Derek Wolf - Flavor by Fire: Recipes and Techniques for Bigger, Bolder BBQ and Grilling

Recipes and Techniques for Bigger,
Bolder BBQ and Grilling

DEREK WOLF

OVER THE FIRE

COOKING

I first encountered Derek Wolf the way most people do: scrolling through social media posts.

Here was a guy who cooked in the most primal way possible: always outdoors, often in the woods, and, invariably over a blazing wood fire. He used primal tools: massive cleavers, forged knives, and skewers that look like pitchforks. He painted with bold flavors: garlic, chile peppers, cilantro, coffee. Often, he didnt even bother to cook on a grill grate.

His recipes were shockingly original, too: grilled chorizo rafts topped with pepperjack cheese and chimichurri. Towers of burgers roasted vertically on a trompoto be carved onto flame seared tacos. (Hows that for a twist on tacos al pastor.) Steak, egg, and asparagus breakfasts that would force Paul Bunyan to loosen his beltcooked, you guessed it, over a wood fire.

Dereks camera work is as original as his food. Ingredients leaping into bowls or skillets. Assembled and grilled in a rush of staccato video. Ingenious grilling techniques, followed by a simple luscious bite, followed by Dereks signature gesture of delectation: a thumbs up.

After watching more than a few videos, I realized something impressive: each one lasted less than a minute but taught as much as youd learn in an entire afternoon cooking class. And most amazing of all: he hadnt uttered a single word.

I quickly became hooked and realized I certainly wasnt alone. In just a few years, Derek had acquired millions of followers online across his various Over The Fire Cooking accounts. Whether its his photos or videos, people cant get enough of him, and neither can I.

His culinary accomplishments are all the more remarkable for the fact that he is completely self-taught, which brings me in a roundabout way to his handsome new book: Flavor by Fire. And, man, what a book! Chock-a-block full of the sort of big flavor, in-your-face food that has made Derek such a social media phenomenon. Youll find hanging monster beef tomahawks grilled vertically over a smoky wood fire; honey habanero rotisserie turkey; baked lobster with buffalo chive butter; garlic parmesan beer chicken legs; chipotle mezcal smoked shrimp. The recipe titles read like poetry, each dish more stunning and expertly charred than the next. Its a wonder you dont lick the pages.

Some months ago, intrigued by Dereks singular videos and books, I invited him to be a guest on my Project Fire television show. In the back of my mind, I wondered: How would this master grillerso brilliant on social mediaperform on live television? Would he be like some of the silent movie stars of yore: compelling without words, but lost with the advent of talkies? Well, as you may have seen in Project Fire, Derek is every bit as articulate live and in voce viva, as he is on social media and in his books.

If you love the thrill of grilling over live fire, youll want this book. If you hunger for creative flavor combinations and food that fairly screams in your mouth, you need this book. If youre aiming to reproduce Derek Wolfs masterpieces on your own grill, well, just study this book, because this social media star turns out to be one hell of a writer, too.

Steven Raichlen

Miami, Florida

If I had one wish, I would want to watch my favorite movie again for the first time.
Unknown movie critic

The first time I cooked over a live fire, I made skirt steaks cooked right over the hot coals, with a homemade chimichurri sauce, green beans, and potatoes. It was a simple meal, but sitting next to my wife at the table, I will never forget the look of amazement on her face (and, Im sure, on mine as well). We had never experienced these flavors before. I think I made that recipe three or four more times just that next week because I couldnt get enough! The memory of the hot fire, sizzling steaks, and enjoying that dinner together will stay with me forever. That cook made me realize that the flavor from the fire leaves a lasting impression.

So, here we are today! After hundreds of recipes on my blog and socials, and an entire book devoted to cooking over fire, I find myself more interested in flavor than ever. My belief is that you do not need complex ingredients cooked on insanely expensive grills to make really good food. Yes, this book might have a few exceptions here and there, such as Wild Sage and Cranberry Venison Rack (), but in those cases the extra effort is worth it. (And, I know my readers were born ready!)

The mission of this cookbook is the marriage of flavor and fireusing flavor to spice up your grill and utilizing fire to make showstopping meals. Whereas my first book, Food by Fire, focused on classic fire cooking techniques to build a good foundation for grilling, this book, Flavor by Fire, dives deep into amplifying the flavors of food, to help the backyard cook better understand, harness, and enhance the power of flavor through approachable recipes using easily sourced ingredients that deliver delicious results. Ultimately, I want you to experience moments like I have had, creating memories with family and friends around uniquely delicious food.

My hopes for you with this cookbook are these three things:

• May you open your mind to new and exciting flavors cooked over the flames.
• May you feel empowered to try novel ideas and explore nontraditional dishes.
• May you experience that moment of joy, surrounded by fire, food, and friends, that you live to recreate just like its the first time.

Derek Wolf

1

I absolutely love food. But food is more than just food, right? Food is comfort to the soul, a vehicle to express yourself, and a demonstration of love to those you cook for. Although I explored the concept of fire cooking techniques, grilling, and more in my first book,