The Art of Barbecue

Hailing from Quebec and currently residing in France, pitmaster BIG T, with his roots in the Huron tribe and a childhood passion for fire, invites you to challenge the notion that barbecue is limited to grilled meats and summer cookouts. Since opening his celebrity-frequented Bootgrill restaurant in Nice, he has championed the art of gourmet cooking over coals. In his debut cookbook, you'll discover:

Cooking methods: from direct and indirect grilling, to hot and cold smoking Barbecue types: including gas, charcoal, pellet, Kamado, plancha, and smoker Practical insights: on heat control, fuel selection, fire maintenance, cleanliness, food temperatures, wood types, and essential accessories Classic recipes: Like sausages, ribeye steak, and duck breast Unique creations: Such as pumpkin fondue, Cajun-style sardines, braised leek toast, crusted ribeye, and maple syrup-roasted mango

Hailing from Quebec and currently residing in France, BIG T, with his roots in the Huron tribe and a childhood passion for fire, invites you to explore this exciting world of flavors. Join him in becoming a "serial griller" and embrace the endless possibilities that barbecuing has to offer