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Let There Be Meat


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About the Author

James and Scott spent seven years in the US learning all they could about the art of BBQ meat and have brought a wealth of knowledge back to the UK with them, including tips, tricks and weird and wonderful anecdotes from their travels. They own the ever-popular BBQ restaurant, Red's True Barbecue, which is continuously expanding.The restaurants' website can be found here: They also have a Facebook page which has over 45,000 likes, a Twitter account: @RedsTrueBBQ , a YouTube channel and an Instagram page


Still using a disposable barbecue? Buy this, never look back. * Shortlist *
British chefs James Douglas and Scott Munro are on a mission to save us from an endless round of charred food. Their new book Let There Be Meat is a comprehensive barbecue bible featuring delicious recipes and introducing the concept of rubs and crusts to enhance flavour, as well as some brilliant side dishes to take barbecuing to a new level. * Mail on Sunday *

This recent release from the founders of hit barbecue restaurant Red's True Barbecue (which opened in Leeds in 2012) is something quite special: a truly American South-inspired British barbecue book.
You get the benefit of Douglas and Munro's seven years of travelling across the pond, from 10 pages of crusts to how to home-brew your own IPA, minus the American-ese and cup measurements.
There are plenty of bright photographs and some nice details, such as a regional guide to American cuts and rubs, accompanied throughout by a comic semi-religious tone (the first chapter is titled "In the beginning...").

-- Julia Craggs * The Independent *
James and Scott are absolutely obsessed with getting their food perfect. Every recipe in this book comes with a side order of tortured heart and soul, because that's what they put in to getting it right. There is not a single damn thing in here that wouldn't make your heart skip a beat. -- Rufus Hound
Scott Munro and James Douglas are the very successful duo behind the Red's True Barbeque restaurant chain, and their mission has been to bring the religion of Deep South meat grilling to the UK. And this good book delivers the gospel. From burnt ends and pulled pork to doughnut burgers (yes, really) and turkey jerky, anything that has mooed, squealed, clucked or bleated can be found within these pages, reduced to finger lickin' food-porn stars. So if you want to learn how to roast your ribs, baste your babybacks, spatchcock your bird and rub your meat like an all-American hero, this is where to start. For those about to barbeque, we salute you. -- Paul Henderson * GQ *

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