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. Derek, along with his wife, Ally, 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.  Derek is the author of Flavor by Fire and Food by Fire and has been featured everywhere from Forbes and Men's Health to Steven Raichlen’s Project Fire. In addition to his original recipes and videos, Derek builds community by cooking at festivals and through his pages, by featuring the adventures of other fire-cooking enthusiasts who inspire him. Most weeks, you can still find him working on new recipes, then producing and showcasing them on his website and socials.  Check out more of Derek’s work on Instagram, Facebook, YouTube, and more at @OverTheFireCooking, or visit him at OverTheFireCooking.com. Multi-award-winning author, journalist, cooking teacher, and TV host, Steven Raichlen is the man who reinvented barbecue. His best-selling Barbecue Bible cookbook series and The Primal Grill and Barbecue University(tm) TV shows on PBS have helped people all over the world ascend the ladder of grilling enlightenment.

• ForewordIntroductionCHAPTER 1 | TASTE, FLAVOR, AND FIRETaste, Flavor, FireFire Cooking BasicsRubs and SaucesOTFC All-Purpose BBQ SeasoningOTFC All-Purpose Beef RubAncho Coffee RubOTFC Spicy BBQ SauceCHAPTER 2 | BEEFBeer-Marinated Bavette Steak with Creamy Corn SalsaChipotle Peppercorn Smoked BrisketSweet Chile–Braised Beef Tacos with Pickled Red OnionsAncho Coffee Hanging Tomahawks with Blue Cheese SauceCoal-Roasted Hanger Steaks with Thai Chili SauceItalian Herb Butter Rotisserie Prime RibGreen Chile and Bacon CheeseburgersBlack Garlic New York Strips with Bone  Marrow ButterSpiced Rum–Marinated Tri-TipPineapple Bourbon Steak TipsCHAPTER 3 | PORKCotija-Crusted Pork Skewers3-2-1 Smoked Ribs with Honey Peppercorn BBQ SauceGrilled Pork Chops with Grapefruit Balsamic VinaigretteChile con Limon Candied BaconCocoa Molasses–Glazed Spiral HamPineapple Teriyaki Pulled Pork SandwichBacon-Wrapped BBQ Pork TenderloinLoaded Chorizo Sandwich with Chilean-Inspired PebreSweet and Sour Pork Belly SkilletCheesy Skewered Sausages with Caramelized Beer OnionsCHAPTER 4 | CHICKEN + TURKEYSmoked Tequila Lime Spatchcock ChickenRotisserie Chicken with Alabama White SauceGolden BBQ Sticky WingsMaple Whiskey Chicken LollipopsGarlic Parmesan Beer Chicken Leg SkewersPineapple Coffee–Glazed Chicken ThighsGrilled Chicken Breast with Spicy Mango SalsaEverything Bagel Smoked Turkey BreastHoney Habanero Rotisserie Turkey LegsSmoked Spiced Whole TurkeyCHAPTER 5 | FISH + SEAFOODSeared Scallops with Beer Pan SauceBaked Lobster with Buffalo Chive ButterLobster Tail Skewers with Garlic Teriyaki GlazeCoal-Roasted Lemon Herb TroutMaple Grapefruit BBQ SalmonSweet Tomatillo Grilled SalmonSmoked Chipotle Mezcal ShrimpHoney Sriracha Shrimp SkewersFire-Crusted Oysters KilpatrickGarlic-Crusted Tuna with Spicy Avocado SalsaCHAPTER 6 | GAME, LAMB + DUCKCast-Iron Bison Rib Eyes with Caramelized Red Wine OnionsBison Steak Frites with Spicy Gremolata ButterCoffee-Crusted Elk MedallionsWild Sage and Cranberry Venison RackSmoked Curry Lamb Crown with Lemon Mint Yogurt SauceGrilled Lamb Chops with Ancho Lemon VinaigretteHanging Leg of Lamb with Chimichurri AioliSmoked Honey Cider Lamb RibsSeared Duck Breast with Black Cherry Tamarind SauceSpicy Hoisin Jerk Rotisserie DuckResourcesAcknowledgmentsAbout the AuthorIndex

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