{"product_id":"backyard-bbq-with-fire-and-spice-filipino-and-cajun-inspired-recipes-for-the-smoker-and-grill","title":"Backyard BBQ with Fire and Spice: Filipino- And Cajun-Inspired Recipes for the Smoker and Grill","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTony Ramirez\u003c\/b\u003e, also known as TFTI BBQ on social media, has honed his backyard barbecue skills over a span of nearly 20 years in the Bay Area. He is entirely self-taught, but draws heavily on his parents' cooking and culinary traditions--Filipino and Cajun. TFTI BBQ recipes are known for their unique but approachable flavor combinations and techniques that sometimes bend the barbeque \"rules.\" Tony has partnered with a variety of major brands from Chargriller and Camp Chef to Miller Lite and Nomad, and is beloved in the live fire barbeque community--frequently appearing with other high-level creators. Find him online as TFTI.BBQ or on Embers TV.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eIntroduction \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 1: \u003c\/b\u003eBBQ and Smoking My Way \n\u003cbr\u003e\n\u003cb\u003eChapter 2: \u003c\/b\u003eFilipino Favorites \n\u003cbr\u003eSpicy Filipino BBQ Chicken Skewers \n\u003cbr\u003eTocino Pulled-Pork Sandwich \n\u003cbr\u003eSmoked Chicken Arroz Caldo \n\u003cbr\u003ePork Belly Tocino Breakfast Burrito \n\u003cbr\u003eBistek Tagalog \n\u003cbr\u003eBistek Beef Skewers \n\u003cbr\u003eFilipino BBQ Pork Skewers \n\u003cbr\u003eBBQ Adobo Spareribs \n\u003cbr\u003eAdobo Brisket Burnt Ends with Crab Fried Rice \n\u003cbr\u003eAdobo BBQ Chicken \n\u003cbr\u003eDynamite Lumpia \n\u003cbr\u003eNutella Turon Lumpia \n\u003cbr\u003eLumpia with Sawsawan \n\u003cbr\u003eBuffalo Chicken Lumpia \n\u003cbr\u003e\n\u003cb\u003eChapter 3: \u003c\/b\u003eCajun Fire and Smoke \n\u003cbr\u003eCajun Honey Butter Shrimp \n\u003cbr\u003eCajun Honey Butter Salmon \n\u003cbr\u003eCajun Honey Butter Lobster \n\u003cbr\u003eSmoked Cajun Jambalaya \n\u003cbr\u003eCajun Loco Moco \n\u003cbr\u003eChoripán with Cajun Chimichurri \n\u003cbr\u003eCajun Shrimp Lumpia \n\u003cbr\u003eCajun Shrimp and Andouille Smashburger \n\u003cbr\u003eCajun Garlic Alfredo Wings \n\u003cbr\u003eSpicy Cajun Skewers \n\u003cbr\u003eCrispy Cajun Garlic Drumsticks \n\u003cbr\u003eCajun Foil Boil Packs \n\u003cbr\u003e\n\u003cb\u003eChapter 4: \u003c\/b\u003eWings Every Which Way \n\u003cbr\u003e\n\u003ci\u003eFried\u003c\/i\u003e\n\u003cbr\u003eSpicy Fish Sauce Wings \n\u003cbr\u003eCreamy Cajun Garlic Wings \n\u003cbr\u003e\n\u003ci\u003eGrilled\u003c\/i\u003e\n\u003cbr\u003eBloody Mary Wings \n\u003cbr\u003eSinigang Wings \n\u003cbr\u003eGarlic Lemon Pepper Wings \n\u003cbr\u003eTocino Wings \n\u003cbr\u003eJalapeño Lime Wings \n\u003cbr\u003eBuffalo Wings on Steroids \n\u003cbr\u003eCajun Honey Butter Wings \n\u003cbr\u003e\n\u003ci\u003eSmoked\u003c\/i\u003e\n\u003cbr\u003eSalt-and-Vinegar Wings \n\u003cbr\u003eGarlic Chili Oil Wings \n\u003cbr\u003eHabanero Chimichurri Wings \n\u003cbr\u003eHoney Garlic Tequila Lime Wings \n\u003cbr\u003e49er (Honey Butter Sriracha) Wings \n\u003cbr\u003e\n\u003ci\u003eSmoked, Then Fried\u003c\/i\u003e\n\u003cbr\u003eSmoked and Fried Buffalo Turkey Wings \n\u003cbr\u003e\n\u003ci\u003eFried, Then Braised\u003c\/i\u003e\n\u003cbr\u003eSticky Adobo Wings \n\u003cbr\u003e\n\u003cb\u003eChapter 5: \u003c\/b\u003e Party Food \n\u003cbr\u003eGarlic Butter Steak Bites \n\u003cbr\u003eSmoked Cajun Queso \n\u003cbr\u003eChorizo Jalapeño Poppers \n\u003cbr\u003eScorpion Cheese Crackers \n\u003cbr\u003eProsciutto-Wrapped Brie Poppers \n\u003cbr\u003eSmoked Chili \n\u003cbr\u003eHawaiian-Style Kalua Pork Sliders \n\u003cbr\u003eGarlic Bread \n\u003cbr\u003eSmoked Prosciutto Cream Cheese \n\u003cbr\u003eSmoked Hamburger Helper \n\u003cbr\u003eShrimp Surf-and-Turf Tacos \n\u003cbr\u003eGrilled Mollejas (a.k.a. Sweetbreads) \n\u003cbr\u003ePulled Lamb Tostadas \n\u003cbr\u003eLonganisa Breakfast Smashburger \n\u003cbr\u003eBigger Better Fast Food Burger \n\u003cbr\u003eThe Christmas Burger \n\u003cbr\u003eBuffalo Shrimp on Steroids \n\u003cbr\u003e\n\u003cb\u003eChapter 6: \u003c\/b\u003e Smoke It \n\u003cbr\u003eBacon-Wrapped Pork Belly Lollipops \n\u003cbr\u003eThe Pork Trifecta \n\u003cbr\u003ePastrami Beef Ribs \n\u003cbr\u003eFoil Boat-Method Brisket \n\u003cbr\u003eTomahawk Steak with Cajun Cowboy Butter \n\u003cbr\u003eBBQ Whiskey Pork Spare Ribs \n\u003cbr\u003eBuffalo Ribs on Steroids \n\u003cbr\u003eSmoked and Air-Fried Garlic Sticky Ribs \n\u003cbr\u003eChicharron Pork Belly \n\u003cbr\u003eSpicy Pork Belly Burnt Ends \n\u003cbr\u003eHoney Buffalo Pork Belly Burnt Ends \n\u003cbr\u003eAsian Bang Brisket Burnt Ends \n\u003cbr\u003eTomahawk Steak with Jalapeño Garlic Cream Sauce \n\u003cbr\u003ePicanha and Habanero Chimichurri Sandwich \n\u003cbr\u003eSmoked Chilean Sea Bass with Garlic Brown Butter \n\u003cbr\u003eReverse-Seared Duck Breast \n\u003cbr\u003eSmoked Stuffed Bell Peppers \n\u003cbr\u003eSmoked Salmon Chowder \n\u003cp\u003e\u003c\/p\u003eResources \n\u003cbr\u003eAcknowledgments \n\u003cbr\u003eAbout the Author \n\u003cbr\u003eIndex \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Whether you're new to the bbq game or you're a seasoned veteran, this cookbook will be a godsend. By providing sound techniques and creative flavors, Tony puts the backyard pitmaster in the driver's seat. \u003ci\u003eBackyard BBQ with Fire and Spice\u003c\/i\u003e is the single greatest resource I have found to get people out of the same monotonous routine of cooking the same four or five dishes over and over. By making the recipes in these pages, you will get to explore a wide variety of flavors, and ultimately, you will be rewarded with more skills. Your friends and family will thank you as they bask in the warm glow of a fire that is sure to produce another amazing meal.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eJeremy Yoder, creator of the YouTube channel \"Mad Scientist BBQ\"\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Tony Ramirez is an incredibly versatile cook, with a knack for blending flavors from his Cajun and Filipino heritages with the boldness of Texas barbecue. This book is a celebration of culinary creativity that takes you on an amazing journey through flavors, techniques, and cultures, all delivered with the warmth and hospitality that make you feel like you are right there in Tony's backyard.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eAl Frugoni, Argentinian live-fire master and creator of Frugoni Open Fire Cooking seasoning\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"If you are looking to cook up some bold, game-changing BBQ, then this book is for you. Tony Ramirez's Filipino and Cajun-inspired recipes make for truly delicious meals. Whether you are a professional BBQer or just getting into the game, these insanely good dishes will have you coming back for more, time and again.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eDerek Wolf, Creator of Over The Fire Cooking and author of Food X Fire and Flavor X Fire\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIf you're tired of the same old recipes for the smoker and grill, consider this your invite to a whole new world of flavors.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eTony Ramirez has long blazed his own trail under the TFTI (Thanks For The Invite) brand. Maybe you've seen his instant classics like spicy Filipino BBQ chicken skewers or Cajun honey butter wings. Or maybe you were hooked by his addictive \"Dynamite Lumpia.\" No matter what you tried, chances are you agreed with his signature phrase: \"That's Money.\" \n\u003cp\u003e\u003c\/p\u003eIn this book, Tony brings you into his own backyard for an insider's guide to how he crafts his hits. You'll use a variety of cooking techniques and discover new flavor profiles with one-of-a-kind recipes sure to impress your family and friends. Recipes include: \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFilipino: \u003c\/b\u003e Spicy Filipino BBQ Chicken Skewers, Tocino Pulled Pork Sandwich, Bistek Tagalog, Bistek Beef Skewers, Smoked Chicken Arroz Caldo, BBQ Adobo Spareribs, Adobo BBQ Chicken, Dynamite Lumpia\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCajun: \u003c\/b\u003e Cajun Honey Butter Shrimp, Cajun Moco Loco, Cajun Shrimp Lumpia, Crispy Cajun Garlic Drumsticks, Cajun Foil Boil Packs\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWings: \u003c\/b\u003eBloody Mary Wings, Sinigang Wings, Spicy Fish Sauce Wings, Buffalo Wings on Steroids, Smoked and Fried Buffalo Turkey Wings, Sticky Adobo Wings\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eParty Food: \u003c\/b\u003eGarlic Butter Steak Bites, Smoked Cajun Queso, Chorizo Jalapeño Poppers, Prosciutto-Wrapped Brie Poppers, Grilled Mollejas (a.k.a. Sweetbread), Smoked Salmon Chowder \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSmoked My Way: \u003c\/b\u003eBacon-Wrapped Pork Belly Lollipops, Pastrami Beef Ribs, Foil Boat-Method Brisket, BBQ Whiskey Pork Spare Ribs, Chicharron Pork Belly, Picanha and Habanero Chimichurri Sandwich\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eWith \n\u003cb\u003erobust exploration of techniques (five ways to make wings!) \u003c\/b\u003ein addition to the recipes, this is a book that \n\u003cb\u003eups your BBQ game with every cook\u003c\/b\u003e. Welcome to the party!\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ramirez, Tony\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvard Common Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-05-06\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Regional \u0026amp; Cultural|Cajun \u0026amp; Creole|Cooking|Methods|Outdoor\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Philippine|Cookbooks|Cooking, Cajun|Barbecuing\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.94 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780760394526\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780760394526\u003c\/p\u003e","brand":"Harvard Common Press","offers":[{"title":"Default Title","offer_id":51154436817174,"sku":"SP-9780760394526","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780760394526_spiral.png?v=1774944450","url":"https:\/\/lusper.myshopify.com\/products\/backyard-bbq-with-fire-and-spice-filipino-and-cajun-inspired-recipes-for-the-smoker-and-grill","provider":"Lusperbooks","version":"1.0","type":"link"}