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Live Fire Recipes

Bacon Beer and Australian Leg of Lamb Chili

December 17, 2018 by Live Fire Republic No Comments

Live fire leg of lamb chili. Loaded with cumin and garlic-spiced Australian grassfed lamb, smoky hunks of lamb bacon, jalapeno and poblano peppers, a blend of heirloom tomatoes, and an aromatic garden of fresh herbs. Prepared over a slowly smoldering bed of charcoal and hardwoods. Garnished with a dollop of crème fraîche and a dash of sriracha and paired best with an ice cold, craft-brewed winter ale. This dish is the perfect centerpiece for a chilly December weekend in the great white, rustic north of Pure Michigan!! -Cheers, David


Print Recipe

Live Fire Leg of Lamb Chili

Ingredients

  • 16oz lamb bacon, diced
  • 4-6 large shallots, finely diced
  • 2 tablespoons garlic cloves, minced
  • 4 cups lamb or beef stock
  • 8 ounces dark beer
  • 3 poblano peppers, roasted, peeled and diced
  • 2 jalapenos, minced
  • 3-4 cups tomatoes, diced
  • 2 tablespoons tomato paste
  • 4 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 2-3 pounds Australian grassfed leg of lamb, boneless and trimmed
  • Olive oil
  • Kosher salt and fresh ground peppercorn, to taste
  • 2 cups kidney beans
  • 2 cups great northern beans
  • 1 cup black beans
  • Fresh cilantro, chopped, to garnish
  • Dollop of crème fraîche, to garnish
  • Sriracha sauce, to garnish

Instructions

  • In a heavy-bottom stock pot (or Dutch oven) over medium-high heat sauté bacon until just crispy, then add onion and garlic to the pot and cook until fragrant and translucent in color. Pour in stock and beer, tomatoes and paste, peppers, and all seasonings, then stir to thoroughly combine. Cover pot and turn down heat, slowly simmering until liquid reduced by 1/3. Toss in beans and continue to cook for an additional 30 minutes, stirring intermittently.
  • Meanwhile, preheat a grill to high heat. Drizzle the leg of lamb with olive oil and season liberally with kosher salt and fresh ground peppercorn. Over direct heat with the grill lid open, sear lamb 5-7 minutes per side until well-charred. Remove from heat and set aside to rest under a tin foil tent for 10 minutes before carving. 
  • In final 15 minutes of the chili cooking, slice the lamb meat into small, bite-sized cubes and fold into the chili mix.
  • Remove the pot of chili from heat once desired consistency achieved, then season additionally to taste with salt and pepper. To plate, ladle chili into bowls and garnish with chopped cilantro, a dollop of crème fraîche and a splash of sriracha. Cheers!

Reading time: 1 min
Live Fire Recipes

Live Fire Tailgate Feast – Moroccan-spiced Racks of Grassfed Australian Lamb

December 9, 2018 by Live Fire Republic No Comments
From farm to tailgate and tailgate to table! These gorgeous, mouthwatering racks of Australian grassfed lamb were seasoned in an aromatic blend of Moroccan herbs and toasted spices, then basted and browned while slowly prepared to tender, medium-rare perfection. This feast was garnished with a homemade mint and roasted garlic chimichurri and vertical paradise micros. Plated for a crowd and served with an ice cold cold beverage, alongside family and the very best of friends. Stay hungry and long live the adventure. -David

Print Recipe

Moroccan-spiced Racks of Grassfed Australian Lamb

Author: Live Fire Republic

Ingredients

  • 3-4 racks Australian Grassfed Lamb, trimmed and frenched
  • Olive oil
  • Unsalted butter, room temperature
  • 1/2 cup Ras el Hanout Moroccan seasoning
  • 1/4 cup chili powder
  • 3 tablespoons brown sugar
  • 2 tablespoon granulated garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons paprika
  • 2 teaspoons ground cumin
  • 3-4 pinches cayenne pepper
  • Kosher salt and fresh ground peppercorn, to taste
  • Mint-parsley chimichurri, to garnish
  • Zest of 1 Meyer lemon

Instructions

  • Remove lamb from refrigeration up to two hours prior to grilling and rest on the counter, bringing up to near room temperature. 30 minutes before laying lamb to flame, preheat grill to medium-high heat. Meanwhile, score the fat cap in crosshatch-fashion, brush entirety of the rack with a 2:1 mixture of olive oil and butter, then generously season with Ras el Hanout, all spices, sugar, salt and fresh ground peppercorn.
  • Place lamb fat-side down over direct heat and sear until nicely charred. Turn the grill to low, flip rack bone-side down and reposition lamb over indirect heat. Close the grill lid and cook for an additional 10-12 minutes, until internal temperature reads 125-130F. Remove lamb from heat, transfer to a cutting board and rest under a tin foil tent for 5-10 minutes.
  • To plate, carve the racks into individual chops. Dress with a homemade mint-parsley chimichurri and finish with the zest of lemon. Serve immediately.

Reading time: 1 min
Live Fire Recipes

Ale-Marinated Australian Filet Mignon Steak and Wild Mushroom Skewers

November 22, 2018 by Live Fire Republic No Comments

Over the years as our travels have whisked us from sea to shining sea, from one continent, breathtaking mountaintop and smoky backyard barbecue to the next, without question my favorite corner of God’s green earth is still a small, Mayberry-esque farming community in the great white, rustic north of Pure Michigan. Huddled only miles from the near-endless pristine shorelines of Great Lake Michigan our family home rests far off the beaten path of a long and narrow country road – a destination every November for loved ones to gather, break bread and celebrate as we enjoy each other’s company, a homemade meal, and the fleeting moments of fall before the onset of a long, chilly winter season ahead.

On this brisk evening our plane arrived just in time to catch the fading colors of autumn and a golden sunset on horizon – undoubtedly, there is no place like home.

3 hours in the air and another 2 traversing bumpy back roads, we pulled into the familiar, long-winding driveway of my childhood home, only to be greeted on doorsteps by family and friends, a campfire billowing in the backyard and beer chest loaded to the brim with cases of ice cold craft brew. And, it is here that our holidays commence, a 5-day weekend starting annually on the eve of Thanksgiving, with this gathering and feast affectionately known as, “Steaksgiving!”

While the trek was long, I gladly volunteered to take the reigns as “Steaksgiving” chef (again this year). Perfect for the occasion and serving a crowd, my inspiration for this recipe was a throwback to a holiday I spent abroad nearly 10 years ago, traveling for weeks from the cityscapes of Melbourne, over Sydney’s Harbour Bridge, to the farm fields and ever-breathtaking mountainscapes of Tasmania.

These gorgeous cuts of Australian grassfed beef filet mignon were infused overnight in an simple bath of smoked soy, brown sugar, roasted garlic and shallots, then paired with seasonal vegetables from the local farmer’s market and paired together on wooden skewers. The ka-bobw were grilled to medium-rare perfection over the barbie, then dressed with an aromatic garden of fresh herbs and served family-style alongside two handfuls of ice cold, craft-brewed amber ale.

Bright and colorful. Fresh and flavorful. Simple and seasonal. Every last bite and morsel devoured. This is live fire perfection.

Print Recipe

Amber Ale-Marinated Filet Mignon Steak and Wild Mushroom Skewers

Servings: 12 Skewers
Author: Chef David, Live Fire Republic

Ingredients

  • 2-3 pounds Australian grassfed beef flitet mignon, trimmed and cubed
  • 1/2 cup BLiS smoked soy sauce, or regular soy sauce
  • 1/2 cup amber-colored ale
  • 1/4 cup olive oil, plus additional for basting skewers
  • 1/4 cup light brown sugar
  • 2 medium-sized shallots, diced
  • 2 tablespoons dijon mustard
  • 1/2 head garlic, roasted in oven until golden and tender
  • 3-4 cups assorted wild mushrooms, rinsed
  • 2 green peppers, chopped
  • 2 large red onions, chopped
  • Kosher salt and fresh ground peppercorn, to taste
  • 1 bunch fresh parsley, to garnish
  • 2 cups homemade chimichurri recipe, or store-bought
  • 1 dozen wooden skewers, soaked in water 30minutes before use

Instructions

  • Place cubed steak, soy, beer, oil, sugar, shallots, mustard and roasted garlic into an air-tight resealable plastic bag. Combine and ensure all portions of meat are well-covered. Marinate for 8 hours, up to over night. Remove steak from refrigeration 1 hour prior to grilling, discard marinade and rest on the counter until near room temperature.
  • Meanwhile, preheat the barbecue for direct grilling and medium-high heat. 
  • While the grill is warming to temperature, arrange the marinated beef cubes, mushroom, onion and peppers on the skewers, careful to not overload the ka-bobs. Drizzle with olive oil and season to taste. 
  • Grill the skewers with the grill lid open for 3-4 minutes per side, until the beef has reached an internal temperature of at least 125-130F. Remove skewers from the grill, place under a tin foil tent and rest for 5-10 minutes before serving. 
  • Plate family-style, garnish with parsley and a spoonful of chimichurri per skewer. Serve alongside family, the best of friends and an ice cold craft-brewed amber ale. Cheers!

Now, it’s time for board games, a few dozen rounds of euchre, midnight karaoke, and prepping for a full weekend of family, food, fall fishing and a bit more fun than I deserve at my age. From mine to yours, be blessed, stay hungry and long live the adventure. -David

Reading time: 3 min
Live Fire Recipes

Moroccan-Inspired Casablanca Chili with Chorizo and Harissa-Spiced Australian Lamb

February 1, 2018 by Live Fire Republic No Comments

A bigtime game demands a bigtime chili, slowly prepared with hearty ingredients, bold textures and hard-hitting flavors. This season mix up your play call and ditch the annually forgettable canned tomato, red beans and beef recipe. Instead, audible at the line this weekend for winning twist on a traditional north African classic.

Continue reading
Reading time: 2 min
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ABOUT LIVE FIRE REPUBLIC

David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic”…

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A Bachelor & His Grill

3 hours ago

A Bachelor & His Grill

Bacon. Eggs. Coffee. The simple things make ALL the difference!!
.
Courtesy: @meliniseri @chez_vrony #livefirerepublic #fullenglish #fryup #breakfast #brunch #eggs #bacon #chef #foodporn #forkyeah #foodgasm #nomnom #goals #bucketlist #ftw #winning #kcco #weekend #friday #paleo #brekkie #nomnomnom #instagood #instafood #feedme #getinmybelly #breakfastmakeseverythingbetter
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Bacon. Eggs. Coffee. The simple things make ALL the difference!!
.
Courtesy: @meliniseri @chez_vrony #livefirerepublic #fullenglish #fryup #breakfast #brunch #eggs #bacon #chef #foodporn #forkyeah #foodgasm #nomnom #goals #bucketlist #ftw #winning #kcco #weekend #friday #paleo #brekkie #nomnomnom #instagood #instafood #feedme #getinmybelly #breakfastmakeseverythingbetter
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Yum!

A Bachelor & His Grill

13 hours ago

A Bachelor & His Grill

Pulled pork tonight!!! The tastiest, sweetest, juiciest pulled pork. Whole hog head smoked at 250-275F for 8-9 hours until tender and falling from the jaw bone. So SO good!!
.
Photo Courtesy: @boomasbbq @biggreeneggaustralia | found via @grillhunters #livefirerepublic #friday #instagood #foodstagram #meat #meatlover #bbq #barbecue #grill #grilling #asado #weekend #smoke #smoking #pork #pulledpork #crackle #paleo #glutenfree #getinmybelly #foodphotography #myfoodeastsyourfood #firemakeseverythingbetter
... See MoreSee Less

Pulled pork tonight!!! The tastiest, sweetest, juiciest pulled pork. Whole hog head smoked at 250-275F for 8-9 hours until tender and falling from the jaw bone. So SO good!!
.
Photo Courtesy: @boomasbbq @biggreeneggaustralia | found via @grillhunters #livefirerepublic #friday #instagood #foodstagram #meat #meatlover #bbq #barbecue #grill #grilling #asado #weekend #smoke #smoking #pork #pulledpork #crackle #paleo #glutenfree #getinmybelly #foodphotography #myfoodeastsyourfood #firemakeseverythingbetter
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Is the brain still in it? Eyeballs?

Ian Cameron

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