Recipes over real fire.
Built around clean grates and high heat. Every recipe here is designed for outdoor cooking the way it should be done.
Grilled Lamb Chops with Mint Salsa Verde
Frenched lamb lollipops marinated in garlic, rosemary, and lemon, then hit hard over screaming hot coals for a crust that locks in everything good. The mint salsa verde is not an afterthought. It's bright, briny, and punchy enough to stand up to the lamb. This one looks like a restaurant plate and cooks in under 20 minutes.
Fire-Roasted Chicken Thighs with Garlic and Lemon
Bone-in, skin-on thighs marinated in garlic and lemon, seared hard over open fire to blister the skin, then finished low and slow on the cool side with a basting butter that makes the whole thing stupid good. This one is a weeknight killer and a crowd recipe at the same time.
Reverse Sear Ribeye + Herb Butter
The most reliable way to cook a thick ribeye. Low and slow over indirect oak heat, then seared hard over live coals and finished with a melting garlic herb butter. This method gives you edge-to-edge medium-rare every single time.
Oak-Char Steak Tips + Chimichurri
Sear steak tips over an oak coal bed, finish on the warm zone, and spoon fresh chimichurri over the top. Fast, high-heat, and built for the grate.
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