Food by Fire: Grilling and BBQ with Derek Wolf of Over the Fire Cooking

Price: £22.00 - £17.34
(as of Jun 16, 2026 01:37:03 UTC – Details)


In Food by Fire, join live fire cooking expert Derek Wolf to discover the secrets to great flavor.
Master the art of starting cooking fires and learn about the best fuel sources. Then tackle a variety of recipes using direct heat and indirect heat, mastering skillets, skewers, and more along the way.
Derek has been researching global fire-cooking techniques for the better part of a decade, traveling around the world to learn about dishes like lamb al asador and brick-pressed chicken. He shares it all in this book. If you’re looking to try cooking on the coals with herb butter oysters or picanha like a Brazilian steakhouse, you’ve come to the right place. Recipes include:
Herb Brush Basted Bone-In RibeyeLeaning Salmon Plank with Lemon Dill SauceAl Pastor Skewered TacosCoal Roasted Lobster TailsDirty Chipotle NY StripsSpicy Rotisserie Beef RibsSalt-Baked Red SnapperCharred and Glazed Pineapple
On top of all that, you’ll find recipes for killer sides like Grilled Bacon-Wrapped Asparagus, Cowboy-Broiled Cheesy Broccoli, and Charred Brussel Sprouts, as well as unique sauces like Spicy Cilantro Chimichurri and Maple Bourbon Glaze. It’s everything you need to cook your next meal by fire.

From the Publisher

Live fire cooking expert Derek Wolf will help you discover the secrets to great flavour!

INTRODUCTION

If I am honest, my fire cooking journey started while watching television, procrastinating on schoolwork. Yes, I know that sounds ridiculous, but I fell in love with the idea that you could cook more than just hot dogs and hamburgers on a campfire. This style of cooking is so rustic and natural it is almost purely human.

GETTING STARTED: RESPECTING THE FLAME

While growing up, my dad would tell me surfing stories from his childhood. He described days spent driving up and down the California Coast, searching for that “perfect wave.” Every once in a while, he would catch that wave. He said, in those moments, it was almost like time stopped and he was in unison with something that was more than just a wave. It was something . . . uncontrollable.

This is what I feel when I am cooking over fire.

DIRECT FIRE COOKING

Becoming an expert in fire cooking starts with a firm understanding of the fundamentals. In this chapter, we’ll examine the most basic way of cooking: heating meat directly over (or in) the hot coals using limited tools and resources. The tried-and-true direct fire cooking techniques we will explore are grilling, skillet cooking, and cooking on the coals.

INDIRECT FIRE COOKING

Now that you are fully immersed in the world of direct fire cooking, it’s time to discuss cooking over open fire indirectly, meaning the food will not be in direct contact with, immediately above, or touching something that is right above the fire, but, rather, away from it.

VEGETABLES AND SIDES

As a kid, I hated vegetables. I never wanted to eat Brussels sprouts, broccoli, or spinach when I could be eating grilled steak or rotisserie chicken! While I am still no herbivore, I am something of an advocate for vegetables grilled over fire. In fact, whenever I am taken to a fancy steakhouse or a fire-cooked dinner, it is often not the meat I try first but the sides.

SAUCES, MARINADES, AND RUBS

I have found that the unsung hero of many a delicious meal is the sauce, marinade, or rub. True, it is important to get that perfect medium-rare on the steak, or the right cook to enjoy those fall-off-the-bone smoked ribs. However, it can be the marinating process done before a protein hits the grill, the seasoned proportions mixed before it is seared off, or the finishing glaze that makes the difference. Welcome to my world of sauces, marinades, and rubs for fire cooking.

ABOUT THE AUTHOR

Derek Wolf is the man behind Over The Fire Cooking: a website, video, and social media phenomenon dedicated to bringing fire, food, and people together. In addition to his original recipes and videos, Derek builds community on his pages by featuring the adventures of other fire-cooking enthusiasts. Derek frequently travels around the world to learn new techniques and recipes, works with various brands from Cowboy Charcoal to Oklahoma Joe’s, and has multiple bestselling spice lines with Spiceology. He has been featured everywhere from Forbes to Southern Cast Iron magazine, made TV shorts with Buffalo Trace, and loves cooking for large crowds at festivals. Most weeks you can still find him working on new recipes, producing and showcasing them on his website and socials. Check out more of his work on Instagram, Facebook, YouTube, and more at @OverTheFireCooking or visit him at OverTheFireCooking.com.

Publisher ‏ : ‎ Harvard Common Press
Publication date ‏ : ‎ 25 May 2021
Language ‏ : ‎ English
Print length ‏ : ‎ 208 pages
ISBN-10 ‏ : ‎ 1592339751
ISBN-13 ‏ : ‎ 978-1592339754
Item weight ‏ : ‎ 930 g
Dimensions ‏ : ‎ 23.62 x 2.29 x 23.62 cm
Best Sellers Rank: 84,863 in Books (See Top 100 in Books) 63 in Outdoor Cooking (Books) 118 in Barbecues 187 in Meat, Poultry & Game (Books)
Customer reviews: 4.8 4.8 out of 5 stars (908) var dpAcrHasRegisteredArcLinkClickAction; P.when(‘A’, ‘ready’).execute(function(A) { if (dpAcrHasRegisteredArcLinkClickAction !== true) { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative( ‘acrLink-click-metrics’, ‘click’, { “allowLinkDefault”: true }, function (event) { if (window.ue) { ue.count(“acrLinkClickCount”, (ue.count(“acrLinkClickCount”) || 0) + 1); } } ); } }); P.when(‘A’, ‘cf’).execute(function(A) { A.declarative(‘acrStarsLink-click-metrics’, ‘click’, { “allowLinkDefault” : true }, function(event){ if(window.ue) { ue.count(“acrStarsLinkWithPopoverClickCount”, (ue.count(“acrStarsLinkWithPopoverClickCount”) || 0) + 1); } }); });

Product summary

shift
+
ALT
+
D