| | | There may be a time this summer when you're staring into a wall of hot flames and you'll be forced to make a quick decision. Do you take that steak off now, or give it a couple more minutes? To | | If you have trouble reading this email, go to the online version |  | |  | | | | | | | | June 10, 2016 | | Pro Tips for Cooking Over an Open Fire
These Are the Experts. Listen to Them. | |  | | | | | | | There may be a time this summer when you're staring into a wall of hot flames and you'll be forced to make a quick decision.
Do you take that steak off now, or give it a couple more minutes?
To make cooking over an open fire a bit easier on you, we enlisted six people who are really good at it to provide some tips, advice and general insights. People who are not just people, but chefs, and ones who cook over live fire at their respective restaurants.
In this corner, we've got Chicago's Rick Bayless repping his newly opened Leña Brava. The other five corners—guess we're dealing with a hexagon here—are occupied by Josiah Citrin (Charcoal Venice, LA), Chris Feldmeier (Moruno, LA), Mark Hellyar (Momotaro, Chicago), Matt Sliwinski (The Promontory, Chicago) and Matt McCormick (Twin Smokers BBQ, Atlanta).
If you learn one thing from this exercise, let it be the many things here.
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