This is the stunning and timely successor to Hart's 'Heat & Smoke' which is, quite simply, the wittiest, most accessible and best-loved Australian barbecue book of all time. The fun continues, and so do the fresh and innovative ideas - this time, focussed on the techniques, raw materials and other national advantages that give Real Barbecue in multicultural Australia a freshness and distinction all of its own.
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 shares new and remarkable ways of extracting much more from familiar ingredients. Steaks - especially giant T-bones, soar to new heights; fashionable beef brisket is reborn as home-smoked pastrami; lamb racks emerge under a spicy crust of Japanese crumbs, garlic and anchovy; salmon is hot-smoked with juniper berries and a sprinkle of premium gin; duck breasts and chicken thighs are brined and slowly smoked over hickory; while lightly seared tuna is sliced into discs and positioned on tacos with guacamole, chipotle mayo, lime juice and more. Sardines, oysters, scallops and even mango cheeks and bananas - are given new life through the alchemy of Hart's smoky grill, all in ways open to all urban grillers.
Heat and Smoke II
Bob Hart is an author, foodwriter and broadcaster. After seventeen years at the Herald Sun where he wrote about food, restaurants, chefs and barbecuing, he is embarking on a food adventure: The Australian Barbecue Academy, modelled on the course he did at the Barbecue University in Colorado Springs.