Become King Of The BBQ By Making It All From Scratch

You’ve probably spent the past weekend doing what man does best: manning the BBQ. 

Despite temperatures of 30 C in the shade, you can still count on men to be out there patrolling the outer reaches of backyards, brandishing fork, turner and tongs, and satisfyingly char grilling the heck out of slabs of steak.

It’s a competitive arena, BBQ territory. There’s always one who thinks he can burn it up better than you.

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What better way then to trump the Tesco burgers n bangers crowd than by making everything from scratch?

To help you achieve this not inconsiderable task, take heed from Tim Hayward and his new cookbook. Food D.I.Y.: How to Make Your Own Everything is a master class in butchering, smoking, drying and preserving from the editor of foodie magazine Fire & Knives.

Here – in visually salivating detail – you’ll find out how to make your own butter, cheese, sloe gin and potted lobster. But if you really want to impress the men circling the B&Q BBQ, roll out the lamb you have butchered yourself or pork sausages you have made from scratch.

They’ll soon get the message about who rules the BBQ roost round these parts.

Food D.I.Y.: How to Make Your Own Everything is out 1 August on Fig Tree

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