Here's the preview trailer for Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling, the meatiest new book on the market from New York City-based restaurateur Joe Carroll and author Nick Fauchald. Rooted in theory and precision but not in written-out recipes, Carroll's approach in Feeding the Fire follows the model of Austin-based pitmaster Aaron Franklin's new book Franklin Barbecue. "Barbecue is a technique, not a recipe," Carroll notes in a release.
The book trailer, above, doesn't review the author's 20 barbecue techniques. Rather, it talks theory, and makes barbecue sound like something anyone — in the north or the south — can make with just some fire, meat, and their bare hands.
Feeding the Fire, published by Artisan, hits bookstores on May 12.