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Whole Roasts

Appears in
Stéphane Reynaud's Barbecue
Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About
Whole roasts are to the barbecue what three Michelin stars are to gastronomy: a must.
In summer, there’s always something to celebrate. The barbecue will then show its XXL face. No more individual skewers, you throw yourself into large-scale catering, you plan big.
If you’re talking whole roasts, you’re talking slow cooking, and everything this implies in terms of preparation. The night before, you dig a hole to make a home for your half-barrel, you put your load of wood inside, an old newspaper and a box of matches.

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