Master Live-Fire Cooking with Pitmaster Pat Martin

Nashville’s Pat Martin is the person behind Martin’s Bar-B-Que Joint and Hugh-Child’s BBQ & Burger Store. 

He is additionally a tireless champion for live-fire cooking and is likely one of the few pitmasters carrying the torch for West Tennessee-style complete hog pit barbecue.

So, he is an incredible useful resource on all issues fireplace and meat.

If you’re making an attempt to grasp the above, you’ll be able to’t simply name him up in any respect hours together with your burning questions. However you’ll be able to seek the advice of his model new guide, Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, The Grill, and the Smokehouse.

All through the hardcover guide’s 320 pages, Martin dives into his lifelong ardour for live-fire cooking, offering detailed directions, steering and recipes—plenty of recipes. Sixty-five, to be actual.

“Understanding barbecue and other forms of live-fire cooking—grilling, charring, ash-roasting, and cold-smoking—is usually about mastering fireplace,” explains Martin within the intro. “We often consider ‘fireplace’ as a pile of wooden set ablaze, however that’s just one stage of a fireplace’s lifespan, and this most primal supply of warmth has a lot to supply past its hottest part.”

To light up this level, the chapters comply with a singular assemble and are titled after life levels: Delivery (constructing a fireplace), Youth (the recent, temperamental fireplace), Center Age (open-pit and spit barbecue), the Golden Years (pit barbecue for complete hog and different meats), Previous Age (cooking in ashes and embers), Chilly Smoke (smoking bacon, ham and different meats) and After the Fireplace (desserts).

Give it a learn, and you will learn to choose and supply wooden, use the correct instruments and preserve the flames. You may glean professional tips about prepping and cooking complete hogs. And you will even learn to construct a pit, a spit and a smokehouse.

Recipes are peppered all through every chapter and embody all the pieces from Open-Pit Rabbit, Spatchcock Hen, Complete Spareribs and Pulled Pork Sandwiches to Charred Butternut Squash and Ash-Roasted Beets. Alongside the recipes are all of the images you need to see of such issues.

By the top, you may be well-versed within the methods and conventional practices of genuine American barbecue in its purest kind. 

And you’ll, undoubtedly, be very, very hungry.