Live Fire Cooking: Open Flame Techniques and Recipes to Transform Your Meals

Live Fire Cooking: Open Flame Techniques and Recipes to Transform Your Meals

by Craig Tabor
Live Fire Cooking: Open Flame Techniques and Recipes to Transform Your Meals

Live Fire Cooking: Open Flame Techniques and Recipes to Transform Your Meals

by Craig Tabor

Paperback

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Overview

Everything Tastes Better When It’s Cooked by Fire

Master the art of handling open flames with BBQ extraordinaire Craig Tabor. Cooking by fire offers unparalleled flavors and textures, plus a tremendous sense of accomplishment that you won’t find with gas or electric. Use an offset smoker to keep your meat juicy and fall-apart tender, an open pit grill to enrich the sweet and savory flavors of your dinners, or a wood-fired oven to bake your favorite pizzas and desserts to perfection.

Thanks to Craig’s comprehensive step-by-step guides on setup and equipment, along with these 60 mouthwatering recipes, you’ll learn to cook just about anything by fire, including:

The King of Texas: Brisket
Spicy Korean Beef
Short Ribs Veal Chops with Lemon Chive Compound Butter
Cowboy Tri-Tip with Chimichurri
Filet Mignon with Blue Cheese Butter
Garlicky Leg of Lamb
Fire-Roasted Cedar Planked Salmon with Herbs
Sweet and Sticky Shrimp Skewers

So, what are you waiting for? It’s time to light the fire!


Product Details

ISBN-13: 9781645675228
Publisher: Page Street Publishing
Publication date: 06/28/2022
Pages: 168
Sales rank: 510,733
Product dimensions: 7.70(w) x 9.20(h) x 0.40(d)

About the Author

Craig Tabor is the fire master and owner of grilling and BBQ retail supplies store Playing with Fire BBQ Emporium and the author of Mastering the Big Green Egg® by Big Green Craig. He has been featured in BBQ Beat and World Food Champions. He currently lives in Atlanta, Georgia.

Table of Contents

Introduction 6

Chapter 1 Smoked by fire: Cooking with Offset Stick Burning BBQ Pits 9

The King of Texas: Brisket 13

Pork Ribs with Chipotle BBQ Sauce 16

Beef Marrow Crostini 21

Tropical Bacon-Wrapped Jalapeno Poppers 22

Beef "Dino" Ribs 25

Pulled Pork 26

Smoked Prime Rib with a Garlic Herb Paste 29

Peach Glazed Lamb Ribs 32

Sticky Asian Pork Belly Burnt Ends 35

Beef Cheek Barbacoa Tacos with Pickled Onions 36

Texas-Style Smoked Turkey Breast 39

Smoked Beef Shank Enchiladas 42

Chicken Quarters with Cheerwine® BBQ Sauce 45

Garlicky Leg of Lamb 46

Beer Can Chicken 49

Smoked Chicken Wings with Hot Mustard Sauce 50

Smoked Deviled Eggs 53

Smoked Mac and Cheese 54

Spicy Asian Glazed Salmon 57

Loaded BBQ Smoked Potato 58

Smoked Old Fashioned Cocktail 61

Smoked Bourbon Apple Butter Spread 62

Chapter 2 Grilled by Fire: Grilling with Open Pit Style of Grills 65

Spicy Korean Beef Short Ribs 69

Roasted Garlic and Herb Hollandaise Lobster Rolls 70

Mushroom Swiss Burger 73

Flank Steak Fajitas with Fire Tomatillo Salsa 74

Veal Chops with Lemon Chive Compound Butter 77

Cooked-on-the-Coals Caveman Rib Eye with Garlic Herb Butter 78

Curried Mussels 81

Grilled Swordfish with Fire-Roasted Salsa 82

Smoked Brisket Chili 85

Cowboy Tri-Tip with Chimichurri 86

Grilled BBQ Shrimp W Grit Cakes 89

Honey Garlic Glazed Lamb Chops 90

Filet Mignon with Blue Cheese Butter 93

Sweet and Sticky Shrimp Skewers 94

Lemon Garlic Marinated Scallops 97

Cedar Planked Garlic Cheddar Taters 98

Slashed Lemon Pepper Chicken 101

Korean Glazed Pork Chops 102

Mile-High Steak 105

Bourbon Grilled Peaches 106

Grilled Bloody Mary with Roasted Pepper-Infused Vodka 109

Chapter 3 Baked by Fire: Cooking with Wood-Fired Ovens 111

Buffalo Mushrooms 112

Fire-Roasted Cedar Planked Salmon with Herbs 115

Spinach and Artichoke Dip 116

Smoked Chicken Pot Pie 119

Buttermilk Cornbread 120

Baked Halibut with Fire-Roasted Romesco 123

Roasted Chicken 124

Wood-Fired Clam Bake 127

Scalloped Pertaters 128

Fire-Roasted Shrimp Scampi 131

Ratatouille 132

Neapolitan-Style Pizza 135

Not Yo Momma's Cinnamon Rolls 137

Bourbon Blueberry Crumble 141

Bacon Guinness Brownies 142

Raspberry Brie Bites 145

Molten Wheel of Brie with Bacon Jam 146

Acknowledgments 148

About the Author 148

Index 149

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