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In today’s episode, Dusty and I dive into large-scale open-fire cooking, building and tending fires designed to cook whole animals with intention. We break down how heat moves, why different cuts require different fires, and what it takes to manage these massive setups. This series is part of my contribution to the Modern Huntsman Cookbook, celebrating food, fire, wild ingredients, and gathering around the flame. New episodes drop every two weeks!
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Check out my interview with Chef Juan Peralta Ramos.
