Flavor by Fire Recipes and Techniques for Bigger, Bolder BBQ and Grilling

by Wolf, Derek; Raichlen, Steven

• ISBN13: 9780760374931
• ISBN10: 0760374937
• Format: Hardcover
• Copyright: 2022-09-06
• Publisher: Harvard Common Press

Summary

In Flavor by Fire, join live fire cooking expert Derek Wolf for the most interesting, flavor-packed recipes you’ll cook this year.

In Derek Wolf’s first book, Food by Fire, he shared the how-to behind starting and cooking with various types of cooking fires, as well as skillets, skewers, and more. Now he’s ready to take you on another culinary adventure—but this time it’s all about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushing Chile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Each chapter explores a specific protein’s taste and flavor considerations and then tours through impressive recipes including:
 

• Beef: Beer Marinated Bavette Steak with Creamy Corn Salsa, Coal Roasted Hanger Steaks with Thai Chili Sauce, Black Garlic New York Strips with Bone Marrow Butter, Spiced Rum-Marinated Tri-Tip
• Pork: Cotija Crusted Pork Skewers, Cocoa Molasses-Glazed Spiral Ham, Loaded Chorizo Sandwich with Chilean Inspired Pebre
• Chicken/Turkey: Rotisserie Chicken with Alabama White Sauce, Maple Whiskey Chicken Lollipops, Smoked Tequila Lime Spatchcocked Chicken, Honey Habanero Rotisserie Turkey Legs, Smoked Spiced Whole Turkey
• Fish/Seafood: Garlic-Crusted Tuna with Spicy Avocado Salsa, Baked Lobster with Buffalo Chive Butter, Coal-Roasted Lemon Herb Trout, Sweet Tomatillo Grilled Salmon, Seared Scallops with Beer Pan Sauce, Honey Sriracha Shrimp Skewers, Fire-Crusted Oysters Kilpatrick
• Game/Lamb/Duck: Cast-Iron Bison Ribeyes with Caramelized Red Wine Onions, Bison Steak Frites with Spicy Gremolata Butter, Coffee Crusted Elk Medallions, Hanging Leg of Lamb with Chimichurri Aioli, Smoked Honey Cider Lamb Ribs, Seared Duck Breast with Black Cherry Tamarind Sauce

With features on topics like brining, working with citrus, using alcohol in marinades, and more, you’re sure to both build on what you know and learn something new. No matter what flavors call to you, cooking over the fire will never be the same.

Author Biography

Derek Wolf, author of the best-selling cookbook Food by Fire, fell in love with live fire cooking while on his couch, watching TV, and procrastinating school work in college. While scrolling through the endless list of shows, he found a documentary following a South American chef and his adventures cooking with fire. It was love at first sight. He had to try it himself. The first meal Derek and his wife cooked was a Porter Road skirt steak with homemade chimichurri sauce. It must have been beginners’ luck because it was delicious. From that moment on, Derek decided that if he was grilling, then he was grilling over a live fire.
 
Derek soon started documenting his journey on Instagram, sharing open fire cooking recipes and photos with @overthefirecooking. Soon enough, he had fellow fire enthusiasts submitting photos and videos as well. He started featuring some of these chefs and home cooks on his channels in order to inspire everyone and show that cooking over fire is simple and relatable. Over The Fire Cooking has grown from a couple hundred followers to almost a million in less than 3 years. Derek has been able to travel all over the United States, Europe, and the Americas to learn different styles of cooking. With an average of around 6 million views/impressions and a  dedicated following of close to 1 million, perhaps it’s no surprise that recent side-projects have quickly taken off. His line of spice blends with Spiceology are now their best-selling products. He has paired up with brands like Guinness, Cowboy Charcoal, Weber, and Lodge Cast Iron to help inspire people with simple and approachable recipes and tutorials. He has been featured in Southern Cast Iron Magazine, made TV shorts with Buffalo Trace, and cooked for 1500+ people at multiple festivals. Most weeks, he still writes three new recipes, producing and showcasing them on his socials and blog.
 

Table of Contents

Foreword
Introduction
CHAPTER 1 | TASTE, FLAVOR, AND FIRE
Taste, Flavor, Fire
Fire Cooking Basics
Rubs and Sauces
OTFC All-Purpose BBQ Seasoning
OTFC All-Purpose Beef Rub
Ancho Coffee Rub
OTFC Spicy BBQ Sauce
CHAPTER 2 | BEEF
Beer-Marinated Bavette Steak with Creamy Corn Salsa
Chipotle Peppercorn Smoked Brisket
Sweet Chile–Braised Beef Tacos with Pickled Red Onions
Ancho Coffee Hanging Tomahawks with Blue Cheese Sauce
Coal-Roasted Hanger Steaks with Thai Chili Sauce
Italian Herb Butter Rotisserie Prime Rib
Green Chile and Bacon Cheeseburgers
Black Garlic New York Strips with Bone  Marrow Butter
Spiced Rum–Marinated Tri-Tip
Pineapple Bourbon Steak Tips
CHAPTER 3 | PORK
Cotija-Crusted Pork Skewers
3-2-1 Smoked Ribs with Honey Peppercorn BBQ Sauce
Grilled Pork Chops with Grapefruit Balsamic Vinaigrette
Chile con Limon Candied Bacon
Cocoa Molasses–Glazed Spiral Ham
Pineapple Teriyaki Pulled Pork Sandwich
Bacon-Wrapped BBQ Pork Tenderloin
Loaded Chorizo Sandwich with Chilean-Inspired Pebre
Sweet and Sour Pork Belly Skillet
Cheesy Skewered Sausages with Caramelized Beer Onions
CHAPTER 4 | CHICKEN + TURKEY
Smoked Tequila Lime Spatchcock Chicken
Rotisserie Chicken with Alabama White Sauce
Golden BBQ Sticky Wings
Maple Whiskey Chicken Lollipops
Garlic Parmesan Beer Chicken Leg Skewers
Pineapple Coffee–Glazed Chicken Thighs
Grilled Chicken Breast with Spicy Mango Salsa
Everything Bagel Smoked Turkey Breast
Honey Habanero Rotisserie Turkey Legs
Smoked Spiced Whole Turkey
CHAPTER 5 | FISH + SEAFOOD
Seared Scallops with Beer Pan Sauce
Baked Lobster with Buffalo Chive Butter
Lobster Tail Skewers with Garlic Teriyaki Glaze
Coal-Roasted Lemon Herb Trout
Maple Grapefruit BBQ Salmon
Sweet Tomatillo Grilled Salmon
Smoked Chipotle Mezcal Shrimp
Honey Sriracha Shrimp Skewers
Fire-Crusted Oysters Kilpatrick
Garlic-Crusted Tuna with Spicy Avocado Salsa
CHAPTER 6 | GAME, LAMB + DUCK
Cast-Iron Bison Rib Eyes with Caramelized Red Wine Onions
Bison Steak Frites with Spicy Gremolata Butter
Coffee-Crusted Elk Medallions
Wild Sage and Cranberry Venison Rack
Smoked Curry Lamb Crown with Lemon Mint Yogurt Sauce
Grilled Lamb Chops with Ancho Lemon Vinaigrette
Hanging Leg of Lamb with Chimichurri Aioli
Smoked Honey Cider Lamb Ribs
Seared Duck Breast with Black Cherry Tamarind Sauce
Spicy Hoisin Jerk Rotisserie Duck
Resources
Acknowledgments
About the Author
Index