Barbecue bon vivant Bob Hart has covered every gamut of the art, from cooking outdoors over fire in his BARBECUE UNPLUGGED, to the basic bibles every barbecuer needs: his two Heat & Smoke titles.
With those foundations now well established, Bob has dragged his trusty barbecues into a world of haute cuisine, where pears are lovingly cooked over charcoal with a waft of pecan smoke, where salmon is placed on a cedar plank for a new twist on a salad niçoise and where a classic tournedos Rossini is dragged out of the kitchen and on to a grill.
Heck, not even our wallabies are safe, turned into a delectable pastrami at Bob’s ruthless hand.
