FIRED
UP Fan the flames of your barbecue love with these meaty recipes
RECIPES BY GENEVIEVE TAYLOR
W
hen you get it right, food cooked with fire quite simply tastes amazing—especially meat. Even as a committed omnivore who adores vegetables cooked over fire, there is no denying that meat forms the backbone of good barbecue, notes fire cooking specialist Genevieve Taylor in the intro of her new book, “Seared: The Ultimate Guide to Barbecuing Meat.” Meat and fire were simply made for each other. The savory celebration of that partnership brings together the joy of being outdoors with deliciously prepared meats such as the following recipes from her book for juicy tri-tip with sauces, pork and steak kebabs, or what she describes as insanely good pork ribs. –mary subialka
46 real food summer 2022
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4/12/22 4:19 PM
