Backyard BBQ with Fire and Spice: Filipino- and Cajun-Inspired Recipes for the Smoker and Grill

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Tony Ramirez

Backyard BBQ with Fire and Spice

Filipino- and Cajun-Inspired Recipes for the Smoker and Grill

Tony Ramirez

$59.99

Hardback

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QTY:

English

Harvard Common Press,U.S.
08 May 2025

National & regional cuisine; Cooking for parties; Cooking with specific gadgets

If you're tired of the same old recipes for the smoker and grill, consider this your invite to a whole new world of flavors.

Tony Ramirez has long blazed his own trail under the TFTI (Thanks For The Invite) brand. Maybe you've seen his instant classics like spicy Filipino BBQ chicken skewers or Cajun honey butter wings. Or maybe you were hooked by his addictive ""Dynamite Lumpia."" No matter what you tried, chances are you agreed with his signature phrase: ""That's Money.""

In this book, Tony brings you into his own backyard for an insider's guide to how he crafts his hits. You'll use a variety of cooking techniques and discover new flavor profiles with one-of-a-kind recipes sure to impress your family and friends. Recipes include: Filipino: Spicy Filipino BBQ Chicken Skewers, Tocino Pulled Pork Sandwich, Bistek Tagalog, Bistek Beef Skewers, Smoked Chicken Arroz Caldo, BBQ Adobo Spareribs, Adobo BBQ Chicken, Dynamite LumpiaCajun: Cajun Honey Butter Shrimp, Cajun Moco Loco, Cajun Shrimp Lumpia, Crispy Cajun Garlic Drumsticks, Cajun Foil Boil PacksWings: Bloody Mary Wings, Sinigang Wings, Spicy Fish Sauce Wings, Buffalo Wings on Steroids, Smoked and Fried Buffalo Turkey Wings, Sticky Adobo WingsParty Food: Garlic Butter Steak Bites, Smoked Cajun Queso, Chorizo Jalapeño Poppers, Prosciutto-Wrapped Brie Poppers, Grilled Mollejas (a.k.a. Sweetbread), Smoked Salmon Chowder Smoked My Way: Bacon-Wrapped Pork Belly Lollipops, Pastrami Beef Ribs, Foil Boat-Method Brisket, BBQ Whiskey Pork Spare Ribs, Chicharron Pork Belly, Picanha and Habanero Chimichurri Sandwich With robust exploration of techniques (five ways to make wings!) in addition to the recipes, this is a book that ups your BBQ game with every cook. Welcome to the party!

By: Tony Ramirez
Imprint: Harvard Common Press,U.S.
Country of Publication: United States
Dimensions: Height: 254mm, Width: 203mm, Spine: 21mm
Weight: 1.030kg
ISBN: 9780760394526
ISBN 10: 0760394520
Pages: 224
Publication Date: 08 May 2025
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Tony Ramirez, also known as TFTI BBQ on social media, has honed his backyard barbecue skills over a span of nearly 20 years in the Bay Area. He is entirely self-taught, but draws heavily on his parents' cooking and culinary traditions-Filipino and Cajun. TFTI BBQ recipes are known for their unique but approachable flavor combinations and techniques that sometimes bend the barbeque ""rules."" Tony has partnered with a variety of major brands from Chargriller and Camp Chef to Miller Lite and Nomad, and is beloved in the live fire barbeque community-frequently appearing with other high-level creators. Find him online as TFTI.BBQ or on Embers TV.

Reviews for Backyard BBQ with Fire and Spice: Filipino- and Cajun-Inspired Recipes for the Smoker and Grill

""Whether you’re new to the bbq game or you’re a seasoned veteran, this cookbook will be a godsend. By providing sound techniques and creative flavors, Tony puts the backyard pitmaster in the driver’s seat. Backyard BBQ with Fire and Spice is the single greatest resource I have found to get people out of the same monotonous routine of cooking the same four or five dishes over and over. By making the recipes in these pages, you will get to explore a wide variety of flavors, and ultimately, you will be rewarded with more skills. Your friends and family will thank you as they bask in the warm glow of a fire that is sure to produce another amazing meal."" * Jeremy Yoder, creator of the YouTube channel ""Mad Scientist BBQ"" * “Tony Ramirez is an incredibly versatile cook, with a knack for blending flavors from his Cajun and Filipino heritages with the boldness of Texas barbecue. This book is a celebration of culinary creativity that takes you on an amazing journey through flavors, techniques, and cultures, all delivered with the warmth and hospitality that make you feel like you are right there in Tony’s backyard.” * Al Frugoni, Argentinian live-fire master and creator of Frugoni Open Fire Cooking seasoning * “If you are looking to cook up some bold, game-changing BBQ, then this book is for you. Tony Ramirez’s Filipino and Cajun-inspired recipes make for truly delicious meals. Whether you are a professional BBQer or just getting into the game, these insanely good dishes will have you coming back for more, time and again.” * Derek Wolf, Creator of Over The Fire Cooking and author of Food X Fire and Flavor X Fire *