct, indirect, hot smoking and cold smoking) and the main barbecue types, including gas, charcoal, pellet, kamado, plancha and smoker. There are practical pages on heat control, fuel, fire maintenance, food temperatures, accessories, smoking woods and a chart of wood types by food group. Each recipe flags the grill and method to use, with Big T Tips along the way.

Recipes run from Cuban-style Shrimp and Coal-roasted Sweet Potatoes to Beef Short Ribs and a cold-smoked cheese board. Sauces include Cheddar Sauce with confit onions, Garlic Confit Mayo, Pepper & Bourbon Smoky Jus and a Japanese BBQ Sauce, and dessert brings Poached Pears and Rum-flambéed Roasted Pineapple.

Who it's for

Cooks who've nailed the basics and want to impress at the table, whatever they cook on. Kamado, pellet and plancha owners will find plenty written for their gear, and it's a handsome gift for the food-lover who already owns every brisket book.

About Thierry "Big T" Cornuet

Thierry "Big T" Cornuet is a pit and grill master from Quebec who now lives in Nice, France. He is the force behind Bootgrill, a barbecue restaurant, butcher shop, grocery and cooking school in Nice, and Cala Pulpo, a hideaway near Monaco. The Art of Barbecue is his first cookbook.

The Rub Smuggler's Verdict

Word from the docks: this is barbecue wearing a good jacket. Big T cooks the whole menu over fire, and the Smuggler's favourite trick is the rum-flambéed pineapple, proof the grill isn't finished when the meat comes off. Add it to the shelf and your dinner parties get a proper upgrade. Pair it with Fire Kitchen for an Aussie take on fire, and Seared for more ways with steak and flame. A spoon of Jimmy Chimichurri Classic over a rested ribeye seals the deal.

Questions answered

Who wrote The Art of Barbecue?

The Art of Barbecue was written by Thierry "Big T" Cornuet, a Quebec-born pitmaster who runs Bootgrill in Nice, France.

How many recipes are in The Art of Barbecue?

It has 100 recipes covering starters, seafood, meats, vegetables, sauces and desserts, all cooked over fire.

Is The Art of Barbecue good for beginners?

Yes, with some ambition. It explains cooking methods, grill types, heat control and fuel up front, then each recipe tells you which grill and method to use.

Is The Art of Barbecue a hardback, and how many pages?

Yes. It's a 288-page hardback published by Tra Publishing in 2025.

Does The Art of Barbecue cover kamado and pellet grills?

Yes. It covers gas, charcoal, pellet, kamado, plancha and smoker cooking, and every recipe notes the preferred grill type.