{"product_id":"the-backyard-bbq-with-fire-and-spice-tony-ramirez-cookbook","title":"Backyard BBQ with Fire and Spice by Tony Ramirez – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback (paper over board), 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Tony Ramirez, the self-taught Bay Area cook behind TFTI BBQ\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Harvard Common Press (Quarto), 2025\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Six chapters: his method, Filipino favourites, Cajun fire and smoke, wings, party food and big smokes\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Smoker and grill owners bored of the same old rubs, and anyone who lives for wings\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780760394526\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBackyard BBQ with Fire and Spice is Tony Ramirez's hardback cookbook of Filipino- and Cajun-inspired recipes for the smoker, grill and firepit, from the Bay Area cook known online as TFTI BBQ.\u003c\/strong\u003e It's a big, generous party of a book, built around the two food cultures he grew up with.\u003c\/p\u003e\n\u003ch2\u003eAdobo meets the bayou, and the smoker's invited\u003c\/h2\u003e\n\u003cp\u003eTony Ramirez taught himself barbecue over nearly 20 years in the San Francisco Bay Area, leaning on his parents' Filipino and Cajun cooking. His TFTI (Thanks For The Invite) recipes are known for bending the rules in ways that actually work. This book is the first time he's put the whole playbook on paper, and it brings flavours most backyard cookbooks never touch.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe contents run in six chapters: BBQ and Smoking My Way, Filipino Favorites, Cajun Fire and Smoke, Wings Every Which Way, Party Food, and Smoke It. Up front there's a practical guide to charcoal and wood, then it's straight into the cooking.\u003c\/p\u003e\n\u003cp\u003eStandouts include Spicy Filipino BBQ Chicken Skewers, a Tocino Pulled Pork Sandwich, BBQ Adobo Spareribs and his Dynamite Lumpia, plus Cajun Honey Butter Shrimp and Crispy Cajun Garlic Drumsticks. The wing chapter covers five ways to cook them, from Sinigang Wings to Sticky Adobo Wings, and the big-cook chapter lands Pastrami Beef Ribs, Foil Boat–Method Brisket and Bacon-Wrapped Pork Belly Lollipops.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who owns a smoker or kettle and wants new flavours rather than another brisket lecture. It suits confident beginners right through to seasoned cooks, and it's a winner for people who entertain, given there's a whole chapter of party food.\u003c\/p\u003e\n\u003ch2\u003eAbout Tony Ramirez\u003c\/h2\u003e\n\u003cp\u003eTony Ramirez is a self-taught pitmaster from the San Francisco Bay Area who cooks as TFTI BBQ (@tfti.bbq). His food draws on his family's Filipino and Cajun traditions, and he's worked with brands including Chargriller, Camp Chef and Nomad. You'll also find him on Embers TV, cooking alongside other well-known live-fire creators.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/148_joyful-tossing-wings-sauce.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the one that drags adobo and Cajun spice into the smoke and makes them shake hands. The Smuggler's favourite page is the wing chapter, five different methods, and Sinigang Wings that borrow the sour punch of the classic Filipino soup. Grab it and your next cookout gets a whole new accent. Shelve it beside \u003ca href=\"\/products\/wing-crush-paula-stachyra-cookbook\"\u003eWing Crush\u003c\/a\u003e for even more wing firepower, and \u003ca href=\"\/products\/food-x-fire-derek-wolf-cookbook\"\u003eFood x Fire\u003c\/a\u003e for global live-fire ideas. Dust your drumsticks with \u003ca href=\"\/products\/heavenly-hell-soul-creole-seasoning-150g\"\u003eHeavenly Hell Soul Creole\u003c\/a\u003e and pat the skin bone-dry first so it crisps.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Calamansi-Style Chilli Vinegar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe little bottle that makes every smoky bite taste brighter.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cup white or cane vinegar, 3 cloves garlic (smashed), 2 bird's eye chillies (split), 1 tsp black peppercorns, a squeeze of lime, pinch of sugar and salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eDrop the garlic, chillies and peppercorns into a clean jar.\u003c\/li\u003e\n\u003cli\u003eWarm the vinegar with the sugar and salt just until dissolved, then pour it over and add the lime.\u003c\/li\u003e\n\u003cli\u003eRest at least a day in the fridge, then splash it over pork belly, wings or grilled skewers.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Sharp, garlicky vinegar cuts straight through rendered fat, the same reason Filipino tables always have a dipping vinegar next to the grill.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Backyard BBQ with Fire and Spice?\u003c\/h3\u003e\u003cp\u003eIt was written by Tony Ramirez, the self-taught Bay Area pitmaster known online as TFTI BBQ, whose cooking draws on his family's Filipino and Cajun roots.\u003c\/p\u003e\n\u003ch3\u003eWhat recipes are in Backyard BBQ with Fire and Spice?\u003c\/h3\u003e\u003cp\u003eSix chapters cover Filipino favourites, Cajun dishes, wings, party food and big smokes, with recipes like BBQ Adobo Spareribs, Dynamite Lumpia, Cajun Honey Butter Shrimp, Pastrami Beef Ribs and Foil Boat–Method Brisket.\u003c\/p\u003e\n\u003ch3\u003eIs Backyard BBQ with Fire and Spice good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It opens with a guide to charcoal and wood and keeps the methods approachable, though the flavours will keep experienced cooks interested too.\u003c\/p\u003e\n\u003ch3\u003eIs it a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page paper-over-board hardback published by Harvard Common Press, an imprint of Quarto, in 2025.\u003c\/p\u003e\n\u003ch3\u003eDoes Backyard BBQ with Fire and Spice cover chicken wings?\u003c\/h3\u003e\u003cp\u003eYes. Wings Every Which Way is a full chapter showing five ways to cook wings, with flavours like Sinigang, Bloody Mary and Sticky Adobo.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Backyard BBQ with Fire and Spice?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Tony Ramirez, the self-taught Bay Area pitmaster known online as TFTI BBQ, whose cooking draws on his family's Filipino and Cajun roots.\"}}, {\"@type\": \"Question\", \"name\": \"What recipes are in Backyard BBQ with Fire and Spice?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Six chapters cover Filipino favourites, Cajun dishes, wings, party food and big smokes, with recipes like BBQ Adobo Spareribs, Dynamite Lumpia, Cajun Honey Butter Shrimp, Pastrami Beef Ribs and Foil Boat–Method Brisket.\"}}, {\"@type\": \"Question\", \"name\": \"Is Backyard BBQ with Fire and Spice good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It opens with a guide to charcoal and wood and keeps the methods approachable, though the flavours will keep experienced cooks interested too.\"}}, {\"@type\": \"Question\", \"name\": \"Is it a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page paper-over-board hardback published by Harvard Common Press, an imprint of Quarto, in 2025.\"}}, {\"@type\": \"Question\", \"name\": \"Does Backyard BBQ with Fire and Spice cover chicken wings?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Wings Every Which Way is a full chapter showing five ways to cook wings, with flavours like Sinigang, Bloody Mary and Sticky Adobo.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824817012788,"sku":"9780760394526","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/the-backyard-bbq-with-fire-and-spice-tony-ramirez-cookbook-front.png?v=1792925489","url":"https:\/\/www.therubhub.com.au\/products\/the-backyard-bbq-with-fire-and-spice-tony-ramirez-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}