Joe Carroll is a powerhouse in the food and drink world. In 2003 he opened Spuyten Duyvil, a pioneering bar in the Brooklyn craft beer scene. In 2007 he launched Fette Sau (German for fat pig), a barbecue spot that featured whole animal cooking before it became ubiquitous amongst diners. Hes gone on to open steakhouse St. Anselm, also in Brooklyn, and another Fette Sau in Philadelphia. Hes this weeks guest on The Main Course, so listen in as host Patrick Martins blasts through news topics with Joe - covering everything from the death of the pumpkin beer to the emergence of offal. This program was brought to you by Edwards VA Ham. I dont like my BBQ to come pre-sauced. My feeling is that when you overuse anything, youre hiding the flavor of what it is youre trying to cook in the dish. [06:00] --Joe Carroll on The Main Course
Joe Carroll is a powerhouse in the food and drink world. In 2003 he opened Spuyten Duyvil, a pioneering bar in the Brooklyn craft beer scene. In 2007 he launched Fette Sau (German for “fat pig”), a barbecue spot that featured whole animal cooking before it became ubiquitous amongst diners. He’s gone on to open steakhouse St. Anselm, also in Brooklyn, and another Fette Sau in Philadelphia. He’s this week’s guest on The Main Course, so listen in as host Patrick Martins blasts through news topics with Joe – covering everything from the death of the pumpkin beer to the emergence of offal. This program was brought to you by Edwards VA Ham.
—Joe Carroll on The Main Course