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I am a self proclaimed mountain man. I like meat with every meal and i like to cook my meat over Kingsford charcoal briquettes. I have bought a few cook books in the past, but they are largely under utilized and collecting dust. This cook book turned out to be the exception.
I like how Ben Ford explains in detail how to cook large quantities of meat at a time (whole pig, whole lamb, many briskets), how to build the proper structure to cook them in, and then gives a smaller (tamed) version of each main course that feeds 8-10.
So far i have made the string bean potato salad and the dry rub. Both turned out to be crowd favorites. I plan on cooking the semi boneless leg of lamb and a few of the accompanying sides for an upcoming house warming party and am expecting similar results.
This cook book with be in rotation for years to come and i have already purchased it for two other buddies that are also into cooking over fire.
**update** I have cooked many main and side dishes within the book and all have turned out well. However, I find that there a somewhat of a disconnect between the author and its general audience. Many of the ingredients are very difficult to find (e.g. lemon mosto, green garlic, etc), and no alternatives are suggested. This leaves readers visiting multiple stores in search of rare products.
I still strongly recommend this cookbook, but have deducted one star from my original review.