Singapore Meets
New York Live Fire.
Every composition in this line was built from a specific fire and a specific moment. East of Ember started with a phone call to Singapore. A leg of lamb going into a Dutch oven. Garlic and rosemary as the foundation, and then the cook adding ginger, coriander, turmeric, and fennel bloomed in ghee. Two culinary traditions meeting on the same protein in the same pot, producing something neither tradition achieves alone.
East of Ember is Mike Riddle’s interpretation of that moment. Not a recreation. An interpretation. The Southeast Asian spice vocabulary of Singapore — where Malay, Chinese, and Indian culinary traditions intersect — pulled into the live fire context that defines this entire line.
“Two culinary traditions. One fire. Everything east of what you already know.”
This is not a BBQ rub. It is not positioned as one. It is a gourmet live fire seasoning built for the serious cook who knows that the best food has always traveled, and that the fire is universal.
Turmeric. Ginger. Orange Peel.
Everything Else in Service of Those Three.
Turmeric and ginger at equal parts as the aromatic base — neither can dominate the other in this composition. Orange peel granules at a level where the citrus announces itself before the heat builds. You taste it first, before anything else. Coriander and star anise toasted whole and ground fresh for every batch, so the volatile oils are present the way they are in a Singapore kitchen and not in a commercial spice rack. Thai bird chile for clean forward heat that arrives and fades quickly. Gochugaru underneath for fruity depth and color. Demerara rather than standard sugar for the molasses undertone that works with turmeric.
The toasted whole star anise and coriander are the non-negotiable technique call in this composition. Pre-ground versions of both are a different ingredient entirely. The volatile oil content of freshly toasted and ground star anise is dramatically higher than anything that comes pre-ground. This is built into the production specification.
Fat-Soluble Spices That Caramelize
Where the Oven Cannot Follow.
Turmeric and ginger are fat-soluble spices that bloom differently at live fire temperatures than they do in a Dutch oven or a pan. Direct heat caramelizes the natural sugars in the turmeric, producing a deep golden crust with a slightly bitter, roasted character the oven never achieves. The orange peel granules char slightly at the grill edge, contributing a citrus-bitter note closer to preserved lemon than fresh citrus — exactly what this composition needs to stay grounded against the spice depth beneath it.
Star anise ground fresh from whole toasted pods contributes a floral, anise warmth that is aromatic rather than assertive. At live fire temperatures it integrates into the crust rather than burning off. The Thai bird chile hits fast and fades, which is the correct heat profile for a composition built around citrus and floral spice.
East of Ember is an all-occasion composition. Works as a dry rub before the fire, as a wet paste bloomed in ghee or coconut oil before braising, or as a finishing seasoning over roasted vegetables at the table. The turmeric and ginger profile performs equally well at live fire temperatures, in a Dutch oven, and in an oven roast.
For live fire: apply with a thin coat of ghee or neutral oil, allow 30 minutes at room temperature before the fire. The fat carries the fat-soluble turmeric and ginger into the surface during the rest.
For braising: bloom 2 tablespoons East of Ember in 2 tablespoons of ghee or coconut oil in a hot Dutch oven for 60 to 90 seconds before adding aromatics and protein. The toasted spice base produced by this step is the foundation of the entire braise.
- Leg of lamb, bone-in, Dutch oven braise or live fire rotisserie
- Chicken thighs over direct flame, skin on, bone in
- Whole cauliflower over coals, bloomed in ghee before the fire
- Lamb shoulder braise, East of Ember bloomed in ghee as the base
- Grilled shrimp skewers where the orange peel and Thai bird chile lead
- Roasted root vegetables finished at the table
East of Ember Leg of Lamb
The cook that started this composition. Bone-in leg of lamb at the intersection of Singapore and the Argentine asado. The ghee paste overnight is not optional. The fat-soluble spices need fat as the carrier. The paste applied the night before produces a fundamentally different result than a dry rub at the fire.
What You Need- 1 bone-in leg of lamb, 6 to 8 lbs
- 3 tablespoons East of Ember
- 2 tablespoons ghee or coconut oil
- 6 garlic cloves, smashed
- Fresh ginger, 2-inch piece, sliced thin
- 1 cup chicken or lamb stock (Dutch oven method)
- 1 orange, halved for grilling and serving
- Combine East of Ember with ghee to form a paste. Apply to all surfaces of the lamb, working it into any natural seams. Refrigerate overnight uncovered. The surface will be deeply colored in the morning. The turmeric doing its work.
- Remove from refrigeration 90 minutes before cooking. The protein needs to approach room temperature for even cooking through a cut this size.
- Rotisserie: tie the lamb to the spit. Cook over a moderate fire. Baste every 30 minutes with ghee and orange juice combined. Pull at 130 to 135°F internal for medium-rare.
- Dutch oven: heat the pot over high heat. Add garlic and fresh ginger. Sear the lamb on all sides until deeply golden. Add stock. Cover and braise at 325°F for 3 to 3.5 hours until probe-tender.
- Rest a minimum of 15 minutes before carving. Grill the orange halves cut side down during the last 3 minutes. Squeeze at the table.
The ghee paste overnight application is not optional. Turmeric and ginger are fat-soluble spices — the fat is the carrier. An oil-based paste applied the night before produces a fundamentally different result than a dry rub applied before the fire. The difference is visible in the color of the crust and present in every bite.
East of Ember Whole Cauliflower Over Coals
The turmeric caramelization is most visible and most dramatic on a whole cauliflower over live coals. The char on the exterior is the point, not a problem to prevent.
What You Need- 1 whole cauliflower, outer leaves removed, stem trimmed flat
- 2 tablespoons East of Ember
- 2 tablespoons ghee, melted
- Fresh cilantro and lime at the table
- Combine East of Ember and melted ghee to form a paste. Apply to every surface including between the florets. Rest 30 minutes at room temperature.
- Let your fire burn to a deep coal bed with some active flame at the edges. Sustained heat, not a raging fire.
- Place the cauliflower stem-side down on the grate over moderate direct heat. Cover if using a kettle grill.
- Cook 35 to 45 minutes, turning every 10 minutes. The exterior will char and color dramatically. Deep gold from the turmeric going dark at the grill edges. This is correct.
- Done when a skewer passes through the thickest part of the stem with no resistance. Serve whole. Tear at the table. Finish with fresh cilantro and lime immediately before serving.
The char on the exterior is the turmeric caramelizing at direct heat. The interior stays tender. The contrast between the charred, bitter exterior and the sweet, yielding interior is the entire point of this cook. Do not try to prevent the char.
