Celebrating the French art of barbecue

In this book, I celebrate the essential art of cooking that I embrace every day. Barbecue possibilities are endless – from appetisers to desserts, from holiday feasts to casual snacks – everything can be made over the flames. 

This versatility expands our culinary and creative horizons, encouraging us to use the barbecue more often and experiment with a wide range of recipes. The barbecue becomes a true cooking tool in its own right.

I champion a culinary philosophy with sharing, authenticity, and generosity at its core. These are the same values I live by every day in my restaurants, and they find their perfect expression in the essential art of cooking on the barbecue.

My own passion for barbecuing started in my backyard, just like yours might have. Now, it’s your turn to take charge, dive into these inspiring and flavourful recipes, and unleash the grill master within you.

Let this book guide you on this culinary journey, and help you create unforgettable moments around the barbecue, where great food and good company come together in every bite.

Which barbecue for smoking?

Gas Barbecue

Buying a smoker is not mandatory. For beginners, a propane barbecue equipped with a smoking box can be perfectly suitable. This approach offers the advantage of testing the method at a lower cost. Place the smoking box on the heat zone at maximum heat until smoke emerges. Reduce the heat as low as possible to maintain a constant smoke. Place the meat in the centre of the barbecue, above the closed burners.

Charcoal Barbecue

All types of charcoal barbecues are suitable for smoking. Place the charcoal on one side of the barbecue, and the meat above an area without charcoal. Then add 1 to 3 pieces of wood directly to the charcoal, depending on the amount of meat on the barbecue. You can presoak the wood to add extra moisture and achieve a denser smoke.

Smoker

A smoker offers precise control of temperature and smoke, whether hot or cold.

Pellet Barbecue

Valued for its versatility, the pellet barbecue allows for slow cooking and can be used for both hot and cold smoking. Additionally, it offers a wide range of flavours depending on the types of pellets used. It will impart a bitter taste to food.

What to smoke?

For beginners, it is advisable to start with simple meat, such as chicken drumsticks or pork tenderloin. Chicken requires less smoke than pork, but make sure to use a meat thermometer in both cases. Then, develop your expertise with fish and cheeses.

Smoking time

It varies depending on the type of food.

For each 1.75 ounces (50g) of pork or beef, allow 1–1½ hours of smoking.

For larger cuts, it is best to turn them every 2–3 hours and salt them regularly. As you approach the end of cooking, monitor the meat to avoid overcooking.

Recipes to try

PAPI PAT’S RUSTIC TOAST 

SERVES 4

Preparation time: 15 minutes 

Cooking time: 1 hour 45 minutes 

Cooking method: Direct and indirect heat

Equipment:

Cast iron skillet

Type of BBQ

Gas, pellet, charcoal, Kamado, smoker

Ingredients:

1 Morteau sausage (or Montbéliard sausage or diot Savoyard)

200ml white wine 

Olive oil

4 red onions, peeled and thickly sliced

4 garlic cloves, sliced

2 sprigs thyme

2 tablespoons unsalted butter, at room temperature

4 thick slices country bread 

1 round Reblochon cheese

Method:

1. Preheat the BBQ.

2. Place the cast iron skillet on the grill over direct heat. Add the sausage and pour in the wine. Bring to a boil and cook for 45 minutes. Remove the sausage and set aside to cool.

3. In the same skillet over direct heat, warm a drizzle of olive oil and add the onions, garlic, and thyme. Cook until the vegetables begin to caramelise, then cover the skillet with aluminum foil and move to indirect heat for 45 minutes.

4. Transfer the vegetables to a bowl and add the butter. Mix to combine. Spread the butter on the slices of country bread, then grill the bread, butter side up, until the butter melts.

5. Arrange slices of Reblochon, slices of sausage, and caramelised onions on each piece of bread. Place back on the grill over indirect heat until the cheese melts.

BRAISED LEEKS

SERVES 4

Preparation time: 15 minutes 

Cooking time: 20 minutes 

Cooking method: Direct heat

Equipment:

Cast iron pot

Type of BBQ

Gas, pellet, charcoal, Kamado, brazier

Ingredients:

4 leeks, trimmed to about 20cm long so only white and light green parts remain

Olive oil

Sea salt and freshly ground pepper 

2 garlic cloves, minced

3 sprigs thyme

2 tablespoons unsalted butter

150ml white wine

50g chopped hazelnuts

2 tablespoons chopped parsley

Method:

1. Preheat the barbecue. 

2. Rinse and dry the leeks, then place them on the grill over direct heat. Cook for 12 to 15 minutes, until outer leaves are charred and the cores are tender. Remove the charred outer leaves and tops to keep only the tender cores. Slice the cores thinly lengthwise.

3. Place the cast iron pot over direct medium heat. Add a drizzle of olive oil, then add the leeks and season with salt and pepper to taste. Cook for 3 to 4 minutes, stirring frequently, until leeks are golden. Add the garlic, thyme, and butter. When the butter melts, add the white wine and bring to a boil. Cook until the wine is reduced slightly and coats the leeks.

4. Transfer the leeks to a serving dish, sprinkle with roasted hazelnuts and chopped parsley, and drizzle with the cooking juices.

Tip from BIG T:

Medium direct heat is best for this recipe; you can use the embers from the end of another grilling session. Alternatively, you can skip the hazelnut and parsley garnish, toss the cooked leeks with a vinaigrette, and refrigerate to serve later.

ROASTED COD WITH SAUCE VIERGE

MAKES 2 SERVINGS

Preparation time: 25 minutes 

Marinade time: At least 3 hours 

Cooking time: 15 minutes

Cooking method: Direct heat 

Equipment:

Cast iron skillet, meat thermometer

Type of BBQ

Gas, pellet, charcoal, Kamado, brazier

Ingredients:

1 red onion, finely chopped

1 small red bell pepper, finely chopped

1 small green bell pepper, finely chopped

2 garlic cloves, minced

2 tablespoons sliced black olives 

Juice of 1 lime

200ml olive oil

Kosher salt

450g cod fillet, skin on 

1 tablespoon all-purpose flour

3 tablespoons unsalted butter

1 tablespoon grated lemon zest

3 sprigs thyme

Method:

1. Prepare the sauce vierge: In a large bowl, combine the onions, peppers, garlic, olives, lime juice, and olive oil. Add salt to taste, and let marinate for at least 3 hours.

2. Preheat the BBQ.

3. Coat the cod fillet with the flour.

4. Place the cast iron skillet on the grill over direct heat. Add the butter, thyme, lemon zest, and then the cod fillet, skin side down. Cook for 15 minutes, basting regularly with the butter. Check the internal temperature with the meat thermometer; it should reach 51°C for medium.

5. Serve topped with the sauce vierge.

Extracted from The Art of BBQ: Techniques and Recipes, from Appetizers to Desserts by Thierry ‘BIG T’ Cornuet, photography by Fabien Breuil. Published by Tra Publishing, RRP $45. (Amazon euros price €42.46)