Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse: A Cookbook Individual Chefs & Restaurants From Black-Eyed Pea Salad with

From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust

with lesser-known dishes like albondigas

on Cumberland Island

Black Texans congregated with music

Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse: A Cookbook Individual Chefs & Restaurants From Black-Eyed Pea Salad withAuthor: Pat Martin, Nick Fauchald "The most important book on cooking over live fire in decades. Life of Fire illuminates it all, from coal beds, to home built pits (in minutes!) to simple, delicious, recipes and enough whole hog know how to impress the weekend warriors without intimidating newcomers." Andrew Zimmern One of the few pitmasters still carrying the torch of West Tennessee whole hog barbecue, Nashville's Pat Martin has studied and taught