Book review: Firepit Barbecue

If you enjoy cooking over open coals as much as we do and you want to up your grilling game, then here’s a book you’ll want to check out.

Forget about burnt snags and dry rissoles, Firepit Barbecue by Sydney chef Ross Dobson will have you the talk of the tong-twirlers.

The 200-page book includes more than 90 tantalising recipes plus tips on building your fire, using the right temperatures, marinating meats and preparing flavoured butters and salsas.

2

Individual chapters for poultry, red meats, veggies, seafood and sides are chock-full of detailed recipes and full-colour photography that will have your mouth watering.

Lobster tails with chilli and garlic butter, teriyaki and beer chicken, and butterflied lamb are all on the menu. And, if you’re a stickler for a steak, the New York Cowboy is a flavour sensation!

You won’t need any fancy barbecues or expensive smokers to prepare the meals in Ross’s book – they are designed to be cooked in the open over hot coals and, in many cases, an open drum with a wire grill over the top will suffice.

Be that in your backyard, at a campsite or someplace remote and isolated, you’ll be able to cook these up just about anywhere.

Ross Dobson loves cooking in the outdoors and his previous books have included King of the Grill, Fired Up and Grillhouse. His recipes take influences from around the world to bring a swag of flavours to your barbecue, no matter what you are cooking or where.

AVAILABLE FROM: Bookstores or murdochbooks.com.au
RRP: $35