About Joe Carroll | Nick Fauchald

Joe Carroll | Nick Fauchald

Born and raised in northern New Jersey, Joe Carroll didn’t grow up steeped in Southern barbecue culture but knew he loved it. This led him to launch barbecue joint Fette Sau in Brooklyn, NY in 2007, which quickly became popular with hipsters and barbecue devotees alike. He lives with his wife Kim and their twins in Brooklyn. Nick Fauchald is a Brooklyn-based writer and editor, as well as the publisher of Short Stack Editions, a series of small-format cookbooks. He’s been an editor at Food & Wine and Wine Spectator, and from 2008 to 2011, he served as the editor-in-chief of Tasting Table. Feeding the Fire is their first cookbook together. @nick.fauchald

Three whole smoked chickens on a round grill.

Smoked Chicken

Crisp skin. Succulent meat. A pervasive smokiness. And a pronounced yet balanced spice rub. All with very little fuss.

An enormous bin of fette sau dry rub with a scoop in it.

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.