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.
Step away from the propane tank. Surrender all of your notions about barbecue. Forget everything you’ve ever learned about cooking with charcoal and fire. It is all wrong.
Get it right with the “Five Easy Lessons” program, which includes over 130 recipes and step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker, or a kettle grill.This program is guided by a singular philosophy: Keep It Simple, Stupid. Do exactly as Gary says, don’t even think about opening the lid before it’s time, and you will learn:
- What gear you do and, more importantly, don’t need
- Exactly how to start and maintain a proper fire (without lighter fluid)
- All about marinades, brines, and rubs
- To use your senses and trust your instincts (instead of thermometers)
- How to make delicious, delicious barbecue
The perfect how-to guide for beginner and expert alike, Low & Slow will take your barbecue skills to the next level.
Product Features
- Running Press Book Publishers
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