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🔥Chef David W Olson | Live Fire Cooking🔥+150,000 Instagram & +300,000 Facebook
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Live Fire Wyoming! For the last week I've been entirely off the grid, hosting the ultimate live fire, chef-inspired, farm-to-table VIP experience alongside my friends from Visit Cheyenne and Visit Wyoming at one of the most storied organic family farms on God's Green Earth, Rabou Farms!!
This event was a labor of love, more than 2.5 years in the works, celebrating the proud, strong and successful history of agriculture in the great state of Wyoming. And, what a privilege, it was to bring the LiveFireRepublic Events Team to Albin, putting our twist on five-star open fire fare, working hand in hand alongside and honoring the farmers whose tireless work has underwriten generations of health and wellness for all Americans.
The seven-course king's table feast was absolutely stunning. Featuring a menu entirely inspired by Wyoming, from locally-harvested bison, to elk, pheasant and rainbow trout, to lay greens, root veggies and grains grown directly upon the land of which we held our dinner.
Hummus Selection featuring Roasted Red Pepper and Garlic | Lemon and Herbs
Slow Roasted Pork Belly with Horseradish Applesauce and Crispy Kale Chips
Braised Black Canyon Elk Crostini with Sage Cheese, Rojo Chimichurri and Micro Salad
Fire Roasted Beet and Arugula Salad with Goat Feta, Micro Greens, Hemp Hearts and Caramelized Honey Vinaigrette
High Point Bison Tomahawk Steak with Chocolate, Coffee and Chili Cowboy Rub atop
Parsnip-Parmesan Pureé and Braised Greens
Live Fire Roasted Pheasant with Chokecherry Barbeque Sauce with Stonehead Cabbage-Fennel Slaw
Stuffed and Grilled Whole Rainbow Trout Platter with Bacon-Shallot Wild Grain Salad and Cumin-Coriander Spiced Charred Summer Vegetable
Rustic Berry Tart with Pastry Cream and Whiskey Caramel
Above all, none of this event would have been possible without a total team effort. A massive thank you to my longtime friend Ron Rabou, Visit Cheyenne, KatbirdStudios, Crow Creek Catering, The Prarie Rose, Pine Bluffs Distiling, LMVisuals and LFR Sommelier, Chef Andrew Turnipseed.
Cheyenne, Wyoming. This is where legends start. Stay hungry and long live the adventure, my friends -David
#wyoming #cheyenne #yellowstone #fy #fyp #foryourpage #firecooking
This event was a labor of love, more than 2.5 years in the works, celebrating the proud, strong and successful history of agriculture in the great state of Wyoming. And, what a privilege, it was to bring the LiveFireRepublic Events Team to Albin, putting our twist on five-star open fire fare, working hand in hand alongside and honoring the farmers whose tireless work has underwriten generations of health and wellness for all Americans.
The seven-course king's table feast was absolutely stunning. Featuring a menu entirely inspired by Wyoming, from locally-harvested bison, to elk, pheasant and rainbow trout, to lay greens, root veggies and grains grown directly upon the land of which we held our dinner.
Hummus Selection featuring Roasted Red Pepper and Garlic | Lemon and Herbs
Slow Roasted Pork Belly with Horseradish Applesauce and Crispy Kale Chips
Braised Black Canyon Elk Crostini with Sage Cheese, Rojo Chimichurri and Micro Salad
Fire Roasted Beet and Arugula Salad with Goat Feta, Micro Greens, Hemp Hearts and Caramelized Honey Vinaigrette
High Point Bison Tomahawk Steak with Chocolate, Coffee and Chili Cowboy Rub atop
Parsnip-Parmesan Pureé and Braised Greens
Live Fire Roasted Pheasant with Chokecherry Barbeque Sauce with Stonehead Cabbage-Fennel Slaw
Stuffed and Grilled Whole Rainbow Trout Platter with Bacon-Shallot Wild Grain Salad and Cumin-Coriander Spiced Charred Summer Vegetable
Rustic Berry Tart with Pastry Cream and Whiskey Caramel
Above all, none of this event would have been possible without a total team effort. A massive thank you to my longtime friend Ron Rabou, Visit Cheyenne, KatbirdStudios, Crow Creek Catering, The Prarie Rose, Pine Bluffs Distiling, LMVisuals and LFR Sommelier, Chef Andrew Turnipseed.
Cheyenne, Wyoming. This is where legends start. Stay hungry and long live the adventure, my friends -David
#wyoming #cheyenne #yellowstone #fy #fyp #foryourpage #firecooking
Smoked Thanksgiving turkey slowly prepared to juicy, tender and perfection. Full recipe below. Gobble Gobble!!
RECIPE
•12-18lb whole fresh turkey, trimmed
•Simple sugar:salt brining solution
•3 cups turkey stock
•Olive oil
•Wildflower Honey
•Juice of 2 oranges
•Southern Comfort Whiskey-Flavored WeberSeasonings
•Apple cider
This 15 pound, pasture-raised turkey was brined in a simple solution of cold water, kosher salt and granulated sugar for 24 hrs, then rinsed, patted dry, and placed uncovered in the refrigerator for 24 hrs, extracting maximum moisture from the skin.
3hrs before cooking, the bird was removed from its chilling chamber and injected with an emulsified concoction of turkey stock, olive oil, orange juice and Southern Comfort Whiskey-Flavored Weber Seasonings.
The turkey was then brushed in olive oil and seasoned beautifully with the same SoCo Seasoning, layering flavor on the inside and out, then perched into the Kettle grill.
Over the next 4.5hrs the turkey was bathed at 225F in the smoky essence of charcoal embers and cherry wood, then intermittently basted in apple cider until the turkey thigh read 145F internal. To finish, the charcoal was stoked and grill temps dialed up to 425F until internal temps read 160F in thick of the thigh and the skin turns crispy and mahogany-like in color. Once removed from the heat, rest for 30mins before carving and presentation.
This turkey was so tender, so juicy and flavorful, but even better was enjoying this meal amongst the fellowship of those we love the most!!
Find the new Southern Comfort-inspired seasoning and more from Weber Seasonings at your local Kroger.
#thankful #grateful #smokedturkey #bbqturkey #bestturkey #thanksgiving #thanksgivingturkey #thanksgivingrecipe #holidayseason #holidayturkey #outdoorcooking #livefirerepublic
RECIPE
•12-18lb whole fresh turkey, trimmed
•Simple sugar:salt brining solution
•3 cups turkey stock
•Olive oil
•Wildflower Honey
•Juice of 2 oranges
•Southern Comfort Whiskey-Flavored WeberSeasonings
•Apple cider
This 15 pound, pasture-raised turkey was brined in a simple solution of cold water, kosher salt and granulated sugar for 24 hrs, then rinsed, patted dry, and placed uncovered in the refrigerator for 24 hrs, extracting maximum moisture from the skin.
3hrs before cooking, the bird was removed from its chilling chamber and injected with an emulsified concoction of turkey stock, olive oil, orange juice and Southern Comfort Whiskey-Flavored Weber Seasonings.
The turkey was then brushed in olive oil and seasoned beautifully with the same SoCo Seasoning, layering flavor on the inside and out, then perched into the Kettle grill.
Over the next 4.5hrs the turkey was bathed at 225F in the smoky essence of charcoal embers and cherry wood, then intermittently basted in apple cider until the turkey thigh read 145F internal. To finish, the charcoal was stoked and grill temps dialed up to 425F until internal temps read 160F in thick of the thigh and the skin turns crispy and mahogany-like in color. Once removed from the heat, rest for 30mins before carving and presentation.
This turkey was so tender, so juicy and flavorful, but even better was enjoying this meal amongst the fellowship of those we love the most!!
Find the new Southern Comfort-inspired seasoning and more from Weber Seasonings at your local Kroger.
#thankful #grateful #smokedturkey #bbqturkey #bestturkey #thanksgiving #thanksgivingturkey #thanksgivingrecipe #holidayseason #holidayturkey #outdoorcooking #livefirerepublic
Our global culinary adventure series has taken us to the Pacific Northwest and the infamous Buoy 10 of Astoria, Oregon. We’re on the hunt for the freshest, most breathtaking dungeness crab on Earth, and stopping at nothing to find them! By the grace of our Good Lord, the harvest was great and back at our log cabin we have the Primo Ceramic Grills lit and going all in on the ultimate East meets Midwest barbecued dungies, all over live fire!! Tune in tomorrow night for this episode and so much more. Cheers, David
#pnw #pacificnorthwest #astoria #oregon #astoriaoregon #crab #dungenesscrab #grilledcrab #bbqcrab #smokedcrab #outdoorcooking #adventure #culinaryadventure #primo #primoceramicgrills #livefirerepublic
#pnw #pacificnorthwest #astoria #oregon #astoriaoregon #crab #dungenesscrab #grilledcrab #bbqcrab #smokedcrab #outdoorcooking #adventure #culinaryadventure #primo #primoceramicgrills #livefirerepublic
The most incredible asado-inspired farm to table experience, all over live fire in Lake of the Ozarks!!
Menu: Black summer truffle-rubbed and tallow-basted buffalo tomahawk steaks hung with stuffed and trussed Norwegian, 7-bone pork loin roast, locally-harvested and barbecued whole chickens, and an aromatic garden of fresh fruits, vegetables and herbs.
What I loved most about this cook was not just the food, near endless campfire cocktails or the breathtaking scenery of Camp OBR, but the camaraderie amongst friends, all live Fire legends, all throwing down on this cook together, as a team.
Stay blessed and hungry, my friends. -Cheers, David #LiveFireRepublic
#outdoorcooking #livefirelegends #backyardbbq #summerbbq #asado #tomahawksteaks #grilledsteak #event #livefirerepublic #lfrevents
Menu: Black summer truffle-rubbed and tallow-basted buffalo tomahawk steaks hung with stuffed and trussed Norwegian, 7-bone pork loin roast, locally-harvested and barbecued whole chickens, and an aromatic garden of fresh fruits, vegetables and herbs.
What I loved most about this cook was not just the food, near endless campfire cocktails or the breathtaking scenery of Camp OBR, but the camaraderie amongst friends, all live Fire legends, all throwing down on this cook together, as a team.
Stay blessed and hungry, my friends. -Cheers, David #LiveFireRepublic
#outdoorcooking #livefirelegends #backyardbbq #summerbbq #asado #tomahawksteaks #grilledsteak #event #livefirerepublic #lfrevents
We’re kicking it old school and tuning up the most incredible steakhouse style sloppy joes, all over live fire!!
Now, to start, finely chop and dice an aromatic garden of bell pepper, jalapeno, parsley, garlic and red onion, then sauté in cast iron over a smoldering inferno of charcoal embers, until just tender.
Meanwhile season a 2:1 blend of ground chuck and chorizo with Weber Seasonings All-Purpose rub, then fold into the mirepoix with fire roasted tomatoes, black pepper ketchup, plenty of brown sugar, soy, hot pepper and steak sauce.
Pair with a homemade slaw tossed with olive oil mayo, sweet pickle relish, dijon mustard, garlic, apple cider vinegar, all-purpise rub, and thai chili hot honey!
Pile high, sandwich between brioche buns, and smash. This was so much fun and so insanely good. Stay blessed and hungry my friends. Cheers!
#weberseasonings #weber #sloppyjoes #streetfood #outdoorcooking #livefirerepublic #fy #fyp #foryou #foryoupage
Now, to start, finely chop and dice an aromatic garden of bell pepper, jalapeno, parsley, garlic and red onion, then sauté in cast iron over a smoldering inferno of charcoal embers, until just tender.
Meanwhile season a 2:1 blend of ground chuck and chorizo with Weber Seasonings All-Purpose rub, then fold into the mirepoix with fire roasted tomatoes, black pepper ketchup, plenty of brown sugar, soy, hot pepper and steak sauce.
Pair with a homemade slaw tossed with olive oil mayo, sweet pickle relish, dijon mustard, garlic, apple cider vinegar, all-purpise rub, and thai chili hot honey!
Pile high, sandwich between brioche buns, and smash. This was so much fun and so insanely good. Stay blessed and hungry my friends. Cheers!
#weberseasonings #weber #sloppyjoes #streetfood #outdoorcooking #livefirerepublic #fy #fyp #foryou #foryoupage
The most incredible asado-inspired farm to table experience, all over live fire!!
Now, we’ve cooked, shook endless cocktails filmed and hosted events on every continent with the exception of Antarctica, and no matter where we’ve traveled, I’m constantly reminded that it’s here, around a warm fire and community table that those of all walks of life and difference come together, break bread, laugh the hardest laugh the hardest, love the most, devour the most amazing fare, and build our longest lasting memories and relationships.
And, to me, this is what it’s all about. This is why we work so darn hard. And, why we will always be at the ready with our fires lit. Stay blessed and hungry my friends. -Cheers, David
#foryou #fyp #foryoupage #foryourpage #tastemade #outdoorcooking #tiktokbbq #backyardbbq #summerbbq #asado #tomahawksteaks #grilledsteak #event #vipevent #michigan #livefirerepublic #lfrevents
Now, we’ve cooked, shook endless cocktails filmed and hosted events on every continent with the exception of Antarctica, and no matter where we’ve traveled, I’m constantly reminded that it’s here, around a warm fire and community table that those of all walks of life and difference come together, break bread, laugh the hardest laugh the hardest, love the most, devour the most amazing fare, and build our longest lasting memories and relationships.
And, to me, this is what it’s all about. This is why we work so darn hard. And, why we will always be at the ready with our fires lit. Stay blessed and hungry my friends. -Cheers, David
#foryou #fyp #foryoupage #foryourpage #tastemade #outdoorcooking #tiktokbbq #backyardbbq #summerbbq #asado #tomahawksteaks #grilledsteak #event #vipevent #michigan #livefirerepublic #lfrevents
Grilled watermelon salad, with greek feta, fire roasted walnuts, and balsamic reduction!!
Now to start, I loaded up the grill with a brand new tank of Blue Rhino. While I picked mine up at our local ACE Hardware, Blue Rhino has a super cool home delivery program available in almost every market from coast to coast.
Simply carve a ripe watermelon into thick slices, splash with avocado oil and season boldly with a sweet and spicy honey-garlic style of rub. Sear and carmelizd the watermelon with the grill lid open. Remove from the heat, cube and toss with sliced cucumber, minced jalapeno, heirloom tomatoes, crumbled feta cheese, pickled red onion, salted and dry roasted walnuts, and an aromatic garden of fresh basil. Drizzle with olive oil and balsamic reduction, finish with lemon zest, toss and devour.
To me, this is what summers in Michigan are alll about. So refreshing, so much fun and so darn good. Stay blessed and hungry my friends. Cheers, David
#LiveFireRepublic #summergrilling #watermelon #watermelonsalad #foryou #foryoupage
Now to start, I loaded up the grill with a brand new tank of Blue Rhino. While I picked mine up at our local ACE Hardware, Blue Rhino has a super cool home delivery program available in almost every market from coast to coast.
Simply carve a ripe watermelon into thick slices, splash with avocado oil and season boldly with a sweet and spicy honey-garlic style of rub. Sear and carmelizd the watermelon with the grill lid open. Remove from the heat, cube and toss with sliced cucumber, minced jalapeno, heirloom tomatoes, crumbled feta cheese, pickled red onion, salted and dry roasted walnuts, and an aromatic garden of fresh basil. Drizzle with olive oil and balsamic reduction, finish with lemon zest, toss and devour.
To me, this is what summers in Michigan are alll about. So refreshing, so much fun and so darn good. Stay blessed and hungry my friends. Cheers, David
#LiveFireRepublic #summergrilling #watermelon #watermelonsalad #foryou #foryoupage
Pork souvlaki with grilled pita and homemade tzatziki all over live fire!!
To start, spread a pile of Kingsford Professional Charcoal briquette embers evenly across the Primo Ceramic Grills floor, then dampen the top and bottom vents until temps settle near 375 degrees.
Meanwhile, unleash the Dalstrong Night Shark carving blade, then cube and season a boneless pork shoulder with kosher salt, cracked black peppercorn, dried parsley, oregano and thyme. Then, skewer, sear and encrust evenly across all sides.
In the final 5-7 minutes of cooking, toss the pitas over the souvlaki to warm and soak up every last bit of that savory and smoky, umami essence. Remove from the heat and dress with a homemade tzatziki of Greek yogurt, finely grated and squeezed cucumber, citrus zest, finely chopped dill and garlic, all finish with a fragrant early harvest extra virgin olive oil.
Garnish with kalamata olives, tomatoes and pickled red onion. Then roll up the sleeves and smash!
This was such much fun, so insanely good, and among my very favorite ways to share our travels with family and friends. -Yammas, David
#LiveFireRelublic #kingsfordcharcoal #kamadocooking #mediterraneandiet #mediterraneanfood #greekfood #souvlaki #porosgreece #foryou #foryoupage #fyp #tiktokgreece #tiktokstreetfood #streetfood
To start, spread a pile of Kingsford Professional Charcoal briquette embers evenly across the Primo Ceramic Grills floor, then dampen the top and bottom vents until temps settle near 375 degrees.
Meanwhile, unleash the Dalstrong Night Shark carving blade, then cube and season a boneless pork shoulder with kosher salt, cracked black peppercorn, dried parsley, oregano and thyme. Then, skewer, sear and encrust evenly across all sides.
In the final 5-7 minutes of cooking, toss the pitas over the souvlaki to warm and soak up every last bit of that savory and smoky, umami essence. Remove from the heat and dress with a homemade tzatziki of Greek yogurt, finely grated and squeezed cucumber, citrus zest, finely chopped dill and garlic, all finish with a fragrant early harvest extra virgin olive oil.
Garnish with kalamata olives, tomatoes and pickled red onion. Then roll up the sleeves and smash!
This was such much fun, so insanely good, and among my very favorite ways to share our travels with family and friends. -Yammas, David
#LiveFireRelublic #kingsfordcharcoal #kamadocooking #mediterraneandiet #mediterraneanfood #greekfood #souvlaki #porosgreece #foryou #foryoupage #fyp #tiktokgreece #tiktokstreetfood #streetfood
Beef tallow-basted Certified Piedmontese Porterhouse Steaks all over live fire!!
Now to start, these big ole beefy centerpieces were scored in cross-hatch fashion, all before dressed in an avocado oil and Weber Seasonings Chicago Steak rub for that perfect combination bold, savory essence.
The grill was set up in 2-zone fashion and steaks were reverse-seared, bathed in buttery beef tallow and smoky hardwoods, then moved over direct heat, encrusted and prepared to mouthwatering, wall-to-wall, medium-rare perfection.
Rested, carved for a crowd, garnished with an aromatic garden of fresh chives, and served family-style with a slow view of the great outdoors - to me, this is what its all about!! Stay blessed and hungry, my friends. -Cheers, David
#foryou #foryoupage #howtogrillsteak #chicagostyle #porterhouse #porterhousesteak #tbonesteak #grilledsteak #reverseseared #livefirerepublic
Now to start, these big ole beefy centerpieces were scored in cross-hatch fashion, all before dressed in an avocado oil and Weber Seasonings Chicago Steak rub for that perfect combination bold, savory essence.
The grill was set up in 2-zone fashion and steaks were reverse-seared, bathed in buttery beef tallow and smoky hardwoods, then moved over direct heat, encrusted and prepared to mouthwatering, wall-to-wall, medium-rare perfection.
Rested, carved for a crowd, garnished with an aromatic garden of fresh chives, and served family-style with a slow view of the great outdoors - to me, this is what its all about!! Stay blessed and hungry, my friends. -Cheers, David
#foryou #foryoupage #howtogrillsteak #chicagostyle #porterhouse #porterhousesteak #tbonesteak #grilledsteak #reverseseared #livefirerepublic
Tuning up the backyard pie game with the most incredible Pizza Margherita all over live fire!!
Now, to start, ignite a pile of all natural hardwood charcoal briquettes. Once glowing and just ashed over spread evenly across the grill floor.
Meanwhile, whip together a simple pizza dough with dry yeast, a few pinches of salt and sugar, warm water, and double O flour. Or, for a couple bucks, save a ton of time and pick up a few premade pizza dough balls from your local bakery.
Roll out, toss and work your round until a quarter to half inch thick, then lay directly across the grill grates for approximately 90 seconds, then flip and load with your favorite toppings.
We're doing a simple Margherita inspired pie with a traditional marinara, buffalo mozzarella, fresh garden tomatoes, Weber Seasonings Parmesan Garlic, and grated asiago cheese. Close the lid and 5-7 minutes later, that pizza is ready to rock.
Finish with a splash of buttery olive oil and an aromatic garden of fragrant basil. Chopped and served family style, this rustic pie was so darn cheesey, smoky, and loaded with flavor. Stay hungry my friends. -Cheers, David
#fyp #foryou #foryourpage #pizza #pizzalover #pizzapizza #pizzaparty #pizzanight #pizzarecipe #homemadepizza #bbqpizza #grilledpizza #livefirerepublic
Now, to start, ignite a pile of all natural hardwood charcoal briquettes. Once glowing and just ashed over spread evenly across the grill floor.
Meanwhile, whip together a simple pizza dough with dry yeast, a few pinches of salt and sugar, warm water, and double O flour. Or, for a couple bucks, save a ton of time and pick up a few premade pizza dough balls from your local bakery.
Roll out, toss and work your round until a quarter to half inch thick, then lay directly across the grill grates for approximately 90 seconds, then flip and load with your favorite toppings.
We're doing a simple Margherita inspired pie with a traditional marinara, buffalo mozzarella, fresh garden tomatoes, Weber Seasonings Parmesan Garlic, and grated asiago cheese. Close the lid and 5-7 minutes later, that pizza is ready to rock.
Finish with a splash of buttery olive oil and an aromatic garden of fragrant basil. Chopped and served family style, this rustic pie was so darn cheesey, smoky, and loaded with flavor. Stay hungry my friends. -Cheers, David
#fyp #foryou #foryourpage #pizza #pizzalover #pizzapizza #pizzaparty #pizzanight #pizzarecipe #homemadepizza #bbqpizza #grilledpizza #livefirerepublic
Beer Coal Beer Can Chicken all over Live Fire!!
To start, ignite a full bag of Kingsford x MillerLite Beer Coal with an industrial grade blow torch, then spread the smoldering briquette embers evenly acorss the grill floor and adjust the vents until the grill settles near 375 degrees.
Meanwhile, needle the chickens across their surface with a pair of wooden skewers. Drizzle with a buttery olive oil, season simply with SPG, and slide the whole chickens onto their respective brewski thrones. Set center grate to hot smoke, intermittently basting and rotating until internal temps reach 160 degrees in the thick of the thigh and juices run clear.
Cautiously remove the chicken from their scalding beer cans. Rest, chop and bite directly from the bone for the juiciest, most flavorful chicken you'll ever devour. This was so insanely good. Stay hungry, my friends. Cheers, David
#beercanchicken #beercoal #summerrecipes #outdoorcooking #kingsfordcharcoal #millertime #livefirerepublic #fyp #foryou #foryoupage #foryourpage
To start, ignite a full bag of Kingsford x MillerLite Beer Coal with an industrial grade blow torch, then spread the smoldering briquette embers evenly acorss the grill floor and adjust the vents until the grill settles near 375 degrees.
Meanwhile, needle the chickens across their surface with a pair of wooden skewers. Drizzle with a buttery olive oil, season simply with SPG, and slide the whole chickens onto their respective brewski thrones. Set center grate to hot smoke, intermittently basting and rotating until internal temps reach 160 degrees in the thick of the thigh and juices run clear.
Cautiously remove the chicken from their scalding beer cans. Rest, chop and bite directly from the bone for the juiciest, most flavorful chicken you'll ever devour. This was so insanely good. Stay hungry, my friends. Cheers, David
#beercanchicken #beercoal #summerrecipes #outdoorcooking #kingsfordcharcoal #millertime #livefirerepublic #fyp #foryou #foryoupage #foryourpage
We’ve landed in the Mediterranean!! Tonight at 7pET / 6pCT we’re launching Episodes 1 of our Destination Greece Adventure Culinary Series!! Together, alongside my friend, George Samaris, Founder of Primo Ceramic Grills, we’re throwing down Greek-inspired Pork Neck Souvlaki with Grilled Pita and homemade Tzatziki, all over Live Fire!! CLICK LINK IN BIO!! Join us for the Premier! -Cheers, David
#greece #porosgreece #souvlaki #travel #adventure #cheflife #adventureculinary #primogrills #livefirerepublic #fyp #foryou #foryoupage
#greece #porosgreece #souvlaki #travel #adventure #cheflife #adventureculinary #primogrills #livefirerepublic #fyp #foryou #foryoupage
#LFREvents going totally off grid!! Farm, fresh water and forest to table, all over live fire!!
This event was a labor of love, more than 2.5 years in the making and what a privilege it was to bring the our events team to the Back 40 of Wyoming, putting our twist on five-star open fire fare, working hand in hand alongside and honoring the farmers whose tireless efforts have underwriten generations of health and wellness for all Americans.
The seven-course king's table feast was absolutely stunning. Featuring a menu entirely inspired by Wyoming, from locally-harvested bison and elk, to wild pheasant and rainbow trout, to leafy greens, root veggies and grains grown directly upon the land of which we held our dinner.
Stay hungry and long live the adventure, my friends -David @LiveFireRepublic
p.s. For those inquiring. What you're seeing in this video is only the 3rd of a 5-part seasoning, smoking... then cooking process we undertake to ensure a safe, timely and perfectly-prepared wild game cook, every. Single. Time!!
#wyoming #yellowstone #foryou #foryoupage #farmtotable #openfirecooking #firecooking #vipevent #carnivor #grill #grilling #bbq #barbecue #firemakeseverythingbetter
🔥🔥🔥 #livefirerepublic @livefirerepublic 🔥🔥🔥
This event was a labor of love, more than 2.5 years in the making and what a privilege it was to bring the our events team to the Back 40 of Wyoming, putting our twist on five-star open fire fare, working hand in hand alongside and honoring the farmers whose tireless efforts have underwriten generations of health and wellness for all Americans.
The seven-course king's table feast was absolutely stunning. Featuring a menu entirely inspired by Wyoming, from locally-harvested bison and elk, to wild pheasant and rainbow trout, to leafy greens, root veggies and grains grown directly upon the land of which we held our dinner.
Stay hungry and long live the adventure, my friends -David @LiveFireRepublic
p.s. For those inquiring. What you're seeing in this video is only the 3rd of a 5-part seasoning, smoking... then cooking process we undertake to ensure a safe, timely and perfectly-prepared wild game cook, every. Single. Time!!
#wyoming #yellowstone #foryou #foryoupage #farmtotable #openfirecooking #firecooking #vipevent #carnivor #grill #grilling #bbq #barbecue #firemakeseverythingbetter
🔥🔥🔥 #livefirerepublic @livefirerepublic 🔥🔥🔥