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

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

by Joe Carroll, Nick Fauchald


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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.

Product Details

ISBN-13: 9781579655570
Publisher: Artisan
Publication date: 05/12/2015
Pages: 264
Sales rank: 1,228,662
Product dimensions: 7.40(w) x 9.50(h) x 0.90(d)

About the Author

Born and raised in northern New Jersey, Joe Carroll didn’t grow up steeped in Southern barbecue culture. With a curious nature and a love of food, Carroll launched barbecue joint Fette Sau in Brooklyn in 2007, luring in equal parts hipsters and barbecue devotees. With his beer garden, Spuyten Duyvil, and his casual American steakhouse, St. Anselm, in Brooklyn, Carroll continues to expand, opening Fette Sau in Philadelphia (in 2012) and another steakhouse in Manhattan (coming soon). Carroll; his wife, Kim; and their twin daughter and son live in Brooklyn, New York.

Table of Contents

Foreword 8

Introduction 11

Lesson 1 Meat Matters 19

Lesson 2 Wood is an Ingredient 29

Lesson 3 One Rub Conquers All 33

Fette Sail Dry Rub 35

Tasso Ham 36

Lesson 4 Barbecue is a Technique, not a Recipe 41

Pulled Pork Shoulder 50

Pork Belly 54

St. Louis-Style Pork Spareribs 58

Pork Loin Roast 62

Beef Brisket 64

Beef Short Ribs 68

Lamb Spareribs 69

Pulled Leg of Goat 70

Beef Cheeks 74

Lesson 5 Whiskey Takes Time 75

Lesson 6 Keep Sides Simple 81

Cora's Broccoli Salad 83

Dante's Potato Salad 85

Baked Beans with Burnt Ends 86

Baked Bean-Stuffed Onions 89

Grilled Fingerling Potatoes 90

Collard Greens 92

Susan's Dilly Coleslaw 93

Charred Long Beans 94

Grilled Halloumi with Long Beans and Pea Shoots 96

Charred Broccoli with Pecorino and Lemon 97

Iceberg Wedge with Warm Bacon Dressing and Blue Cheese 99

Tomato and Burrata Salad 100

Charred Corn with Compound Cream Cheese 103

Baby Eggplants with Fried Goat Cheese and Caramelized Onions 104

Santa Maria-Style Tri-Tip 107

Lesson 7 Sauce? If You Must … 109

Sweet Barbecue Sauce 111

Vinegar Sauce 112

Spicy Chile Pepper Sauce 113

Spicy Mustard 114

Pulled Lamb Shoulder 119

Lesson 8 You Can Bring the Smoke Inside 121

Smoked and Grilled Hot Dogs 124

Smoked Mackerel with Herb Spread and Grilled Tomato Concassé 125

Lesson 9 Beer is a Craft 127

Lesson 10 Fire Equals Flavor 135

Maryland-Style Pit Beef 143

Lesson 11 Charcoal: Keep It Pure 145

Lesson 12 Oil Early and Oil Well 151

Lesson 13 Brining and Salting Are Worth the Time 153

Basic Brine 156

Bourbon-Brined Center-Cut Pork Chops 158

Barbecued Turkey 159

Dry Rub-Brined Chicken 160

Beef Brisket Pastrami 162

Beef Tongue Pastrami 165

Bacon 166

Lesson 14 Doneness: Know Where to Stick It 169

Lesson 15 Grilling Red Meat: Cook to the Cut 175

Butcher's Steaks with Garlic Butter 177

Axe-Handle Rib-Eye Steak 179

New York Strip Steaks with Sauce au Pbivre 181

Beer-Marinated Rump Steaks 182

Butter-Poached and Grilled Beef Tenderloin Steaks 183

Lamb Saddle Chops with Mint-Yogurt Sauce 185

Lamb Shoulder Blade Chops with Mint-Gremolata Butter 186

Veal Flank Steaks with Chimichurri Oil 188

Lesson 16 Grilling Chicken: Leave it on the Bone 189

Sweet Tea-Brined Poussins 191

Grill-Smoked Chicken with Jamaican Gravy 194

Chicken Spiedies 197

Cornell Chicken 202

Lesson 17 Grilling Seafood: Less is More 203

Grilled Swordfish Steaks with Wine-Bottle Sauce 205

Grilled Whole Trout with Lemon and Garlic Butter 206

Grilled Mackerel with Green Peppercorn Sauce 209

Grilled Sardines with Ponzu and Pickled Red Onions 210

Grilled Diver Scallops 211

Grilled Clams with Garlic Butter 212

Grilled Monster Prawns 214

Grilled Lobster 217

Grilled "Whole" Salmon 218

Grilled Salmon Collar 220

Lesson 18 I You Can Grill Before Noon 221

Grilled Berkshire Bacon 223

Steak and Eggs 224

Brisket Hash with Fried Eggs 226

Grilled Romaine Salad 229

Grilled BLT with Pickled Tomatoes and Avocado Spread 231

Grilled Patty Melt with Caramelized Onions 234

Grilled Sausage, Pepper, and Onion Sandwiches 237

Lesson 19 A Grill Basket is Your Buddy 239

Grilled Shishito Peppers 242

Grilled Fiddlehead Ferns with Cured Ham 244

Grilled Artichoke Hearts with Aioli 245

Seafood Mixed Grill 247

Grilled Cauliflower 248

Lesson 20 Wine Should Make A Statement 249

Resources 255

Acknowledgments 259

Index 261

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Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
Getting your meat to the right consistency is key. But there is so much more here. Beer is essentially food. You know what you like on your hot dog. Recipe for the well-loved Brooklyn b,eatery Fette Sau dry rub. Many recipes and grilling instructions. Homage to a Texas eatery with a banned cooking practice. Chapters for whiskey, wine, and beer. I love the author's respect for all of the senses taste, smell, touch, hearing and sight. I know will think more about food, shopping, cooking, pairings, preferences. At least this summer.