{"title":"Cook Books","description":"","products":[{"product_id":"12bonessmokehouse","title":"\"12 Bones Smokehouse\" - Bryan King, Angela King, Shane Heaver and Mackensy Lunsford","description":"\u003cp class=\"product-short-description text-large\"\u003eEnjoy all the sought-after recipes from \u003ci\u003e12 Bones Smokehouse\u003c\/i\u003e in Asheville, North Carolina, including their famous ribs, pulled pork, turkey, and chicken, plus iconic barbecue sauces like blueberry chipotle.\u003c\/p\u003e\n\u003cdiv class=\"product-description\"\u003eEnjoy all the sought-after recipes from 12 Bones Smokehouse in Asheville, North Carolina, including their famous ribs, pulled pork, turkey, and chicken, plus iconic barbecue sauces like blueberry chipotle. When 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it would succeed. From a squat building in a flood plain, the owners were serving up creative barbecue that wasn't 100 percent true to any single region. Yet more than a decade later, 12 Bones is a local institution that rivals the Biltmore Estate in popularity. In this newly updated edition of 12 Bones Smokehouse, you'll find recipes that draw inspiration from all over the South (and sometimes the North), from old family favourites to new recipes invented on a whim. You'll enjoy page after page of the classics as well as 12 Bones most popular specials and desserts, including:\u003cbr\u003e\u003cbr\u003e• 12 Bones namesake ribs, pulled pork, smoked chicken, and other meaty goodness;\u003cbr\u003e• more sides than you could possibly finish\u003cbr\u003e• pies, cookies, and even a cake or two to satisfy any sweet tooth\u003cbr\u003e• In this new edition - dozens of new recipes, including our best rib rubs and seasonal sauces!\u003cbr\u003e\u003cbr\u003eSpark the smoker and light up the grill; its time to make the most flavourful meals you've ever had.\u003c\/div\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":50009868692,"sku":"10119","price":29.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9780760362693.jpg?v=1654218315"},{"product_id":"pitmaster","title":"\"Pitmaster\" - Andy Husbands and Chris Hart","description":"\u003cp\u003ePitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBarbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you're new to the grill or a seasoned vet. Recipes begin with basics such as cooking chicken thighs on a grill and expand to roasting whole hogs over hickory coals. The cornerstone of all successful barbecue recipes is proper smoker operation, and instructional photos and tutorials for using all classic smoker types are featured as well.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEach chapter features a guest pitmaster who is an expert in their given region or style of barbecue cooking. Chapters on backyard cooking and tailgating offer the basics of becoming a successful barbecue cook. Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Memphis-Style Baby Back Ribs. Regional side dishes, tasty cocktails for a crowd, and simple desserts round out each chapter's offerings.\u003c\/p\u003e\n\u003cp\u003eMore books by this author\u003c\/p\u003e\n\u003cp\u003eAuthor bio:\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAndy Husbands, the award-winning chef\/owner of Tremont 647 in Boston, has been enticing patrons with his adventurous American cuisine at the South End neighborhood restaurant and bar for well over a decade. A James Beard Best Chef semi-finalist, Andy competed in the sixth season of Fox Television Network's Hell's Kitchen with Gordon Ramsay.Andy and Chris are the authors of Wicked Good Barbecue, Wicked Good Burgers, and Grill to Perfection.Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, iQUE. The team was the first group of northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. In 2010, Chris cooked an elaborate barbecue tasting menu at the James Beard House in NYC.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":50009876116,"sku":"9781592337583","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/pitmaster.jpg?v=1506833080"},{"product_id":"hardcorecarnivore","title":"\"Hardcore Carnivore\" - Jess Pryles","description":"\u003cp\u003eA full throttled cookbook for meat lovers everywhere.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHardcore Carnivore is a protein-packed cookbook for meat lovers everywhere.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFrom slow smoked barbecue ribs to perfect cowboy steaks Jess Pryles's recipes are meaty winners. Including an intro section on the tricks of the trade and a collection of foundations and finishes at the end, this book will have you cooking meat like a seasoned pro.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAustralian by birth, Texan by choice, Jess Pryles is a professional Hardcore Carnivore and co-founder of the Australasian Barbecue Alliance. She's a cook, author and food personality, with a particular penchant for steak and bourbon.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eJess Pryles is a professional carnivore. She's a cook, writer and TV personality specialising in meat, with a particular love for beef. She's also a respected authority on Texas and competition style barbecue. Born and raised in Australia, she fell in love with Texas and now calls Austin home. Touted as 'the female Ron Swanson' and 'goddess of all things that previously moo-ed', Pryles has also pioneered a unique lifestyle brand covering travel, bourbon, football, Southern staples, Texan life and more. Her original articles, postings and pictures reach hundreds of thousands of fans each year and resonate with like-minded meat fans around the globe.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":50009876308,"sku":"10137","price":40.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/hcbook.jpg?v=1506585028"},{"product_id":"heatsmokeiibobhart","title":"\"Heat \u0026 Smoke II\" - Bob Hart","description":"\u003ctable width=\"95%\" border=\"0\" align=\"center\" cellpadding=\"2\" cellspacing=\"0\"\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd\u003e \u003cp\u003eHEAT \u0026amp; SMOKE II, like its predecessor, is a stylish and eye-catching book of 132 pages with high-gloss flexi covers and functional French folds.\u003c\/p\u003e \u003cp\u003eThe fold from the front cover again carries a listing of the temperatures at which meats are cooked. And the fold from the back cover lists the spices that belong on the shelves of serious grillmasters, and that are to be found in HEAT \u0026amp; SMOKE II recipes. Both folds, again, are interactive: they can be folded into the book to provide instant reference for recipes, and to mark places.\u003c\/p\u003e \u003cp\u003eSo that once again, this is a book to be kept close at hand whenever the smoke is rising.\u003c\/p\u003e \u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003ctd colspan=\"2\" align=\"center\"\u003e \u003cp\u003eHEAT \u0026amp; SMOKE traditions have been maintained in the production of this book. Recipes are achievable, never overblown: ingredients listed are readily available, and recipes that do not belong in the grillmaster’s repertoire are, quite simply, not included. Again, the message here is that it is the awareness of the possibilities and an understanding of the essence of the dark art, and not culinary virtuosity, that will make you a grillmaster.\u003c\/p\u003e \u003cp\u003eThis is a unique collection of “real” barbecue with an emphasis on the emerging Australian barbecue styles. The astounding photographs in this book are of dishes that were freshly prepared by the author on a range of his own barbecues, and photographed either on the grill, or while they were still hot, by one of the world's finest food photographers. Who then joined the author in the challenging task of polishing off the lot.\u003c\/p\u003e \u003c\/td\u003e \u003c\/tr\u003e \u003c\/tbody\u003e \u003c\/table\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":50568078036,"sku":"10430","price":29.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/heat_and_smoke_2_cover.jpg?v=1524717879"},{"product_id":"franklinbarbecue","title":"\"Franklin Barbecue: A Meat-Smoking Manifesto\" - Aaron Franklin and Jordan Mackay","description":"\u003cp\u003e\u003cb\u003eA complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhen Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)-and Franklin is the winner of every major barbecue award there is.\u003cbr\u003e\u003cbr\u003eIn this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge.\u003ci\u003eFranklin Barbecue\u003c\/i\u003e is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAaron Franklin is a native of Bryan, Texas, and the co-owner and co-founder (along with his wife, Stacy) of Franklin Barbecue. Franklin Barbecue opened its doors in 2009, and has since gone on to win many awards, including Best Barbecue in Texas from \"Texas Monthly\" and Best Barbecue in America from \u003ci\u003eBon Appetit.\u003c\/i\u003e Franklin is also the host of the PBS series \u003ci\u003eBBQ with Franklin.\u003c\/i\u003e He and Stacy live in Austin with their daughter, Vivian. JORDAN MACKAY is the wine and spirits critic for \"San Francisco\" magazine, and the coauthor of the James Beard Award winning \u003ci\u003eSecrets of the Sommeliers.\u003c\/i\u003e He lives in San Francisco.\u003c\/p\u003e\n\u003ch4\u003eIndustry Reviews\u003c\/h4\u003e\n\u003cp\u003e\"Aaron Franklin makes the finest barbecue I've ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With \u003ci\u003eFranklin Barbecue\u003c\/i\u003e, he shares it all--in a book that, fortunately, you don't have to wait for.\"\u003cbr\u003e\u003cb\u003e--Anthony Bourdain \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn't come from miracles but rather elbow grease. Then he wrote this book and gave all his secrets away. Now everyone--from me to you to your neighbor who can't grill a chicken breast--will be able to make award-winning barbecue. He's not a genius anymore; he's a god.\" \u003cbr\u003e\u003cb\u003e--Andrew Knowlton, restaurant and drinks editor, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eBon Appetit\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\"The most refreshing barbecue book to come along yet. Rather than preaching about 'one true way, ' Aaron Franklin guides you through all the wood and smoke so that you can find your own style. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. This isn't just a book about barbecue; \u003cbr\u003ethis book \u003ci\u003eis\u003c\/i\u003e Central Texas barbecue.\" \u003cbr\u003e\u003cb\u003e--Daniel Vaughn, barbecue editor, \u003ci\u003eTexas Monthly\u003c\/i\u003e, and author of \u003ci\u003eThe Prophets of Smoked Meat\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"Pure genius! Aaron Franklin has distilled years' worth of barbecue knowledge into this book. In it, he exposes the sacred insights of a top pitmaster--information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that 'just perfect' point of doneness. This book is a game changer: read it, and your barbecue will improve overnight!\"\u003cbr\u003e\u003cb\u003e--Adam Perry Lang, chef, restaurateur, and author of \u003ci\u003eSerious Barbecue\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"A complete meat-and brisket-cooking education from the country's most celebrated pitmaster. More than just a recipe book, this is a master course in the fine art of meat smoking, Texas-style.\"\u003cbr\u003e\u003ci\u003e\u003cb\u003e--Library Journal\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":74824122388,"sku":"9781607747208","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/franklin-barbecue.jpg?v=1630020862"},{"product_id":"peaceloveandbarbecue","title":"\"Peace, Love and Barbecue\" - Mike Mills and Amy Mills Tunnicliffe","description":"\u003cp\u003eA one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.\u003cbr\u003e\u003cbr\u003eIn Peace, Love, \u0026amp; Barbecue - a unique combination of cookbook, memoir, and travelogue - Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine--its intense smoky flavors, its lore and traditions, and its wild cast of characters.\u003cbr\u003e\u003cbr\u003eThrough conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best \"shrines, shacks, joints, and right-respectable restaurants.\"\u003cbr\u003e\u003cbr\u003eAlso included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.\u003cbr\u003e\u003cbr\u003eWith its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":840083406868,"sku":"9781594861093","price":49.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/peacelovebarbecue.jpg?v=1514421013"},{"product_id":"pitcueco","title":"\"Pitt Cue Co. 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From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked rib of beef \u0026amp; bourbon bone marrow; Smoked pork belly, pickled apple, sausage hash \u0026amp; crackling; Chipotle \u0026amp; confit garlic slaw; Crispy pickled shiitake mushrooms; Rhubarb jelly \u0026amp; whipped custard; Bourbon \u0026amp; Coke pudding and so much more, it's all irresistibly delicious food to savour and share.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":1584977117204,"sku":"9781845337568","price":59.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/pitcueco.jpg?v=1520983792"},{"product_id":"everydaybarbecue","title":"\"Everyday Barbecue\" - Myron Mixon","description":"\u003cp\u003e“Barbecue is a simple food. Don’t mess it up.”\u003cbr\u003e \u003cbr\u003eAs the winningest man in barbecue, a New York Times bestselling cookbook author, and a judge on the hit show BBQ Pitmasters on Discovery’s Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he’s on a mission to prove to home cooks everywhere that they can make great barbecue any day of the week—in the comfort of their own backyard or kitchen, no matter their skill level. Across the country at competitions and in his Pride \u0026amp; Joy Bar-B-Que restaurants, Mixon has proven that no other pitmaster’s food can touch his when he’s behind a smoker. But he doesn’t need fancy equipment to do it: He can cook delicious barbecue with any grill, smoker, or oven, even on the busiest weeknight, and you’ll be able to, too, with the nearly 150 recipes in Everyday Barbecue. Armed with Mixon’s advice and tips, you’ll discover that barbecue isn’t just for the Fourth of July and Labor Day; it’s for any day you feel like cooking it. So fire up your grill and get ready to cook incredible barbecue favorites such as Ribs the Easy Way, Myron’s Dr Pepper Can Chicken, and The King Rib sandwich and adventurous backyard fare like Pork Belly Sliders and Barbecue-Fried Baby Backs, plus leftover inspirations, delectable deserts, and even some drunken recipes!\u003cbr\u003e\u003cbr\u003eIn Everyday Barbecue, you will find some seriously finger-lickin’ good barbecue recipes, including:\u003cbr\u003e \u003cbr\u003e• The Essentials: Turning any backyard grill into a smoker—Brisket the Easy Way, Ribs the Easy Way, The Only Barbecue Sauce You Need\u003cbr\u003e• Burgers and Sandwiches: Classic Hickory Smoked Barbecue Burger, The King Rib, Barbecue Pork Belly Sliders, Brisket Cheesesteaks, Barbecued Veggie Sandwiches\u003cbr\u003e• Smoked and Grilled: Perfect Grilled Rib Eyes, Whole Roasted Turkey with Bourbon Gravy, Myron’s Dr Pepper Can Chicken\u003cbr\u003e• Barbecue-Fried: Yes, first you smoke it, then you fry it—Baby Backs, Chicken Lollipops, Cap’n Crunch Chicken Tenders\u003cbr\u003e• Swimmers: Finger-Lickin’ Barbecue Shrimp-and-Cheese Grits, Smoky Catfish Tacos\u003cbr\u003e• Drunken Recipes: Bourbon Brown Sugar Chicken, Whiskey Grilled Shrimp\u003cbr\u003e• Barbecue Brunch: Pitmaster’s Smoked Eggs Benedict with Pulled Pork Cakes, Backyard Bacon\u003cbr\u003e• Plus, Salads and Sides, delectable Desserts, and Leftover inspirations! Baby Back Mac and Cheese, Tinga-Style Barbecue Tacos, Chocolate Cake on the Grill, and Grilled Skillet Apple Pie\u003cbr\u003e \u003cbr\u003eLoaded with nearly 150 recipes and mouthwatering photographs throughout, Everyday Barbecue serves up barbecue’s greatest hits (and more) in a fast, efficient way that you’ve never seen before.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":13608520384587,"sku":"9780345543646","price":43.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9780345543646.jpg?v=1544661236"},{"product_id":"bobhartsbarbecueunplugged","title":"\"Bob Hart's Barbecue Unplugged\" - Bob Hart","description":"\u003cp\u003e\u003cspan\u003eThis is the book Australian barbecue enthusiasts have not only been waiting for, but have been dreaming about: a comprehensive and inspirational celebration of the joys of cooking, brilliantly, out of doors and over solid fuel. And of course, it is the work of national barbecue hero Bob Hart – his third, smoky offering after his seminal best sellers, \u003c\/span\u003e\u003ci\u003eHeat \u0026amp; Smoke\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eand \u003c\/span\u003e\u003ci\u003eHeat \u0026amp; Smoke II\u003c\/i\u003e\u003cspan\u003e. Naturally, it is packed with fresh and innovative ideas, mountains of ingenuity and originality, and Hart’s sparkling wit. Inevitably, it is exquisitely photographed by Melbourne ace Manuela Cifra and deliciously designed by Dot Alcaide – the dream team! And then there is the food...\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThere are techniques and creations here that no other barbecue book has tackled, all shaped around Hart's passion for flavours, textures and revelations: try his lobster tails roasted over hickory, or his reverse-seared steaks with Japanese or even Thai inflections; or the ways in which he works a touch of wood-smoke into prawn-and-corn tacos, or into flawless Peking duck. Or even into the best tandoori chicken you have ever eaten. Brisket is slow-cooked to Asian perfection over charcoal, and an impeccable peach cobbler, also, is gently baked over the coals: it’s all here, and it's unplugged! And yes, you will be entertained. But you will also be entranced. And inspired. We promise!\u003c\/span\u003e\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":13634640838731,"sku":"10599","price":34.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/bob-hart-s-barbecue-unplugged.jpg?v=1595565084"},{"product_id":"grillstock","title":"\"Grillstock - The BBQ Book\" - Jon Finch and Ben Merrington","description":"\u003cdiv\u003e\n\u003cdiv\u003ePrepare to be King of the Grill in your own backyard!\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe pioneers of British barbecue bring you the ultimate guide to the grill.\u003c\/p\u003e\n\u003cp\u003e'Everything you need for a BBQ blowout in your backyard'\u003cbr\u003eEvening Standard\u003c\/p\u003e\n\u003cp\u003eGrillstock know a thing or two about low 'n' slow barbecue. They have been pioneers of the American barbecue scene in the UK since 2010 with their original BBQ and music festival, Grillstock, which sees top pit-masters compete from the world over, and their chain of smokehouses bringing truly authentic BBQ to cities across the UK.\u003c\/p\u003e\n\u003cp\u003eStacked with more than 100 recipes and revealing plenty of Grillstock secrets, Grillstock: The BBQ Book includes favourites from the Smokehouse menu, tips on mastering low 'n' slow style cooking, epic meaty feast ideas, and unique recipes from some of the world's best BBQ competition teams.\u003c\/p\u003e\n\u003cp\u003eWith chapters focused on the core meats of any great BBQ meal (Pork, Beef, Chicken and Ribs), a guide to the art of smoking meat, plus further chapters on burgers, fixin's (sides), rubs 'n' sauces and finally 'slurps', the book provides all you need to create everything from smokin' dinners for two to the ultimate BBQ feast.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003ePraise for Grillstock restaurants and events:\u003c\/p\u003e\n\u003cp\u003e'I'm still amusedly flabbergasted by my majorly American weekend of downhome flavour from back home (then) near my London home (now) feasting. Grillstock London was BBQ blast and a low and slow experience I look forward savouring again'\u003cbr\u003eChris Osburn Huffington Post\u003c\/p\u003e\n\u003cp\u003e'Proper barbecue heaven' \u003cbr\u003eDaily Mail\u003c\/p\u003e\n\u003cp\u003e'One of the 8 Best Rib Joints in Britain'\u003cbr\u003eEsquire\u003c\/p\u003e\n\u003cp\u003e'You may as well accept that you will leave with sauce splattered down your shirt and chin'\u003cbr\u003eMark Taylor Crumbs Magazine\u003c\/p\u003e\n\u003cp\u003e'Not strictly the UK's only serious competition BBQ meet but, in my own hopelessly biased opinion, the best, and, for fans of American low-and-slow meat cooking, about as much fun as you can have with your clothes on. You could almost be in Kansas'\u003cbr\u003eChris Pople, Cheese and Biscuits\u003c\/p\u003e\n\u003cp\u003e'Music festivals are good and all, but have you ever been listening to a band and thought, \"wow...I wish I was eating a big pile of meat.\" That's where Grillstock comes in, a magical place where hotdog eating contests, the best in bbq food, craft beer and live music come together'\u003cbr\u003eTopman\u003c\/p\u003e\n\u003cp\u003e'The real spirit of barbecue'\u003cbr\u003eMacs BBQ\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBiographical Notes \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Jon Finch and Ben Merrington met they discovered a shared passion for American barbecue food \u0026amp; culture. They have traveled the US researching their craft and cooking with the best of the best when it comes to smoked meat. In 2010 they staged the UK's original BBQ and music festival, Grillstock, which celebrates authentic American BBQ culture. 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Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. \u003cbr\u003e\u003cbr\u003eIn this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming \"the stall\" on large pieces of meat). He then explores iconic barbecue regions and traditions:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eStart off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash.\u003c\/li\u003e \u003cli\u003eTravel the Lowcountry, where seafood meets barbecue. 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Just add BBQ! Impress your friends, family, and co-workers with recipes from Boston's popular Smoke Shop restaurant.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eGather round as Andy Husbands and Will Salazar share their secrets in The Smoke Shop's Backyard BBQ. Start things off right with a variety of meats: pulled pork, chicken, pork belly burnt ends, baby back ribs, St. Louis Ribs, and The Smoke Shop's iconic Big Beef Rib. With a selection of their favorite sides, drinks, and desserts, it might seem like all you ever needed. But this is just the beginning. Subsequent chapters bring joy in the form of smokehouse flavor to a variety of different occasions:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eAmp up your next cocktail party with BBQ peanuts, smoked trout, and country ham and egg on Texas Toast points, served alongside a big old bourbon punch bowl.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eThrow the ultimate tailgate featuring The Smoke Shop's Famous Wings, ham and pimento dip, ranch potato chips, and a killer hot dog bar with all the fixin's.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eMake Taco Tuesday extra special with burnt ends ropa, pulled chicken thighs with guajillo peppers, Texas-style rice, smoked salsa, pulled pork quesadillas, and The Smoke Shop Guac.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eAdditional chapters include a wedding party, kid's birthday party, and a winter holiday party to keep the good eating going all year round. Gather your friends and family: it's time for a BBQ-filled celebration!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eMore books by this author\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eAuthor bio:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eAndy Husbands is an award-winning pitmaster who began developing his own unique style of cooking upon opening Boston's Tremont 647 in 1996 and later, Sister Sorel. His latest culinary venture, The Smoke Shop, culminates Husbands' continued success and pays homage to his extensive background in the competitive barbecue circuit. His honest, approachable fare makes Smoke Shop the 'Best Barbecue Restaurant' according to Boston Magazine, and the restaurant has been praised in The Boston Globe, Wine Spectator, Star Chefs, and more.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eAfter nearly three decades in the restaurant industry, Husbands serves as one of Boston's most celebrated culinary leaders and foremost authority on regional Barbecue and live-fire cooking. He competed on the sixth season of FOX Television Network's fiery Hell's Kitchen and is internationally-recognized for his BBQ team, IQUE BBQ, who became the first New England team to win the World Champions of BBQ title in 2009 at the Jack Daniels World Championship in Tennessee. Husbands is a large contributor to Share Our Strength as well as an active board member of the Massachusetts Restaurant Association, who acknowledged him as the 2014 Chef of the Year and a Rodman Celebration Restaurant Chair. He has also co-authored several cookbooks, including Pitmaster, Wicked Good BBQ, Wicked Good Burgers, Grill to Perfection,and The Fearless Chef.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":39621915377739,"sku":"9781592339020","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9781592339020.jpg?v=1640084437"},{"product_id":"smoking-meats-will-fleischman","title":"\"Smoking Meat\" - Will Fleischman","description":"\u003cp\u003e\u003cb\u003eGet your mouth watering with some Smoking Meat\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSmoking meat is a cookery art form that combines scientific precision with a little smoky alchemy to produce the tenderest, most delicious cuts. Even better, it's something that anyone can do, whether you're cooking with an adapted bucket or a purpose-built Texan smokehouse. Smoking Meat is the ultimate mouth-watering guide to cooking with smoke.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWhether you're whipping up some pork belly or spare ribs, Smoking Meat will have you experimenting with endless combinations of woods, heats, meats, cuts, rubs, and sauces. Impress your friends with over 50 inspired meat recipes for every taste, drawing on classic and adventurous ideas for meats from chicken to lobster and pork belly to venison. Smoking Meat is perfect for all foodies planning on hosting a barbeque or just treating your own tastebuds. Mouth-watering photos capture varying textures and colours of the meat to ensure that you're smoking meat the way you want to.\u003c\/b\u003e\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":39621917737035,"sku":"9780241248287","price":35.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9780241248287.jpg?v=1640084683"},{"product_id":"fire-and-smoke-a-pitmasters-secret-chris-lily","title":"\"Fire and Smoke, A Pitmaster's Secrets\" - Chris Lily","description":"\u003cp\u003eGrill like a pro with 100 expert recipes--and tips--in this cookbook from Big Bob Gilson Bar-B-Q's executive chef, Chris Lilly.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWorld champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. Roast chicken halves in a pan on a hot grill, charring the skin while capturing every bit of delicious juice. Infuse delicious smoke flavors into fruits and vegetables, even cocktails and desserts. Fire and Smoke gives you 100 great reasons to fire up your grill or smoker tonight.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":39688919220299,"sku":"9780770434380","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9780770434380.jpg?v=1646094950"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/collections\/cook-books.jpg?v=1602649774","url":"https:\/\/thequeclub.com.au\/collections\/cook-books.oembed?page=4","provider":"The Que Club","version":"1.0","type":"link"}