THE VAULT
Beef Rib Pastrami
Working as a professional chef taught me a few things. Corned beef and pastrami — I make my own. When I was taught how to make it, I never turned back.
You can use the same process with either one of those. Just don't smoke the corned beef!
This isn't the shortcut version. This is the real deal — the technique I learned in professional kitchens, refined over decades. The kind of pastrami that makes people stop mid-bite and ask, "How did you do this?"
Whole Roasted Duck
I cooked in restaurants for over 20 years. Duck always separated confident cooks from nervous ones — everyone wants crispy skin that cracks, but most end up with rubber.
This isn't the medium-rare duck breast method. This is whole roasted duck, Peking style. Crispy skin that shatters, meat cooked through but still moist. Here's how restaurants actually do it:
474,000 people stopped scrolling for this technique. Not because it's easy — because it's real. The same method I used in professional kitchens when duck HAD to be perfect. No shortcuts. No gimmicks. Just results that make people think you've been cooking duck your whole life.
100+ RECIPES • 7 CATEGORIES • STARTING AT $10/MONTH
You've seen the viral techniques. Pastrami that broke Reddit. Duck that hit 474K views. Now unlock the complete arsenal — monthly technique guides, growing recipe archive across 7 categories, and professional-level instruction that build the foundational skills every serious cook needs to master.
FIRST IMPRESSIONS
Appetizers & Small Plates
Where fire meets finesse. These are the opening statements of your culinary repertoire — elegant compositions that demand precision, technique, and an understanding that every element matters.
From Drago's-style oysters with live-fire char to competition-level smoked deviled eggs, these recipes showcase the intersection of restaurant technique and outdoor mastery. Each dish is engineered to impress, teaching you the temperature control, timing precision, and plating standards that separate memorable meals from forgettable ones.
These aren't just appetizers. They're the signature opening that signals to your guests: this meal is happening at a different level.
LIQUID FOUNDATIONS
Soups
Soup is the signature of a skilled kitchen. From the succulent lobster bisque crowned with crisp shiitake mushrooms to the roasted butternut squash finished with candied pecans, blue cheese, and sage, these are compositions that demand precision, layered technique, and an understanding of flavor architecture.
Each recipe teaches you the foundations of professional cooking — building flavor through patient layering, achieving silky refinement through proper technique, and finishing with intentional contrast. These aren't casual weeknight broths. They're statements of mastery.
Master soup, and you've mastered the fundamental building blocks that elevate every meal.
THE CENTERPIECE
Main Dishes & Proteins
This is where mastery reveals itself. From the fire-kissed elegance of grilled lobster tail swimming in cowboy butter to the bold sophistication of coffee-crusted tri-tip with charred edges and smoke-kissed interior, these recipes demand precision, temperature control, and an understanding that every protein tells a story.
Each dish in this collection teaches you the relationship between heat, timing, and technique. How to build flavor through intentional char. How to achieve restaurant-level doneness without hesitation. How to transform a simple cut of meat or seafood into something that commands the table.
These are the recipes that define your reputation. Master them, and you're not just cooking — you're commanding fire.
THE FINISHING LAYER
Condiments & Sauces
The difference between good food and unforgettable food lives in the sauce. From fire-roasted tomato jam with cowboy jalapeños to compound butters that elevate every protein, these recipes teach you that condiments aren't decoration — they're the punctuation that completes the sentence.
Each sauce and condiment demonstrates professional technique: proper emulsification, flavor layering, acidity balance, and the strategic use of fire to develop depth. Understanding sauces means understanding how to finish every plate with intention.
Master the sauce, and you've mastered the final layer that transforms a meal into an experience.
THE FOUNDATION OF FLAVOR
Rubs & Signature Blends
A rub is not seasoning. It's architecture. From The Foundation — the all-purpose powerhouse engineered for perfect crust — to Fire Kiss Chimichurri with its Argentine soul and New York fire intensity, each signature blend teaches you the precise balance of spice, smoke, and technique.
These aren't generic spice combinations. Each blend is engineered to interact with fire, develop bark under heat, and build flavor layers that evolve as your protein cooks. Understanding rubs means understanding the foundation of every masterful plate.
Master the rub, and you've mastered the first fundamental principle of world-class fire cooking.
Real Transformation. Real Results.
" NY Fire & Steel Academy has changed my BBQ experience. I am confident and willing to take risks when I cook. The step-by-step instructions is exactly what I need in order to build my skills in front of the grill. The Fire & Steel Academy restored my faith in outdoor grilling. So straight forward. I'm ready to host in my own backyard. Get involved!