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.
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