Derek first fell in love with fire cooking on his couch watching TV while procrastinating school work in college. While scrolling through the endless list of shows, he found a documentary following a South American chef and his adventures cooking with fire. It was love at first sight. He had to try it himself.

When he and his wife got a fire pit as a wedding present, they decided to put it to good use. The first meal they cooked was a nice skirt steak with some homemade chimichurri sauce. It must have been beginner’s luck because it tasted delicious. From that moment on, he decided that if he was grilling, then he was grilling over a live fire.

They started the Instagram, Over the Fire Cooking, to document their fire cooking adventures. They wanted to share with the world this wonderful style of grilling. Soon enough, they had fellow fire enthusiasts sending us photos and videos of them cooking crazy creations & inventions. What started as a personal page, became a community of influencers working together to promote fire cooking.

They quickly found that people wanted to learn & explore what it means to cook with fire. With a background in data analytics, the following started to grow rapidly! Now they have expanded to writing their own recipes, giving fire cooking articles, creating/sharing amazing content, and advertising on multiple social media platforms.

Come join us on a journey as we bring fire, food, and people together!"


Derek on QALO:

"Everything in my line of work gets dirty or scuffed except for my QALO ring. I have worn a QALO for 8+ years and never once regretted it. It's sturdy and reliable. It's the only ring that can handle the heat of the fire and still feel comfortable."


Derek has brought us another special recipe! Read on to make your own BBQ Bacon Patty Melt!

Servings: 4 People

Prep: 15 minutes

Cook: 1 hour 15 minutes



  • 1 lbs Ground Beef

  • 1.5 tbsp Kosher Salt

  • 1.5 tbsp Black Pepper

  • 1.5 tbsp Garlic Powder

  • ¼ cup Yellow Mustard

  • Beef Tallow, as needed


Patty Melt:

  • 1 cup Sliced Red Onions

  • 1 cup Sliced Jalapeño

  • 1 cup BBQ Sauce

  • 6-8 slices Cheddar Cheese

  • 6-8 Burger Buns

  • 1 lb Bacon




  1. In a bowl, mix all the ingredients for the special sauce then place in the fridge until ready to use.

  2. Heat your grill at high heat (around 400F) for direct cooking.

  3. Add a cast iron skillet or plancha over the flames to heat and add some sliced bacon to the cold skillet. Cook them bacon till crispy, then pull off and mop up any excess bacon fat in the skillet.

  4. Once done, add your red onions and jalapenos to saute for 6-8 minutes until softened. Then pull off and keep warm.

  5. Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.

  6. Get your skillet ripping hot (so it's gently smoking). Add a burger ball to the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Season the patty with salt, pepper and garlic. Let cook for another 1-1.5 minutes. Before flipping, drizzle some yellow mustard on the unflipped patty. Carefully flip the burger patty over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties.

  7. Build your patty melt with an upside down bottom butter bun, slice of cheese, bbq sauce, double patties, onions & jalapenos, more bbq sauce, bacon and the top bun on upside down.

  8. Add the patty melts to the skillet and toast the buns. Once golden brown, serve and enjoy!

Derek created this special Nacho Wing recipe just for us to celebrate National Nacho Day right!

Servings: 4 People

Prep: 30 minutes

Cook: 1 hour



  • 1.5 lbs Chicken Wings

  • 1 cup Favorite BBQ Seasoning

  • 2 tbsp Hot Sauce

  • 1 qt Frying Oil, for frying

  • 2 cups Queso, melted & hot



  • 3 Large Avocados

  • ¼ cup Diced Red Onions

  • ⅛ tbsp Chopped Cilantro

  • 2-3 medium Limes juiced

  • Kosher Salt, to taste


Pico de Gallo:

  • 2 Tomatoes, diced

  • 2.5 tbsp of Red Onions, diced

  • 1 whole Jalapeno, diced

  • 1.5 tbsp of Cilantro, chopped

  • 1 tsp of Coarse Sea Salt

  • 3 medium Limes, juiced




  1. Slather your chicken wings in hot sauce then add your favorite bbq seasoning. Mix thoroughly. Set chicken aside until ready to use.

  2. Preheat your smoker to 250F for indirect cooking. Add some hickory wood chunks for added smoke flavor if desired.

  3. Add your chicken wings to the smoker and cook for about 1.5-2 hours or until 165F internal.

  4. As the wings are close to done, preheat a grill, fire pit or stovetop for direct cooking. Add a Dutch oven to it and *carefully* add your frying oil (leaving at least 2-3” of space from the oil and the top of the skillet). Heat up the frying oil for 325-350F.

  5. Once the wings are done, pull them off and let them rest for 2-3 minutes. Carefully add wings to frying oil and cook for 2 minutes. Flip occasionally. Once done, pull off and place on a paper towel to cool for 5 minutes.

  6. In a bowl mix together all the ingredients for the Pico de Gallo. In another bowl, mash your avocados and mix all the ingredients for the Guacamole.

  7. Add your wings to a plate and drizzle the queso over the top. Add the pico de gallo and a scoop of guacamole. Serve and enjoy!


Derek has brought us another special recipe! Read on to make your own Stuffed Big Mac Bread!

Servings: 4 People

Prep: 15 minutes

Cook: 1 hour



1.5 lbs Ground Chuck, 80/20

1 tbsp Kosher Salt

1 tbsp Black Pepper

1 tbsp Garlic Powder



1 Italian Bread Loaf

2 cups Shredded Cheddar Cheese

1 cup Finely Diced White Onions, garnish

1 cup Sliced Dill Pickles, garnish

1 cup Shredded Lettuce, garnish

1.5 tbsp Sesame Seeds, garnish


Special Sauce:

1 cup Mayonnaise

⅛ cup White Vinegar

2.5 tbsp Yellow Mustard

1.5 tbsp Sweet Pickle Relish

¾ tbsp Paprika

½ tbsp Onion Powder

½ tbsp Kosher Salt

½ tbsp Garlic Powder




  1. Preheat your grill for two zone cooking at 325F.
  2. Slice your Italian Style Bread in half and separate the top from the bottom (set the top to the side to be used later). Next, carefully pull out the excess bread on both halves so that you create a divot in the bun. Stuff the divot with shredded cheddar cheese, handful of diced onions, and some of your sliced pickles. Then take a handful of your ground beef and cover the stuffing with it. Make sure to spread out the ground beef all over the bread so it completely covers the cheese. Once the bread is done, place them in the fridge for 15-20 minutes to firm up.
  3. In a bowl mix all the ingredients for the Special Sauce, then set to the side until ready to use.
  4. Take out the bread and place it over the coals with the ground beef face down. Cook over the heat for about 8-10 minutes. If you have flare ups, make sure to move the bread around in order to prevent them. After 10 minutes, flip the bread over and pull it over to the cooler side of the grill and cook until it is 165F internal (about 15 minutes).
  5. When the bread is done, kick up the heat in the grill to 450F while keeping the bread on the indirect side. Top the bread with more shredded cheddar cheese. Let cook until the cheese has melted and the top is bubbly (about 5-7 minutes). When it is done, pull off and let cool for 2-3 minutes.
  6. Garnish with sliced lettuce, diced onions, pickles and a drizzle of the special sauce. Slice, serve and enjoy!


Check out some of
Derek's favorite QALO rings!

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