www.sausagemaking.org

Just thinking about spit roast suckling pig earlier got my mind on to the subject of fire.

This book completely changed the way I approached outdoor, and some indoor, cooking.

Mallman is a genuine master and brings a wonderful unfussy spirit to the subject of food and eating.

Have been lucky enough to eat his food and some of his recipes are now an integral part of our family menu, bbq will never be the same again!

http://www.amazon.co.uk/Seven-Fires-Fra ... 467&sr=8-1

Ever since this post http://forum.sausagemaking.org/viewtopic.php?t=1784 cropped up I've been an avid Parilla fan, it's very similar to Churrasco in Brazil which I had most every day when I was in Brasilia 14 years ago.
Here's a site I use http://www.asadoargentina.com/ my 7 and 10 year old are now well and truly hooked on chimchurri

LD

All the links work here OK.

Phil