Learn to grill, smoke, and cook anything outside with this mouthwatering cookbook that shares fundamental techniques plus 101 Southern-inspired recipes from James Beard semifinalist and Top Chef winner Kelsey Barnard Clark.
Roasting food outdoors over an open flame is simple, honest cooking, but its flavors—charred, smoked, toasted, blackened, grilled—can’t be replicated.
Written with signature warmth and authority by James Beard semifinalist and Next Gen Chef judge Kelsey Barnard Clark, The Flavor of Fire teaches the fundamentals of grilling and smoking, handing you the tools to master essential techniques. From choosing the right equipment for your needs to cooking any cut of meat to perfection, Kelsey helps you conquer the basics and feel empowered to be creative rather than beholden to a recipe. Just fire up the grill or the smoker and enjoy the process.
Here are plenty of recipes to guide and inspire you. Follow instructions for grilling lamb chops, chicken wings, or a bavette steak or smoking a duck, turkey legs, or pork butt. Then flavor-charge those meats any way you like, thanks to a whole chapter on rubs, brines, and marinades and another on sauces. Recipes for veggies and starchy sides round out your plate, making it easy to build a menu for any occasion:
- Grilled Oysters on the Half Shell with Umami Basting Butter served alongside Grilled Corn Panzanella
- Smashburgers with Comeback Sauce and Green Goddess Slaw, plus grilled Peaches and Cream for dessert
- Smoked Cheese with bread on the side for a creamy, dreamy appetizer
- A menu of Smoked Whole Fish with Herb, Citrus, and Whole Spices Marinade; Green Crunch Chopped Salad; and Wild Mushroom Tartine
- Grilled Beef Short Ribs with Korean BBQ Sauce and Sesame Soba Noodles
Whether you're grilling in your backyard on Saturday night, rolling up to a game day tailgate, or hosting a bonfire on the beach, it’s time to get outside and cook with fire, y’all.
