Over The Fire Cooking by Derek Wolf
12 recipes converted from their YouTube cooking videos.
Birria Ramen
A bold fusion of Mexican birria and Japanese ramen, this spicy beef ramen uses seared chuck roast, a smoky chili‑tomato broth, instant ramen noodles, and creamy mayo‑egg yolk coating. Topped with soft‑boiled eggs, fresh cilantro, onion and lime, it’s a hearty, flavorful bowl that’s surprisingly easy to make at home.
BBQ Volcano Potatoes Recipe
Smoked russet potatoes stuffed with a cheesy pulled‑pork filling, wrapped in bacon, and finished with BBQ sauce, sour cream, and scallions. The potatoes are smoked low and slow until tender, then finished on the smoker until the bacon is crisp and the cheese is melty – a hearty, crowd‑pleasing main dish.
Brisket Burnt Ends Recipe
A step‑by‑step guide to turning leftover smoked brisket point into ultra‑tender, smoky burnt‑ends. The cubes are tossed in Mesquite Pepper Green Lager seasoning, brown‑sugar BBQ sauce and chipotle puree, then finished low‑and‑slow in a smoker for maximum flavor and melt‑in‑your‑mouth texture.
Texas Smoked Brisket Recipe
A step‑by‑step guide to making a melt‑in‑your‑mouth smoked brisket using a low‑and‑slow 225°F smoke, a dry‑brine, and the classic Texas‑style wrap with beef tallow. Includes tips for rendering your own tallow, resting, and saving the point end for burnt ends.
Breakfast Fry Up
A hearty, rustic breakfast cooked over an open fire. Crispy potatoes, sausage, bacon, tomatoes, mushrooms, baked beans, and eggs come together in one skillet, finished with Irish butter, fresh parsley and toasted bread.
Honey Chili Oil Chicken Wings Recipe
Crispy smoked chicken wings finished with a sweet‑spicy honey chili oil glaze, tossed with garlic, sesame seeds and scallions. The wings are first smoked low and slow, then flash‑fried for ultimate crunch, and finally glazed for a sticky, flavorful finish.
Smoked Brisket Recipe
A step‑by‑step guide to Derek Wolf’s famous extra‑juicy smoked brisket. Trim, bind, season, smoke low and slow at 250°F, wrap in beef tallow, finish smoking until probe‑tender, and rest for ultimate melt‑in‑your‑mouth texture.
Brisket Burnt Ends Recipe
Tender, smoky brisket point cubes tossed in a sweet‑spicy barbecue glaze and finished in foil on the smoker. Perfect as a hearty appetizer or main‑course for any barbecue lover.
Garlic Butter Shrimp
A quick, flavorful dinner of succulent shrimp tossed in a smoky garlic‑jalapeño rub, butter‑sautéed with garlic, and served over toasted bread with fresh green onions and lemon juice. Perfect for a family‑style meal straight from the grill.
Steak and Chili Oil Eggs Recipe
A bold fusion of juicy ribeye steak and spicy Szechuan chili‑oil‑infused fried eggs. The steak is marinated overnight, grilled to a perfect rare‑medium, then sliced and topped with eggs fried in aromatic chili oil, finished with sesame seeds and scallions.
Steak and Chili Oil Eggs Recipe
A bold fusion of juicy ribeye steak, silky chili oil, and perfectly fried eggs. Marinated in a sweet‑spicy bourbon‑soy blend, the steak is grilled to a tender medium‑rare, then finished with aromatic Szechuan chili oil, toasted sesame seeds, and scallions. Ideal for a hearty breakfast, brunch, or a satisfying dinner.
Steak Bites Breakfast
A hearty, buttery bite‑size steak and egg dish cooked in a cast‑iron skillet. Tender steak cubes, soft potatoes, and perfectly runny eggs are finished with a garlic‑herb butter for a savory breakfast or brunch that’s quick, satisfying, and full of flavor.