Over the Fire Cooking: Adventures in Grilling and BBQ with Live Fire
- Downloads：9371
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-05-24 10:51:35
- Update Date：2025-09-06
- Status：finish
- Author：Derek Wolf
- ISBN：1592339751
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
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！
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！
Reviews
Joni Owens
，
This is an amazing cookbook。 I could go on and on about how terrific the recipes and photos are （and they really are。 The grilled veggies even look amazing） but to me that’s only a bonus of this book。 The real star is the beginning section were the author gives all the information of the fire and the checking temperatures （of both the fire and food）。 I feel like that lesson is missing in so many other cookbooks and the author is very thorough。 Now if you will excuse me I’m off to make my weight This is an amazing cookbook。 I could go on and on about how terrific the recipes and photos are （and they really are。 The grilled veggies even look amazing） but to me that’s only a bonus of this book。 The real star is the beginning section were the author gives all the information of the fire and the checking temperatures （of both the fire and food）。 I feel like that lesson is missing in so many other cookbooks and the author is very thorough。 Now if you will excuse me I’m off to make my weight the Steakhouse Herb Butter recipe。 。。。more
Brenda
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As the author Derek Wolf says in his introduction， food cooked over fire is rustic and natural。 To me it means camping or at the very least being outdoors。 It's primal and casual。 Time loses significance。 I like that Wolf tells his readers how he got into this method of cooking and why he does it。 The unpredictable nature of fire makes it a bit more challenging， in a good way。 Who isn't mesmerized by flames？ The photography is just。。。how does one even describe it？。。。salivatory。 Not only does Wol As the author Derek Wolf says in his introduction， food cooked over fire is rustic and natural。 To me it means camping or at the very least being outdoors。 It's primal and casual。 Time loses significance。 I like that Wolf tells his readers how he got into this method of cooking and why he does it。 The unpredictable nature of fire makes it a bit more challenging， in a good way。 Who isn't mesmerized by flames？ The photography is just。。。how does one even describe it？。。。salivatory。 Not only does Wolf explain equipment needed， he discusses types of cooking over fire （direct， indirect）， the importance of checking internal temperature including a handy chart， types of wood， building a fire， using a skillet and the hanging and leaning technique which is of particular interest to me as I still have not tried it。 But now am inspired。 You will learn about herb brushes， how to clean cast iron skillets， cooking in salt， how to truss a chicken， seasoning blends， grilling vs。 barbecue and a fascinating story of the inception of the Wolf Burger！ Amongst the recipes I am happily planning to try are Honey Espresso-Glazed Pork Chops， Sweet Adobo Chicken Wings， Sweet and Spicy Glazed Scallops， Campfire Hot Salmon， Charred and Glazed Pineapple （this will be my first try at this。。。looks absolutely delectable）， Smoked Pork Belly Burnt Ends and Caramelized Carrots。 I am a marinade/brine/rub fanatic so am happy to see them in this book along with herb butters。 I know what we will be having for dinner tomorrow。Anyone interested in learning how to cook over a fire or those who have done it for ages， do pick up this inspiring book。 It is pretty wonderful。My sincere thank you to Quarto Publishing Group - Harvard Common Press and NetGalley for the privilege of reading （and drooling on） the e-ARC of this remarkable book。 。。。more
Anne
，
This is a good cookbook as well as an interesting read。 The first portion of the book discusses the cooking methods and the second （much larger） if full of yummy recipes and mouthwatering pictures。 I can’t wait to try the bacon-wrapped maple bourbon chicken skewers！
Meghan
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