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Aaron Ehalt

@livefireaaron

13.4K

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1637

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Live fire cooking & barbeque 🔥
Burning food until it tastes good 🤤
📍Minnesota, USA

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Fresh Weber 26” loaded with the Spider goods!

@livefireaaron 🎥📸
@spider.grills
@webergrills taken in Minnesota by @livefireaaron

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10 hours ago

Protein packed homemade hamburger helper!

@livefireaaron 🎥📸
@thousandhillslg 🥩
@bearandburtons taken in Minnesota by @livefireaaron

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3 days ago

American made from high quality materials! The @mill.rite SP-01 & SP-02 🔥

@livefireaaron 🎥📸 taken in Minnesota by @livefireaaron

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9 days ago

Easy sandwiches that pack tons of flavor 🔥

@livefireaaron 🎥📸
@thousandhillslg 🥩
@mw.fresh
@spider.grills
@pretzilla
@craftedbykairos taken in Minnesota by @livefireaaron

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10 days ago

@steelportknifeco has done it again with this awesome carving set!

@livefireaaron 🎥📸 taken in Minnesota by @livefireaaron

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11 days ago

Spicy buffalo grassfed flank steak sandwich 🔥🥵

@livefireaaron 🎥📸
@worksharptools
@worksharpknives
@thousandhillslg taken in Minnesota by @livefireaaron

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12 days ago

@bearandburtons just launched two new cooking fats & I had to recreate one of my favorites with the all new duck fat!

* 2½ lb baby Yukon Gold potatoes
* 5 tbsp melted duck fat
* 4 cloves garlic, minced
* 1½ tsp kosher salt, plus salt for boiling water
* 1 tsp cracked black pepper
* 1 tsp thyme
* 1 tsp rosemary
* ½ tsp smoked paprika
* Flaky salt, for finishing
* 2 tbsp fresh parsley
* Optional Parmesan

Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and air-dry 5–10 minutes. Mix duck fat with garlic and seasonings. Smash potatoes to about ½ inch thick, generously coat with the duck fat mixture, and roast at 450°F for 25–35 minutes until deeply golden and crispy, flipping half way through if needed. For live fire, use 425–450°F indirect heat, then briefly move them closer to the fire for extra color. Finish with flaky salt and parsley.

@livefireaaron 🎥📸 taken in Minnesota by @livefireaaron

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15 days ago

Cajun pork belly burnt ends!

- Cut pork belly into 1” cubes
- Completely coat with @cusos Cajun rub
- Place on wire racks & smoke until 180-190 internal temp (2-4 hours at 225-250°).
- Add all the pieces to a foil pan with a stick of butter & coat with bbq sauce. Mix it, cover it with foil, & add back to the smoker for an additional 30-45 minutes.
- Enjoy! taken in Minnesota by @livefireaaron

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19 days ago

Left over steak sandwich with @mw.fresh bacon jam!
Toasted sourdough, bacon jam, fresh mozzarella, ny strip steak, pickled onions, greens, pesto on the top slice of toasted sourdough. 🤤

@livefireaaron 🎥📸
@mw.fresh taken in Minnesota by @livefireaaron

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22 days ago

Meatballs made of NY Strip steaks!? 😎
Perfect for spaghetti.

@livefireaaron 🎥📸
@lemproducts
@thousandhillslg
@bearandburtons taken in Minnesota by @livefireaaron

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23 days ago

The easiest way I have found for getting a @spider.grills Huntsman started!
Light a @jealousdevilcharcoal boom in the middle of a pile of coals (or once used coals in like in this video), open the exhaust, close the intake, & set the fan to your cook temp. In 15-20 minutes you’re ready to cook!
If you plan to use the NextLevel cooking system, wait until the coals are lit to place the ceramic diffusers.

Next video: cleaning the Spider Grills Huntsman 😂

@livefireaaron 🎥📸 taken in Minnesota by @livefireaaron

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25 days ago

Bourbon cheese dip!?

@livefireaaron 🎥📸
@keepersheartwhiskey
@bearandburtons taken in Minnesota by @livefireaaron

2k

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a month ago