Discover the secret to great flavor: using hardwoods and charcoal to grill Join live fire cooking expert Derek Wolf--creator of the popular website and social media handle Over the Fire Cooking--for an exploration of techniques and recipes built around the fire. Whether you're a beginner or an experienced live fire enthusiast, you're sure to learn something new. Master the art of
starting great cooking fires and learn about the
best fuel sources. Then tackle a variety of recipes using
direct heat,
indirect heat,
skillets,
skewers, and
more. Derek has been researching
global fire-cooking techniques for the better part of a decade. From travelling to South Africa to learn about authentic
peri peri chicken to watching obscure YouTube videos to master lamb
asador, he shares it all in this book. Readers looking to try "vertical rotisseries" by tying chickens with twine or
picanha like a Brazilian steakhouse have come to the right place. The book shares some of Derek's favorite (and value-friendly) butcher cuts, as well as some
simple butchery for breaking down large cuts of meat. Sample recipes include:
- Herb Brush Basted Bone-In Ribeye
- Leaning Salmon Plank
- Hanging Chicken
- Simple Huevos Rancheros
- Al Pastor Skewered Tacos
- Brazilian Picanha
- Coal Roasted Lobster Tails
- Dirty NY Strips
On top of all that, there are killer recipes for
sides like Togarashi Bacon Wrapped Asparagus and Grilled Potato Wedges, as well as unique
sauces like Homemade Chimichurri and Charred Salsa Verde.
Light the fire and start cooking with big flavors
