Preview of this book
“Fangs & Flames: A Grill Master’s Journey”
By Elroy Baskerville
Chapter 1: Welcome to My Fire
“Hello, I am Elroy. For the first 25 years of my life, I traveled across this world and even a few others, gathering inspiration from every corner. Along the way, I discovered new delicacies and crafted a few unique inventions of my own, all of which I’m thrilled to share with you in this cookbook. But first, let me dedicate this to my family, the Baskervilles, and especially to my young nephew, Lucas. As for my oldest nephew... let’s just call him K. Boy hates hearing his own name, maybe because it’s too much like his father’s—my dear brother Kage. His lovely wife is also going to remain unamed but loved seeing as she hates my cooking... well, enough of that. To my son, I miss you. But let’s save those thoughts for another day. Now, let’s dive into the flames, and I’ll show you what this cookbook is all about.”
Side note: In between chapters there will be lunch and breakfast plates.
Recipe: The Classic American Cheeseburger
Baskerville STYLE!!!!!
Chapter 2: The Classic Steakhouse Cut
Recipe: Grilled Ribeye with Garlic Butter
A true classic that blends simplicity with perfection. Juicy ribeye steak seared with a rich garlic butter sauce or Baskerville Comeback topped with fresh herbs.
Chapter 3: The Perfect Sear
Recipe: Filet Mignon with Red Wine Reduction
Tender, melt-in-your-mouth filet mignon, seared to perfection, paired with a luxurious red wine reduction that elevates the dish.
Chapter 4: Island Fire
Recipe: Jamaican Jerk Chicken*
Spice things up with a traditional Jamaican jerk chicken. The perfect blend of scotch bonnet peppers, allspice, and herbs, grilled to crispy, smoky perfection.
Chapter 5: East Meets West
Recipe: Teriyaki Grilled Chicken
Marinated in soy sauce, ginger, garlic, and a touch of sake, this teriyaki chicken is grilled until caramelized and tender.
Chapter 6: The Ultimate Burger
Recipe: Wagyu Burger with Truffle Aioli
This isn’t your average burger. Rich, buttery Wagyu beef with a touch of luxurious truffle aioli makes every bite indulgent.
Chapter 7: The King of Steaks
Recipe: Porterhouse with Chimichurri
A mighty porterhouse steak, grilled to perfection and topped with a vibrant, tangy chimichurri sauce.
Chapter 8: Bird of Paradise
Recipe: Spatchcock Grilled Chicken with Lemon Herb Marinade
Whole chicken, butterflied for even grilling, marinated in zesty lemon and fresh herbs for a crisp, juicy feast.
Chapter 9: Sweet Heat
Recipe: Honey Sriracha Chicken Wings
Sticky, spicy, and sweet chicken wings grilled to perfection, coated in a fiery honey-sriracha glaze.
Chapter 10: Backyard BBQ Delight
Recipe: Classic Cheeseburger with Special Sauce
The quintessential cheeseburger, with gooey cheddar, smoky bacon, and a secret sauce that’ll have everyone coming back for more.
Chapter 11: The Samurai’s Steak
Recipe: Japanese Wagyu Steak with Ponzu Sauce
Incorporating premium Wagyu steak, this dish pairs the rich marbling of the meat with a zesty ponzu sauce for a flavor balance like no other.
Chapter 12: Smoke and Soul
Recipe: Smoked BBQ Chicken with Carolina Mustard Sauce
Slow-smoked chicken, brushed with tangy mustard-based Carolina BBQ sauce, served tender and flavorful.
Chapter 13: Elroy’s Mighty Burger
Recipe: Double Stack Bacon Cheeseburger with Onion Jam
A towering double-stacked burger with crispy bacon and a homemade onion jam that brings the perfect touch of sweetness.
Chapter 14: Fangs in the Flame
Recipe: Grilled Goat Skewers with Piri Piri Sauce
Inspired by my travels, these spicy, tender goat skewers are grilled over high heat and served with a fiery piri piri sauce.
Chapter 15: Steak & Ale
Recipe: Beer-Marinated Skirt Steak Tacos
A favorite from my days spent in taverns, this skirt steak is marinated in dark beer, grilled, and served in tortillas with a fresh salsa verde.
Chapter 16: Feathered Dragon
Recipe: Korean Gochujang Chicken Thighs
Sweet, spicy, and deeply flavorful, these chicken thighs are marinated in Korean gochujang sauce and grilled until charred and sticky.
Chapter 17: Beastly Burgers
Recipe: Bison Burger with Blue Cheese and Caramelized Onions
Earthy bison meat, paired with the sharp tang of blue cheese and the sweetness of caramelized onions, creates a burger that’s bold and rich in flavor.
Chapter 18: The Feast of Kings
Recipe: T-Bone Steak with Bourbon Glaze
A regal T-bone steak with a smoky, sweet bourbon glaze that adds depth and complexity to the charred, juicy meat.
Chapter 19: The Warrior’s Plate
Recipe: Grilled Chicken Yakitori
Skewers of tender chicken, basted in a savory-sweet tare sauce and grilled to perfection, a tribute to my time in Japan.
Chapter 20: Island Feast Finale
Recipe: Grilled Goat with Caribbean Lime Rub
A celebration of the islands, this tender grilled goat is rubbed with a citrusy lime and herb blend, offering a refreshing and vibrant end to the feast.
