Table of Contents
Introduction 7
Smoked 9
Pulled Pork Shoulder 19
Fette Sau Dry Rub 22
Meat Matters 23
Pork Belly 32
St. Louis-Style Pork Spareribs 35
Pork Loin Roast 36
Beef Brisket 38
Wood is an Ingredient 40
Beef Short Ribs 43
Lamb Spareribs 44
Pulled Leg of Goat 46
Sauces 49
Sweet Barbecue Sauce 51
Vinegar Sauce 52
Spicy Chile Pepper Sauce 53
Spicy Mustard 55
Grilled 57
Axe-Handle Rib-Eye Steak 64
Butcher's Steaks with Garlic Butter 66
New York Strip Steaks with Sauce AU Poivre 67
Beer-Marinated Rump Steaks 68
Charcoal: Keep It Pure 69
Butter-Poached and Grilled Beef Tenderloin Steaks 72
Lamb Saddle Chops with Mint-Yogurt Sauce 74
Lamb Shoulder Blade Chops with Mint-Gremolata Butter 77
Sweet Tea-Brined Poussins 78
Grill-Smoked Chicken with Jamaican Gravy 81
Doneness: Know Where to Stick It 84
Chicken Spiedies 88
On the Side 91
Cora's Broccoli Salad 93
Dante's Potato Salad 94
Susan's Dilly Coleslaw 95
Baked Beans with Burnt Ends 96
Collard Greens 98
Charred Broccoli with Pecorino and Lemon 99
Charred Long Beans 100
Charred Corn with Compound Cream Cheese 103
Grilled Cauliflower 104
Grilled Shishito Peppers 105
Grilled Fingerling Potatoes 106
Resources 108
Index 110