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Haynes BBQ Grilling Manual

Haynes BBQ Grilling Manual

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The whole hog (all techniques, equipment and recipes)
By: Ben Bartlett

  • Haynes BBQ Manual
  • Being able to barbecue should be in men's genes - something to do with cavemen and chargrilled mammoth - but if you need help this new Haynes Manual will show you how, step-by-step
  • From marinades and rubs to the infamous beer-can chicken, it contains a variety of mouth-watering recipes for meat, fish and vegetables, along with some great barbecue puddings to keep the girls happy
  • Gas or charcoal, briquettes or lumpwood, direct or indirect cooking, lid on or lid off - it's all included
  • Hardback, 270 x 210mm, 192 pages, 300 colour illustrations
  • Book No: H5116
  • ISBN: 9780857331168
Starting at the dawn of the barbecue, the Haynes BBQ Manual traces the origins of this popular worldwide cooking method until the present day, to include modern outdoor cooking options such as chimineas, brick ovens, earth ovens and Southern barbecue pits. 

From marinades and rubs to the infamous beer-can chicken, the BBQ Manual contains BBQ Ben’s top 100 mouth-watering recipes, from his fruity tomato and strawberry glaze to meaty feasts for the more adventurous – pigs’ trotters, kangaroo kebabs, barbecued octopus and grilled shark. 

But barbecues aren’t just about meat – recipes for fish, shellfish, vegetarian dishes, sauces, salads, breads and pizza are all included, along with basic techniques, such as smoking, to liven the palate. 

This savoury feast is topped off with a variety of sweet and fruity desserts, such as grilled peaches with raspberry sauce, and grilled bananas with Irish cream liqueur. Gas or charcoal, briquettes or lumpwood, direct or indirect cooking, lid on or lid off – it’s all included in the Haynes BBQ Manual. No stone – or burger – is left unturned. 
‘BBQ Ben’ Bartlett was the first ever winner of Britain’s ‘Best BBQer’ title awarded by the National BBQ Association. As well as writing regularly for the trade press, he has written for the Guardian and Sunday Times and has appeared on numerous TV programmes including This Morning and Ready Steady Cook.
He is also President of the British BBQ Association and competes around the world with the Best of British BBQ Team.