Fire + Wine: 75 Smoke-Infused Recipes from the Grill with Perfect Wine Pairings

A one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of artwith 75 recipes that pair smoky goodness from the grill with the wines of the Pacific Northwest (San Francisco Book Review). Introducing a marriage between two unlikely characterswood-fired food and well-chosen winesbrought you by the real-life marriage of a pitmaster and a sommelier. Ready to up your grilling game? This cookbook by a pitmaster and a sommelier will turn your backyard barbecue into the tastiest place to bewith recipes that celebrate smoked and grilled food (and the wines that pair best with them). Every region has its barbecue grill and smoking food traditions. Now the Pacific Northwest can claim its place at the table with these recipes developed by sommelier Mary Cressler and pitmaster Sean Martin from Portland Oregon. Fire Wine highlights the ingredients and flavors of the Pacific Northwest to create a fresh often lighter take on smoking and grilling. They put their spin on the classics as wellbrisket ribs steaks pulled porkand offer up wine pairings to complete your meal. Recipes include: Pinot Noir BBQ Sauce Wine-Braised Beef Short Ribs Rosemary Buttermilk Grilled Chicken Pulled Mushroom Sliders Perfect Smoked Salmon Fillet with Beurre Blanc Grilled Pork Chops with Dried Cherry Relish Master the fundamentals to successful grilling and smoking on any grill and discover the secret sauce (and the wine!) that will take your grilling to the next level. Get fired up though 75 recipes and the wines that love them.