Barbecue comes with a lot of rules if you listen to the purists. They argue about wood, brisket temps, and even sauce on ribs. All those rules can make outdoor cooking feel stressful instead of fun.
If you want to free your grill from the rule-makers, take a look at Tony Ramirez’s cookbook, Backyard BBQ with Fire and Spice.
You might know Ramirez as TFTI BBQ, short for ‘Thanks For The Invite.’ He’s made barbecue fun again and built a big following online. In his book, he brings together the smoky flavors of the American South and the bold, lively tastes of the Philippines.
The Shared Soul of Cajun & Filipino Flavors
Mixing Cajun and Filipino food might surprise you at first. But for Ramirez, these flavors came together every day growing up. His mom blended both cultures in the kitchen, and his dad cooked in the Navy. Ramirez shows how much these two cuisines share.
Both cultures see food as a big, joyful celebration. A Cajun crawfish boil in the backyard has the same welcoming spirit as a Filipino Kamayan feast.
A Kamayan feast—derived from the Tagalog word for “with hands”—is the ultimate expression of Filipino communal dining. Traditionally, a long table is lined with vibrant, glossy banana leaves, acting as a giant shared canvas for a massive spread of food. Down the center is a mountain of garlic fried rice, framed by grilled pork belly (liempo), whole fried fish, crispy lumpia, fresh mangoes, and dipping sauces. There are no plates, forks, or knives; everyone gathers shoulder-to-shoulder, eating entirely with their hands.
A Kamayan is about more than just great food. It’s rooted in bayanihan, the Filipino spirit of community and togetherness. Without formal table rules, everyone feels equal and connected. The meal turns into a lively event where cooks and guests come together, just like at a classic American backyard barbecue.
The best part is how well these flavors fit together. Ramirez doesn’t just serve Cajun food next to Filipino food. He blends them into one tasty bite.
Cajun food brings smoky, earthy flavors and a gentle heat from spices like paprika and cayenne. You also get the classic mix of bell peppers, onions, and celery. Filipino food adds bright acidity, sweetness, and deep umami from cane vinegar, calamansi, soy sauce, and garlic. In the book, you’ll find dishes like Cajun Shrimp Lumpia, which are crispy Filipino egg rolls filled with Cajun-spiced seafood, and Tocino Pulled Pork, smoked pork shoulder with a sweet Filipino twist. The barbecue flavors get a boost from the fresh, lively notes of the islands.
Recipe Spotlight: Spicy Filipino BBQ Chicken Skewers
If you want to try a recipe that showcases the fun, bold spirit of this cookbook, start with the Spicy Filipino BBQ Chicken Skewers.
Street-style BBQ skewers are a favorite in the Philippines. They’re sweet, savory, and glazed with a marinade of citrus soda and banana ketchup. Ramirez keeps that classic flavor but adds extra heat, making them perfect for backyard grilling.
The chicken thighs soak in soy sauce, brown sugar, citrus, and garlic. On the grill, the sugars caramelize and make a sticky, flavorful crust with charred edges. The spicy glaze balances the sweetness and keeps every bite exciting.
You don’t need fancy gear or much time. These skewers cook quickly over direct heat on any charcoal or gas grill. They’re an easy way to bring big flavor to a weeknight dinner.
The Verdict: Fire Up Your Grill
Backyard BBQ with Fire and Spice is more than just a recipe book. It invites you to try new things and have fun. Ramirez’s easygoing style makes every page feel like you’re cooking with a friend. He even has a catchphrase for a perfect bite: “That’s money!”
If you’re tired of the same old ribs and chicken every summer, give this book a try. Step outside your comfort zone, enjoy the smoke and spice, and remember that sometimes the best food comes from breaking a few rules.
If I had to summarize the spirit of this cookbook in one sentence, it’s this: “Ramirez proves that the backyard grill isn’t a museum for tradition, but a laboratory for flavor. By blending the smoky depth of Cajun country with the bright, electric acidity of Filipino home cooking, he gives every backyard griller permission to cook with pure joy.” — Larry Gaian
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Just so we’re clear: If you click on some of these links and buy something, the brand kicks back a small percentage to me as a thank-you. It costs you $0 extra, but it helps me buy more charcoal, wood chunks, and premium ribeyes. If I link it, it’s because it earns its place on my grill grate or library shelf—not just because someone paid me to say so.
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