Live Fire Cooking: Open Flame Techniques and Recipes to Transform Your Meals by Tabor, Craig

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 fire master and owner of grilling and BBQ retail supplies store Playing with Fire BBQ Emporium and the author of Mastering the Big Green Egg(R) by Big Green Craig. He has been featured in BBQ Beat and World Food Champions. He currently lives in Atlanta, Georgia.