Heat & smoke II
This is the stunning and timely successor to Hart’s Heat & Smoke, which has quickly become one of the best-loved Australian barbecue books of all time. The fun continues, and so do the fresh and innovative ideas – this time, focused on the techniques, raw materials and national advantages that give Real Barbecue in multicultural, outdoors-loving Australia a quality all of its own.
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With more inspirational pictures by ace food photographer Dean Cambray, Heat & Smoke II has again been masterminded and written by Melbourne barbecue guru Bob Hart who extracts even more from familiar ingredients.
Steaks – especially giant T-bones – soar to new heights; beef brisket is reborn as home-smoked pastrami; lamb racks emerge under a spicy, golden crust of Japanese crumbs, garlic and anchovy; salmon is hot-smoked with juniper berries and a sprinkle of gin; duck breasts and chicken thighs are brined and smoked over hickory; while lightly seared tuna is sliced into discs and positioned on tacos with guacamole, chipotle mayo, lime juice and more.