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Title details for Feeding the Fire by Joe Carroll - Available

Feeding the Fire

Recipes and Strategies for Better Barbecue and Grilling

by Joe Carroll
Nick Fauchald
ebook
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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.

  • Creators

  • Publisher

  • Release date

    May 12, 2015

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9781579656577
      • File size: 41961 KB

    • EPUB ebook

      • ISBN: 9781579656577
      • File size: 41961 KB

  • Languages

    • English

  • Reviews

    • Library Journal

      May 15, 2015

      For serious grillers who value taste more than regional tradition, Brooklyn restaurateur Carroll's first cookbook provides creative theories packaged in 20 simple lessons (e.g., "Wood Is an Ingredient," "Grilling Seafood: Less Is More," "A Grill Basket Is Your Buddy"). Carroll instructs readers to find the best ingredients they can (preferably heritage breeds of meat) before proceeding with relatively simple recipes, which range from smoked cuts of beef and pork crusted in a coffee and brown sugar dry rub, to simple sides such as baked beans, broccoli salad, and dilly coleslaw. He covers numerous indoor and outdoor grilling and smoking techniques; provides guidance on brining, salting, and saucing; and profiles unique beer, whiskey, and wine producers. VERDICT With dishes like smoked and grilled hot dogs, charred corn with compound cream cheese, and butcher's steaks with garlic butter, this cookbook is a master class in minimal and well-prepared barbecue.

      Copyright 2015 Library Journal, LLC Used with permission.

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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