From pit to plate

Fire & Table

Recipes, fire craft, and considered guides for the gatherings that matter.

Fire & Table

Seasoning Your Grill
A practical first-use guide to burning in and seasoning a new Jamra drum smoker before its first cook. Read more...
Smoking in an Egyptian Summer
Smoking in an Egyptian Summer
A practical field guide to managing fuel, airflow, shade and timing when the weather is already doing part of the heating. Read more...
Dukkah-Smoked Chicken with Charred Lemon
Dukkah-Smoked Chicken with Charred Lemon
A whole chicken cooked with gentle smoke, then finished over direct heat with dukkah, lemon and coriander. Read more...
Smoked Beef Short Ribs with Date Molasses Glaze
Smoked Beef Short Ribs with Date Molasses Glaze
Texas-style low-and-slow beef short ribs finished with a restrained date-molasses glaze for an Egyptian table. Read more...
Whole Sea Bass Over Live Fire
Whole Sea Bass Over Live Fire
Whole sea bass, lemon and coriander cooked over a steady charcoal fire for crisp skin and a clean coastal flavour. Read more...
Charcoal Kofta with Sumac Onions and Tahini
Charcoal Kofta with Sumac Onions and Tahini
A direct-fire Egyptian classic built around deep browning, a clean charcoal fire, and a sharp sumac-onion finish. Read more...
How to Build a Two-Zone Charcoal Fire
How to Build a Two-Zone Charcoal Fire
The most useful charcoal setup: one side for searing, one side for controlled cooking, and room to recover when the fire runs hot. Read more...