WHERE THERE'S SMOKE...
YET another summer is in full swing and this year, we seem to have had it all. Hot days, cool days, wet days and, on balance, a majority of magnificent days. Especially, of course, if you’re a barbecue enthusiast.
This has already been, in barbecue terms, the biggest year in our history with traditional barbecued offerings dominating our cafes, bars and restaurants. Pulled pork seems to be the dish of the year, with other low-and-slow offerings such as pork, beef and even lamb ribs and smoke-roasted chickens, burgers and snags filling in the gaps. Which is not exactly bad news for barbecue lovers in general and devout carnivores in particular. Of which I am one, of course. And, in volume terms, possibly several.
Our Saturday classes kicked off earlier this year – on October 17, in fact. And apart for gaps for Christmas and another in February for our annual barbecue festivals, the fun will continue through until May. So stay strong.
Join us, if you like. Give me a call, read more details on this site, or simply watch for the smoke…
HEAT AND SMOKE II
MY first barbecue book, Heat & Smoke, has become a national best-seller, as many of you would know. But now it has company in the shops: Heat & Smoke II, which offers, quite simply, more of the same.
Again, this is a book bursting with fun, food, ideas, originality, and some of the best food photography on the planet, thanks to my gifted colleague Dean Cambray.
So if you have not picked up one of these already, I suggest you do so immediately. It is the perfect companion piece to Heat & Smoke (I), and will certainly extend your barbecue knowledge and, in doing so, it will increase your enjoyment.
Again, Heat & Smoke II offers amazing value – just a few dollars more than its predecessor, thanks to the troublesome exchange rate. But remember, on the heatandsmoke.com website, there is a “double smoke” deal which offers a discount if you buy both books. Which makes perfect sense to me..
As many of you know, my classes are generally limited to eight participants and run, on summer Saturdays, from 2pm until around 7pm. Everything is provided, and nobody goes hungry! Or thirsty, for that matter – the wine selection is more interesting than ever, with a Brown Brothers Tempranillo, among other offerings, attracting tremendous acclaim. And me? I love the stuff…
You can book a place in a class by emailing me and confirming your booking, after you have heard back, by paying $440 ($400 + GST) into the A•B•A account. I will, of course, send you full details.
The dishes vary with the seasons, naturally, but all the favourites will be there – including, in recent months, lamb racks cooked in the remarkable Pit Barrel Cooker, an ingenious and inexpensive new American barbecue that has to be seen to be believed.
Also, we still offer A•B•A Gift Certificates, which have a face value of $440. These come signed and filled out in the name of the recipient. And there is no expiry date: they expire when I do!
And there you have it. You will share in a day you will not quickly forget, and you will emerge as a very capable barbecue cook. A master of your barbecue, in fact. I look forward to meeting you over the grill, and through the smoke. Let’s do it!