Low and Slow : Master the Art of Barbecue in Five Easy Lessons
Low and Slow : Master the Art of Barbecue in Five Easy Lessons
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.
"...learning the techniques [Wiviott] presents has increased my BBQ
ability ten-fold. The techniques taught are fundamentally required
and the recipes are wonderful."--Bama BBQ
"I have seen a lot of barbecue books and I say without hesitation
that this is the first true barbecue how-to book ever published.
But don't think Gary's book is only for the novice. It includes
numerous tried and true recipes as well as advice on developing
your own signature rubs, sauces and marinades. There are numerous
tips, techniques and nuggets of wisdom that will benefit even the
most experienced and jaded barbecue cook. I highly recommend this
book as an essential addition to any barbecue bookshelf."--Garry
Howard, The Smoke Ring
"In the years I've been acquainted with Gary Wiviott, his passion
and curiosity about food has been surpassed only by his generosity
for sharing his experiences and vast knowledge on the subject. His
web site, Wiviott.com, and his Five Easy Dinners program is both
entertaining and accessible and makes me want to go out and follow
each step right now."--Monica Eng, Dining & Food Features, Chicago
Tribune
"This book has life and character. While most cookbooks read boring
this one is very entertaining and informative. He helps break down
the differences between each type of smoker, and tells you how to
cook based upon your type. All of the other bbq books I received
didn't guide me on how to cook dependent on my smoker. The
illustrations are well drawn and provide great detail. People might
be turned off by his arrogance, but I found it funny making the
book less dull. The tutorial starts you off with more simpler and
less expensive cuts and slowly you graduate yourself up. I went
through the whole tutorial process. There isn't a better beginner
book than this one."--Adam Grey
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