Low & Slow
Master the Art of Barbecue in 5 Easy Lessons
Published on 1. April 2009
Book
Paperback/Softback
256 pages
978-0-7624-3609-5 (ISBN)
Description
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
More details
Language
English
Place of publication
United States
Publishing group
Running Press,U.S.
Product notice
Paperback (UK-trade)
Dimensions
Height: 253 mm
Width: 202 mm
Thickness: 18 mm
Weight
550 gr
ISBN-13
978-0-7624-3609-5 (9780762436095)
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 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.