A01=Joe Carroll
A01=Nick Fauchald
Age Group_Uncategorized
Age Group_Uncategorized
Author_Joe Carroll
Author_Nick Fauchald
automatic-update
barbecue
barbecue grilling
barbecue sauce
beef
Category1=Non-Fiction
Category=WBA
Category=WBS
charcoal
chicken
cookbook
cooking
cooking for the family
COP=United States
Delivery_Delivery within 10-20 working days
dry rub
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
food
food lovers
food prep
goat
great barbecue
grilled meats
grilled vegetables
grilling for the summer
grilling meats
kitchen setting
lamb
Language_English
live fire cooking
low heat
meat quality
outdoor occasion
outdoor occasions
PA=Available
pork
Price_€10 to €20
PS=Active
recipes
roasting
salads
sauces
sides with barbecue
slow heat
smoking meats
softlaunch
spareribs
specific ingredients
the artisanal kitchen series
Product details
- ISBN 9781579658687
- Weight: 280g
- Dimensions: 144 x 180mm
- Publication Date: 05 Mar 2019
- Publisher: Workman Publishing
- Publication City/Country: US
- Product Form: Hardback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
Great barbecue and grilled meats are at the heart of summer cooking, and in this book from barbecue expert Joe Carroll, fire-cooked foods are approachable and downright delicious. With more than 30 mouthwatering recipes and six informational essays in this handy book—adapted from Carroll’s Feeding the Fire—he proves that you don’t need fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats at home. Barbecue Rules teaches the hows and whys of live-fire cooking: how to roast a pork loin (and what cut to ask your butcher for), how to create low and slow heat, why quality meat matters, and how to make the best sides to accompany the main event (the key is to keep it simple). With recipes for classics like Beef Brisket and Pulled Pork Shoulder and more adventurous flavors like Sweet Tea–Brined Poussins and Lamb Saddle Chops with Mint-Yogurt Sauce, there are recipes for every palate and outdoor occasion.
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 steak house, St. Anselm, in Brooklyn, Carroll continues to expand, opening Fette Sau in Philadelphia as well. Carroll; his wife, Kim; and their twin daughter and son live in Brooklyn, New York.Nick Fauchald is a Brooklyn-based editor and author. He has worked as an editor at Food & Wine, Wine Spectator, and Every Day with Rachael Ray and was editor in chief of TastingTable.com. Nick is the publisher of Short Stack Editions, a series of single-subject cookbooks, and cofounder of Little Sous, a culinary media company.
