Let There Be Meat is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them. James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the Deep South, with instructions on how to get the most from your meat.
Including matching cocktails, sides, sweet stuff and even how to make your own pig roaster and home brew IPA. Let There Be Meat is the carnivore's bible, crammed with over 100 melt-in-the-mouth recipes that have made Red's True Barbecue a phenomenon.
About the Author
James and Scott spent seven years in the US learning all they could about the art of BBQ meat and have brought a wealth of knowledge back to the UK with them, including tips, tricks and weird and wonderful ancecdotes from their travels. They own the ever-popular BBQ restaurant, Red's True Barbecue, which is continuously expanding.