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Low & Slow: Mastering the Art of Barbecue in Five Easy Lessonsby Gary Wiviott
Synopses & Reviews
Surrender all your currently held notions of barbecue. Un-learn everything you think you know about cooking with fire. To do it right, you’ve got to start from square one, and Gary Wiviott’s “Five Easy Lessons” program is going to rock your barbecue world. Low & slow barbecuing—cooking over very low heat or indirect heat for prolonged periods of time—is experiencing a significant comeback in popularity, with more than 7 million charcoal grills and smokers sold every year! Still, although more than half of all Americans own a charcoal grill or smoker, only about 3 percent of them know how to use them. Are you one of them? The “Five Easy Lessons” program featured in Low & Slow teaches readers the best way to use a smoker by understanding fire and smoke control. Once they have the basics down, they will be able to cook barbecue better than most barbecue restaurants.
Unlike most barbecue guides, which offer pages of rambling text, heavy on philosophical barbecue wisdom and beer-drinkin’, sauce-slingin’ schtick, while being light on tangible, user-friendly information, Low & Slow offers classic techniques that will improve everyone’s barbecue game.
Because Everything You Know About Barbecue Is Wrong!
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
About the Author
Gary Wiviott is Chicago’s go-to expert for barbecue. He participates in panel discussions, conducts live cooking demonstrations, and, even in Chicago’s notoriously brutal winter, answers questions about the best barbecue in the city or how to set up a smoker in 13°F weather. Gary is the founding father and owner of LTHForum.com, the Chicago-based culinary chat site. With more than 5,000 registered users, the site logs an average of 6 million hits per month. Gary is also an active participant and/or respected authority in the most popular national barbecue forums and food communities, including TheSmokeRing.com, Slow Food USA, Chowhound.com, the Society for the Preservation of Traditional Southern Barbecue, the Chicago Culinary Historians and more. Visit him online at www.wiviott.com.
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 is a contributing writer for Cosmopolitan magazine, and writes about food and cooking for TimeOut Chicago and The Nest. She has written for Glamour, Redbook, SELF, Shape, Ladies Home Journal, Maxim, Stuff, and Teen People.
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