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Life of fire : mastering the arts of pit-cooked barbecue, the grill, and the smokehouse  Cover Image Book Book

Life of fire : mastering the arts of pit-cooked barbecue, the grill, and the smokehouse / Pat Martin and Nick Fauchald ; photographs by Andrew Thomas Lee.

Martin, Pat, 1972- (author.). Fauchald, Nick, (author.).

Record details

  • ISBN: 9781984826121
  • ISBN: 1984826123
  • Physical Description: 317 pages : illustrations (chiefly color) ; 27 cm.
  • Edition: First edition.
  • Publisher: New York : Clarkson Potter/Publishers, [2022]

Content descriptions

General Note:
Includes index.
Formatted Contents Note:
Birth: building a fire -- Youth: the hot, temperamental grill -- Middle age: open pit and spit barbecue -- The golden years: pit barbecue for whole hog and other meats -- Old age: cooking in ashes and embers -- Cold smoke and the winter fire: smoking bacon, hams, and other meats -- After the fire: dessert.
Summary, etc.:
"From one of the South's most acclaimed pitmasters comes the definitive guide to open-fire cooking, from hot coals and roaring flames to warm embers and cold smoke. Nashville's Pat Martin has grown a nine-location-and-counting empire of Martin's BBQ Joints on the strength of his West Tennessee whole hog that is slow-smoked all day and night. One of only a handful of remaining practitioners of this art, Pat didn't come to barbecue as a family heir of legacy recipes; rather, he stumbled into the pit as a somewhat lost student and found the life by the fire to be the one that made the most sense to him. More than his barbecue expertise, Pat's love of open-fire cooking drives this cookbook of how to work with fire in all the stages of its life cycle. Through beautiful photography and detailed instruction, he shows us how to char vegetables on the wild flames of an adolescent fire; how to grill meats on mature coals; how to barbecue shoulders and ribs and, yes, a whole hog on "adult" embers; and finally how to build and use a cold-smoker for hams and bacon. Learn the stages of the fire and you can master Whole Chicken with Alabama White Sauce, Pork Belly Sandwiches, and Open-Pit Spare Ribs, as well as beautiful vegetable-based dishes--Grilled Carrots with Sorghum and Buttermilk, Open-Face Grilled Tomato Sandwiches, Creamed Grilled Corn, and Ash-Roasted Sweet Potatoes--that will transform the way you cook"-- Provided by publisher.
Subject: Barbecuing.
Roasting (Cooking)
Genre: Cookbooks.
Recipes.

Available copies

  • 1 of 1 copy available at Town of Plymouth.

Holds

  • 0 current holds with 1 total copy.

Holds

0 current holds with 1 total copy.

Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Pease Public Library 641.5784 MARTIN 34598000774722 New Books Available -

Summary: "From one of the South's most acclaimed pitmasters comes the definitive guide to open-fire cooking, from hot coals and roaring flames to warm embers and cold smoke. Nashville's Pat Martin has grown a nine-location-and-counting empire of Martin's BBQ Joints on the strength of his West Tennessee whole hog that is slow-smoked all day and night. One of only a handful of remaining practitioners of this art, Pat didn't come to barbecue as a family heir of legacy recipes; rather, he stumbled into the pit as a somewhat lost student and found the life by the fire to be the one that made the most sense to him. More than his barbecue expertise, Pat's love of open-fire cooking drives this cookbook of how to work with fire in all the stages of its life cycle. Through beautiful photography and detailed instruction, he shows us how to char vegetables on the wild flames of an adolescent fire; how to grill meats on mature coals; how to barbecue shoulders and ribs and, yes, a whole hog on "adult" embers; and finally how to build and use a cold-smoker for hams and bacon. Learn the stages of the fire and you can master Whole Chicken with Alabama White Sauce, Pork Belly Sandwiches, and Open-Pit Spare Ribs, as well as beautiful vegetable-based dishes--Grilled Carrots with Sorghum and Buttermilk, Open-Face Grilled Tomato Sandwiches, Creamed Grilled Corn, and Ash-Roasted Sweet Potatoes--that will transform the way you cook"--

Additional Resources