Lisa Martinez

Lisa Martinez

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Before and after (Photo in comments)!!!! Freshly harvested coho salmon rubbbed in an earthy blend of ground chipotle peppers and smoked paprika, granulated honey, roasted garlic, kosher salt and plenty of coarsley ground black peppercorn. Dressed with crushed candied walnuts, seasonal citrus and an aromatic garden fragrant herbs. Prepared over a hickory wood campfire, then basted to finish in layer upon caramelized layer of a homemade maple-butter bourbon sauce.

This flake from the bone, sweet and spicy, filet of salmon was garnnished with the zest of lemon, then plated family-style over a bed of baby cedar wood, and best served alongside two handfuls of ice cold amber ale. Now this is what is all about!! -Cheers, David Live Fire Republic


It's WINGS NIGHT and I'm so dang stoked about these earthy, herbaceous and smoky, Chimichurri Chicken Wings!! Check the full step-by-step recipe below!! -Cheers, David Live Fire Republic

18-24 Smart Chicken Party Wings
2-3 tbsps olive oil
Chimichurri Rub, recipe below
1 lemon, sliced into 8 wedges and charred
Fresh herbs or micro greens, to garnish

Dried Chimichurri Rub:
4 tbsps dried parsley
4 tbsps dried cilantro
1 tbsp dried oregano
1 tsp granulated garlic
1 tsp dried onion flakes
1 tsp smoked paprika
1 tsp coarsley ground black pepper
1 tsp crushed red pepper
1 lemon, zest
Kosher salt, to taste

Toss chicken with oil and Chimichurri Rub. Marinate for 2hrs, up to overnight. Remove chicken from refrigeration 1hr prior to grilling, and begin to return near room temperature.

Meanwhile, ignite a full chimney of Kingsford charcoal briquettes. Once ashed over, empty onto one side of the grill floor, creating a 2-zone grilling surface. Toss a handful of woodchips atop the smoldering briquettes.

Place chicken over the cooler, indirectly heated grill grates, close the lid, with the top vent above the chicken. Damper top and bottom vents until only ΒΌ open. Turn and rotate the wings intermittently until 145F internal. To finish, move chicken to the hotter, directly heated grill grates and sear with the grill lid and bottom vents wide open for 3-4 mins per side, preparing until an internal temperature of 165F. Set aside for 5 minutes to rest.

In the interim, prepare serving sauces and plate family-style for a hungry gameday crowd. Garnish with charred lemon and herbs. Pour an ice cold brew for each game and devour!!