The Artisanal Kitchen: Barbecue Rules: Lessons and Recipes for Superior Smoking and Grilling

by Joe Carroll, Nick Fauchald

Overview

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.

Product Details

ISBN-13:	9781579658687
Publisher:	Artisan
Publication date:	03/05/2019
Series:	The Artisanal Kitchen
Pages:	112
Sales rank:	1,005,383
Product dimensions:	5.60(w) x 7.00(h) x 0.50(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 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.

Table of Contents

Introduction 7

Smoked 9

Pulled Pork Shoulder 19

Fette Sau Dry Rub 22

Meat Matters 23

Pork Belly 32

St. Louis-Style Pork Spareribs 35

Pork Loin Roast 36

Beef Brisket 38

Wood is an Ingredient 40

Beef Short Ribs 43

Lamb Spareribs 44

Pulled Leg of Goat 46

Sauces 49

Sweet Barbecue Sauce 51

Vinegar Sauce 52

Spicy Chile Pepper Sauce 53

Spicy Mustard 55

Grilled 57

Axe-Handle Rib-Eye Steak 64

Butcher's Steaks with Garlic Butter 66

New York Strip Steaks with Sauce AU Poivre 67

Beer-Marinated Rump Steaks 68

Charcoal: Keep It Pure 69

Butter-Poached and Grilled Beef Tenderloin Steaks 72

Lamb Saddle Chops with Mint-Yogurt Sauce 74

Lamb Shoulder Blade Chops with Mint-Gremolata Butter 77

Sweet Tea-Brined Poussins 78

Grill-Smoked Chicken with Jamaican Gravy 81

Doneness: Know Where to Stick It 84

Chicken Spiedies 88

On the Side 91

Cora's Broccoli Salad 93

Dante's Potato Salad 94

Susan's Dilly Coleslaw 95

Baked Beans with Burnt Ends 96

Collard Greens 98

Charred Broccoli with Pecorino and Lemon 99

Charred Long Beans 100

Charred Corn with Compound Cream Cheese 103

Grilled Cauliflower 104

Grilled Shishito Peppers 105

Grilled Fingerling Potatoes 106

Resources 108

Index 110