Life of Fire : Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse Pasta This is essential reading for

This is essential reading for Salt

and was never meant to be

With tips and tricks on how to adapt the recipes to use alternative ingredients

Frank has spent over 30 years documenting foods and life ways of Native Americans from the Southwest

Life of Fire : Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse Pasta This is essential reading forOne of the few pitmasters still carrying the torch of West Tennessee whole hog barbecue, Nashvilles Pat Martin has studied and taught this craft for years. Now he reveals all he knows about the art of barbecue and live fire cooking. Through beautiful photography and detailed instruction, the lessons start with how to prepare and feed a firewhat wood to use, how to build a pit or a grill, how to position it to account for the weatherthen move into