Feeding the Fire by Carroll, Joe -- Read -- Imperial Library of Trantor

Index

Dedication Foreword Introduction Lesson no. 1 | Meat Matters Lesson no. 2 | Wood Is an Ingredient Lesson no. 3 | One Rub Conquers All

Fette Sau Dry Rub Tasso Ham

Lesson no. 4 | Barbecue Is a Technique, Not a Recipe

Pulled Pork Shoulder Pork Belly St. Louis–Style Pork Spareribs Pork Loin Roast Beef Brisket Beef Short Ribs Lamb Spareribs Pulled Leg of Goat Beef Cheeks

Lesson no. 5 | Whiskey Takes Time Lesson no. 6 | Keep Sides Simple

Cora’s Broccoli Salad Dante’s Potato Salad Baked Beans with Burnt Ends Baked Bean–Stuffed Onions Grilled Fingerling Potatoes Collard Greens Susan’s Dilly Coleslaw Charred Long Beans Grilled Halloumi with Long Beans and Pea shoots Charred Broccoli with Pecorino and Lemon Iceberg Wedge with Warm Bacon Dressing and Blue Cheese Tomato and Burrata Salad Charred Corn with Compound Cream Cheese Baby Eggplants with Fried Goat Cheese and Caramelized Onions Santa Maria–Style Tri-Tip

Lesson no. 7 | Sauce? If You Must . . .

Sweet Barbecue Sauce Vinegar Sauce Spicy Chile Pepper Sauce Spicy Mustard Pulled Lamb Shoulder

Lesson no. 8 | You Can Bring the Smoke Inside

Smoked and Grilled Hot Dogs Smoked Mackerel with Herb Spread and Grilled Tomato Concassé

Lesson no. 9 | Beer Is a Craft Lesson no. 10 | Fire Equals Flavor

Maryland-Style Pit Beef

Lesson no. 11 | Charcoal: Keep It Pure Lesson no. 12 | Oil Early and Oil Well Lesson no. 13 | Brining and Salting Are Worth the Time

Basic Brine Bourbon-Brined Center-Cut Pork Chops Barbecued Turkey Dry Rub–Brined Chicken Beef Brisket Pastrami Beef Tongue Pastrami Bacon

Lesson no. 14 | Doneness: Know Where to Stick It Lesson no. 15 | Grilling Red Meat: Cook to the Cut

Butcher’s Steaks with Garlic Butter Axe-Handle Rib-Eye Steak New York Strip Steaks with Sauce au Poivre Beer-Marinated Rump Steaks Butter-Poached and Grilled Beef Tenderloin Steaks Lamb Saddle Chops with Mint-Yogurt Sauce Lamb Shoulder Blade Chops with Mint-Gremolata Butter Veal Flank Steaks with Chimichurri Oil

Lesson no. 16 | Grilling Chicken: Leave It on the Bone

Sweet Tea–Brined Poussins Grill-Smoked Chicken with Jamaican Gravy Chicken Spiedies Cornell Chicken

Lesson no. 17 | Grilling Seafood: Less Is More

Grilled Swordfish Steaks with Wine-Bottle Sauce Grilled Whole Trout with Lemon and Garlic Butter Grilled Mackerel with Green Peppercorn Sauce Grilled Sardines with Ponzu and Pickled Red Onions Grilled Diver Scallops Grilled Clams with Garlic Butter Grilled Monster Prawns Grilled Lobster Grilled “Whole” Salmon Grilled Salmon Collar

Lesson no. 18 | You Can Grill Before Noon

Grilled Berkshire Bacon Steak and Eggs Brisket Hash with Fried Eggs Grilled Romaine Salad Grilled BLT with Pickled Tomatoes and Avocado Spread Grilled Patty Melt with Caramelized Onions Grilled Sausage, Pepper, and Onion Sandwiches

Lesson no. 19 | A Grill Basket Is Your Buddy

Grilled Shishito Peppers Grilled Fiddlehead Ferns with Cured Ham Grilled Artichoke Hearts with Aioli Seafood Mixed Grill Grilled Cauliflower

Lesson no. 20 | Wine Should Make a Statement Resources Acknowledgments About the Authors Index Copyright