Description

Revised and updated edition. Smoking and Southern style barbecuing is hugely popular right now. Just throwing a few sausages on the barbecue days are gone and slow cooking with the smoky flavour is very much in. Pulled Pork and Beef Brisket is very on trend. Step by step recipes. Book also includes sides and deserts. Strong cover. Author Jeremy Schmid is one of Auckland’s leading chefs and is know as the master of sausage and cured meats and in this book he shares this passion. First edition sold 3,000 copies.