Orders over $45 ship FREE
Shopping Cart
Low & Slow 2
The Art of Barbecue, Smoke-Roasting, and Basic Curing
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.
Description
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!
By clicking ‘Sign Up,’ I acknowledge that I have read and agree to Hachette Book Group’s Privacy Policy and Terms of Use
Praise
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