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 flavours like Sweet Tea-Brined
Poussins and Lamb Saddle Chops with Mint-Yogurt Sauce, there are
recipes for every palate and outdoor occasion.
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