Flavor By Fire (recipes And Techniques For Bigger, Bolder Bbq And Grilling)

By (author) Wolf, Derek; Foreword by Raichlen Steven
Short description/annotation
Up your outdoor cooking game with Flavor by Fire, featuring Derek Wolf’s (@overthefirecooking) wow-inducing recipes for beef, pork, chicken, game, fish, and more. 
Description

In Flavor by Fire, join live fire cooking expert Derek Wolf for the most interesting, flavor-packed recipes you’ll cook this year.

In Derek Wolf’s first book, Food by Fire, he shared the how-to behind starting and cooking with various types of cooking fires, as well as skillets, skewers, and more. Now he’s ready to take you on another culinary adventure—but this time it’s all about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushing Chile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Each chapter explores a specific protein’s taste and flavor considerations and then tours through impressive recipes including:

• Beef: Beer Marinated Bavette Steak with Creamy Corn Salsa, Coal Roasted Hanger Steaks with Thai Chili Sauce, Black Garlic New York Strips with Bone Marrow Butter, Spiced Rum-Marinated Tri-Tip
• Pork: Cotija Crusted Pork Skewers, Cocoa Molasses-Glazed Spiral Ham, Loaded Chorizo Sandwich with Chilean Inspired Pebre
• Chicken/Turkey: Rotisserie Chicken with Alabama White Sauce, Maple Whiskey Chicken Lollipops, Smoked Tequila Lime Spatchcocked Chicken, Honey Habanero Rotisserie Turkey Legs, Smoked Spiced Whole Turkey
• Fish/Seafood: Garlic-Crusted Tuna with Spicy Avocado Salsa, Baked Lobster with Buffalo Chive Butter, Coal-Roasted Lemon Herb Trout, Sweet Tomatillo Grilled Salmon, Seared Scallops with Beer Pan Sauce, Honey Sriracha Shrimp Skewers, Fire-Crusted Oysters Kilpatrick
• Game/Lamb/Duck: Cast-Iron Bison Ribeyes with Caramelized Red Wine Onions, Bison Steak Frites with Spicy Gremolata Butter, Coffee Crusted Elk Medallions, Hanging Leg of Lamb with Chimichurri Aioli, Smoked Honey Cider Lamb Ribs, Seared Duck Breast with Black Cherry Tamarind Sauce

With features on topics like brining, working with citrus, using alcohol in marinades, and more, you’re sure to both build on what you know and learn something new. No matter what flavors call to you, cooking over the fire will never be the same.
Table of contents
Foreword
Introduction
CHAPTER 1 | TASTE, FLAVOR, AND FIRE
Taste, Flavor, Fire
Fire Cooking Basics
Rubs and Sauces
OTFC All-Purpose BBQ Seasoning
OTFC All-Purpose Beef Rub
Ancho Coffee Rub
OTFC Spicy BBQ Sauce
CHAPTER 2 | BEEF
Beer-Marinated Bavette Steak with Creamy Corn Salsa
Chipotle Peppercorn Smoked Brisket
Sweet Chile–Braised Beef Tacos with Pickled Red Onions
Ancho Coffee Hanging Tomahawks with Blue Cheese Sauce
Coal-Roasted Hanger Steaks with Thai Chili Sauce
Italian Herb Butter Rotisserie Prime Rib
Green Chile and Bacon Cheeseburgers
Black Garlic New York Strips with Bone  Marrow Butter
Spiced Rum–Marinated Tri-Tip
Pineapple Bourbon Steak Tips
CHAPTER 3 | PORK
Cotija-Crusted Pork Skewers
3-2-1 Smoked Ribs with Honey Peppercorn BBQ Sauce
Grilled Pork Chops with Grapefruit Balsamic Vinaigrette
Chile con Limon Candied Bacon
Cocoa Molasses–Glazed Spiral Ham
Pineapple Teriyaki Pulled Pork Sandwich
Bacon-Wrapped BBQ Pork Tenderloin
Loaded Chorizo Sandwich with Chilean-Inspired Pebre
Sweet and Sour Pork Belly Skillet
Cheesy Skewered Sausages with Caramelized Beer Onions
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