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Page Street Publishing

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

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

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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!

Author: Craig Tabor
Publisher: Page Street Publishing
Published: 06/28/2022
Pages: 168
Binding Type: Paperback
Weight: 0.93lbs
Size: 8.90h x 7.80w x 0.40d
ISBN: 9781645675228

About the Author
Craig Tabor is the founder of Green Egg Craig, a popular grilling blog. He has been featured in BBQ Beat and World Food Champions. Craig won first place two years in a row at Eggtober Fest, a national grilling convention showcasing the Big Green Egg. His first book, Mastering the Big Green Egg, was published in May 2020. He currently lives in Atlanta, Georgia.

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