Chef Thierry “Big T” Cornuet just released his debut cookbook The Art of Barbecue: Techniques and Recipes, from
Appetizers to Desserts. This orange foil-stamped and charcoal-edged hardcover reimagines barbecue as a global, multi-course experience that goes beyond grilled meats at summer cookouts. The cookbook features one hundred gourmet recipes that can be enjoyed all year long as well as practical insights and a variety of cooking methods so you can barbecue like a pro. We had the incredible opportunity to interview Pitmaster BIG T about The Art of Barbecue, his culinary journey, and philosophy on barbecue, which you can read below.
The Art of Barbecue is available now and can be purchased from Barnes & Noble, Bookshop, Amazon, and Tra Publishing.
Chef’s Roll: Congratulations on the release of your first cookbook! What inspired you to write The Art of Barbecue?
Chef Thierry “Big T” Cornuet: I wanted to reclaim what I call the primary culinary art: barbecue. It’s where it all began — across every culture, around the world, gathered by the fire. This book is a tribute to that universal and ancestral bond between humans, fire, and flavor.
You’re originally from Quebec and now live in France. How do these influences shape your signature barbecue style?
I’m Franco-Canadian. For me, barbecue is far more than a cooking method — it’s a philosophy, a way of life. It brings people together around powerful values: authenticity, generosity, and sharing. I’m lucky to carry the richness of multiple cultures — Quebecois and French. Through fire, I showcase the excellence of local artisans and producers. It’s this blend of cultures and this raw sincerity that defines my style.
Tell us a bit about your culinary journey. When did you first become interested in cooking and barbecue? How did that lead you to where you are today?
Honestly, I’m a self-taught enthusiast. What drives me is the joy of bringing people together around dishes I cook with heart… and of course, over barbecue — in my restaurants. Since I was a kid, I’ve been fascinated by fire. My mom used to say I had pyro tendencies — which is ironic, since my brother became a firefighter! My first real culinary memory dates back to when I was three years old, tasting a perfectly ripe strawberry my grandmother gave me. It was my madeleine de Proust. Since then, I’ve cultivated a passion for flavor, aroma, and fire as the great enhancer. Today, I pass those values on to my son Gaspard, who’s been grilling with me since he was just three as well.
What’s one of your favorite recipes from The Art of Barbecue, and why?
I love the porcini mushroom soup, served in a rustic bread bowl with smoked bacon. It’s a dish that tells my story — from earth to plate. It transports me to those autumn moments when nature shifts, the forest floor smells rich, and we gather around a campfire after a day of hunting or fishing with friends.
In your opinion, what is the most essential tool for barbecue?
The foundation is quality charcoal or wood, rich in carbon, to ensure steady, clean heat. Without proper heat, you can’t make proper barbecue — it’s that simple.
The Art of Barbecue challenges the idea that barbecue is just grilled meats and summer cookouts. Can you tell us more about your philosophy?
This book is a spellbook of flavor. We smoke, we grill, we flambé… It’s the first barbecue cookbook in the world to offer a gourmet, generous, and accessible approach to all kinds of ingredients, from appetizers to desserts. You’ll be amazed by the flavor of braised salad, beets cooked directly in the coals, or cedar-plank smoked fish. Barbecue isn’t just for meat — it’s a complete culinary language.
Is there a non-traditional ingredient you love to cook over fire?
Yes — charred leek with a yuzu vinaigrette. Simple, surprising, and full of character.
If you could only use one type of grill for the rest of your life, what would it be?
The asado. It’s versatile, evolving, and adapts to any kind of mood or moment.
Your restaurant Bootgrill started in 2018 with just a few plastic tables and a tent. Today, it’s a must-visit for Michelin-star chefs and celebrities. Who’s the most surprising guest you’ve ever cooked for?
His Serene Highness Prince Albert of Monaco. The protocol was intense, and cooking for 480 international guests at the Prince’s request was one of the most unforgettable moments of my career.
What’s your best advice for those looking to improve their barbecue skills?
Remember these three fundamentals:
1. Consistent, well-managed heat, no matter what fuel you use.
2. Fresh, seasonal, high-quality ingredients. It’s not about price — it’s about choosing the right product at the right time (like lobster in season).
3. Know-how, which comes with practice.
ABOUT THE AUTHOR
Thierry “Big T” Cornuet is a pit and grill master with a childhood passion for fire. He is the force behind Cala Pulpo, a hidden oasis near Monaco, and Bootgrill, a celebrated barbecue, butcher shop, grocery store, and cooking school in Nice. Cornuet advocates for gourmet, accessible, and inspired cuisine cooked over flames. Originally from Quebec, he currently resides in the south of France.
