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on 11 August 2013
Some good recipes and some interesting BBQ grilling techniques. Whilst obviously the meat side of things is the star of the show thought some of the side dishes sounded and looked good. Unlike some BBQ books it's not overly American (not that there's anything wrong with that it's just you can't always get the ingredients in the UK). The author does seem to make it sound as if he invented the technique of cooking directly on the coals when that has been a well known technique since time (or at least fire) began. All in all I enjoyed it and would recommend
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on 16 December 2014
We keep giving this book to friends and then having to buy it again! Really the best bbq book by far! A must have for any outdoor chef!
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on 16 May 2015
My husbands new favourite book the 2nd being the first book!
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on 6 September 2015
great book, great seller
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on 7 March 2013
I've only gone through the book briefly but already can't wait to try out everything in it! Clearly he's really into what he does and it looks easy to recreate at home. Roll on the summer!
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on 23 July 2013
Fun book but many of the recipes have limiting factors. For example, many dishes require 16-24 hours marination time. Others require a smoker, or two grill racks and house bricks in order to cook 'high and slow'. None of the recipes would work on a grill pan or other in-home kitchen setup. For an American audience this makes a lot of sense - their BBQ season runs a lot longer than ours. But you'd have to be a diehard British barbecue fan to get value for money out of this. The sides (the 'off the grill' reference in the title) are not terribly exciting eg rocket salad with lemon and parmesan.
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