Chef, Graeme Stockdale, has released a new cookbook called Red Hot & Smoking! A mixture of step-by-step basics and flexible fundamentals this cookbook takes you on a whirlwind tour of fried chicken, barbecue and burgers, with all the extras thrown in.
Master the art of the smoker, experiment with pickles and sauces, or learn to bang together the perfect burger. Stockdale grew up in Albany, Western Australia and ended up with an intense passion for everything food has to offer. He has been cooking with fire for at least 15 years, creating mouthwatering dishes such as barbecue pulled pork, smoked brisket burgers and southern-style fried chicken. He believes there are many different elements to the art of barbecuing, and after much experimentation he only places the finished dish on the menu of his restaurant when he is completely happy with the final product. He researches his recipes from talking to people from the deep south of the USA to create the best possible methods of creating good food on the barbecue.
He has put together this book to share all of his successes whilst avoiding the many pitfalls of the barbecue. He now leads a great team into battle every day at his restaurant in Bangalow, New South Wales. They regularly feed 300 people a night on his Southern fried chicken and smokehouse barbecue menu.
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