Feeding the fire : recipes & strategies for better barbecue & grilling

Feeding the fire Recipes & strategies for better barbecue & grilling

Joe Carroll

Book - 2015

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.

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Location Call Number   Status
2nd Floor 641.5784/Carroll Checked In
Subjects
Barbecuing.
Published
New York : Artisan Books [2015]
Language
English
Main Author
Joe Carroll (-)
Other Authors
Nick Fauchald (-)
Physical Description
264 pages : illustrations ; 25 cm
Bibliography
Includes bibliographical references (pages 255-256) and index.
ISBN
9781579655570
  • Foreword
  • Introduction
  • Lesson 1. Meat Matters
  • Lesson 2. Wood is an Ingredient
  • Lesson 3. One Rub Conquers All
  • Fette Sail Dry Rub
  • Tasso Ham
  • Lesson 4. Barbecue is a Technique, not a Recipe
  • Pulled Pork Shoulder
  • Pork Belly
  • St. Louis-Style Pork Spareribs
  • Pork Loin Roast
  • Beef Brisket
  • Beef Short Ribs
  • Lamb Spareribs
  • Pulled Leg of Goat
  • Beef Cheeks
  • Lesson 5. Whiskey Takes Time
  • Lesson 6. Keep Sides Simple
  • Cora's Broccoli Salad
  • Dante's Potato Salad
  • Baked Beans with Burnt Ends
  • Baked Bean-Stuffed Onions
  • Grilled Fingerling Potatoes
  • Collard Greens
  • Susan's Dilly Coleslaw
  • Charred Long Beans
  • Grilled Halloumi with Long Beans and Pea Shoots
  • Charred Broccoli with Pecorino and Lemon
  • Iceberg Wedge with Warm Bacon Dressing and Blue Cheese
  • Tomato and Burrata Salad
  • Charred Corn with Compound Cream Cheese
  • Baby Eggplants with Fried Goat Cheese and Caramelized Onions
  • Santa Maria-Style Tri-Tip
  • Lesson 7. Sauce? If You Must ...
  • Sweet Barbecue Sauce
  • Vinegar Sauce
  • Spicy Chile Pepper Sauce
  • Spicy Mustard
  • Pulled Lamb Shoulder
  • Lesson 8. You Can Bring the Smoke Inside
  • Smoked and Grilled Hot Dogs
  • Smoked Mackerel with Herb Spread and Grilled Tomato Concassé
  • Lesson 9. Beer is a Craft
  • Lesson 10. Fire Equals Flavor
  • Maryland-Style Pit Beef
  • Lesson 11. Charcoal: Keep It Pure
  • Lesson 12. Oil Early and Oil Well
  • Lesson 13. Brining and Salting Are Worth the Time
  • Basic Brine
  • Bourbon-Brined Center-Cut Pork Chops
  • Barbecued Turkey
  • Dry Rub-Brined Chicken
  • Beef Brisket Pastrami
  • Beef Tongue Pastrami
  • Bacon
  • Lesson 14. Doneness: Know Where to Stick It
  • Lesson 15. Grilling Red Meat: Cook to the Cut
  • Butcher's Steaks with Garlic Butter
  • Axe-Handle Rib-Eye Steak
  • New York Strip Steaks with Sauce au Pbivre
  • Beer-Marinated Rump Steaks
  • Butter-Poached and Grilled Beef Tenderloin Steaks
  • Lamb Saddle Chops with Mint-Yogurt Sauce
  • Lamb Shoulder Blade Chops with Mint-Gremolata Butter
  • Veal Flank Steaks with Chimichurri Oil
  • Lesson 16. Grilling Chicken: Leave it on the Bone
  • Sweet Tea-Brined Poussins
  • Grill-Smoked Chicken with Jamaican Gravy
  • Chicken Spiedies
  • Cornell Chicken
  • Lesson 17. Grilling Seafood: Less is More
  • Grilled Swordfish Steaks with Wine-Bottle Sauce
  • Grilled Whole Trout with Lemon and Garlic Butter
  • Grilled Mackerel with Green Peppercorn Sauce
  • Grilled Sardines with Ponzu and Pickled Red Onions
  • Grilled Diver Scallops
  • Grilled Clams with Garlic Butter
  • Grilled Monster Prawns
  • Grilled Lobster
  • Grilled "Whole" Salmon
  • Grilled Salmon Collar
  • Lesson 18. I You Can Grill Before Noon
  • Grilled Berkshire Bacon
  • Steak and Eggs
  • Brisket Hash with Fried Eggs
  • Grilled Romaine Salad
  • Grilled BLT with Pickled Tomatoes and Avocado Spread
  • Grilled Patty Melt with Caramelized Onions
  • Grilled Sausage, Pepper, and Onion Sandwiches
  • Lesson 19. A Grill Basket is Your Buddy
  • Grilled Shishito Peppers
  • Grilled Fiddlehead Ferns with Cured Ham
  • Grilled Artichoke Hearts with Aioli
  • Seafood Mixed Grill
  • Grilled Cauliflower
  • Lesson 20. Wine Should Make A Statement
  • Resources
  • Acknowledgments
  • Index
Review by Library Journal Review

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 Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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