![]() ![]() (I have the Kindle version though what got me intrigued was the actual book in a store). As I was going through the pages, I found not only great tips on how to start a fire, what charcoal to use but great recipe ideas that can lift your barbecue experience. Think Argentinian master Francis Mallmann, think Victor Arguinzoniz of Asador Extebarri and you are speaking of cooking at the highest level with fire.Ī great book to get you started and inspired with cooking with fire is Seven Fires by Mallmann but when I saw the book Grill, Smoke, BBQ by Ben Tish of Ember Yard, I was intrigued. If you might be lucky you could get tuna steaks grilled but these would also be dry as the tendency was to overcook things.īut there are some that have taken cooking with fire to another level. There used to be overcooked meat, sausages of dubious quality (which still exist and are still popular with children), hamburgers and overcooked steak. ![]() Yes, there was the pleasure of starting the fire, people gathering around the grill but most of the food was far from memorable. While cooking directly with fire is a very old technique that has been with us since many years and is the bedrock of our civilisation, memories of barbecue are not always necessarily optimal. There is nothing more satisfying that spending time outdoors, starting the fire and waiting for the charcoal to be ready to start the cooking. Summer and long days are still with us for a few more weeks and therefore the barbecue season remains in full swing even though personally, I love to fire up the barbecue even when it gets colder. ![]()
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