In his third collection of well crafted, approachable dishes, Jeremy Schmid showcases recipes for cooking outdoors on barbecues, spits and open fires. In the classic style he revealed in Bangers to Bacon and Smoked, he shows new methods to create similarly effortless dishes. There are plenty of tips and techniques with recipes for rubs, brines and marinades, along with sauces and homemade condiments. Jeremy describes how to build a traditional spit roast, a marvellous way to entertain a large gathering, and where the long slow cooking ensures a mouthwatering succulent result.