Pat Martin has studied and taught the art of whole hog barbecue for most of his adult life. Now, in this book, he reveals everything about the art of barbecue and live-fire cooking. The lessons start with how to prepare and feed a fire, then move into cooking through its stages of life.
You’ll infuse creamed corn with the flavor of char from adolescent flames; grill chicken over the grownup fire; master pit-cooked whole hog, barbecue ribs, and more; roast vegetables buried in white ash; and smoke bacon with the dying embers. For Pat Martin, grilling, barbecuing, and smoking is a lifetime’s worth of practice and pleasure—a life of fire that transforms the way you cook.
