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Low & Slow: Master the Art of Barbecue in 5 Easy Lessons |  | Authors: Gary Wiviott, Colleen Rush
Publisher: Running Press
Category: eBooks
This item is no longer available
Rating:  32 reviews
Sales Rank: 25878
Format: Kindle Book
Media: Kindle Edition
Pages: 256
Number Of Items: 1
Dewey Decimal Number: 641
ASIN: B002BWPRW6
Publication Date: April 28, 2009
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Product Description
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
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| Customer Reviews:
Showing reviews 1-5 of 32
 Old School BBQ September 7, 2010
Dylan Snider (Florida Keys)
Low & Slow BBQ is a well written book, one deserving a 5* rating. This book takes you back to square 1, the basic of BBQ. It is written in a lesson format in order for you to master one cooking technique to the next. Starting with marinating, then to brining, rubs, BBQ sauce, each chapter teaching you how to, and steps to create your own. If you follow the book through the lessons it will aid you in learning how your grill/smoker works, how long your fuel load will last, how to control your temperature, how much fuel to add. This book will help you make perfect BBQ every time just follow the instructions to the T. Great for anyone new to grilling and a great reference for those of us who have been doing it for a while. I found the book most useful for temperature control and how to proportion out my own marinades and brines.
Low and Slow August 27, 2010
Russell
This is a must have book, I cook for a lot for charities and the instruction and recipes are great.
 Read with great patience and tempered expectations, and your purchase will be justified August 7, 2010
Mike S. in Texas
3 out of 3 found this review helpful
Wivott's book has useful information and is a valuable introductory text, making it a wise purchase with your first smoker; however, I have to agree that the condescension and unyielding purist approach are unjustified. You will definitely save yourself time learning how to start and operate a decent fire, but Wivott sanctimoniously offers merely one of many schools of thought on cooking while demanding complete reverence, and the recipes contained within really aren't a religious experience, they're just pretty good. Add to that the limited scope (a previous reviewer was correct, the book contains about five basic recipes), and the clear dominance of Wivott's palate throughout, and the book is simply an okay guide, nothing more. It is a good place to start if you are new to barbeque, and a great place to start if you've never cooked in your life. Unfortunately, it's written only for the latter. It would be easy to dismiss my thoughts as a reader who simply "didn't get it," but I honestly don't think that's the case. As a teacher, Wivott tries to save the reader many of the lessons he has learned the hard way by insisting we do it right every time, straight from the beginning, with proper technique and without asking questions. I just happen to think barbeque should be a fun, organic experience, and so should the learning curve. I hated taking piano lessons as a child, which is unfortunate, because that is exactly what this feels like.
A final technical note: I purchased Low & Slow after buying the largest Weber Smokey Mountain Cooker, but the only model in production when the book was written was the 18.5" version. With as specific as the instructions in the book are, if using the 22.5" WSM, you'll find you already have to vary from the program.
I can't understand July 11, 2010
C. R. Johnson (Tuscaloosa, Alabama United States)
3 out of 3 found this review helpful
those low ratings. I'm a fair barbecue pitmaster, myself, for a backyard hobbyist. I'm constantly looking for ways to improve, though.
The criticisms given are all true, but they are not negatives, IMO. First, the author is quite upfront about what the book is all about. He didn't try to trick anybody, and if they got fooled, they have only themselves to blame.
Second, the techniques all work, at least the ones that I've tried (offset smoker). The barbecue advice correlates pretty closely with what I've learned on my own over the years.
Third, there is a lot of humor in this book, for those that know how to look.
Fourth, the "condescending" attitude that seems to be a major sticking point. So what? Does the book give good advice? Yes. Is it fun to read? Well, I think so. Who gets mad at a book that they can just put down if they want? Not me.
An excellent book, if you don't take offense where none is intended. Otherwise, avoid it.
Outstanding Cover to Cover June 30, 2010
Patrick Molina (Albuquerque, New Mexico United States)
2 out of 2 found this review helpful
An excellent book for beginners and seasoned backyard cooks alike. Gary is absolutely prescriptive in how each lesson is to be executed, and if you are smart enough to have purchased the book, then following his directions will yield excellent results--and you won't be "insulted" by his firm instructions. His goal is not to make you a robot, but to have you perform each lesson exactly so you can truly become proficient on your own. I think of the program like a scientific experiment--in order to validate the original results, another scientist must perform the experiment exactly as it was originally performed, otherwise, the experiment cannot be validated or disputed! Gary takes this approach in helping the reader get the hang of his or her WSM (Weber Smokey Mountain), offset, or standard grill by taking all of the variables out (well, as many variables as can be expected in this inexact cooking method) so the reader can learn how their set up works. I had never smoked anything before--I used a lousy bullet smoker and although the smoker did not work so well, the results were still very good with some cheating (I had to finish the chicken on a gas grill as the smoker never got hotter than 175F.) If I didn't follow Gary's lessons to the letter, the cook would have been an absolute failure!
The other thing Gary does is "give you permission" to fiddle with all sorts of recipes once you get the hang of smoking with your unit. He is only a stern disciplinarian when you are getting started, but once you are cooking away with confidence, he actually encourages you to start branching out on your own. The other reviewers who did not like his bootcamp style either didn't read far enough into the book or just don't like the do-it-my-way-or-else tone that he sets up in the beginning. If you are not sensitive to being told what to do by an expert, and are willing to follow directions first ask questions later, then add the book to your cart without further delay.
Tip: Read each lesson through two or three times to get the rhythm of the lesson in your head, then use the book the entire time you are executing the lesson--you just might make that smoker your favorite backyard implement!
Additionally, he supplements each lesson with variations on marinades, rubs, and sauces, so even if you repeat lesson 1 over and over to get the hang of your cooker, you are not stuck using the same recipe for each lesson you repeat. The last part of the book has lots of recipes on everything to complement your meal, and most are pretty simple to get the ingredients for and execute.
So, if you are a new owner of a WSM or other charcoal-based unit, or if you have an old charcoal smoker in the shed that you used once and failed on, then the cost of this book is well worth the investment. What of my lousy smoker? It will get recycled and a WSM will be on order soon enough. Thank you Gary, and I hope a second book comes out soon!
Showing reviews 1-5 of 32
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