The Barbecue, Alex Hamilton

In Alex Hamilton’s recipe book, The Barbecue, he gives you a ‘hero’ recipe to use as a template, with a variety of marinades to mix it up each time you make the meal.

The Barbecue

The Barbecue

We have both a charcoal and a gas braai so I was pleased to see that the book does not recommend one over the other. Alex includes an essential kit which consists of tongs, a flipper, trays and a wire brush for cleaning.

Barbecue Brisket Rub
Barbecue Brisket Rub
Chapters are divided into:
  • Things on sticks
  • Dips, sauces & pickles
  • Ribs
  • Chicken
  • Whole Veg
  • Fish
  • Burgers, steaks & slow cooking
  • Salsas & salads
  • Desserts
Barbecue Brisket, Courgette Chutney, Herbed Potatoes, Crispy Onions
Barbecue Brisket
Recipes that caught my eye:
  • Tandoori spices and yogurt marinade (p28)
  • Coriander & lime tzatziki (p34)
  • Jerk ribs (p52)
  • Tandoori chicken (p58)
  • Korean barbecue marinade (p61)
  • Long-stem broccoli (p79)
  • Chilli, lime & coriander dressing (p82)
  • Lemon, dill & feta dressing (p83)
  • Whole rainbow trout (p92)
  • Classic mustard, Worcester & thyme marinade (p114)
  • Barbecue brisket (p120)
  • Pickled watermelon rind (p126)
  • Griddled Nectarines, plums & peaches with hazelnuts & rosemary (p148)
Classic Barbecue Marinade
Classic Barbecue Marinade
Worth noting:

The Barbecue includes a menu plan and tips on which dishes go with what, all of which is most helpful. There are also tips along the way to ensure you get the best from the recipe book. I thought the photographs were great and found the book full of good ideas.

Korean Slaw
Korean Slaw
What I made:

I got Dave to braai tenderstem broccoli as per the method in the recipe book. We have a special plate for putting onto the grill for vegetables. I drizzled the broccoli with olive oil, seasoned well, and cooked on the barbecue for 5 minutes. I then asked Dave to choose a recipe, and he went for the barbecue brisket. As it was on both our lists I tried it straight away, and this is a winner! I will share the recipe soon, as well as the recipe for the Korean slaw.

Publishing information:

ISBN 9780008333973

Disclosure: I was sent the book to review by Jonathan Ball Publishers. I was not required to write a positive review. This post is in line with my blogging policy.

Inspiration published on Lavender and Lime October 16:

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6 thoughts on “The Barbecue, Alex Hamilton

  1. This sounds like a great book. I wonder if it’s been printed in the US. My Dave has always been a “purist” when it comes to BBQ so we don’t own a gas grill. But sometimes I really wish we did. Dealing with briquettes is such a timely process, although so worth it.

    1. It was published in the UK which means you should be able to get a copy in the States. The best gift I ever gave Dave was his gas grill – we use it most nights 🙂

  2. Hi Tandy! Out of the recipes that caught your eye, I’d most like to try the jerk-chicken and long-stemmed broccoli. But it does sound like an intriguing book!

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