With more inspirational pictures by ace food photographer Dean Cambray, Heat & Smoke II has again been masterminded and written by Melbourne barbecue guru Bob Hart who extracts even more from familiar ingredients.
Steaks – especially giant T-bones – soar to new heights; beef brisket is reborn as home-smoked pastrami; lamb racks emerge under a spicy, golden crust of Japanese crumbs, garlic and anchovy; salmon is hot-smoked with juniper berries and a sprinkle of gin; duck breasts and chicken thighs are brined and smoked over hickory; while lightly seared tuna is sliced into discs and positioned on tacos with guacamole, chipotle mayo, lime juice and more.
