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.
By:
Derek Wolf
Foreword by:
Steven Raichlen
Imprint: Harvard Common Press,U.S.
Country of Publication: United States
Dimensions:
Height: 229mm,
Width: 229mm,
Weight: 943g
ISBN: 9780760374931
ISBN 10: 0760374937
Pages: 208
Publication Date: 05 October 2022
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
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
Derek Wolf is the man behind Over The Fire Cooking: a website, video, and social media phenomenon dedicated to bringing fire, food, and people together. Derek, along with his wife, Ally, frequently travels around the world to learn new techniques and recipes, works with various brands, from Cowboy Charcoal to Oklahoma Joe's, and has multiple bestselling spice lines with Spiceology. With his first book, Food by Fire, hitting the stage in 2020, he has been featured everywhere from Forbes to Men's Health, made TV shorts with Buffalo Trace, and loves cooking for large crowds at festivals. In addition to his original recipes and videos, Derek builds community on his pages by featuring the adventures of other fire-cooking enthusiasts who inspire him. Most weeks, you can still find him working on new recipes, then producing and showcasing them on his website and socials.Check out more of Derek's work on Instagram, Facebook, YouTube, and more at @OverTheFireCooking, or visit him at OverTheFireCooking.com.
Reviews for Flavor by Fire: Recipes and Techniques for Bigger, Bolder BBQ and Grilling
"""The first words out of my mouth as I read this book were, ""Bone Marrow Butter...dang!"" Flavor x Fire is packed full of incredible tips, tricks, and recipes."" --Sarah Glover, internationally recognized chef and author of Wild: Adventure Cookbook ""This book uses grilling and barbecue recipes as a baseline, twisting them with new and exciting flavors from around the world.""--Brad Prose, founder of Chiles & Smoke ""What a book! It's chock-a-block full of the sort of big flavor, in-your-face food that has made Derek such a social media phenomenon."" --From the foreword by Steven Raichlen, host of Project Fire ""Whether you are a pitmaster, chef, or avid home cook who likes playing with fire, Derek's techniques, recipes, and love of cooking outdoors will inspire you.""--Michael Symon, James Beard Award Winning Chef, restauranteur, and Food Network host"
