An Exploration of Fire and Flavor

Like so many, my story starts with a cheap propane grill that would satisfy most any 4th of July party. Burnt burgers and corn on the cob filled the grease fire hazard we all love. I had never eaten honest BBQ being from Buffalo NY let alone cook any myself.

Somewhere along the line my love of camp fires, the outdoors and food came together. My propane grill seemed bland to me and the concept of smoke kissed, wood fired meats and veggies sounded amazing. I began to dive in. I read about old school pit masters in Texas, Tennessee, Kansas City and the Carolinas. The descriptions of tending fire at the earliest hours of the day with an espresso in hand while pounds of beautiful meat slowly melted into delicious barbecue was enough for me to seek it out.

So....I did.

From my first pellet grill to the all wood offset smokers (stick burners) I use today, this quickly turned into the desire to cook everything over fire. Meats and vegetables were now being cooked over a fire pit soaking up every flavor from the wood flames that it could. I loved it.

Fires, Cast Iron, Meat, Vegetables, Herbs, Cheeses, Seafood and Fruits..... how could you not fall in love?