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Feeding the fire : recipes & strategies for better barbecue & grilling / Joe Carroll and Nick Fauchald.

by Carroll, Joe (Restaurateur)

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Artisan Books, [2015]

Outdoor cooking.

9781579655570 (hc.)

1579655572 (hc.)

264 pages : color illustrations ; 25 cm.

Includes index.

"Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his restaurants Fette Sau and St. Anselm. He gives us his top lessons and 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. 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 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 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"--Provided by publisher.

Fauchald, Nick.

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