Derek Wolf is the man behind Over The Fire Cooking: a website, video, and social media phenomenon dedicated to bringing fire, food, and people together. Derek, along with his wife, Ally, frequently travels around the world to learn new techniques and recipes, works with various brands, from Cowboy Charcoal to Oklahoma Joe’s, and has multiple bestselling spice lines with Spiceology.

Derek is the author of Flavor by Fire and Food by Fire and has been featured everywhere from Forbes and Men's Health to Steven Raichlen’s Project Fire. In addition to his original recipes and videos, Derek builds community by cooking at festivals and through his pages, by featuring the adventures of other fire-cooking enthusiasts who inspire him. Most weeks, you can still find him working on new recipes, then producing and showcasing them on his website and socials.

Check out more of Derek’s work on Instagram, Facebook, YouTube, and more at [...] or visit him at [...].

Introduction
| CHAPTER 1 | GETTING STARTED: RESPECTING THE FLAME
Dancing with Fire
Direct Cooking
Indirect Cooking
| CHAPTER 2 | DIRECT FIRE COOKING
Grilling
Herb Brush–Basted Bone-In Rib Eye
Spatchcock Brick-Pressed Lemon-Chili Chicken
Honey Espresso–Glazed Pork Chops
Skirt Steak with Spicy Cilantro Chimichurri
Sweet Adobo Chicken Wings
Skillet
Simple Huevos Rancheros
Salt-Pepper-Cinnamon Rib Eye with Butter Baste
Sweet and Spicy Glazed Scallops
Chili-Lime Shrimp
The Wolf Smashburger
Coals
Coal-Roasted Lobster Tails
Dirty Chipotle New York Strips
Campfire Hot Salmon
Herb Butter Oysters on the Half Shell
Spicy Lamb Chops
| CHAPTER 3 | INDIRECT FIRE COOKING
Hanging and Leaning
Leaning Salmon Plank with Lemon-Dill Sauce
Hanging Chicken
Whole Lamb al Asador
Hanging Prime Rib
Charred and Glazed Pineapple
Skewers
Al Pastor Skewered Tacos
Bacon-Wrapped Maple-Bourbon Chicken Skewers
Brazilian-Inspired Picanha
Rotisserie Leg of Lamb
Spicy Rotisserie Beef Ribs
Barbecue
Fire-Baked Lobster Tails
Hot and Fast Bourbon-Peach Ribs
Reverse Seared Shovel Tri-Tip
Salt-Baked Red Snapper
Smoked Pork Belly Burnt Ends
| CHAPTER 4 | VEGETABLES AND SIDES
Charred Brussels Sprouts
Grilled Artichokes
Grilled Bacon-Wrapped Asparagus
Seared Tomato and Arugula
Coal-Roasted Flatbread with Parmesan and Rosemary
Cowboy-Broiled Cheesy Broccoli
Caramelized Carrots
Grilled Potato Wedges
Smoked Sweet Potatoes
Smashed Potatoes with Chipotle-Garlic Mayo
| CHAPTER 5 | SAUCES, MARINADES, AND RUBS
Classic Chimichurri
Spicy Cilantro Chimichurri
Smoked Spicy Salsa
Charred Salsa Verde
Creamy Horseradish Sauce
Steakhouse Herb Butter
Lemon-Chili Marinade
Chipotle Rub
Beer Basting Brine
Simple Barbecue Seasoning
Maple-Bourbon Glaze
Resources
Acknowledgments
About the Author
Index