Mouthing Off

By the Editors of Food & Wine Magazine

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Joe Carroll makes stellar barbecue and grilled meats at Brooklyn’s Fette Sau and St. Anselm. In the book Feeding the Fire, he shares his smartest tips plus recipes for classic cuts, unusual cuts like salmon collar and beef cheeks, and amazing sauces and marinades. The espresso 
rub below is the only one he uses—it’s that good.

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Expert Guide

Here's how to spike your grilled meats with the flavors of strong coffee, bourbon barrel smoke and Italian black truffles.

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Chicken Nation

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