" . . . a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art." —San Francisco Book Review Ready to up your grilling game? This cookbook by a pitmaster and a sommelier will turn your backyard barbecue into the tastiest place to be--with recipes that celebrate smoked and grilled food (and the wines that pair best with them). Every region has its barbecue, grill, and smoking food traditions. Now the Pacific Northwest can claim its place at the table with these recipes developed by sommelier Mary Cressler and pitmaster Sean Martin from Portland, Oregon. Fire + Wine highlights the ingredients and flavors of the Pacific Northwest to create a fresh, often lighter take on smoking and grilling. They put their spin on the classics as well—brisket, ribs, steaks, pulled pork—and offer up wine pairings to complete your meal. SAMPLE RECIPES: • Pinot Noir BBQ Sauce • Wine-Braised Beef Short Ribs • Rosemary Buttermilk Grilled Chicken • Pulled Mushroom Sliders • Perfect Smoked Salmon Fillet with Beurre Blanc • Grilled Pork Chops with Dried Cherry Relish Master the fundamentals to successful grilling and smoking on any grill and discover the secret sauce (and the wine!) that will take your grilling to the next level. Get fired up though 75 recipes and the wines that love them. "With 75 wood-fired recipes...top tips and wine recommendations to suit every dish, it’s a marriage made in gastronomic back garden heaven." —GQ UK "[This] debut cookbook highlights earthy, elegant grilled and barbecued foods, and explores why wine belongs on the table with them. Where else are you going to get a straight answer on what kind of rosé to pair with skirt steak tacos?" —Wall Street Journal "The regional distinctions of wine are like those of barbecue, and this book honors the two philosophies. Pacific Northwest flavors are prominent in the book, but Martin and Cressler explore multiple flavor profiles in their 75 recipes." —Business Insider "In this thoughtful cookbook, IACP Award–winning food and wine bloggers Cressler and Martin make a strong argument that wine rightfully deserves a spot at the BBQ table...Even those who choose to pass on the wine will find a lot to like: smoked salmon crostini with capers; wine-braised smoked beef short ribs; and smoked poblano mac and cheese. Cressler and Martin’s recipes will be enjoyed by home cooks and grill enthusiasts of all skill levels and tastes." —Publishers Weekly "Outdoor cooking with local ingredients is the obvious focus in Fire & Wine. But there’s also a theme of approachability, presented through a few handy introductory guides on seasoning, techniques, equipment, tools and more." —Oregon Wine Press "While recommended especially for those who enjoy both wine and outdoor cooking, all outdoor cooks will find tasty recipes here." —Library Journal "This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art." —San Francisco Book Review "Whether you're preparing a quiet dinner for two or hosting a neighborhood grill party, the authors' passion for crafting warm and loving memories through food and wine will bring happiness to you and all those you love." —Kevin Sandridge, Host of The BBQ Beat podcast Mary Cressler and Sean Martin blog about BBQ and wine on their website, Vindulge , which received an IACP nomination for Best Recipe-Based Blog in 2017. Mary is food writer with credits in Wine Enthusiast , Serious Eats , Weber Grills Online , and a frequent judge for wine competitions. She teaches Champagne education classes for the US Champagne Bureau to culinary students at Le Cordon Bleu and to members of the wine trade. She is a member of the Portland chapter of Les Dames d'Escoffier. Sean is the pitmaster of Ember and Vine, the authors' catering company that serves Portland and Oregon wine country. When we first moved to Portland in 2006, Mary unpacked the house while Sean stayed behind in San Francisco for a few weeks finishing up his job. He felt bad that he wasn’t able to help unpack much and promised to spend his first few days unpacking the two rooms she had saved for him. The day he arrived, instead of fulfilling his promise, he spent the entire day researching grills. We couldn’t have one in our teeny San Francisco apartment, so he was eager to finally get one now that we had a real backyard. During his second day as an Oregonian, he went shopping, bought a grill, and put it together. The third day we spent grilling. He didn’t get around to unpacking a single box until several days later, despite constant encouragement (read: nagging). Our first grill as first-time homeowners was a standard gas grill. It served its purpose or a short time, but we soon got curious about wood-fired food. Because both of us worked full time (Mary in the wine industry and Sean in insurance), we didn’t have much time to dedicate to standi