Tom Kerridge's Outdoor Cooking: The ultimate modern barbecue bible

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I’ve brought together some of my favourite recipes from all my books for you to enjoy and have a bit of fun making for yourself at home. When ready to reheat, place the whole pan, with the lid on, onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours.

In 2009 Tom competed in the Great British Menu for BBC Two and more television work followed, taking Tom from Great British Food Revival to Lose Weight For Good. Tom has also authored a number of best-selling cookbooks. For the milk buns, place the flour in the bowl of a freestanding mixer with a dough hook attached. Add the yeast to one side of the bowl and the salt and sugar to the other.When the ribs have cured, wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Pour over the glaze and put a lid on. For the sauce, put the garlic bulb on a piece of foil, drizzle with a little of the olive oil and wrap to seal. Place on the hot barbecue with the onion and peppers. Cook, turning the veg carefully for 10 minutes, then add the tomatoes and chillies and cook all the veg until charred all over. As each item is cooked, transfer to a bowl; keep tightly covered with cling film.

How about dessert on the BBQ too? Tom shares his recipes for a slow-baked whole Honey Cake, grilled pineapple and smores with baked banana. For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a fridge overnight or for 24 hours. Warm the milk and butter together over a low heat to body temperature, the butter should just melt. Add the warm mixture to the flour and bring together using the dough hook. Knead in the machine for a further 5-8 minutes until you have a silky, shiny dough. Turn the machine off, cover the bowl with cling film and put the bowl in a warm place to prove until doubled in size - around 1-2 hours.

Fish lovers will discover how to cook a whole delicate John Dory fish and Spiced Monkfish over coals, or really celebrate the summer with Lobster roasted in Thermidor butter.

Tom Kerridge Barbecues is woven together with Tom’s own warmth and passion for cooking outside over hot coals and we are extremely proud to have sponsored such an amazing show. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients. Tom Kerridge calls this tender, shredded, beef brisket the ‘ultimate sandwich’. It may take a while, but it will be worth the wait. Serve with coleslaw.

Tom Kerridge fires up his barbecue to cook his favourite summertime feasts using charcoal, smoke, and fire. The show is full of tips and barbecue know-how, Tom’s recipes truly include something for everyone.