Outdoor Fire + Ice
by Christina Meyer-Jax, Tastemaker in Residence
The Memorial Day weekend marks the official transition from the season of ice to the season of fire. For me it’s also igniting new ways to cook outdoors and enjoy the company of others.
One solid life motto for me has been, “why be dull”, but like many of us I found myself in a summertime grilling rut. Same traditional approach on the gas grill and the same margarita recipe. While repetition can feel comfy, I’m ready to bust out and try something that pushes my edges.
Recently I have been introduced to the “cooking over the fire” concept from Derek Wolf (IG @overthefirecooking) and his new cookbook Food by Fire. He takes the concept of open fire outdoor cooking, our ancestors’ common way of creating meals, and brings it back accessibly to our everyday lives and food enjoyment again. I’m also interested in starting to explore the journey and deliciousness of smoking meat. I know it’s both and art and a science, which sounds like a fun culinary challenge to take on.
For summer cocktails I decided why do I have to choose between a margarita and a mule cocktail? How about a fun mash up of the two?
So who’s ready to join me in new ways to enjoy outdoor fire and ice? Check out the recipes below to start pushing new boundaries in food and festivities! Cheers to the weekend ahead!
Here are two recipes to kick-off your Food by Fire weekend.
