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Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling
Joe Carroll, Nick Fauchald, "Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling"
English | ISBN: 1579655572 | 2015 | PDF | 264 pages | 532 MB


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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Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling

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Tags: Feeding, Recipes, Strategies, Better, Barbecue, Grilling

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