Fired Up No Nonsense Barbecuing By Ross Dobson

It is divided into four straightforward chapters—bird, cow, fish, and on the side—which each offer a mouthwatering selection of grilling and hot-plating fare. There are classic barbecue favorites like beef ribs with barbecue sauce, more exotic and modern interpretations such as Thai-style garlic pepper barramundi, and innovative and appealing recipes including beer-can roasted chicken. Includes dual measurements.