DIY BBQ Cookbook

Regular price €25.99
Regular price €26.50 Sale Sale price €25.99
A01=James Whetlor
Age Group_Uncategorized
Age Group_Uncategorized
Author_James Whetlor
automatic-update
barbecue
beach
campervan
Category1=Non-Fiction
Category=WBR
Category=WBS
Category=WBTB
cooking
COP=United Kingdom
Delivery_Pre-order
disposable
eq_food-drink
eq_isMigrated=2
eq_non-fiction
fish
grilling
instant tray
Language_English
meat
outdoor
PA=Available
Price_€20 to €50
PS=Forthcoming
recipes
smoking
softlaunch
summer

Product details

  • ISBN 9781787138919
  • Weight: 724g
  • Dimensions: 182 x 232mm
  • Publication Date: 13 Apr 2023
  • Publisher: Quadrille Publishing Ltd
  • Publication City/Country: GB
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

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10-20 Working Days
: On Backorder

Will Deliver When Available
: On Pre-Order or Reprinting

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Whether you want to cook a BBQ on the beach, at a campsite, in your garden or even on your balcony, James Whetlor showcases over ten different BBQs you can actually build yourself.

You’ll never use a store-bought instant BBQ tray again as James guides you through the DIY BBQ section with handy illustrations, photographs and tips and techniques. BBQs include a Konro – a small portable Japanese grill, a Washing Machine Drum BBQ, a Tandoor oven made from a flowerpot, an Open-faced Grill made from bricks or breeze blocks, a Simple Dutch Oven, and a Whole Pig Smoker. There’s even an Oil Drum BBQ – a versatile and simple take on the traditional oil drum barbecues used the world over.

And once you’ve mastered the art of barbecue building, there are 50 stunning recipes that you will turn to time and time again. Including Sri Lankan Black Pork Curry, Mushroom Tacos and Thai Fishcake Skewers as well as the show-stopping recipe for cooking a pig in the pig smoker – this is a fun and affordable way to take your BBQing to the next level.

James Whetlor of Cabrito Goat Meat worked as a chef for 12 years in London, before moving back to his hometown in Devon and working at River Cottage. His award-winning business Cabrito now sells goat meat to catering butchers and restaurants, from a network of farms across the country. His first book Goat won the James Beard Foundation award and the Guild of Food Writers Best Single Subject Food Book of 2019. He also wrote Cooking on the Big Green Egg (2021).