HAYNES H5116 BBQ THE WHOLE HOG IN SOUTH AFRICA

Haynes H5116 BBQ The Whole Hog (all techniques, equipment & recipes) The ability to barbecue should evidently be in the genes of all men - something to do with cavemen and chargrilled mammoth. Modern barbecuing, however, involves much more than simply applying heat to meat. Should it be charcoal or gas, direct or indirect, lid on or off ? * How it all started * How it all works * The barbecues - choosing (or building) the right one * Tooling up and firing up - what and how * Basic techniques * Alternative outdoor cooking * Going the whole hog * Ben's top ten recipes - from meat and fish to salads and puddings This manual is in stock - no waiting time needed