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Up On His Luck

FROM the depths and discomforts of winter, summer seems an eternity away. So while awaiting the resumption of Saturday classes in October, be reminded of the thrill of the grill with this ludicrous little ditty.

Then when summer returns, with an increasing number of barbecue events, many of them American-style competitions, popping up in our major cities and one or two less likely locations, there will be no escaping the seductive aromas of hickory, sweet pork and noble beef in the air.

Classes will resume on October 19, 2019, and will, apart from the usual gaps for Christmas and a couple of special barbecue events, continue each Saturday through until May of 2020. So stock up on that charcoal, and stay strong. Join us, if you like. Give me a call, read more details on this site, or simply watch for the smoke…



MY first barbecue book, Heat & Smoke, continues to power along, as many of you would know. But now it has company in the shops: Heat & Smoke II and BARBECUE UNPLUGGED, which offer, quite simply, more of the same.

Again, these are books bursting with fun, food, ideas, originality, and some of the best food photography on the planet, thanks to my gifted colleague Dean Cambray and, in the case of UNPLUGGED, the equally talented Manuela Cifra.

So if you have not picked up one of these already, I suggest you do so immediately. These are the perfect complements to Heat & Smoke (I), and will certainly extend your barbecue knowledge and, in doing so, it will increase your enjoyment.

Heat & Smoke II and BARBECUE UNPLUGGED offer amazing value. Go to the heatandsmoke.com website for a “double smoke” deal for buying both Heat & Smoke books, and to barbecueunplugged.com to buy BOB HART’S BARBECUE UNPLUGGED: The earthy simplicity and incomparable flavours of cooking with fire – out of doors by itself or as part of a terrific "triple smoke" deal! Which all makes perfect sense ...

Triple the smoke!


As many of you know, my classes are generally limited to eight participants and run, on summer Saturdays, from 2.30pm 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…

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 years, 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. There's 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!

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