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 lessons and more than recipes to make incredible fire-cooked foods at home proving that you donrsquot 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.
