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Food by Fire: Grilling and BBQ with Derek Wolf of Over the Fire Cooking
In Food by Fire , join live fire cooking expert Derek Wolf to discover the secrets to great flavor. Master the art of starting cooking fires and learn about the best fuel sources . Then tackle a variety of recipes using direct heat and indirect heat , mastering skillets, skewers, and more along the way. Derek has been researching global fire-cooking techniques for the better part of a decade, traveling around the world to learn about dishes like lamb al asador and brick-pressed chicken . He shares it all in this book. If you’re looking to try cooking on the coals with herb butter oysters or picanha like a Brazilian steakhouse, you’ve come to the right place. Recipes
On top of all that, you’ll find recipes for killer sides like Grilled Bacon-Wrapped Asparagus, Cowboy-Broiled Cheesy Broccoli, and Charred Brussel Sprouts, as well as unique sauces like Spicy Cilantro Chimichurri and Maple Bourbon Glaze. It’s everything you need to cook your next meal by fire.
On top of all that, you’ll find recipes for killer sides like Grilled Bacon-Wrapped Asparagus, Cowboy-Broiled Cheesy Broccoli, and Charred Brussel Sprouts, as well as unique sauces like Spicy Cilantro Chimichurri and Maple Bourbon Glaze. It’s everything you need to cook your next meal by fire.
- GenresCookbooks
208 pages, Hardcover
Published May 25, 2021
39 people are currently reading
36 people want to read
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Displaying 1 - 8 of 8 reviews
April 21, 2021
As the author Derek Wolf says in his introduction, food cooked over fire is rustic and natural. To me it means camping or at the very least being outdoors. It's primal and casual. Time loses significance. I like that Wolf tells his readers how he got into this method of cooking and why he does it. The unpredictable nature of fire makes it a bit more challenging, in a good way. Who isn't mesmerized by flames? The photography is just...how does one even describe it?...salivatory.
Not only does Wolf explain equipment needed, he discusses types of cooking over fire (direct, indirect), the importance of checking internal temperature including a handy chart, types of wood, building a fire, using a skillet and the hanging and leaning technique which is of particular interest to me as I still have not tried it. But now am inspired. You will learn about herb brushes, how to clean cast iron skillets, cooking in salt, how to truss a chicken, seasoning blends, grilling vs. barbecue and a fascinating story of the inception of the Wolf Burger!
Amongst the recipes I am happily planning to try are Honey Espresso-Glazed Pork Chops, Sweet Adobo Chicken Wings, Sweet and Spicy Glazed Scallops, Campfire Hot Salmon, Charred and Glazed Pineapple (this will be my first try at this...looks absolutely delectable), Smoked Pork Belly Burnt Ends and Caramelized Carrots. I am a marinade/brine/rub fanatic so am happy to see them in this book along with herb butters. I know what we will be having for dinner tomorrow.
Anyone interested in learning how to cook over a fire or those who have done it for ages, do pick up this inspiring book. It is pretty wonderful.
My sincere thank you to Quarto Publishing Group - Harvard Common Press and NetGalley for the privilege of reading (and drooling on) the e-ARC of this remarkable book.
Not only does Wolf explain equipment needed, he discusses types of cooking over fire (direct, indirect), the importance of checking internal temperature including a handy chart, types of wood, building a fire, using a skillet and the hanging and leaning technique which is of particular interest to me as I still have not tried it. But now am inspired. You will learn about herb brushes, how to clean cast iron skillets, cooking in salt, how to truss a chicken, seasoning blends, grilling vs. barbecue and a fascinating story of the inception of the Wolf Burger!
Amongst the recipes I am happily planning to try are Honey Espresso-Glazed Pork Chops, Sweet Adobo Chicken Wings, Sweet and Spicy Glazed Scallops, Campfire Hot Salmon, Charred and Glazed Pineapple (this will be my first try at this...looks absolutely delectable), Smoked Pork Belly Burnt Ends and Caramelized Carrots. I am a marinade/brine/rub fanatic so am happy to see them in this book along with herb butters. I know what we will be having for dinner tomorrow.
Anyone interested in learning how to cook over a fire or those who have done it for ages, do pick up this inspiring book. It is pretty wonderful.
My sincere thank you to Quarto Publishing Group - Harvard Common Press and NetGalley for the privilege of reading (and drooling on) the e-ARC of this remarkable book.
March 11, 2021
Amazing! And that Picanha photo on the cover is making me so hungry! This book is a great gift option for father's day and it's definitely a must have if you like meat! I'm Brazilian so we cook Picanha a lot and we use the indirect fire cooking method for our "churrasco"/Brazilian Bbq. I love the recipes in this book and I'll be making them this summer. I received a free digital copy of this book from Edelweiss in exchange for my honest review.
March 15, 2021
Food cooked on the fire just tastes better. This is a nice cookbook with tips and techniques for cooking in both direct and indirect heat.
All the recipes look great, but I am most excited to try the pork belly.
I received a copy from Edelweiss+ all opinions are my own
All the recipes look great, but I am most excited to try the pork belly.
I received a copy from Edelweiss+ all opinions are my own
April 20, 2021
As the author Derek Wolf says in his introduction, food cooked over fire is rustic and natural. To me it means camping or at the very least being outdoors. It's primal and casual. Time loses significance. I like that Wolf tells his readers how he got into this method of cooking and why he does it. The unpredictable nature of fire makes it a bit more challenging, in a good way. Who isn't mesmerized by flames? The photography is just...how does one even describe it?...salivatory.
Not only does Wolf explain equipment needed, he discusses types of cooking over fire (direct, indirect), the importance of checking internal temperature including a handy chart, types of wood, building a fire, using a skillet and the hanging and leaning technique which is of particular interest to me as I still have not tried it. But now am inspired. You will learn about herb brushes, how to clean cast iron skillets, cooking in salt, how to truss a chicken, seasoning blends, grilling vs. barbecue and a fascinating story of the inception of the Wolf Burger!
Amongst the recipes I am happily planning to try are Honey Espresso-Glazed Pork Chops, Sweet Adobo Chicken Wings, Sweet and Spicy Glazed Scallops, Campfire Hot Salmon, Charred and Glazed Pineapple (this will be my first try at this...looks absolutely delectable), Smoked Pork Belly Burnt Ends and Caramelized Carrots. I am a marinade/brine/rub fanatic so am happy to see them in this book along with herb butters. I know what we will be having for dinner tomorrow.
Anyone interested in learning how to cook over a fire or those who have done it for ages, do pick up this inspiring book. It is pretty wonderful.
My sincere thank you to Quarto Publishing Group - Harvard Common Press and NetGalley for the privilege of reading (and drooling on) the e-ARC of this remarkable book.
Not only does Wolf explain equipment needed, he discusses types of cooking over fire (direct, indirect), the importance of checking internal temperature including a handy chart, types of wood, building a fire, using a skillet and the hanging and leaning technique which is of particular interest to me as I still have not tried it. But now am inspired. You will learn about herb brushes, how to clean cast iron skillets, cooking in salt, how to truss a chicken, seasoning blends, grilling vs. barbecue and a fascinating story of the inception of the Wolf Burger!
Amongst the recipes I am happily planning to try are Honey Espresso-Glazed Pork Chops, Sweet Adobo Chicken Wings, Sweet and Spicy Glazed Scallops, Campfire Hot Salmon, Charred and Glazed Pineapple (this will be my first try at this...looks absolutely delectable), Smoked Pork Belly Burnt Ends and Caramelized Carrots. I am a marinade/brine/rub fanatic so am happy to see them in this book along with herb butters. I know what we will be having for dinner tomorrow.
Anyone interested in learning how to cook over a fire or those who have done it for ages, do pick up this inspiring book. It is pretty wonderful.
My sincere thank you to Quarto Publishing Group - Harvard Common Press and NetGalley for the privilege of reading (and drooling on) the e-ARC of this remarkable book.
March 24, 2021
This book was received as an ARC from Harvard Common Press in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.
I could not get enough of this book. The photos taken came out spectacular and really had me craving barbeque. I also thought of the popular chain restaurant of Texas de Brazil and this book definitely shows you how to put on an event similar that is packed with meat. All of the recipes featured in this book look absolutely delicious and I can't wait to build my own pit and get out the grill and try some of these recipes especially the Picanha and the al pastor tacos. This will definitely be a candidate for a future cooking demo.
We will consider adding this title to our TX Non-Fiction collection at our library. That is why we give this book 5 stars.
I could not get enough of this book. The photos taken came out spectacular and really had me craving barbeque. I also thought of the popular chain restaurant of Texas de Brazil and this book definitely shows you how to put on an event similar that is packed with meat. All of the recipes featured in this book look absolutely delicious and I can't wait to build my own pit and get out the grill and try some of these recipes especially the Picanha and the al pastor tacos. This will definitely be a candidate for a future cooking demo.
We will consider adding this title to our TX Non-Fiction collection at our library. That is why we give this book 5 stars.
May 3, 2021
This is an amazing cookbook. I could go on and on about how terrific the recipes and photos are (and they really are. The grilled veggies even look amazing) but to me that’s only a bonus of this book. The real star is the beginning section were the author gives all the information of the fire and the checking temperatures (of both the fire and food). I feel like that lesson is missing in so many other cookbooks and the author is very thorough. Now if you will excuse me I’m off to make my weight the Steakhouse Herb Butter recipe.
April 17, 2021
This is a good cookbook as well as an interesting read. The first portion of the book discusses the cooking methods and the second (much larger) if full of yummy recipes and mouthwatering pictures. I can’t wait to try the bacon-wrapped maple bourbon chicken skewers!
July 5, 2021
I absolutely loved this book so much I needed to buy it. The book is filled with helpful tips and tricks that really get you cooking your best fire meal. No matter the situation or the items on hand your ready with Food by Fire.
Displaying 1 - 8 of 8 reviews