This comprehensive and inspiring barbecue cookbook explores seven types of barbecue equipment—from charcoal grills to smokers—and delivers 100 gourmet recipes spanning appetizers through desserts, designed to be enjoyed year-round.
Hailing from Quebec and now based in France, pitmaster BIG T challenges the idea that barbecue is only about grilled meats and summer cookouts. Since opening his celebrity-frequented Bootgrill restaurant in Nice, he has championed the art of refined, flame-driven cooking. Join him in becoming a “serial griller” and discover just how expansive, creative, and elegant cooking over coals can be.
- Cooking methods: Direct and indirect grilling, hot smoking, and cold smoking
- Barbecue types: Gas, charcoal, pellet, Kamado, plancha, and smoker
- Practical insights: Heat control, fuel selection, fire maintenance, cleanliness, food temperatures, wood types, and essential accessories
- Classic recipes: Sausages, ribeye steak, and duck breast
- Unique creations: Pumpkin fondue, Cajun-style sardines, braised leek toast, crusted ribeye, and maple syrup–roasted mango
A bold, modern guide that redefines what barbecue can be—any season, any menu, any level of ambition.
