Ready to up your grilling game? This cookbook by a pitmaster and a sommelier will turn your backyard barbecue into the tastiest place to be--with recipes that celebrate smoked and grilled food (and the wines that pair best with them).

Every region has its barbecue, grill, and smoking food traditions. Now the Pacific Northwest can claim its place at the table with these recipes developed by sommelier Mary Cressler and pitmaster Sean Martin from Portland, Oregon. Fire + Wine highlights the ingredients and flavors of the Pacific Northwest to create a fresh, often lighter take on smoking and grilling. They put their spin on the classics as well--brisket, ribs, steaks, pulled pork--and offer up wine pairings to complete your meal.

SAMPLE RECIPES:
- Pinot Noir BBQ Sauce
- Wine-Braised Beef Short Ribs
- Rosemary Buttermilk Grilled Chicken
- Pulled Mushroom Sliders
- Perfect Smoked Salmon Fillet with Beurre Blanc
- Grilled Pork Chops with Dried Cherry Relish

Master the fundamentals to successful grilling and smoking on any grill and discover the secret sauce (and the wine!) that will take your grilling to the next level. Get fired up though 75 recipes and the wines that love them.