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Orion Cookery HB May £25.00 256pp Full colour throughout 978 14091 5635 2 eBook: £25.00 / 978 1 4091 5636 9

‘The people knew nothing of True Barbecue. Of meat smoked low ‘n’ slow, infused with joy…so glorious that angels wept...’

JAMES DOUGLAS, SCOTT MUNRO Let There Be Meat True Southern American Barbecue cooked low ‘n’ slow

The plague of bad British barbecues is over thanks to the owners of the UK’s hottest barbecue restaurant. James Douglas and Scott Munro spent seven years travelling the US perfecting the most succulent and tasty barbecue. Let There Be Meat is a mouth-watering guide on how to cook the perfect slow roasted pork and beef, burgers, ribs, steaks and all the spicy condiments and clever cocktails that go with them. The Red’s True Barbecue restaurant in Manchester serves an estimated 35,000 people a month and in Nottingham the figures are between 90,000 to 100,000. Red’s has an enormous social media presence and is just shy of 40,000 likes on Facebook, which is balanced 50/50 between men and women. The restaurant brand has over 14,000 Twitter followers. Let There Be Meat is the ultimate burger and barbecue lover’s bible crammed full of the delectable, melt-in-the-mouth meat recipes that have made Red’s True Barbecue such a phenomenon. James Douglas and Scott Munro are the owners and founders of Red’s True Barbecue, the UK’s trendiest barbecue restaurant. Their restaurant brand is quickly growing and there are plans to add six more restaurants to their business in 2015.



Location: Manchester Available for interview f/redstruebarbecue @RedsTrueBBQ

Orion Non-Fiction / Cookery • May 2015