Bibliograph

Feeding the fire, recipes & strategies for better barbecue & grilling, Joe Carroll and Nick Fauchald ; photographs by William Hereford

Type

Label

Feeding the fire, recipes & strategies for better barbecue & grilling, Joe Carroll and Nick Fauchald ; photographs by William Hereford

Language

eng

Bibliography note

Includes bibliographical references (pages 255-256) and index

Index

index present

Literary Form

non fiction

Main title

Feeding the fire

Nature of contents

bibliography

Oclc number

891427731

Responsibility statement

Joe Carroll and Nick Fauchald ; photographs by William Hereford

Sub title

recipes & strategies for better barbecue & grilling

Summary

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

Table Of Contents

Lesson 1 -- Meat Matters -- Lesson 2 -- Wood is an Ingredient -- Lesson 3 -- One Rub Conquers All -- Lesson 4 -- Barbecue is a Technique, not a Recipe -- Lesson 5 -- Whiskey Takes Time -- Lesson 6 -- Keep Sides Simple -- Lesson 7 -- Sauce? If You Must ... -- Lesson 8 -- You Can Bring the Smoke Inside -- Lesson 9 -- Beer is a Craft -- Lesson 10 -- Fire Equals Flavor -- Lesson 11 -- Charcoal: Keep It Pure -- Lesson 12 -- Oil Early and Oil Well -- Lesson 13 -- Brining and Salting Are Worth the Time -- Lesson 14 -- Doneness: Know Where to Stick It -- Lesson 15 -- Grilling Red Meat: Cook to the Cut -- Lesson 16 -- Grilling Chicken: Leave it on the Bone -- Lesson 17 -- Grilling Seafood: Less is More -- Lesson 18 -- I You Can Grill Before Noon -- Lesson 19 -- A Grill Basket is Your Buddy -- Lesson 20 -- Wine Should Make A Statement

Contributor