On a recent browse of my local TKmaxx I stumbled upon the cook-book aisle and found this bright orange gem tucked away on a shelf. On our trip to London last year I actually looked into eating at Pit Cue Co in Soho but instead we decided on sampling Flat Iron’s finest steak.As I’m not the most frequent visitor to the Big Smoke, and I really do love good BBQ food I decided that I should purchase this and at least attempt a few of the recipes out of it. Sounds fun right?
After opening the book I realised this has all the recipes you’ll ever need for most BBQ friendly occasions. From one of the most comprehensive meat sections, that discusses all types of meat, cuts and provides recipes for sauces, smokes and rubs I quickly came to the decision that picking a couple of these recipes to try would be a bit hard.
That’s no to mention the large sides, drinks and even the pudding sections of this book; and trust me, you’ll want to pay great attention to the sides section (Hog Mac’n’Cheese anyone?)
Now before I get too carried away and want to show you every recipe this book offers (click the images to be nosey!) I wanted to comment on the book itself. Thick pages that make you think you’ve grabbed yourself a book that will stand the test of time (and the BBQ sauce finger prints that will eventually grace some of the pages), great clear photo’s that make you believe not only you can make the product but that you can create something that looks just as perfect and pinterestable (is this a word?) and a really simple bold choice of font and layout. If this book was a man it would most definitely be a keeper.
My favourite recipes from just reading through are as follows: Lemonade Syrup, Cola Syrup,The Big Ode (A burger with everything on!), The Trailer Trash (deep fried Mac’n’Cheese burger), Hot Wings, Burnt Corn on the Cob, Burnt Ends Mash, Pumpkin Home Fries, Hog Mac’n’Cheese, the Salted Caramel Ice Cream and Donuts.
I best get my chefs apron and hat on with this much to make!
Have any of you ever visited the restaurant or own this book? If so what recipes tickle your tastebuds?