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

Description

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!

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 (R) by Big Green Craig. He has been featured in BBQ Beat and World Food Champions. He currently lives in Atlanta, Georgia.

"From fire pits to offset smokers, there's simply nothing better than cooking with live fire. Craig continues to push the envelope with fantastic recipes dedicated to this style of cooking. This book is a true masterpiece!" Chris Gentry, pitmaster, Genty's BBQ "Cooking over live fire isn't just a pastime, it's a life skill, and Craig breaks it down from the beginning, middle and end like no other." Chef Matt Basile, restauranteur, cookbook author and food host "A visual and culinary delight, this book blends stunning photos with masterful recipes that are clear and easy to follow. It is truly one of the best and most functionally useful live fire books in print today." Kevin Sandridge, host of The BBQ Beat Podcast "Craig has put together one of the most useful books on open fire cooking I've ever seen. These open pit grilling recipes are legit." James Cruse, world champion pitmaster "With this book, Craig Tabor takes his readers and guests on a culinary journey with endless knowledge of all things regarding food and fire." Chef Nick Barrington, Executive Chef of East Lake Golf Club "Live fire cooking is truly an art and there's no better person than Craig to share his talent with us." Ryan Zboril, owner and CEO of Pitts and Spitts "This book takes the reader on a culinary adventure over the flames, in the smoke, and through the heat. When Craig talks, I listen. This is a must-have cookbook for anyone looking to push the limits of their backyard cooking adventures." Mike Lang, author of Another Pint Please "Craig is a very talented pitmaster and chef, and he continues to put out the best BBQ and other dishes cooked by live fire!" Mat Griner, pitmaster/owner of Southern Q "It's exciting to see the art of live fire cooking come to life in Craig's cookbook. You're going to love how delicious his heat and smoke techniques make your food taste!" Megan and Jason Day, Burnt Finger BBQ, World Champion pitmasters "Craig's talents are once again featured in his blazing new book! His recipes explode with flavor and creativity. This is a must-read for anyone cooking in wood-fired ovens!" Michael Stone, Director of Sales at Alfa Ovens