The Art of BBQ: Techniques and Recipes, from Appetizers to Desserts

Cornuet, better known as Big T, has created a passionate cookbook that elevates the vast world of barbecue, injecting a gourmet view and new ways of modernizing one of summer’s favorite pastimes. After beginning with a review of the four cooking methods (direct, indirect, hot smoking, and cold smoking), Cornuet then describes the different barbecue types, ranging from charcoal and gas to kettle and pellet and showing how each works. Covering starters, meats, vegetables, and desserts, this title will impress readers with its mouth-watering photographs. Standout recipes include mushroom soup, hot and cold preparations of oysters, and multiple versions of potato sides, all cooked over a live flame. Marinade, sauce, and rub variations are included and used throughout the book. Each recipe lists the preferred type of grill and cooking method and includes a clearly laid out ingredient list, along with “Big T Tips”