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.
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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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.
Inhaltsangabe
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
![Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More) [A Cookbook]](https://bilder.buecher.de/produkte/49/49371/49371642m.jpg "Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More) [A Cookbook]")
