Love grilling? Attracted to the idea of barbecuing at home? Worried that you don't have enough space? Bewildered by the array of equipment on offer? Unsure about the methods and techniques you need to master? Looking for some great recipes?
All the answers you need to these and a whole range of other questions are right here! "Really Simple Grill, Braai & BBQ" is for everyone who has an existing interest in cooking over an open fire, or with smoke and salt as a method of preparing food, as well as everyone who is attracted to the idea and would like to learn more about it.
The book is a compendium of four other titles in this same series, covering Smokehouse Basics; Potjiekos and Slow-Cooking; Woods, Fuels and Fires; and Wilderness and Campfire Cooking – giving all the information contained in those titles at the sort of price you could expect to pay for just one of them.
It examines equipment ranging from the simplest of Hibachi braais to the most sophisticated grill/barbecue/smoker combinations currently on the market; It discusses what makes each of them right – or not so right! – for each reader's particular circumstances, and describes the tips and techniques necessary to get the best out of them in terms of both performance and value for money.
The book seeks to make the choice of equipment easy for you by listing, in detail, a selection of different commercial home food grilling and barbecuing equipment – pits, large vault and cabinet smokers, vertical and water smokers, kettle and other grills – even stove-top smokers suitable for the smallest apartment or loft balcony, or for a quick-smoked, no fuss, convenience meal you can rustle up in minutes. Detailed construction details are given for a range of smoking and grilling equipment you can make at home – easily and economically.
As an added bonus, a whole section of the book is also devoted to that most leisurely means of outdoor cooking – the potjie, or 3-legged pot.
For those who'd like to experience wilderness cooking at first hand (or perhaps explore some new facets of it) it gives some useful tips and tricks to get a fire started (and once started maintained!) – and shows how a good number of these techniques are as applicable in our backyards as they are in the backwoods. It considers (some fairly unexpected) pieces of wilderness cooking equipment, and also suggests what to do if you don't HAVE any equipment! And it includes a number of easy, but delicious, campfire recipes for you to try.
The book suggests which woods you should – and should NOT! – consider using, by discussing the benefits and the unique 'personalities' of different woods and fuels – particularly in regard to the characteristics of the smoke, and the differences in heat and coals produced by them – and suggests the right fuel for the right application.
It looks not only at what makes some woods and fuels better for one application, and others for other applications, but also which woods work best in the area in which you live. Detailed construction details and instructions are given for making your own high-quality charcoal at home.
The book also breaks new ground in considering a spread of food types which are not generally associated with grilling, braaiing and barbecuing, and also provides you with a range of stock or "platform" recipes to cover them.
It considers the different cuts of meat which are suitable for grilling, and which are more suitable for barbecuing and potjiekos, and it examines the different methods of preparing and seasoning foods prior to cooking them.
Illustrated charts are provided to help you to identify the major cuts of meat from each of the main animal groups – pork, beef, lamb and venison.
Very few books on the topic provide the breadth of coverage while also providing you with the detail you need to apply that information practically.
Get it now!
All the answers you need to these and a whole range of other questions are right here! "Really Simple Grill, Braai & BBQ" is for everyone who has an existing interest in cooking over an open fire, or with smoke and salt as a method of preparing food, as well as everyone who is attracted to the idea and would like to learn more about it.
The book is a compendium of four other titles in this same series, covering Smokehouse Basics; Potjiekos and Slow-Cooking; Woods, Fuels and Fires; and Wilderness and Campfire Cooking – giving all the information contained in those titles at the sort of price you could expect to pay for just one of them.
It examines equipment ranging from the simplest of Hibachi braais to the most sophisticated grill/barbecue/smoker combinations currently on the market; It discusses what makes each of them right – or not so right! – for each reader's particular circumstances, and describes the tips and techniques necessary to get the best out of them in terms of both performance and value for money.
The book seeks to make the choice of equipment easy for you by listing, in detail, a selection of different commercial home food grilling and barbecuing equipment – pits, large vault and cabinet smokers, vertical and water smokers, kettle and other grills – even stove-top smokers suitable for the smallest apartment or loft balcony, or for a quick-smoked, no fuss, convenience meal you can rustle up in minutes. Detailed construction details are given for a range of smoking and grilling equipment you can make at home – easily and economically.
As an added bonus, a whole section of the book is also devoted to that most leisurely means of outdoor cooking – the potjie, or 3-legged pot.
For those who'd like to experience wilderness cooking at first hand (or perhaps explore some new facets of it) it gives some useful tips and tricks to get a fire started (and once started maintained!) – and shows how a good number of these techniques are as applicable in our backyards as they are in the backwoods. It considers (some fairly unexpected) pieces of wilderness cooking equipment, and also suggests what to do if you don't HAVE any equipment! And it includes a number of easy, but delicious, campfire recipes for you to try.
The book suggests which woods you should – and should NOT! – consider using, by discussing the benefits and the unique 'personalities' of different woods and fuels – particularly in regard to the characteristics of the smoke, and the differences in heat and coals produced by them – and suggests the right fuel for the right application.
It looks not only at what makes some woods and fuels better for one application, and others for other applications, but also which woods work best in the area in which you live. Detailed construction details and instructions are given for making your own high-quality charcoal at home.
The book also breaks new ground in considering a spread of food types which are not generally associated with grilling, braaiing and barbecuing, and also provides you with a range of stock or "platform" recipes to cover them.
It considers the different cuts of meat which are suitable for grilling, and which are more suitable for barbecuing and potjiekos, and it examines the different methods of preparing and seasoning foods prior to cooking them.
Illustrated charts are provided to help you to identify the major cuts of meat from each of the main animal groups – pork, beef, lamb and venison.
Very few books on the topic provide the breadth of coverage while also providing you with the detail you need to apply that information practically.
Get it now!
