Awaken the grilling enthusiast within you with everything you need to master all types of barbecue. This comprehensive cookbook offers techniques, equipment, and tips for mastering the art of barbecuing, featuring 100 gourmet recipes suitable for every meal— from appetizers to desserts—enjoyable year-round. 

Thierry Cornuet, known as BIG T, has transformed barbecuing into a true culinary art, advocating for gourmet cooking over coals. In his debut cookbook, he challenges the notion that barbecue is limited to grilled meats and summer cookouts. Rather, it is a versatile cooking method that embodies sharing, authenticity, and generosity. 

Inside, 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!

_

Thierry Cornuet, aka Big T, is a grill master and self-taught chef. He is the force behind Cala Pulpo, a hidden oasis near Monaco, and Bootgrill, a celebrated barbecue, butcher shop, grocery store, and cooking school in Nice frequented by Alain Ducasse, Jeff Bezos, Bono, Rihanna, and other regional top chefs. 

With Native American roots in the Huron tribe and a childhood passion for fire, Cornuet has elevated the art of grilling to new heights. He offers courses on mastering barbecue cooking and advocates for gourmet, inspired cuisine cooked over flames. Known as the "King of the Grill," he aims to share his expertise beyond his school, making barbecue cooking accessible to everyone. Originally from Quebec, he currently resides in Nice.