Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling by Joe Carroll and Nick Fauchald

  • Fette Sau dry rub

    Fette Sau dry rub (page 35)

    from Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling Feeding the Fire by Joe Carroll and Nick Fauchald

    • Categories: Spice / herb blends & rubs
    • Ingredients: dark brown sugar; kosher salt; ground espresso coffee; black peppercorns; garlic powder; ground cinnamon; ground cumin; ground cayenne pepper
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  • ISBN 10 1579656579
  • ISBN 13 9781579656577
  • Published May 12 2015
  • Format eBook
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Artisan Publishers
  • Imprint Artisan Publishers

Publishers Text

Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In" Feeding the Fire," Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don't need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats. "Feeding the Fire" teaches the hows and whys of live-fire cooking: how to create low and slow fires, how to properly grill chicken (leave it on the bone), why American whiskey blends so nicely with barbecued meats (both are flavored with charred wood), and how to make the best sides to serve with meat (keep it simple). Recipes nested within each lesson include Pulled Pork Shoulder, Beef Short Ribs, Bourbon-Brined Center-Cut Pork Chops, Grilled Clams with Garlic Butter, and Charred Long Beans. Anyone can follow these simple and straightforward lessons to become an expert.

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