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!

From the ABCs of live-fire cooking to step-by-steps on setup and equipment, grill master Craig Tabor explains everything necessary to make 60 standout recipes bursting with open-flame flavor.

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.


Book Information
ISBN 9781645675228
Author Craig Tabor
Format Paperback
Page Count 168
Imprint Page Street Publishing Co.
Publisher Page Street Publishing Co.
Weight(grams) 426g
Dimensions(mm) 228mm * 197mm * 13mm