Synopses & Reviews
If youand#8217;ve been hoping for more of Gary Wiviottand#8217;s wisdom after pouring over Low and Slow this is the book you have been waiting for. After his first five lessons on how to cook ribs to perfection and run your charcoal cooker for over ten hours Gary is now delving deeper into the delightful, delicious world of barbecue. In this new book, learn the basics of charcoal cooking methods, including smoke-roasting, lower and slower smoking, and basic meat curing, and in no time you will be flaunting your charcoal mastery with Standing Rib Roasts, Smoked Corned Beef, Goose Pastrami, Smoked Whole Fish, and even pizza.
Since no two cookers are the same Gary gives you detailed step-by-step instructions for four of the most popular charcoal cookers out there: the Weber Smoky Mountain, the Offset Smoker, the Big Green Egg, and the Kettle-Style Grill. The cooks are made even simpler with tons of detailed illustrations throughout and an 8-page color photo insert. Great food doesnand#8217;t have to be over-thought, and the recipes and lessons throughout Low and Slow 2 will transform you into a confident BBQ pit master in no time.
Review
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 and 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 Review
Synopsis
Learn the basics of how to make the best smoked salmon or the most tender beef cuts in five easy lessons. Great food doesn't have to be over thought, and the recipes throughout Low and Slow 2 will transform you into a more confident BBQ pit master in no time.
Synopsis
The basics of how to make the best smoked salmon or the most tender beef cuts in five easy lessons.
Synopsis
Welcome Back to Barbecue Boot Camp
Get barbecue right all over again with Low and 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 thereand#151;the Weber Smoky Mountain, the Big Green Egg, an offset smoker, and a kettle-style grilland#151;learn how to make mouthwatering barbecue and smoke-roasted meats without fail.
With pitmaster Gary Wiviottand#8217;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!
About the Author
Since the release of Low and Slow in 2009, Gary Wiviott has cemented his reputation as a respected barbecue authority: as the pitmaster of Barn and Company in Chicago; as a go-to expert for print, radio, and TV features about BBQ; as a BBQ escort for a taping of Andrew Zimmern's "Bizarre Foods"; as the creative force and emcee behind the sell-out monthly Pitmaster Sinner Series at Barn and Company; and as a barbecue consultant teaching private classes for home cooks, enthusiasts, and restaurants (including Weber Grill Restaurants and Rub BBQ Company).
Colleen Rush is the author of The Mere Mortal's Guide to Fine Dining (Broadway, 2006). Her passion for the secrets of good cooking, food, and travel has guided her 15+ year career as a freelance writer whose work has appeared in national magazines, newspapers, and online publications, including Gourmet.com, Glamour, Allure, Cosmopolitan, Shape, Maxim, Coastal Living, and The Times-Picayune. She repeatedly appear as the BBQ co-host for Thrillist.com.