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The Backyard Fire Cookbook: Get Outside and Master Ember Roasting, Charcoal Grilling, Cast-Iron Cooking, and Live-Fire Feasting (Great Outdoor Cooking)
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- Mã sản phẩm: 0760363439
- (156 nhận xét)
- Publisher:Harvard Common Press; Illustrated edition (May 14, 2019)
- Language:English
- Hardcover:208 pages
- ISBN-10:0760363439
- ISBN-13:978-0760363430
- Item Weight:2 pounds
- Dimensions:9.38 x 0.88 x 9.38 inches
- Best Sellers Rank:#326,372 in Books (See Top 100 in Books) #47 in Cast Iron Recipes #245 in Burger & Sandwich Recipes #333 in Barbecuing & Grilling
- Customer Reviews:4.5 out of 5 stars 156Reviews
Mô tả sản phẩm
From the Publisher
A Word From the Author: Linda Ly
When I close my eyes and think of my happy place, I picture this: a canopy of conifers with a breeze whipping through, a bubbling creek, or perhaps a glassy lake, with a sublime string of peaks in the distance. Tents and coolers. Logs and embers. A hot, hearty meal shared around the fire with family and friends as the last light fades.
It’s no secret I love a good campfire, but, above all, I love a great meal cooked over one. I love the leap and snap of a lively fire as it collapses into red-hot coals.
In this book, you’re not going to find low and slow barbecue or overnight brines, or whole animals tied to iron crosses or spinning on a spit. These are recipes you can make on those low-key nights when you just want to sit in the backyard with a drink in hand, enjoying the colors of a softening sky and the smells of good food sizzling on the grill.
Outside of a campsite, that is my happy place—and I hope it’s yours as well.
The Backyard Fire Cookbook: Cooking with Live Fire, Coals, and More
Getting Started
Cooking over a live fire may feel primordial, but modern advances in grilling technology make it easier than ever to turn out a great meal over an open flame. Whether you’re just getting started with outdoor cooking or you’re upgrading your backyard setup, the good news is that live-fire cooking doesn’t require a lot of expensive equipment. The not-really-bad news is: All of the options available on the market can be mind-boggling.
If you’re starting from scratch, I’ll break down what you need to outfit your backyard kitchen, stock your pantry, and build a proper cooking fire. With some basic gear in your grilling arsenal, a little know-how, and lots of practice (dinner parties and BBQs just because!), you can master the flames and make delicious food without making a big production out of it.
Back to Basics: The Fire Pit
Cooking in a fire pit is as primitive and thrilling as it gets. You’re closer to the fire, you’re at the mercy of the weather, and your family and friends are gathered around for the show. Even if you end up burning dinner—and you probably will at some point, as all great grill masters have—it’s still a good time for all. And this is exactly why fire pits are such an appealing entry to the world of live-fire cooking.
With nothing between you and the flames (well, maybe just a cooking grate), food becomes an adventure—buried in the ashes, singed on the coals, or seared over hot metal. The interactive nature of cooking over fire will make even those ordinary weeknight meals something to look forward to.
It’s a Wrap: Foil Packets
Foil packets have gone beyond the humble hobo packs of Boy Scout fame. Often lumped together with leftovers and relegated to camping food, they are so much more than appearances let on. They’re mini ovens, steamers, serving bowls, and, yes, even a good way to get out of doing dishes. Crumple them up and you’re done!
Despite the primitive package, there’s an element of drama to cooking in a foil pack: You pile in the food, wrap it all up, put it on the fire, and hope for the best. You hear it spit and sizzle, but you won’t know how it turns out until you peel it apart. The steam billows out, the smells fill your nose, and tucked inside the foil is an elegant self-contained meal—just add a fork.
The Backyard Fire Cookbook: Cooking with Live Fire, Coals, and More
Iron Chef: Pots, Pans, and Planchas
No other cookware seems to spawn as many misconceptions as cast iron. With a reputation for being hard to clean (not so) and a good source of dietary iron (not really), cast iron pans are passed down through generations along with their myths.
What is true about cast iron, however, is its legendary durability—there’s a reason these things last a hundred years! (And well-seasoned vintage pans are highly coveted.) Cast iron also has an amazing ability to hold heat once it’s thoroughly preheated (emphasis on thoroughly—skipping this important step leads to hot spots). Practice a little patience with your cast iron cookware and you’ll be rewarded with a pan that moves flawlessly from fire to table without your food getting cold. And that’s worth pouring yourself another drink for!
Under Cover: The Grill
You don’t need an expensive grill with all the bells and whistles to turn out great food. You just need a good cover and functioning vents, two simple features that will help you make a four-star meal with more control and better timing than you’d typically get from a fire pit. By manipulating airflow in a tighter environment, you can use your grill for high-heat searing as well as slow roasting and baking. Nearly anything you can cook on the stovetop or in the oven, you can cook on the grill.
Start with a midrange model when buying your first grill, and choose one that’s a little larger than you think you need. You don’t always have to fill the whole box with coals, but you’ll be glad for the extra space.
Up in Smoke: Plank Grilling
Rooted in Native American history, plank grilling originated from Pacific Northwest tribes cooking their salmon on cedar slabs over an open flame. While salmon is still commonly associated with this method, modern-day planking gives us many more options for the grill—from fruits and vegetables to pizza and meatloaf.
What makes it so special is that a plank of wood is more than just a pretty platter. Planks infuse the food with a sweet, smoky aroma, adding depth to even the blandest ingredients. Flavorful juices don’t drip off into the fire, so food stays rich and succulent. Small or delicate foods won’t fall apart or slip through the grate. And, for the newly initiated, planks are also forgiving; you can leave (forget?) the food for a few extra minutes and it will still be waiting for you.
Recipes You Can Try in Your Backyard
Ember-Roasted Acorn Squash with Charred Poblanos, Cotija, and Crema
With their thick burly skins, acorn squash are perfectly suited for ember grilling. They roast right in their own shells while retaining their moisture and infusing with the lovely aroma of wood smoke. The result is a squash so buttery you can slice it open and eat it with a spoon! Any winter squash will work for this recipe, including kabocha, kuri, butternut, or plain ol’ pumpkin. If you like a spicier kick, throw another pepper into the embers to divvy up among the squash bowls.
Grilled Pork Medallions with Cherry-Bourbon Sauce
Tenderloins are one of my favorite cuts of pork, and these medallions (just a frilly term for sliced tenderloin) stay true to their name, turning oh so tender and incredibly juicy on the grill. The key to not overcooking the meat is searing it over direct heat to get a good char, and finishing over indirect heat. A sweet and savory cherry sauce spiked with bourbon—which we cook right on the grill grate while the pork rests—makes this deceptively fancy meal seem like you put a lot more work into it than you actually did.
Bourbon and Pecan Grill-Baked Apples
There’s something about this recipe—between the sweet, ripe apples and the traditional blend of sugar and spice—that feels like home to me. It’s warm and familiar, simple and timeless, and doesn’t need much more than a fork to eat it. That’s not to say you shouldn’t (and you definitely should) eat it with a scoop of ice cream—after all, dessert is meant to be indulgent.
One-Pan Seafood and Smoked Gouda Fettuccine
So why would one make pasta on the grill instead of the stovetop? The magic ingredient here is one you can’t replicate in your kitchen—the fragrant smoke that swirls around a charcoal grill. It infuses the seafood with a deeper layer of flavor and rounds out the richness of the smoked Gouda, essentially becoming a seasoning of its own. I like to use a mix of shrimp and scallops in this dish, but you can also try white fish fillets, clams, or mussels.
KHUYẾN MÃI LỚN
Đông Trùng Hạ Thảo
Hỗ Trợ Xương Khớp
Bổ Não & Tăng cường Trí Nhớ
Bổ Sung Collagen & Làm Đẹp
Bổ Thận, Mát Gan & Giải Độc
Chăm Sóc Sức khỏe Nam Giới
Chăm Sóc Sức khỏe Nữ Giới
Chăm sóc Sức khỏe Trẻ Em
Thực Phẩm Giảm Cân, Ăn Kiêng
Bổ Sung Vitamin & Khoáng Chất
Bổ Tim Mạch, Huyết Áp & Mỡ Máu
Bổ Mắt & Tăng cường Thị lực
Điều Trị Tai Mũi Họng
Sức Khỏe Hệ Tiêu hóa
Chăm Sóc Răng Miệng
Chống Oxy Hóa & Tảo Biển.
