A book about cooking over wood and coal, from huge hunks of meat cooked slow and low to quick-fire grills and dishes to feed a crowd, and a whole load of 'rad' sides and marinades that can blow your mind. It includes hot recipes such as: Cherry-wood smoked chicken, Bodacious burgers and Classic Texan brisket.
From the community
There are no comments from the community on this title
More from the community
Community lists featuring this title
There are no community lists featuring this title
There are no quotations from this title