Low and Slow: Mastering the Art of Barbecue in Five Easy Lessons

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Overview

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...

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More About This Book

Overview

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

Editorial Reviews

Library Journal

Wiviott, who has a popular food chat site, www.LTHForum.com, considers himself "a barbecue life coach." His first book is a tutorial on real barbecue, with more than 130 recipes. A detailed introduction and five lesson chapters, focusing on one master recipe each, provide all the basics and more. Wiviott's style is not for everyone (his mantra is K.I.S.S.—Keep It Simple, Stupid), but most subject collections will want this.


—Judith Sutton

Product Details

  • ISBN-13: 9780762436095
  • Publisher: Running Press Book Publishers
  • Publication date: 4/28/2009
  • Pages: 256
  • Sales rank: 82,408
  • Product dimensions: 9.84 (w) x 7.98 (h) x 0.66 (d)

Meet the Author

Gary Wiviott

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.

Customer Reviews

Average Rating 5
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Sort by: Showing all of 3 Customer Reviews

  • Posted May 5, 2009

    Great BBQ Resource

    I've been reading and collecting BBQ cookbooks for going 15 years. I've read most of what's out there. I've spent hours reading BBQ websites, posting of forums, and participating on email discussion lists. Low & Slow: Mastering the Art of Barbecue in Five Easy Lessons by Gary Wiviott explains in detail the fundamentals for someone to become the BBQ Pitmaster amongst their family and friends. I spent many years combining recipes, techniques, and suggestions learning what the author is able to explain in the first lesson. I would highly recommend this book to the experienced and inexperienced BBq'r. Both will gain insight to what BBQ means to so many: K.I.S.S. so you can enjoy the folks around you.

    3 out of 3 people found this review helpful.

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    Posted June 26, 2010

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    Posted February 13, 2010

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