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portobello

Slow-Roasted Balsamic Portobello Mushrooms over Cast Iron and Live Fire

by Live Fire Republic

Filed Under: Live Fire Recipes Tagged With: cast iron, charcoal, fire cooking, kingsford, live fire, mushrooms, outdoor cooking, portobello, portobello mushrooms, vegan, vegetable, vegetables

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ABOUT CHEF DAVID W OLSON

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

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That bark. That color!! Ten pounds of locally-harv

That bark. That color!! Ten pounds of locally-harvested berkahire pork shoulder hit with the smoke and fire!!!

Trim and score in crosshatch fashion the fat cap. Combine 1 cup Duke's mayo with 4 tablespoons sriracha, whisk together and rub across the pork butt as your binder. Season all sides of the with a dry rub concoction of ancho chili powder, smoked paprika, ground cumin, granulated garlic and onion powder, brown sugar, granulated honey, kosher salt, black and cayenne pepper. Using the same blend and ratios, blitz a 1/2 cup of the combined seasoning in a coffee grinder until in a powder state, then whisk in with 3/4 cup of 1:1 olive oil and melted butter combo. Inject the butt with as much of the liquid seasoning as it'll hold. Meanwhile preheat the @GrillaGrills Silverbac Alpha to 250°F. Rest butt fat cap-up, untouched for 2 hours, then begin intermittently spritzing with apple cider vinegar to build the bark. Remove from smoker at 165F internal and lay over a double-layer of butcher paper or tin foil. Top that pork with several pads of butter and pour in a 1/3 can of cheap, warm beer. Wrap tightly and place back in the grill-smoker to slowly braise until 205F internal. Remove from grill and rest for 1 hour in a dry insulated cooler. Place on a cutting board, pull that scapula like buttah, shred and serve!! -Cheers my friends, David

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Super excited!! Tomorrow evening I'm welcoming the

Throwing down a live fire summer seafood boil!! Ga

Throwing down a live fire summer seafood boil!! Gargantuan whole lobsters, prawns, crawfish, sweet corn, chorizo and Italian sausage, roasted garlic and red onion, with a chef's blend of toasted spices and fresh herbs. Paired with several handfuls of ice cold handcrafted lagers and a slow view of a late summer afternoon in Michigan. Life just can't get better than this??!! Cheers, my friends. -David

#outdoorcooking #firecooking #surfandturf #paleo #keto #grillmaster #crawfish #lobster #seafood #seafoodboil #farmtotable #fresh #organic #beer #craftbeer #adventure #camp #camping #grill #grilling #bbq #barbecue #fire #myfoodeatsyourfood #firemakeseverythingbetter

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Live Fire Paella!! What an amazing cook last eveni

Live Fire Paella!! What an amazing cook last evening on "Between Two Fires" Episode 4, throwing down alongside the brilliantly-talented James Beard-Awarded Author, Barbecue Hall of Famer and Grilling Legend @StevenRaichlen.

Inspired by the traditional paellas of Valencia, this vegetable dish is prepared in cast iron over live fire with a short grain bomba rice, caramelized onion, sautéed red pepper, roasted garlic, charred shishito peppers and a homemade savory vegetable stock infused with paprika and saffron. To dress the sofritto and rice was dressed with grilled artichokes, broccolini, sweet onions, cherry tomatoes on the vine, buttery corn on the cob medallions, all finished with an aromatic garden of seasonal herbs, a splash of Mediterranean extra virgin olive oil, grated parmesan and the zest of meyer lemon. Paired with a tall pour of Rioja Gran Reserva and a slow view of a late summer sunset here in the rustic north of pure Michigan. Life just doesn't get much better than this. -Cheers and long live the adventure my friends, David
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"Between Two Fires" is a virtual fireside cooking series featuring a brilliantly-talented, diverse and influential lineup of James Beard-recognized Chefs, Hall of Fame BBQ Pitmasters, and leading talent from the Cooking Channel and Food Network. Each chef, from their own backyard, preparing an unique, seasonal dish over the fire using a common primary ingredient. And, the best part - we're sharing every step of the cook with you. Join me as I more intimately introduce you to many of my dearest friends and some of the most inspirational culinarians on God's Green Earth. Tune into each unscripted episode as we wield white hot cast iron and stainless steel, radiant charcoal embers and smoky hardwoods to prepare two incredible live fire dishes. Each unscripted episode will be simulcast on Instagram Live, starting at 630p ET/330p PT.

#betweentwofires #stevenraichlen #spain #spanish #valencia #mediterranean #cooking #outdoorcooking #firecooking #livefirecooking #paella #grill #grilling #grilled #bbq #barbecue #firemakeseverythingbetter
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Roasted bone marrow butter-basted dry-aged ribeye

Roasted bone marrow butter-basted dry-aged ribeye steak monstrosities!!

I've been aging these bad boys for a whole month, cultivating a super rad bit of intense nutty umaminess. Seasoned boldly with a heavy dose of coarsely ground kosher salt, granulated roasted garlic, and rolled around the spinalis in a brown sugar-coffee crust. Laid to flame atop an inferno white hot charcoal embers and the essence of hickory wood. Finished in a rosé of bone marrow butter. Carved on a bias against the grain and served family-style alongside an ice cold, golden six of Kalamazoo's very own, Lager of the Lakes. So tender. So crazy delicious!! -Cheers, David

#firecooking #livefirecooking #outdoorcooking #charcoalcooking #chef #cheflife #farmtotable #ribeye #ribeyesteak #tomahawk #steak #steakhouse #myhouse #grill #grilling #grilled #charcoal #bonemarrow #bonemarrowbutter #michigan #america #usa #firemakeseverythingbetter

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"Between Two Fires" Episode 4 | Steven Raichlen an

"Between Two Fires" Episode 4 | Steven Raichlen and Chef David W Olson. 🔥🥘🔥🥘🔥🥘🔥🥘🔥🥘🔥🥘🔥
@LiveFireRepublic X @StevenRaichlen

Join me and James Beard-Awarded Author, Barbecue Hall of Famer and Grilling Legend @StevenRaichlen as we team up to throw down Live Fire Paella!! Entirely. EPIC!!

For nearly 30 years, grilling has been Steven's passion and profession, visiting more than 60 countries on six continents to document how people cook over live fire, sharing his accumulated knowledge with a global audience as a renowned master of the flame, awarded-author, journalist, international television host, and inspirational educator. His 32 books include blockbusters, The Barbecue Bible, Planet Barbecue, and Project Smoke, along with his newest release, How to Grill Vegetables. Raichlen’s books have won 5 James Beard Awards and 3 IACP-Julia Child Awards. He hosts the popular TV shows, Project Fire and Project Smoke, Primal Grill, and Barbecue University on PBS, and stars in several French language programs, including Le Maitre du Grill, Les Incontournables de BBQ, and the new BBQ En Boite. And, his Italian TV show, Steven Raichlen Grills Italy, airs on Gambero Rosso. What a resume!!

"Between Two Fires" is a virtual fireside cooking series featuring a brilliantly-talented, diverse and influential lineup of James Beard-recognized Chefs, Hall of Fame BBQ Pitmasters, and leading talent from the Cooking Channel and Food Network. Each chef, from their own backyard, preparing an unique, seasonal dish over the fire using a common primary ingredient. And, the best part - we're sharing every step of the cook with you. Join me as I more intimately introduce you to many of my dearest friends and some of the most inspirational culinarians on God's Green Earth. Tune into each unscripted episode as we wield white hot cast iron and stainless steel, radiant charcoal embers and smoky hardwoods to prepare two incredible live fire dishes!!

#Chef #ChefLife #Cook #Cooking #FireCooking #OutdoorCooking #Grill #Grilling #Grilled #BBQ #Barbecue #BetweenTwoFires #Paella #Vegetables #FireMasters #StevenRaichlen #FireMakesEverythingBetter

T-Minus 1 Hour!! TONIGHT AT 630p ET/330p PT. I'm t

T-Minus 1 Hour!! TONIGHT AT 630p ET/330p PT. I'm teaming up with Barbecue Hall of Famer, James Beard-Awarded Author and Grilling Legend @StevenRaichlen to throw down Live Fire Paella!! Tune into "Between Two Fires" Episode 4 right here on Instagram LIVE!!

For nearly 30 years grilling has been Steven's passion and profession, visiting more than 60 countries on six continents to document how people cook over live fire, sharing his accumulated knowledge with a global audience as a renowned master of the flame, awarded-author, journalist, international television host, and inspirational educator. His 32 books include blockbusters, The Barbecue Bible, Planet Barbecue, and Project Smoke, along with his newest release, How to Grill Vegetables. Raichlen’s books have won 5 James Beard Awards and 3 IACP-Julia Child Awards. He hosts the popular TV shows, Project Fire and Project Smoke, Primal Grill, and Barbecue University on PBS, and stars in several French language programs, including Le Maitre du Grill, Les Incontournables de BBQ, and the new BBQ En Boite. And, his Italian TV show, Steven Raichlen Grills Italy, airs on Gambero Rosso. What a resume!!

"Between Two Fires" is a virtual fireside cooking series featuring a brilliantly-talented, diverse and influential lineup of James Beard-recognized Chefs, Hall of Fame BBQ Pitmasters, and leading talent from the Cooking Channel and Food Network. Each chef, from their own backyard, preparing an unique, seasonal dish over the fire using a common primary ingredient. And, the best part - we're sharing every step of the cook with you. Join me as I more intimately introduce you to many of my dearest friends and some of the most inspirational culinarians on God's Green Earth. Tune into each unscripted episode as we wield white hot cast iron and stainless steel, radiant charcoal embers and smoky hardwoods to prepare two incredible live fire dishes!!

#Chef #Cook #Cooking #FireCooking #OutdoorCooking #Grill #Grilling #Grilled #BBQ #Barbecue #BetweenTwoFires #Paella #Vegetables #StevenRaichlen #FireMakesEverythingBetter

🔥🔥 #LiveFireRepublic @LiveFireRepublic 🔥🔥

Moroccan-style smoked half chickens!! Locally-harv

Moroccan-style smoked half chickens!! Locally-harvested heirloom birds dry-brined overnight, injected with a roasted garlic compound butter, then seasoned liberally with kosher salt, coarse black peppercorn, a dusting of ground cane sugar, and a heavy dose of traditional Ras el Hanout. Prepared slowly over oak and hickory wood to juicy, tender perfection, then carved into quarters and served family-style alongside two handfuls of ice cold and golden lagers. Now, that's how you do Wednesday!! -Cheers, David

#outdoorcooking #firecooking #grill #grilling #grilled #camping #camp #chicken #bbqchicken #barbecuechicken #paleo #keto #bbq #barbecue #feedme #getinmybelly #firemakeseverythingbetter

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