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Low & Slow: Master the Art of Barbecue in 5 Easy Lessons |  | Authors: Gary Wiviott, Colleen Rush
Publisher: Running Press
Category: Book
List Price: $19.95
Buy New: $9.89
as of 7/30/2010 23:11 EDT details
You Save: $10.06 (50%)
New (29) from $9.89
Seller: book-a-lot
Rating:  29 reviews
Sales Rank: 7127
Media: Paperback
Pages: 256
Number Of Items: 1
Shipping Weight (lbs): 1.2
Dimensions (in): 9.9 x 7.8 x 0.7
ISBN: 0762436093
Dewey Decimal Number: 641
EAN: 9780762436095
ASIN: 0762436093
Publication Date: April 28, 2009
Availability: Usually ships in 1-2 business days
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| • | ISBN13: 9780762436095 | | • | Condition: New | | • | Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed |
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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 29
 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!
Gary demistifies BBQ June 13, 2010
Joshua B. Evans
2 out of 2 found this review helpful
You will find volumes written on the "art" of BBQ. At the professional level, there is some truth to this. As with all things, when you have the fundamentals down, you can stat to get creative. This aside, BBQ, as with all cooking, is basically a craft. There are certain do's and don'ts that must be followed. Gary lays this down as clearly an humorously as can be done.
Keep in mind, this isn't something that he just came up with on a whim or as some scheme to get out of some unsatisfactory career. Gary has been teaching people in Chicago how to turn the cheap cuts into something tasty for years now. If you want to learn how to make wonderful Q without pissing off your family by leaving them hungry night after night while you make carbon chicken or fatty shoulder, this is the way to go.
Low and Slow, Master the Art of Barbeque in 5 Easy Lessons June 1, 2010
D. McGee (Rochester, MI, US)
2 out of 2 found this review helpful
I first came across this book at the local library and found it so enjoyable and useful that I came home and ordered it. I've since bought a Weber WSM smoker, at the author's suggestion and had remarkably good chicken over the Memorial Day weekend, following his every direction.
Very well organized and detailed lessons for making great barbeque.
 Just this side of perfect May 2, 2010
L.A. Film Scribe (Los Angeles, CA USA)
2 out of 2 found this review helpful
I recently purchased a Weber Smokey Mountain Smoker. As a novice BBQ'er, I wanted to learn how to do things the proper way, so I purchased Gary Wiviott's book, "Low & Slow - Master the Art of Barbecue in 5 Easy Lessons", after reading the great reviews.
The book is set up as "5 easy lessons", and it was true to its name. Each lesson was easy to understand, and nicely illustrated, which I greatly appreciated. Gary also included instructions for three types of cookers; the Weber Smokey Mountain, the offset smoker, and the kettle grill.
Lesson One starts off with basic chicken recipes. A good, easy beginning.
Lesson Two is also about chicken, but takes us into the art of brining.
Lesson Three is all about Baby Back ribs.
Lesson Four goes into the preparation and cooking of Spare Ribs.
Lesson Five goes into detail about pulled pork
There are also sections about side dishes and leftovers.
All in all, I loved this book, but simply could not give it a 5-star rating, because it lacked one very important (at least to me) ingredient: nowhere does he mention, or give examples of how to cook one of the most popular types of BBQ -- Beef Brisket! An oversight, perhaps, but a glaring one nevertheless!
Perhaps in your next book, Gary?
Showing reviews 1-5 of 29
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