Feeding the Fire [electronic resource] : Recipes and Strategies for Better Barbecue and Grilling

ISBN:

9781579656577

Title:

Author:

Carroll, Joe.

Personal Author:

Carroll, Joe.

Publication Information:

New York : Artisan, 2015.

Physical Description:

1 online resource (256 p.)

General Note:

Description based upon print version of record.

Contents:

""Cover""; ""Title page""; ""Copyright""; ""Dedication""; ""Contents""; ""Foreword""; ""Introduction""; ""Lesson no. 1: Meat Matters""; ""Lesson no. 2: Wood Is An Ingredient""; ""Lesson no. 3: One Rub Conquers All""; ""Fette Sau Dry Rub""; ""Tasso Ham""; ""Lesson no. 4: Barbecue Is a Technique, Not a Recipe""; ""Pulled Pork Shoulder""; ""Pork Belly""; ""St. Louisâ€?Style Pork Spareribs""; ""Pork Loin Roast""; ""Beef Brisket""; ""Beef Short Ribs""; ""Lamb Spareribs""; ""Pulled Leg of Goat""; ""Beef Cheeks""; ""Lesson no. 5: Whiskey Takes Time""; ""Lesson no. 6: Keep Sides Simple""

""Coraâ€?s Broccoli Salad""""Danteâ€?s Potato Salad""; ""Baked Beans with Burnt Ends""; ""Baked Beanâ€?Stuffed Onions""; ""Grilled Fingerling Potatoes""; ""Collard Greens""; ""Susanâ€?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 Mariaâ€?Style Tri-Tip""

""Lesson no. 7"" Sauce? If You Must . . .""""Sweet Barbecue Sauce""; ""Vinegar Sauce""; ""Spicy Chile Pepper Sauce""; ""Spicy Mustard""; ""Pulled Lamb Shoulder""; ""Lesson no. 8: You Can Bring the Smoke Inside""; ""Smoked and Grilled Hot Dogs""; ""Smoked Mackerel with Herb Spread and Grilled Tomato ConcassÃ©""; ""Lesson no. 9: Beer Is a Craft""; ""Lesson no. 10: Fire Equals Flavor""; ""Maryland-style Pit Beef""; ""Lesson no. 11: Charcoal: Keep It Pure""; ""Lesson no. 12: Oil Early and Oil Well""; ""Lesson no. 13: Brining and Salting Are Worth the Time""; ""Basic Brine""

""Bourbon-Brined Center-Cut Pork Chops""""Barbecued Turkey""; ""Dry Rubâ€?Brined Chicken""; ""Beef Brisket Pastrami""; ""Beef Tongue Pastrami""; ""Bacon""; ""Lesson no. 14: Doneness: Know Where to Stick It""; ""Lesson no. 15: Grilling Red Meat: Cook to the Cut""; ""Butcherâ€?s Steaks with Garlic Butter""; ""Axe-Handle Rib-Eye Steak""; ""New York Strip Steaks with Sauce au Poivre""; ""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 no. 16: Grilling Chicken: Leave It on the Bone""; ""Sweet Teaâ€?Brined Poussins""; ""Grill-Smoked Chicken with Jamaican Gravy""; ""Chicken Spiedies""; ""Cornell Chicken""; ""Lesson no. 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""

Subject Term:

Barbecuing.

Added Author:

Fauchald, Nick.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

New York : Artisan, 2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.76	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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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. 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.

Author Notes

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.

Reviews (1)

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.