EBOOK
About
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
The perfect how-to guide for beginner and expert alike, Low & Slow will take your barbecue skills to the next level. 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. "...learning the techniques [Wiviott] presents has increased my BBQ ability ten-fold. The techniques taught are fundamentally required and the recipes are wonderful."-Bama BBQ "In the years I've been acquainted
with Gary Wiviott, his passion and curiosity about food has been
surpassed only by his generosity for sharing his experiences and vast
knowledge on the subject. His web site, Wiviott.com, and his Five Easy
Dinners program is both entertaining and accessible and makes me want to
go out and follow each step right now."-Monica Eng, Dining & Food Features, Chicago Tribune "I have seen a lot of barbecue
books and I say without hesitation that this is the first true barbecue
how-to book ever published. But don't think Gary's book is only for the
novice. It includes numerous tried and true recipes as well as advice on
developing your own signature rubs, sauces and marinades. There are
numerous tips, techniques and nuggets of wisdom that will benefit even
the most experienced and jaded barbecue cook. I highly recommend this
book as an essential addition to any barbecue
bookshelf."-Garry Howard, The Smoke Ring "This book has life and character. While most cookbooks read boring this
one is very entertaining and informative. He helps break down the
differences between each type of smoker, and tells you how to cook based
upon your type. All of the other bbq books I received didn't guide me
on how to cook dependent on my smoker. The illustrations are well drawn
and provide great detail. People might be turned off by his arrogance,
but I found it funny making the book less dull. The tutorial starts you
off with more simpler and less expensive cuts and slowly you graduate
yourself up. I went through the whole tutorial process. There isn't a
better beginner book than this one."-Adam Grey
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
The perfect how-to guide for beginner and expert alike, Low & Slow will take your barbecue skills to the next level. 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. "...learning the techniques [Wiviott] presents has increased my BBQ ability ten-fold. The techniques taught are fundamentally required and the recipes are wonderful."-Bama BBQ "In the years I've been acquainted
with Gary Wiviott, his passion and curiosity about food has been
surpassed only by his generosity for sharing his experiences and vast
knowledge on the subject. His web site, Wiviott.com, and his Five Easy
Dinners program is both entertaining and accessible and makes me want to
go out and follow each step right now."-Monica Eng, Dining & Food Features, Chicago Tribune "I have seen a lot of barbecue
books and I say without hesitation that this is the first true barbecue
how-to book ever published. But don't think Gary's book is only for the
novice. It includes numerous tried and true recipes as well as advice on
developing your own signature rubs, sauces and marinades. There are
numerous tips, techniques and nuggets of wisdom that will benefit even
the most experienced and jaded barbecue cook. I highly recommend this
book as an essential addition to any barbecue
bookshelf."-Garry Howard, The Smoke Ring "This book has life and character. While most cookbooks read boring this
one is very entertaining and informative. He helps break down the
differences between each type of smoker, and tells you how to cook based
upon your type. All of the other bbq books I received didn't guide me
on how to cook dependent on my smoker. The illustrations are well drawn
and provide great detail. People might be turned off by his arrogance,
but I found it funny making the book less dull. The tutorial starts you
off with more simpler and less expensive cuts and slowly you graduate
yourself up. I went through the whole tutorial process. There isn't a
better beginner book than this one."-Adam Grey