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YLDFIRE MEATS


Specialty Cook for Hire

Expertise

  • Beef Ribs
  • Ribeye
  • Corned Beef
  • Beef Roast
  • Pork Ribs
  • Pork Loin
  • Pork Belly
  • Pork Butt
  • Salmon
  • Trout
  • Pizza
  • Hot Dogs
  • Soups
  • Empanadas
  • Desert Pies

About

My love for fire and cooking started at a very young age. Coming from a family of eight, my dad would take the family up to the Northwoods where we would stay in off grid bunk houses. They had very few amenities. There was a pump sink, a wood stove, and cots for sleeping. Dad would do all of the cooking outside over the fire. At the age of 6, my Dad found property in the area and would take my older brothers and I camping there. We started out camping under the stars and would warm rocks at the campfire to keep our sleeping bags warm throughout the night. The campfire would be going strong all day and night so we always had coal ready for cooking and rocks warm for sleeping. After that, I was hooked. You could say I was hypnotized by the fire.

Later on, my dad built his house with a wood burning stove, where he would cook hamburgers, steaks and sausages. I would ask him why he didn’t cook over the flame and he would tell me that if would burn. Dad had eight mouths to feed so burning was not an option. He was a low and slow home chef and he would always be in control of the cook. As i continued to watch him, I discovered that, slowly, he would let the smoke from the fire hit the food. This would give it the smoked flavor that is found throughout my cooking today. 

At the age of 8, I started out making little fires on the grill outside. As I became more and more accustomed to the smell of grilling, I would start following the smell from the neighbors and go watch them cook. I always wanted to help and they they would give me a water bottle to tame flames and keep from scorching the food. Occasionally they would throw me a bone for my work. A few years later, my dad introduced me to Hunting. After the hunt, my brothers would take a hike to a nearby store, to get spices and butter, while I stayed in the field getting the fire started. Atlas, we feast.

These experiences fueled my fire and propelled me perfect my craft of fine smoked meats.

Welcome to Yldfire.

YLD REVIEWS

June 2022

“I don’t often write reviews but when someone does extraordinary work I felt a need to tell folks what an amazing experience we had using Brian at Yldfire. My extended family (25-30) was gathering together in Milwaukee to celebrate the life of my Mom, who recently passed after a fulfilled life at the age of 98. Service, hotels, plane trips all set and then our first caterer closed up shop days before the event. Panic. How extremely fortunate that a cousin of mine recommended Yldfire and that I should talk to Brian to see if he could help. What a delight it was talking shop with him. Not only did he provide quality products but went out of his way (some 60 miles) to get his prepared dishes to us on time before the event. The pork butt had a solid smoke ring, good bark and oh so moist! Brian also came up with a smoked pork loin that he wrapped in horseradish leaves that I was hoping to have some the next day but no luck there. Look forward to coming back to Wisconsin soon so Brian and I can talk smoked meats again. I’ll bring the drinks. Thank you! Cheers, mate!” 

Frank G. Chef in Scottsdale, AZ

Book a Cook Today!

I am ready to prepare some delicious food at your next backyard party, event or menu specials. Contact me for booking requests, availability, where to find me, what’s on the menu and general information. Enjoyed the food? Leave a review below.