Feeding the Fire: A Manifesto for Better Barbecue and Grilling
- 01 May 2015
- 256 pages - 241 x 187 x 24mm
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 (i.e., chapters) and more than 90 recipes to make great fire-cooked foods at home, proving that you don't need to have fancy equipment or regional traditions to make incredible barbecue. While most barbecue and grilling books focus solely on recipes, Feeding the Fire teaches the hows and whys of live-fire cooking: how to create low and slow fires, how to properly grill whole fish, why American whisky blends so nicely with barbecued meats. Simple and straightforward recipes nested within each lesson include Pulled Pork Shoulder, Beef Short Ribs, Bourbon-Brined Centre-Cut Pork Chops, Sweet Tea-Brined Poussin, Grilled Clams with Garlic Butter, and Charred Long Beans. Feeding the Fire shows that anyone can follow these simple lessons to become an expert.
Twenty ground breaking lessons-incorporating the most extraordinary aspects from traditional styles of barbecue-plus 90 recipes for succulent barbecue and grilled foods.