From open fire cooking tips and tricks to delicious seasonal recipes, our friends and ambassadors are actively living the Sea Island Forge lifestyle - good conversation and good food around the fire. Sit back, relax and stay awhile.
The Hot Seat: Interviews with talented friends who are sharing their skills, recipes and wisdom with us.
Ambassador Community Recipes: A collection of recipes shared by the folks spreading the word about open fire cooking on a Sea Island Forge.
Open Fire Tips & Tricks: Your go-to for helpful tips on open fire cooking morning, noon or night.
SIF on the Road: From food festivals to game fairs, a glimpse of where we are going and where we've been.
Mingo, also known as Vermillon Snapper, is a smaller, shallow water fish. The true American Red Snapper is much larger and is a deep-water fish. While they share a similar flavor, the Mingo snapper is lighter and flakier.
It’s easy to know that Chef Bob Cook is a SIF fan -- one is sitting right outside his restaurant kitchen’s door at Edmund’s Oast in Charleston, SC, habitually fired up by the kitchen staff to cook menu items. Although Cook grew up...
Meet Chef Cory Bahr and within minutes there’s no doubt he’s a “Louisiana boy” through and through. A major advocate for Louisiana foodways, Bahr not only talks the talk (notice that accent) but walks it too, focusing on Delta cuisine and local ingredients in bothParish...
Chef Chris Hastings is a fixture in Birmingham, AL. His restaurants, Hot and Hot Fish Club and Ovenbird, are some of the most lauded in the city, and he cut his culinary teeth working for such heavy hitters as Jeremiah Tower and Birmingham colleague Frank Stitt.
One of the first questions we get from our customers is "What's the best technique for building a fire in the kettle?" If you commit these quick five tips to memory you'll be well on your way to a perfect kettle experience.