Derek Wolf

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 include:

 • Herb Brush Basted Bone-In Ribeye
 • Leaning Salmon Plank with Lemon Dill Sauce
 • Al Pastor Skewered Tacos
 • Coal Roasted Lobster Tails
 • Dirty Chipotle NY Strips
 • Spicy Rotisserie Beef Ribs
 • Salt-Baked Red Snapper
 • Charred and Glazed Pineapple

 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.

Harvard Common Press

Food by Fire: Grilling and BBQ with Derek Wolf of Over the Fire Cooking

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