If you’re ready to move beyond sausages and charred chops this summer, there are plenty of ideas in this new barbecue book with over 100 recipes focusing on vegetables, seafood and fruit. It includes a wide range of dishes that an adventurous barbecuer could tackle, including Mac and Cheese with Smoky Chillies, Barbecued Cos Salad, and Buttermilk Scones with Honey Butter.
Author Jamie Purviance is a chef and teacher based in the USA. He’s keen on helping people to “have more fun making fabulous food at the grill” and has written several other barbecue cookbooks. Although this book has Weber branding, the recipes are suitable for other brands of barbecues too. Some could be made over a campfire or firepit.
As well as mains, there are recipes for breads, pizzas, salads, slaws, soups, condiments, and desserts. Grilled Peach Salad with Goat’s Cheese or Fire-Roasted Strawberries would be a perfect end to a summer barbecue.
Most ingredients are easy to find in New Zealand. For vegetables that may be hard to source here (such as jicama), Purviance offers suggestions for local substitutes.
It’s not a requirement to have a high-end barbecue to prepare the recipes, although most depend on your barbecue being able to reliably reach and maintain a set temperature. Many recipes also count on the barbecue having a lid to contain the heat. The heat range is somewhat variable: ‘medium heat’ is defined as 180–230 degrees C, or 200-230 degrees C, depending on the recipe. It’s necessary to come to grips with both direct and indirect heat. Recipes such as Seafood Paella expect your barbecue to be able to run at two different temperatures (on different sides of the barbecue) at the same time.
A barbecue is not the only equipment needed. Some recipes require appliances such as a food processor or blender, others call for specialized gear such as a paella pan, wok, pizza stone, or cast iron casserole dish.
Many of the recipes are best suited to a backyard chef who is willing to take the time needed for preparation, as well as having the confidence, competence and equipment required to cook dishes at a steady heat. However, beginners will appreciate the introductory chapters that outline the characteristics of gas, charcoal, and wood-fired barbecues, and explain different heat configurations. There’s also a list – and photos – of essential (and nice-to-have) tools, and charts with suggested temperature guidelines for a range of common vegetables, seafood and fruit.
There are clear and attractive photographs of the finished dishes. Some recipes include additional images of steps along the way.
Reviewer: Anne Kerslake Hendricks
Murdoch Books