All Recipes
From the Fire
BBQ and fire cooking recipes from around the world. Search by ingredient, country, or technique.
Showing 9 of 9 recipes
Texas-Style Pulled Pork
Bone-in pork shoulder smoked low and slow over hickory and apple wood to fall-apart perfection.
Central Texas Brisket
Whole packer brisket with a simple salt and pepper bark, smoked over post oak until probe-tender.
Korean Galbi Short Ribs
Flanken-cut short ribs marinated in soy, sesame, pear, and garlic. Grilled over charcoal until caramelized.
Argentine Asado de Tira
Cross-cut beef ribs cooked slowly over wood embers on a parrilla. Salt only. Let the fire do the talking.
Moroccan Mechoui Lamb Shoulder
Whole lamb shoulder rubbed with cumin, coriander, and butter, slow-roasted until the meat falls from the bone.
Japanese Yakitori Negima
Chicken thigh and green onion skewers grilled over binchΕtan charcoal with tare glaze.
St. Louis Spare Ribs
3-2-1 method spare ribs with a brown sugar rub, apple juice spritz, and a sticky finishing glaze.
Brazilian Picanha
Rump cap skewered in a C-shape and cooked over open fire. Coarse salt only. Brazil's most iconic cut.
Pacific Northwest Smoked Salmon
Brined salmon fillet cold-smoked over alder wood until silky and deeply flavored.