On todays episode of THE FOOD SEEN, Joe Carroll, proprietor of barbecue restaurant Fette Sau, and New American steakhouse, St. Anselm, joins co-author Nick Fauchald in their book about meat cookery called Feeding The Fire. Hear how a $40 Weber grill, one dry rub, and a slow and low mantra, not only changed the urban BBQ landscape, but also elevated the cuts of meats we smoke and/or throw on the grill. Yes, theres Texas, Kansas City, Memphis, and the Carolinas, but did you know about upstate New Yorks Cornell chicken, Californias Santa Maria Valley tri-trip, Western Kentucky and mutton, and Maryland Pit Beef? Learn that BBQ is more technique than recipe, and contemplate the choices youll have to make for that coveted smoke ring (pinkish meat under the bark) and perfect doneness. This program was brought to you by S. Wallace Edwards and Sons.
On today’s episode of THE FOOD SEEN, Joe Carroll, proprietor of barbecue restaurant Fette Sau, and New American steakhouse, St. Anselm, joins co-author Nick Fauchald in their book about meat cookery called “Feeding The Fire”. Hear how a $40 Weber grill, one dry rub, and a slow and low mantra, not only changed the urban BBQ landscape, but also elevated the cuts of meats we smoke and/or throw on the grill. Yes, there’s Texas, Kansas City, Memphis, and the Carolinas, but did you know about upstate New York’s Cornell chicken, California’s Santa Maria Valley tri-trip, Western Kentucky and mutton, and Maryland Pit Beef? Learn that BBQ is more technique than recipe, and contemplate the choices you’ll have to make for that coveted smoke ring (pinkish meat under the bark) and perfect doneness. This program was brought to you by S. Wallace Edwards & Sons.
