Description
Book SynopsisIn Food by Fire, join live fire cooking expert Derek Wolf to discover the secrets to great flavor.
Master the art of starting cooking fires and learn about the best fuel sources. Then tackle a variety of recipes using direct heat and indirect heat, mastering skillets, skewers, and more along the way.
Derek has been researching global fire-cooking techniques for the better part of a decade, traveling around the world to learn about dishes like lamb al asador and brick-pressed chicken. He shares it all in this book. If you’re looking to try cooking on the coals with herb butter oysters or picanha like a Brazilian steakhouse, you’ve come to the right place. Recipes include:
- Herb Brush Basted Bone-In Ribeye
- Leaning Salmon Plank with Lemon Dill Sauce
- Al Pastor Skewered Tacos
- Coal Roasted Lobster Tails
- Dirty Chipotle NY Strips
- Spicy Rotisserie Beef Ribs
- Salt-Baked Red Snapper
- Charred and Glazed Pineapple
On top of all that, you’ll find recipes for
killer sides like Grilled Bacon-Wrapped Asparagus, Cowboy-Broiled Cheesy Broccoli, and Charred Brussel Sprouts, as well as
unique sauces like Spicy Cilantro Chimichurri and Maple Bourbon Glaze.
It’s everything you need to cook your next meal by fire.Table of ContentsIntroduction
| CHAPTER 1 | GETTING STARTED: RESPECTING THE FLAME
Dancing with Fire
Direct Cooking
Indirect Cooking
| CHAPTER 2 | DIRECT FIRE COOKING
Grilling
Herb Brush–Basted Bone-In Rib Eye
Spatchcock Brick-Pressed Lemon-Chili Chicken
Honey Espresso–Glazed Pork Chops
Skirt Steak with Spicy Cilantro Chimichurri
Sweet Adobo Chicken Wings
Skillet
Simple Huevos Rancheros
Salt-Pepper-Cinnamon Rib Eye with Butter Baste
Sweet and Spicy Glazed Scallops
Chili-Lime Shrimp
The Wolf Smashburger
Coals
Coal-Roasted Lobster Tails
Dirty Chipotle New York Strips
Campfire Hot Salmon
Herb Butter Oysters on the Half Shell
Spicy Lamb Chops
| CHAPTER 3 | INDIRECT FIRE COOKING
Hanging and Leaning
Leaning Salmon Plank with Lemon-Dill Sauce
Hanging Chicken
Whole Lamb al Asador
Hanging Prime Rib
Charred and Glazed Pineapple
Skewers
Al Pastor Skewered Tacos
Bacon-Wrapped Maple-Bourbon Chicken Skewers
Brazilian-Inspired Picanha
Rotisserie Leg of Lamb
Spicy Rotisserie Beef Ribs
Barbecue
Fire-Baked Lobster Tails
Hot and Fast Bourbon-Peach Ribs
Reverse Seared Shovel Tri-Tip
Salt-Baked Red Snapper
Smoked Pork Belly Burnt Ends
| CHAPTER 4 | VEGETABLES AND SIDES
Charred Brussels Sprouts
Grilled Artichokes
Grilled Bacon-Wrapped Asparagus
Seared Tomato and Arugula
Coal-Roasted Flatbread with Parmesan and Rosemary
Cowboy-Broiled Cheesy Broccoli
Caramelized Carrots
Grilled Potato Wedges
Smoked Sweet Potatoes
Smashed Potatoes with Chipotle-Garlic Mayo
| CHAPTER 5 | SAUCES, MARINADES, AND RUBS
Classic Chimichurri
Spicy Cilantro Chimichurri
Smoked Spicy Salsa
Charred Salsa Verde
Creamy Horseradish Sauce
Steakhouse Herb Butter
Lemon-Chili Marinade
Chipotle Rub
Beer Basting Brine
Simple Barbecue Seasoning
Maple-Bourbon Glaze
Resources
Acknowledgments
About the Author
Index
