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Open Fire® Co • Fire Cooking Events

@openfireco

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🔥 Cinematic live fire cooking events
🗞️ feat. in NYT
🧑🏻‍🌾 by @marksroncoli & friends
📍 New Orleans → Bookable worldwide
📩 [email protected]

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Hey folks, we're excited to finally share this intrepid video behind our process and a closer look at why our events are so unique.

Founder and live fire chef @marksroncoli travels to Flora, Mississippi to produce a cinematic open fire dining experience at a historic Southern hunting lodge. We visit @bozemanmeatco to find the source of the meat for the event. And take you through a day in the life of making a large format open fire event.

Made in collaboration with @alacruz_ and shot by our good friend @zachary_kanzler, this is the closest you'll get to the magic without actually going to an OFC Hang.

Hope you enjoy the peek behind the curtain and check out the full video on YouTube at the link in our bio.

🔥🪵🪓 taken in Open Fire Co by @openfireco

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8 months ago

What if instead of chicken wings at your July 4th party your host banged out fried crocodile arms? Would you partake or would you look for the quickest exit?

You know our answer... 🐊

We brined in these in picklejuice and buttermilk and deep fried in cast iron right in the on the fire. They got cleaned out!

📷 @jesskearney_ taken in Open Fire Co by @openfireco

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4 months ago

Simple setups are sometimes the best setups. Spring is here and we can't wait to smoke up some back yards, like this one back in the day in Skinner's Shoot, Byron Bay AUS 🇦🇺

How many different things can you spot hanging over the fire?

📷 @jesskearney_ by @openfireco

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5 months ago

When we did our fire cooking artists residency in Nanyuki Kenya, one of the requirements that @olepangifarm had was to leave behind a legacy project. Ours was the fire pergola we designed and built with the owners and the workers on the farm.

We did three hangs over our stay including a staff hang where we slaughtered a goat in the woods and left the structure with the name Jukwaa la Moto which means "fire platform" in Swahili.

This trip will be forever imprinted in our memories and serves as a formative moment in Open Fire Co company lore. From collaborating with Chef Paul, with Mark the foreman and Edward & Naomi and the whole staff to meeting Darwin and @pitmastertosh (our Kenyan member of the BBQ Suicide Squad), we couldn't be more grateful that our lives led to traveling the world to hang bbq.

Hopefully we see yall again real soon! 🇰🇪

#asado #openfirecooking #livefirecooking

📷 @jesskearney_ taken in Nanyuki Kenya by @openfireco

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4 days ago

Ever seen a whole gator roasting over an open fire? Folks ask what it tastes like... and the answer is somewhere between chicken and pork.

Would you try it?

@openfireco at the New Orleans French Quarter wedding of Peter and Alyssa. taken in Open Fire Co by @openfireco

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6 days ago

POP-UP ALERT 🚨 Yall this Friday from 4-7pm at Farmers Butcher & Farmstop - along with a good friend from @1415asado, Matias - we are cooking it up on the bayou for a good cause.

If you've been wanting to try our food this is the time! We're hanging chickens and veggies and serving it up for $25 a plate to buy @farmersonthebayou a community fridge to support hunger resilience in our neighborhood.

Mark here: I Matias at the Smoke & Fire Festival in Maldon, UK last year where I was doing bbq fish head demos and he had a booth. We instantly hit it off over choripans, Quilmes, and love of entraña (he is from Argentina if you couldn't tell).

Come hang out with us. Grab a bottle of wine from the market and sit on the bayou and watch the Canadian Geese (also on a tour of the South...) taken in Open Fire Co by @openfireco

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6 days ago

Mark your calendars for Friday, October 16!

We're hosting a very exciting event to raise funds to purchase and install a community fridge at Farmer's. We're passionate about locally grown, clean food, and we're excited to play a small part in making it more accessible to our neighbors.

Open Fire Co x Chef Matias Casotto will be on the triangle from 4–7pm serving up fire-roasted chicken and roasted veggies. Plates are a $25 donation, and every dollar goes toward our community fridge.

📍 519 Hagan Ave, Mid-City

We hope to see you there!

@openfireco
@1415asado
@nolacommunityfridges by @openfireco

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8 days ago

Why throw away the best parts of the fish? Folks don't throw away chicken thighs or beef cheeks but routinely discard the collars and frames of fish but in the same breath claim they don't like fish because it dries out (when it's the fillets that can easily be dry... just like chicken breast).

What if I told you you're bbq'ing the wrong part of the fish and that's why it's dry? What if I told you that you can go to your local fish market and they'll sell you heads and collars for cheap?

I'm on a mission to convince the world that IF we are going to take the privilege and responsibility to eat meat (and yes, it's both) than we should eat as much of it as possible and use it all.

ESPECIALLY WHEN IT SAVES MONEY AND ACTUALLY TASTES BETTER.

Rant complete.

Special note: This song is by Fabrizio de Andre who comes from my region of Italy, Liguria. It references a stone path between houses that fishermen take to the sea and the life of toll and wanderlust that inlanders cannot grasp. It is all in Zenese, the dialect of Genova. Incidentally, in one line it mentions how people from Lugano (in the mountainous lakes of Northern Italy, assumed in the song of being a higher socio-economic status) prefer the wings of the seabass: a metaphor describing the vast gulf between what they eat and where it comes from (bc fish don't have wings).

Now decades later I call collars 👉 fish wings and it certainly would've been those fishermen and their families eating the heads and actual "wings".

Brings me to tears when I listen to the poetry of this song. It transcends language... reminds me I've never lived more than an hour from the sea. And I'm beginning to believe that wasn't ever my choice at all.

-Mark @marksroncoli taken in Open Fire Co by @openfireco

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10 days ago

If you haven't had bbq popsicles and smoked blueberry wontons do you even know how to dessert?

We smoke entire wheels of ricotta cheese and then hand them over to Jesse at @bigopops to make strawberry and fig smoked ricotta popsicles. Then we grill blueberries and wrap them in wonton wrappers and deep fry em.

We are out prove that ANYTHING CAN BE BBQ if you have the right mindset.

This was for our @t.r.e.e.nola fundraiser (one thing we love about events like this is getting experimental with the food).

See ya out there folks!

📷 @jesskearney_ by @openfireco

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17 days ago

What if there was a different way to experience food at weddings, rehearsal dinners, welcome lunches and private events? If we had our way, we'd never see a chaffing dish full or sad chicken ever again.

At our events, the food is cooked outside, over fire, right in front of you. The main influence is the environment and weather, not how cheap we can get the ingredients for.

If this inspires you, please like and share this post. We're just a small company from New Orleans trying to change our collective relationship to food back to the basics.

We'd love to make your next event pure magic! 🔮

📹 @zachary_kanzler
🏡 @garrettfieldestancia

#openfirecooking #firecooking #barbecue #asado campfirecooking taken in Open Fire Co by @openfireco

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21 days ago

Should I move back to Maine?! Maine Crab Roll in 60 Seconds. Pulled these Jonah crabs right out of the bay along with ribbon kelp and then fire baked brioche buns.

1. Steamed the crabs over the fire in white wine and seaweed.
2. Used the kelp stems to make a pickle garnish.
3. While I picked the crabs, I cooked brioche on the fire (mixing and proofing the dough not shown).
4. Added some butter and mixed and mashed.

All in all 10/10 front yard Maine lunch and sure beats paying $35 dollars for one in Mid-Coast or Portland. Who else could do this every day? taken in Downeast Maine by @openfireco

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a month ago

Question for the group: If someone you know has a (non-serious) problem, how do you let them know?

@marksroncoli & fish heads. Let's talk him off the cliff... 👇

📷 @jesskearney_ by @openfireco

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a month ago