Crisp skin. Succulent meat. A pervasive smokiness. And a pronounced yet balanced spice rub. All with very little fuss.
Recipes from Feeding the Fire
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).
Fette Sau Dry Rub
This recipe yields ample dry rub, which is a good thing seeing as you’re going to want to slather it on everything you smoke or grill.