Low & Slow: Master the Art of Barbecue in 5 Easy Lessons

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Running Press, Aug 5, 2009 - Cooking - 256 pages
Step away from the propane tank. Surrender all of your notions about barbecue. Forget everything you've ever learned about cooking with charcoal and fire. It is all wrong.

Get it right with the "Five Easy Lessons" program, which includes over 130 recipes and step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker, or a kettle grill.This program is guided by a singular philosophy: Keep It Simple, Stupid. Do exactly as Gary says, don't even think about opening the lid before it's time, and you will learn:
  • What gear you do and, more importantly, don't need
  • Exactly how to start and maintain a proper fire (without lighter fluid)
  • All about marinades, brines, and rubs
  • To use your senses and trust your instincts (instead of thermometers)
  • How to make delicious, delicious barbecue
The perfect how-to guide for beginner and expert alike, Low & Slow will take your barbecue skills to the next level.

 

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Priceless. Gary's tone can seem a bit overwhelming if not arrogant at times, but I think it's funny and his information is invaluable. If the WSM is the gold standard of Smokers, then Gary's book is the bible. Buy it and listen to the man.

Low & Slow: Master the Art of Barbecue in 5 Easy Lessons

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Wiviott, who has a popular food chat site, www.LTHForum.com Read full review

Contents

Introduction
6
1 Gearing Up for Low Slow
9
2 Lighting the Low Slow Fire
25
3 Lesson No 1 Chicken Mojo Criollo
47
4 Lesson No 2 Brined Chicken
77
5 Lesson No 3 Babyback Ribs
111
6 Lesson No 4 Spare Ribs
143
8 Master the Art of Barbecue on a Gas or Electric Grill
197
9 Meat and Three
199
10 Smokin Leftovers
231
Index
247
Notes
256
Copyright

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About the author (2009)

Gary Wiviott is a barbecue life coach. From the popular online tutorial that started it all to his lively cooking demonstrations and teaching diehards how to set up a smoker in Chicago’s notoriously brutal winter weather, he is committed to spreading the gospel of low and slow barbecue. He is no stranger to the most popular national barbecue forums and food communities, including TheSmokeRing.com, Slow Food USA, and the Society for the Preservation of Traditional Southern Barbecue. Gary is also the founder of LTHForum.com, the Chicago-based culinary chat site.

Colleen Rush is the author of The Mere Mortal’s Guide to Fine Dining: From Salad Forks to Sommeliers, How to Eat and Drink in Style Without Fear of Faux Pas (Broadway, 2006). She knew very little (okay, nothing) about barbecue before meeting Gary—thought nothing of using lighter fluid—but has since reformed her ways and makes a damn fine pulled pork sandwich.

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