BBQ Haynes Owners Grilling Manual

The Whole Hog (Techniques, Equipment, Recipes)

By Benjamin Bartlett

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Front Cover
Stock image only. Actual cover art may differ.
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.

Key Content
● The barbeques: choosing the right one
● Tools and equipment: what you really need.
● Basic techniques: the types of fuel, lighting and cooking skills.
● Marinades, rubs and relishes.
● The main items: meat and fish.
● The vegetables: there's more than corn on the cob.
● Advanced techniques: from spit-roasting to brazucades.
● The planning: home or away, furniture, lighting and advance preparation.

Colour illustrations.
Publisher
Haynes Publications
ISBN
0857331167
ISBN-13
9780857331168
Format
Hardbound, 192 pages
Published
2012

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