Tom Kerridge's Outdoor Cooking: The ultimate modern barbecue bible

Product Information

In 2009 Tom competed in the Great British Menu for BBC Two and more television work followed, taking Tom from Great British Food Revival to Lose Weight For Good. Tom has also authored a number of best-selling cookbooks. This all happened under Covid-19 restrictions & a film crew ‘bubble’ was created for the closed set filming of the show during the first couple of weeks of June. An entire summertime’s worth of barbecuing inspiration was all filmed, edited and ready to be aired at the end of July.

Let the charred veg steam in the bowl for 5–10 minutes, then remove and peel away their skins. Halve and deseed the peppers and chillies then chop all the veg finely and place in a bowl. Squeeze out the flesh from 4 roasted garlic cloves, finely chop and add to the veg. Mix in the sherry vinegar, olive oil and a little seasoning. For the sauce, put the garlic bulb on a piece of foil, drizzle with a little of the olive oil and wrap to seal. Place on the hot barbecue with the onion and peppers. Cook, turning the veg carefully for 10 minutes, then add the tomatoes and chillies and cook all the veg until charred all over. As each item is cooked, transfer to a bowl; keep tightly covered with cling film. Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight.

For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a fridge overnight or for 24 hours.

When ready to reheat, place the whole pan, with the lid on, onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours. For the milk buns, place the flour in the bowl of a freestanding mixer with a dough hook attached. Add the yeast to one side of the bowl and the salt and sugar to the other.Fish lovers will discover how to cook a whole delicate John Dory fish and Spiced Monkfish over coals, or really celebrate the summer with Lobster roasted in Thermidor butter. Place into the preheated oven and cook very slowly for 5-6 hours, or until the beef is very tender. Make sure the glaze doesn’t evaporate - if it is reducing down too much, add some water. Warm the milk and butter together over a low heat to body temperature, the butter should just melt. Add the warm mixture to the flour and bring together using the dough hook. Knead in the machine for a further 5-8 minutes until you have a silky, shiny dough. Turn the machine off, cover the bowl with cling film and put the bowl in a warm place to prove until doubled in size - around 1-2 hours. After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients.