Barbecue rules : lessons & recipes for superior smoking & grilling

9781579658687

111 pages : colour illustrations ; 19 cm

Originally published as Feeding the fire: New York, NY : Artisan, 2015
Includes index

Smoked. Pulled pork shoulder
Fette Sau dry rub
Meat matters
Pork belly
St. Louis-style pork spareribs
Pork loin roast
Beef brisket
Wood is an ingredient
Beef short ribs
Lamb spareribs
Pulled leg of goat
Sauces. Sweet barbecue sauce
Vinegar sauce
Spicy chile pepper sauce
Spicy mustard
Grilled. Axe-handle rib-eye steak
Butcher's steaks with garlic butter
New York strip steaks with sauce au poivre
Beer-marinated rump steaks
Charcoal: keep it pure
Butter-poached and grilled beef tenderloin steaks
Lamb saddle chops with mint-yogurt sauce
Lamb shoulder blade chops with mint-gremolata butter
Sweet tea-brined poussins
Grill-smoked chicken with Jamaican gravy
Doneness: know where to stick it
Chicken spiedies
On the side. Cora's broccoli salad
Dante's potato salad
Susan's dilly coleslaw
Baked beans with burnt ends
Collard greens
Charred broccoli with pecorino and lemon
Charred long beans
Charred corn with compound cream cheese
Grilled cauliflower
Grilled shishito peppers
Grilled fingerling potatoes

2018039181

2748191

Fauchald, Nick, author
Hereford, William, photographer
revision of: Carroll, Joe, 1970- Feeding the fire