Food by Fire

Grilling and BBQ with Derek Wolf of Over the Fire Cooking

Derek Wolf (Autor)

Buch | Hardcover

208 Seiten

2021
Harvard Common Press,U.S. (Verlag)
978-1-59233-975-4 (ISBN)

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Food by Fire, based on the popular blog and Instagram Over the Fire Cooking, covers everything from easy wins for live fire grilling beginners to unique techniques from around the world.

In 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.

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. Derek is the author of Flavor by Fire and Food by Fire and has been featured everywhere from Forbes and Men's Health to Steven Raichlen’s Project Fire. In addition to his original recipes and videos, Derek builds community by cooking at festivals and through 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.

Introduction
| 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

Erscheinungsdatum	10.05.2021
Zusatzinfo	color photos
Sprache	englisch
Maße	229 x 229 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	1-59233-975-1 / 1592339751
ISBN-13	978-1-59233-975-4 / 9781592339754
Zustand	Neuware