I have not gotten through a lot of it yet, but, I just love his fire approach to everything. His ocd is through the roof. Another one after watching him on Netflix, I just had to have it.
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Oh, that looks like a great book. I, too, loved the Netflix series, and his episode. I've added it to my wish list.
I'd love a review if you have a chance. I'd be curious how many of his recipes are actually doable (sourcing his ingredients) for the home smoker, and if you learned anything new from his guidance. -
So, I’m betting his recipes are pretty impossible, since you saw it, is ocd on ingredients definitely shows in a bit of small searches, but, even seeing that a few times, I was like, yeah, that’s way to try it no matter the freshness. Here’s the intro to it. I will update more when I try to use some of the knowledge. I’m becoming a bit addicted in wood fire cooking.
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I have that book and love it. Many of his recipes are for ingredients from Australia but can be adapted to other things. I want a cooking station in my backyard kitchen (if I ever get to making one) that is for wood fire cooking only. I'll probably make it a Santa Maria grill/ South American Parilla type set up with a brasero for making coals.Comment
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Any updated thoughts Richard?Comment
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