Low & Slow Print

by : Gary Wiviott

Gary Wiviott is a longtime Internet friend and the ultimate foodie. Regardless of the cuisine or ingredient, Gary knows the best place in Chicago to eat it or get it. One of the things on my bucket list is to experience a culinary tour of Chicago led by Gary. He has a passion for food that is unmatched and refuses to settle for less than the best.

Gary's quest for the best became focused on barbecue when he aquired a Weber Smoky Mountain smoker a few years ago. He set out on a quest to master the basics of barbecue cooking. Gary appreciates simplicity and he constantly took others to task on the online forums for unnecessarily complicating a cooking technique, that he saw as the ultimate in simplicity, with overly complex rubs, sauces, marinades and gadgets.

He experimented obssessively to learn the techniques that would consistently produce world class barbecue by mastering the basic techniques of fire control, cooker control, and knowing when the barbecue meat is properly done. In this book Gary shares what he has learned over the past 10 years by laying out 5 easy lessons using inexpensive backyard equipment, that if followed, will allow even the most novice cook to move up from grilling to true, low and slow cooked, barbecue that will be the envy of their friends and family.

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.