Cooking by Ingredient
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Flavor by Fire: Recipes and Techniques for Bigger, Bolder BBQ and Grilling
In Flavor by Fire, join live fire cooking expert Derek Wolf for the most interesting, flavor-packed recipes you'll cook this year.
In Derek Wolf's 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 he's ready to take you on another culinary adventure-but this time it's all about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushing Chile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastes-salty, sour, sweet, bitter, and umami-are explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Each chapter explores a specific protein's taste and flavor considerations and then tours through impressive recipes including:
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-TipPork: Cotija Crusted Pork Skewers, Cocoa Molasses-Glazed Spiral Ham, Loaded Chorizo Sandwich with Chilean Inspired PebreChicken/Turkey: Rotisserie Chicken with Alabama White Sauce, Maple Whiskey Chicken Lollipops, Smoked Tequila Lime Spatchcocked Chicken, Honey Habanero Rotisserie Turkey Legs, Smoked Spiced Whole TurkeyFish/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 KilpatrickGame/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 SauceWith features on topics like brining, working with citrus, using alcohol in marinades, and more, you're 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.
In Derek Wolf's 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 he's ready to take you on another culinary adventure-but this time it's all about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushing Chile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastes-salty, sour, sweet, bitter, and umami-are explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Each chapter explores a specific protein's taste and flavor considerations and then tours through impressive recipes including:
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-TipPork: Cotija Crusted Pork Skewers, Cocoa Molasses-Glazed Spiral Ham, Loaded Chorizo Sandwich with Chilean Inspired PebreChicken/Turkey: Rotisserie Chicken with Alabama White Sauce, Maple Whiskey Chicken Lollipops, Smoked Tequila Lime Spatchcocked Chicken, Honey Habanero Rotisserie Turkey Legs, Smoked Spiced Whole TurkeyFish/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 KilpatrickGame/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 SauceWith features on topics like brining, working with citrus, using alcohol in marinades, and more, you're 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.
Editorial Reviews
"What a book! It's chock-a-block full of the sort of big flavor, in-your-face food that has made Derek such a social media phenomenon."
―From the foreword by Steven Raichlen, host of Project Fire
"Whether you are a pitmaster, chef, or avid home cook who likes playing with fire, Derek's techniques, recipes, and love of cooking outdoors will inspire you."―Michael Symon, James Beard Award Winning Chef, restauranteur, and Food Network host
"This book uses grilling and barbecue recipes as a baseline, twisting them with new and exciting flavors from around the world."―Brad Prose, founder of Chiles & Smoke
"The first words out of my mouth as I read this book were, "Bone Marrow Butter…dang!" Flavor x Fire is packed full of incredible tips, tricks, and recipes."
―Sarah Glover, internationally recognized chef and author of Wild: Adventure Cookbook
―From the foreword by Steven Raichlen, host of Project Fire
"Whether you are a pitmaster, chef, or avid home cook who likes playing with fire, Derek's techniques, recipes, and love of cooking outdoors will inspire you."―Michael Symon, James Beard Award Winning Chef, restauranteur, and Food Network host
"This book uses grilling and barbecue recipes as a baseline, twisting them with new and exciting flavors from around the world."―Brad Prose, founder of Chiles & Smoke
"The first words out of my mouth as I read this book were, "Bone Marrow Butter…dang!" Flavor x Fire is packed full of incredible tips, tricks, and recipes."
―Sarah Glover, internationally recognized chef and author of Wild: Adventure Cookbook
Readers Top Reviews
Tommy HartmanNoam
Derek has put together this masterpiece of fine grilling recipes. So many options to wow your friends and family with. There is also a lot of education material in this book like types of fire to use, cooking temperatures and even rubs and sauces. Can’t wait to make my way through this entire book!!
MirandaTommy Hart
I was soo excited to hear of this cook book. I spent the whole evening reading through it and learned soo much! My husband and I bbq quite a bit but I didn’t know there was soo much more to learn and improve on. The recipes are very easy to follow. Each section offers tips, what to look for and a few side dish recipes as well. I cannot wait to use some of these recipes!
Kindle MirandaTo
I love this book. The details that are gone into about the flavor interactions with eat meat style is so helpful is overall learning how to cook with fire rather just amazing recipes. I’m always the learner that likes the why details and this book definitely helps with that. The sauces are all great and have made me never want to get premade sauces again. I am a huge fan of this brand and super happy to support with getting this cookbook.
BrianKindle Mira
This book is amazing - super simple instructions with great pictures and descriptions. Even an idiot can look like a grill master with the 40 pages of basic theory and why to do what you are doing. I’ve cooked several recipes and my friends/family/coworkers think I’m a god of the bbq. I can’t wait for the next one… ps my butcher loves me now that I’m asking for better cuts of meat! I’ve never in my life left a review for a book and have purchased dozens of bbq books. I’m beyond excited to grille these. Ps next time make a book of side dishes to compliment the amazing main courses
Nick HBrianKindle
This book is an A++. Found Derek on Instagram. His pics and videos looked amazing. I tried the cheese filled, bacon wrapped chorizo dogs. They are unreal! Have since tried a dozen of his recipes. Now everyone wants to know when I'm trying out my next dish by Derek. Ordered the book as a way to support him, not really knowing what to expect. The book is extremely well laid out. The pictures are exquisite, and the cook details are easy to follow. There's so many fun recipes in there!! I've reached out with a few questions, and he always responds back. Top notch book. Top notch Author.
