Flavor by Fire

InFlavor by Fire, join live fire cooking expert Derek Wolf for the most interesting, flavor-packed recipes youll cook this year.

In Derek Wolfs 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 hes ready to take you onanother culinary adventurebut this time itsall about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushingChile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastessalty, sour, sweet, bitter, and umamiare explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavor, such asaroma, heat, and texture.

Each chapter explores a specific proteins taste and flavor considerationsand then tours throughimpressive recipesincluding:

• 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, youre 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.

208 pages