Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing, by Gary Wiviott, Colleen Rush
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Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing, by Gary Wiviott, Colleen Rush
Download PDF Ebook Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing, by Gary Wiviott, Colleen Rush
Welcome Back to Barbecue Boot Camp
Get barbecue right all over again with Low & 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 there—the Weber Smoky Mountain, the Big Green Egg, an offset smoker, and a kettle-style grill—learn how to make mouthwatering barbecue and smoke-roasted meats without fail.
With pitmaster Gary Wiviott’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!
Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing, by Gary Wiviott, Colleen Rush- Amazon Sales Rank: #264143 in Books
- Brand: Running Press
- Published on: 2015-05-26
- Original language: English
- Number of items: 1
- Dimensions: 9.90" h x .90" w x 7.90" l, .0 pounds
- Binding: Paperback
- 280 pages
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 & 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
About the Author
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.
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Most helpful customer reviews
9 of 9 people found the following review helpful. Wow Gary did it again! By Benjamin Trotter Wow Gary did it again, an excellent follow-up to his first book with a nice diversity of recipes to try. I love his sense of humor and approach to making BBQ that people will love. I received the book yesterday and I was up until 1:30AM trying new recipes. The fridge is well-stocked for the week, that's for sure. If I had one complain is that Gary's books have turned me into a BBQ snob and made it difficult to enjoy restaurant-smoked food without picking out what they did wrong.
5 of 5 people found the following review helpful. Gary's books can turn you into a barbecue pro! By E. T. Pate Gary's first book has been a favorite one of mine for a while and this one is equally as good! His attention to detail in instructions make it easy for anyone cooking BBQ. This new book will quickly become your go-to book when looking for new ideas or learning the essentials of mastering your favorite smoked foods.
3 of 3 people found the following review helpful. my way or the highway attitude By Stephen Bang This review is for the 2015 edition.I read some of the Amazon online excerpt of the 2009 edition of this book. At the beginning, it takes a severe “my way or the highway” attitude, demanding that the reader do everything exactly this way. In the 2015 book, there is still some of that attitude, but it has been toned down some, which is to my liking. For example, he demands that you use lump charcoal, not briquettes. There are other people who write that they use briquettes and they have won championships with them. I have used them exclusively up until now and I think they are fine. He requires you to remove bark from smoke wood and forbids the use of any chemicals in cleaning the smoker – other authors teach the opposite on these points. For the 18.5 inch Weber Smokey Mountain, he tells you to never open the door to add charcoal. He tells you to remove the lid and middle section, without spilling the water bowl, and add charcoal and (optionally) smoke wood. I would never do it that way, I would use the door the way it was intended. The risk of spilling water when removing the middle section is considerable, unless there are two people doing it, and the middle section is pretty heavy and awkward when it has 10-15 pounds of water in it. Removing the middle section also takes the meat away from the heat for at least 10 minutes, using his method. To smoke a turkey, you first put it in brine that has a gallon of buttermilk in it, and use a four gallon container. I don’t see myself doing that.On page 85, while describing how to trim a brisket, he directs you to his web site, LowSlowBBQ.com, to see illustrated instructions on trimming a brisket. I looked at the web site and could not find the instructions. I did find a drawing of a brisket. While I’m thinking about it – this book has a few photographs, but they are all in the center of the book, not where the item is being described. It takes quite a bit away from the book. It has some helpful, very simple drawings or sketches.Included with the instructions for smoking each kind of meat are individualized instructions for the Weber Smokey Mountain, Big Green Egg, offset smoker, and, if it is feasible, the kettle grill. For each recipe, there is about a page of instruction for each cooker. This considerably pads out the number of pages in the book. For the 18.5 inch WSM, he tells you to fill the charcoal chamber with charcoal for every cook. He also tells you to let your charcoal burn up completely at the end of the cook and not re-use charcoal on the next cook. I have found that I can fill the chamber 2/3 full with briquettes and it will last 5 – 6 hours, long enough for chicken or ribs. But of course he forbids the use of briquettes. Lump charcoal might require closer to a full chamber.Surprisingly, there is nothing on smoking a whole chicken, chicken breasts, or chicken hind quarters. There are instructions for two ways to smoke chicken wings, and quite a few things you didn’t expect. Nothing on pork ribs or pork shoulder, just bacon, porchetta, and ham. Maybe all those common things are covered in the first book Wiviott wrote. I finally figured out that Wiviott expects you to get his first Low and Slow book and finish all of the lessons in it, then (only then) get this book and expand to more recipes. This book is not a revision of the first Low and Slow, it is volume 2 of a 2 volume series. There is a little bit of information covered in both books, like how to light a fire and what equipment you need, but the meats and recipes are all different. There is enough basic information in this book that you could use it without first getting the first book, but you would be missing a lot of important recipes. Like whole chicken and pork ribs.
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