Gas barbecuing [antikvár]

IntroductionHaving spent a, lot of time and effort over the past twenty years preaching and teaching the joys ofbarbecuin^ to the public, I am greatly pleased that this uniquely American import-surely one of the best - has taken firm root in Britain. It is no longer a tender plant that thrives only when the sun shines, although growth has naturally been most vigorous when summers are fine and warm.Jud^in^ from the people I have had the pleasure of chatting to during my barbecue demonstrations, there are many who use their barbecues all year round and don't stow them away at the first hint ofautumn. There have always been enthusiasts who use their barbecues come rain or shine, but doin^ so only became a practical proposition with the advent of the covered ?!as barbecue. Having conducted hundreds of^as-barbecue cook-outs at agricultural shows, exhibitions, and the like during the past few years (involving a total cooking time of over 2,000 hours), I can say that neither ?ale-force wind, torrential rain nor snow has ever prevented the barbecue from doin^f its stuff. However, it is not just the ease ofli^htin^, fast warm-up and precise heat control in all weather conditions that makes a ?as barbecue such a joy to use, it is also the marvellous results that can be achieved with surprisingly little effort and without even modest culinary skill.My hope is that you will be tempted to work your way through the recipe section; my regret is that I will not be there when you open the lid of y ourgas barbecue and reveal a mouth-watering roast, an apple pie or, for that special occasion, perhaps a magnificent Boeuf en Croute! Whatever the event, please accept my very best wishes for yourjuture '^gastronomic' endeavours.Happy barbecuing and bon appétit.