Low & Slow 2
The Art of Barbecue, Smoke-Roasting, and Basic Curing
Published on 26. May 2015
Book
Paperback/Softback
280 pages
978-0-7624-5395-5 (ISBN)
Description
Welcome Back to Barbecue Boot Camp Get barbecue right all over again with Low & Slow 2 ! Complete with 100 new recipes, step-by-step instructions, tips, and illustrations for cooking low and slow on four of the most popular charcoal cookers out there,the Weber Smoky Mountain, the Big Green Egg, an offset smoker, and a kettle-style grill,learn how to make mouthwatering barbecue and smoke-roasted meats without fail. With pitmaster Gary Wiviott's don't over-think it philosophy, flaunt your charcoal mastery, hone your barbeque skills, and try Texas-style Brisket, Standing Rib Roast, Smoked Corned Beef, Goose Breast Pastrami, Smoked Whole Fish, Neopolitan-style Pizza, and more!
Reviews / Votes
The palate pleasing, appetite satisfying, kitchen cook friendly recipes themselves range from Smoked Brisket; Standing Rib Roast; Smoked Salmon; and Smoke-Roasted Leg of Lamb; to Smoked Fresh Ham; Grilled Corn; Basic Buttermilk Brine; Szechuan Five-Spice Rub; and Salsa Verde. Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing will prove to be an enduringly popular and much referred to addition for personal and family cookbook collections. Indeed, no community library's cookbook collections should be without a copy. --Midwest Book ReviewMore details
Language
English
Place of publication
United States
Publishing group
Running Press,U.S.
Product notice
Paperback (UK-trade)
Illustrations
colour photos
Dimensions
Height: 201 mm
Width: 253 mm
Thickness: 18 mm
Weight
576 gr
ISBN-13
978-0-7624-5395-5 (9780762453955)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Gary Wiviott is a nationally recognized barbecue authority. From the popular online tutorial that started it all to his lively cooking demonstrations to teaching diehards how to run a smoker in Chicago's notoriously brutal winter, he is committed to spreading the gospel of low and slow barbecue. He is the co-founder of the Windy City Barbecue Classic, and is the pitmaster at Barn & Company, a bustling barbecue restaurant. He lives in Chicago, Illinois. Colleen Rush is a freelance food and travel writer, and the author of The Mere Mortal's Guide to Fine Dining. Her work appears regularly in national magazines, newspapers, and online publications. She lives, eats, and works mostly in New Orleans, Louisiana, but also ... everywhere else.