E-book · 2026 edition
Cult of Fire
The Serbian BBQ Bible, 147 pages, PDF.
Cookbook · Srđan Mihailović · 2026 edition
CULTof fire
The Serbian BBQ Bible: from the first ember to the last bite — the masters' secrets.
50recipes, from ćevapi to grilled vegetables
11chapters in four parts
147pages, PDF
°C/°Fevery temperature in both
Contents
Eleven chapters. Fifty recipes.
Four parts: preparation, meat, the old school and the finale, sides. Every recipe gives prep and grilling time, difficulty, ingredients, steps and the master's secret — why it is done, not only how.
| No. | Chapter | Recipes | Inside |
|---|---|---|---|
| 01 | The altar of fire | — | Wood, charcoal, grill and fire |
| 02 | The sacred meat | — | Fat, ageing, temperature and the thermometer |
| 03 | Ćevapi and their evolutions | 5 | Leskovac ćevap · Sjenica ćevap · Užice ćevap · Šiš ćevap · Kajmak-stuffed ćevap |
| 04 | Pljeskavice and šteps | 6 | Classic šumadija pljeskavica · Hot leskovac pljeskavica · Gourmet pljeskavica · Zlatibor stuffed pljeskavica · Vojvodina štep · Tailor’s štep |
| 05 | Steaks, medallions and vešalice | 6 | Grilled beef steak · Lamb chops with rosemary · Veal medallions in caul fat · Pork neck “master-style” · Stuffed vešalica · Smoked pork vešalica |
| 06 | Ražnjići, rolls and chicken | 5 | Classic pork neck ražnjić · Lamb ražnjić with rosemary · Stuffed chicken fillet “in a handkerchief” · Chicken wings in a beer marinade · Homemade ćufte on the grill |
| 07 | Sausages, smoked meats and the “old school” | 5 | Homemade pork grilling sausage · Meat đevrek · Pirot peglana kobasica on the grill · Homemade grilled krvavice with sauerkraut · Grilled kidney |
| 08 | Uštipci, ribs and the master’s finale | 3 | Štep uštipci · Lamb ribs with potatoes under the grate · “The leskovac train” |
| 09 | The holy trinity of sides | 3 | Homemade “ember-roasted” ajvar · Real urnebes salad · Homemade kajmak |
| 10 | Salads that cut through fat | 10 | Šopska salad “from the embers” · Cabbage salad with smoked bacon · Turšija “grandma’s secret” · Sauerkraut urnebes · Tomato salad with garlic and parsley · Pepper salad with garlic and oil · Cucumber salad with sour cream and dill · Green beans with garlic and lemon · Radishes with sour cream and chives · Beetroot salad with horseradish and garlic |
| 11 | Grilled vegetables | 7 | Grilled peppers with garlic and oil · Grilled courgettes with dill and lemon · Grilled “smoky” aubergine · Grilled corn “with butter and garlic” · Grilled onion with balsamic · Grilled mushrooms with parsley and garlic · Grilled asparagus with hollandaise sauce |
11 chapters · 50 recipes · 147 pagesFrom the Leskovac ćevap to the Leskovac Train
Look inside
A cookbook that explains why.
Every recipe starts on its own page: a strip with times and difficulty, ingredients on the left, steps on the right, then the master's secret and the perfect pairing. Click a page to see it larger.
Price
One book, one price.
The whole book, all 50 recipes, bought once — yours to keep.
What you get
- The e-book Cult of Fire: The Serbian BBQ Bible, 2026 edition, PDF, 147 pages
- 50 recipes in 11 chapters: ćevapi, pljeskavice and šteps, steaks, skewers, sausages, sides and vegetables
- With every recipe: prep and grilling time, difficulty, ingredients, steps and the master's secret
- Fire technique: wood and charcoal, grill height, heat zones, ageing and fat
- Safe internal temperature table, °C and °F, and thermometer readings in the recipes
- The Master's Quick Guide: answers by problem, linked to recipe and page
- Linked contents: tap a recipe to jump straight to its page
- In Serbian: Kult vatre: Biblija srpskog roštilja, the same recipes
Checkout runs through Gumroad. After payment the download link arrives straight away by e-mail.
Who it is for
For people who light the fire. And want to understand it.
This book is for you if
- you grill for family and friends and want it to come out just as good every time
- you want recipes from all over Serbia in one place — from Leskovac and Sjenica to Zlatibor, Pirot and Vojvodina
- you want to know why the meat is worked, why a sausage is never pricked and why a steak rests
- you work the grill in a tavern or restaurant and want a reference for your team
This book is not for you if
- you want quick recipes with no waiting — a good ćevap needs 24 to 48 hours of rest
- you want a vegetarian cookbook — vegetables are a side here, meat is the star
About the author
Srđan Mihailović
More than thirty years in hospitality: in hotels, restaurants, resorts and catering across Europe, Scandinavia, the Mediterranean, the Middle East and the Caribbean.
He is the founder of Gostíno.ai and the builder of the gostino.app website, where the hospitality trade meets modern digital tools.
Real barbecue doesn't happen on the grill. Real barbecue happens around it.
Questions
Before you light the coals
What format is the book?
A 147-page PDF, 2026 edition. It reads on phone, tablet and computer; the contents and the quick guide link straight to each recipe.
What language is it in?
English, with every temperature in both °C and °F. There is also a Serbian edition, Kult vatre: Biblija srpskog roštilja.
Do I need a special grill?
No. The recipes are written for a charcoal grill with a grate. Where a recipe needs indirect heat, the book shows how to set up heat zones on an ordinary grill.
Do I need a thermometer?
It is not required, but we recommend one. The recipes give a finger test and the core temperature, and the book ends with a table of safe temperatures: minced meat 71 °C (160 °F), chicken 74 °C (165 °F), whole cuts 63 °C (145 °F).
Are there sides too?
Yes. The last part of the book is sides: ajvar, urnebes and kajmak, ten salads and seven grilled vegetables.
How does the book arrive?
Checkout runs through Gumroad. After payment the download link arrives straight away by e-mail.
From the same collection
More books from the Gostíno library
Restaurant CodeTen mistakes that cost restaurants money — and the system that stops them.
HACCP CodeFood safety under EU and US rules: seven principles, one plan.
The Choice AlgorithmMenu Trilogy, Book 1: menu psychology and architecture.
The Code EquationMenu Trilogy, Book 2: food cost, standard recipes, pricing and stock.
The AI EcosystemMenu Trilogy, Book 3: QR menu, allergens, POS and KDS as one system.
Tie your apron. Wash your hands. Light the coals.
It's a beautiful day outside. The coals are waiting.