Live-fire cooking is a growing trend – the intense heat and smoke of wood fire add dimension to even simple dishes. All wood-fired cooking must start with a good supply of great wood, so Cat’s first stop is in Kansas City, Kansas, at Woodyard BBQ where they’ve been supplying wood to the barbecue industry since 1913. Then, she heads to Columbia to see how the chefs at Flyover use their wood-fired oven to amplify the flavor of seasonal fare. Last stop is in St. Louis at the Balkan Treat Box food truck, where Bosnian and Turkish flavors are perfected with live fire right on the truck. In the kitchen, Cat makes a Turkish-style kofte and smoky baba ganoush. Comment
