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Low & Slow 2

The Art of Barbecue, Smoke-Roasting, and Basic Curing

Low & Slow 2 Open the full-size image

Contributors

By Gary Wiviott

By Colleen Rush

Formats and Prices

Price

$11.99

Price

$15.99 CAD

Format

ebook

Format:

ebook $11.99 $15.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around May 26, 2015. This date is subject to change due to shipping delays beyond our control.

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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!

Genre:

  • 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

On Sale
May 26, 2015
Page Count
256 pages
Publisher
Running Press
ISBN-13
9780762456062

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Gary Wiviott

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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Colleen Rush

About the Author

Learn more about this author

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