. . . a one-stop guide for anyone truly interested in elevating their
BBQ experience into a culinary work of art.
--San Francisco Book Review
Ready to up your grilling game? This cookbook by a pitmaster and a
sommelier will turn your backyard barbecue into the tastiest place to
be--with recipes that celebrate smoked and grilled food (and the wines
that pair best with them).
Every region has its barbecue, grill, and smoking food traditions. Now
the Pacific Northwest can claim its place at the table with these
recipes developed by sommelier Mary Cressler and pitmaster Sean Martin
from Portland, Oregon. Fire + Wine highlights the ingredients and
flavors of the Pacific Northwest to create a fresh, often lighter take
on smoking and grilling. They put their spin on the classics as
well--brisket, ribs, steaks, pulled pork--and offer up wine pairings to
complete your meal.
SAMPLE RECIPES:
- Pinot Noir BBQ Sauce
- Wine-Braised Beef Short Ribs
- Rosemary Buttermilk Grilled Chicken
- Pulled Mushroom Sliders
- Perfect Smoked Salmon Fillet with Beurre Blanc
- Grilled Pork Chops with Dried Cherry Relish
Master the fundamentals to successful grilling and smoking on any grill
and discover the secret sauce (and the wine!) that will take your
grilling to the next level. Get fired up though 75 recipes and the wines
that love them.
