At the Grill with Fire and Wine

A Grill Book for Novice and Expert Alike
My friends Mary Cressler and Sean Martin have just published a new cookbook right up my alley, and maybe yours, too. If you read my blog regularly, you’ll know I’m a big fan of the grill, cooking outdoors year-round in Minnesota. Mary and Sean share my love of both the grill and of wine and their new Fire and Wine focuses on just that.

You don’t need to be an expert at either the grill or wine to enjoy this book. In fact, that might be the best part. There are introductory chapters on both grilling (and barbecue) and also on wine, to get you started. Then, they provide recipes for great sauces and rubs to incorporate into your dishes. Finally, there is a wine pairing suggested for each recipe in the book. Winner!

Most American Barbecue recipes involve sweet/spicy sauces which are difficult to pair with old world oriented wines. Sean and Mary have provided a number of rubs, sauces and recipes guaranteed to make your day if this is an interest of yours as it is mine. The video below shows a recent pairing with Cru Beaujolais I enjoyed with our French Winophiles blogging group. If you’d like to see that post, just click on Cru Beaujolais at the Grill.

Recipe Excerpt
I’ve provided the recipes (with permission) for the meal I made in the video straight from the book so you can see how easy they are to follow.

 

Links to order the book
If Fire and Wine sounds interesting to you, just click here to purchase a copy for yourself. Note: I didn’t receive my copy as a review copy, I purchased the book from Amazon. Mary and Sean are friends with a great book, I’m simply happy to share this find. Now go fire up that grill!

Comments
5 Responses to “At the Grill with Fire and Wine”
  1. I love this! Thank you so much for writing such a thoughtful review AND awesome video of our book! We truly appreciate it 🙂
    Cheers

  2. Thanks for sharing info about this cookbook. Would make a great Father’s Day gift. I can just taste those pork chops with the Morgon!

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  1. […] The key to success is to avoid super big flavors and sweet sauces. This is pretty easy when you are cooking fast and hot, such as burgers, hot dogs, steak, chicken.  It’s more difficult when you are cooking low and slow such as brisket or pork shoulder. One key is to take a close look at the rub – the spice mixture which goes on the meat before the grill or smoker. Most rubs have sugar, which can make them more difficult for savory old-world style wines. Look for rubs sans sugar. One example comes from a new cookbook by our friends Mary and Sean at Vindulge: Fire and Wine.  In a companion post to this one, I go through all the details of our meal from the grill point of view. Check it out here. […]



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