I've gone the indirect route. I gave several copies of the book as holiday gifts to friends who are avid barbecuers. This summer, I should eat like a king!

stevez wrote:

Santander wrote:Marybeth or Gary, do feel free to drop me a line if you do something like this again and I'll work to get you some additional resources or campus press for it.

I can't imagine what other resources could have possibly been necessary. The school was very accommodating and Marybeth was a masterful organizer. We had everyting we needed for the class.

I meant, as in an endowed professorship for Gary and a permanent listing in the course catalog. Think of the poetic counterbalance to GAF in Evanston.

Congrats on the class - that looks like a very fun day.

"Endowed professorship"

It's a slow pitch to Wiviott...will he go for it...?

Gwiv, stevez, and philw,

The BBQ lesson and demo on Saturday was a huge hit! I had students emailing me afterward promising to make barbecue all winter. Gwiv, I do think that while the free lunch was certainly a big plus-- I mean, we all love food, right? What's better than having great food for free?-- students did come away with a lot more on their plates than just ribs. My boyfriend and I have the set of demo ribs on the smoker right now, and I've never seen him follow cooking directions so closely! (For my benefit alone, you'll have to teach a couple more of these!).

Thanks so much for giving me a class at this school that has an end product whose quality I have no doubt of!

I second that this should be a part of the Core.

David Hammond wrote:"Endowed professorship"

It's a slow pitch to Wiviott...will he go for it...?

Too easy, though, if I may add, this is a position to which I am uniquely qualified.

i have some bbq events coming up so needed some rub.
went to the spice house in geneva,il
got 2 lbs. of gwiv rub

LTH,

Low & Slow is ready for Baconfest!

Atomic Dragon Turds Jalapeno, Italian sausage, dried date, bacon, BBQ rub, low and slow with hickory wood.







Enjoy,
Gary

G Wiv wrote:LTH,

Low & Slow is ready for Baconfest!

Atomic Dragon Turds Jalapeno, Italian sausage, dried date, bacon, BBQ rub, low and slow with hickory wood.







Enjoy,
Gary

Me and my expandable baby doll dress are ready for action!! I think I'm glad I only have one ticket so that no one (besides the LTH faithful who know and understand) will be able to witness this pork debauchery

Even though I know what i am doing, I still use this book for reference. The Wiviott KISS method is brilliant for the WSM,

Coming up on 9 hours @ a steady temp of 225, (1) ring of lump, (1) Pan of water, and 3/4 chimney to get it started. No food on the WSM, Im just gonna run this ring out.

you should know your cooker .
ihave done that also jim ,burn with nothing on .
the smell is in the air.
throw some sliced onion in the fire

philw wrote:you should know your cooker .
ihave done that also jim ,burn with nothing on .

Getting to know the WSM better every time(probably have at least 30 smokes on it since x-mas), I finally had to shut the vents down last night @ 8:30, so I will probably still have a couple of usable chunks of lump to toss in my chimney starter for next weekend left in there.

You may want to rethink reusing unburnt lump...

G Wiv Mid-Demo at Baconfest

Can I shout out for one of the non-meat recipes in there? There are a few recipes for Mac and Cheese, and one is basically cooked macaroni, with cheese mixed in, with cream ( or 1/2 and 1/2? ) poured over it. There's more to the recipe, of course, and you should buy the book but that's the gist of it. Wow. So easy, and yet I would never have thought it would work - the cheese would separate, it would be too oily, something. And yet...

I have made it for two dinners for friends and it has, above all else, been the hit of the meal. Sure, they liked my brisket, or pork chops, the salad, cake, or whatever I was cooking, but the Mac and Cheese!

Seriously. That alone, makes it worth the price of the book. The detailed instructions and guidance etc? Metaphorical gravy on my Mac and Cheese.

leek wrote:Can I shout out for one of the non-meat recipes in there?

Don't miss the Jalapeno Cole Slaw either!

Oh Great Masters of the BBQ...I have a question for you. This past weekend I smoked 50 lbs of pork butt for my son's graduation party. I pulled the pork, took off the bark and chopped it up and mixed it back in. I also had a lot of fat. I diced that up, but did not add it in. As his party isn't for a couple of weeks, I vac. sealed up all the goodies and threw them in my freezer. I'm thinking about adding some of that fat back into the mix. Do you think it will break down enough when I slowly reheat the meat? I don't want the guests to get a large chunk of fat in their BBQ sandwich. So what do you think?

i try to remove most of the fat that hasnt rendered when i pull the pork. Personally l wouldnt add it back in .

Head's Red BBQ wrote:i try to remove most of the fat that hasnt rendered when i pull the pork. Personally l wouldnt add it back in .

I agree. It is the collagen, not the fat, that makes pulled pork lip-smackin' good.

When you reheat it, you might want to "dress" the meat with a NC-style vinegar-based mop sauce or a Cuban mojo -- same idea: acid, fat, spice and salt. I render some of the fat (lard) to mix with the NC sauce or mojo for the reheating. That fat caught a lot of the smoke, and lard tastes/works better than the butter one used to see floating atop the table sauces in NC/TN. Your guests don't want to bite into a chunk of fat. They do want some of that smoky lard mixed into the BBQ.

Watch what Ed Mitchell does starting at 3:30 in this clip to see how the mixing's done.

http://www.youtube.com/watch?v=rlujoY_zIpA

Thanks for all the advice! I planned to gently reheat the pork, maybe with a little apple sauce, but the rendered lard and NC sauce has me thinking. Most people in these "parts" prefer a sweet based BBQ sauce. I was going to dress the pork with a small amount of the sweet BBQ sauce, and put some squirt bottles out of the extra sauce so that they could bury the flavor of the pork to their heart's desire. Now I'm wondering if the pork dressed lightly in the NC sauce might be the way to go, with the sweet BBQ sauce on the side. Do you think that would work? At any rate, I'm not throwing away that fat! I'll find some use for it...if it is just to render it for the lard! Thanks!

Hi,

When I made a lot of pulled pork for Gary's talk at Kendall last year. He carefully explained how to reheat it: it involved apple juice (I don't think apple sauce is a good substitute) and white vinegar with chilis mixed in. Everything was covered in foil and put in an oven to gently warm. As he talked, the BBQ wafted about the room.

You want people to appreciate the effort you made to smoke your meat. I suggest putting your sauces on the side to dress themselves.

And congratulations to the graduate!

Regards,

Cathy2 wrote:You want people to appreciate the effort you made to smoke your meat. I suggest putting your sauces on the side to dress themselves.

Exactly, why spend the time to properly smoke pounds of pork just to cover the flavor in sticky sweet BBQ sauce.

Far as fat, some completely strip extraneous fat when pulling pork, I do not as some fat is essential for flavor and moisture. I'm not talking about chunks of unrendered fat, but completely stripping fat, especially if reheating, can result in dry stringy pork. I would advise adding back some of the fat prior to reheating, either mince finely or render and add to the apple juice/cider vinegar mix. In addition to the recommended salt/pepper I often add crushed red pepper to the mix


"Low & Slow: Master the Art of Barbecue in 5 Easy Lessons"
Page #195

How to reheat pulled pork

Not that there will be any leftovers, but if you make a huge quantity of pulled pork and hold it for a day or two, the reheat requires a deft hand. The meat can dry out and overcook quickly, so it needs a preventative hit of moisture. I use a mix of apple juice and cider vinegar seasoned with salt and pepper, but you could use an equal amount of beer or soda, too. If you want to use beer or soda, use 1 cup of liquid, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

1. Preheat the oven to 300F.

2. Mix about 1/4 cup of reheating liquid per pound of meat. (For 1 cup of liquid, stir together 3/4 cup apple juice, 1/4 cup cider vinegar, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.)

3. Gently toss the pulled meat with the reheating liquid.

4. Cover the container tightly with foil.

5. Place the pan in the oven. Check the pork every 10 to 15 minutes, depending on the quantity of meat. It takes about 5 minutes to heat 1 pound of meat.

Note: If reheating a large quantity of pulled pork stir every 15-20 minutes and check for moisture, add additional reheating liquid if necessary.

razbry wrote:Thanks for all the advice! I planned to gently reheat the pork, maybe with a little apple sauce, but the rendered lard and NC sauce has me thinking. Most people in these "parts" prefer a sweet based BBQ sauce. I was going to dress the pork with a small amount of the sweet BBQ sauce, and put some squirt bottles out of the extra sauce so that they could bury the flavor of the pork to their heart's desire. Now I'm wondering if the pork dressed lightly in the NC sauce might be the way to go, with the sweet BBQ sauce on the side. Do you think that would work? At any rate, I'm not throwing away that fat! I'll find some use for it...if it is just to render it for the lard! Thanks!

personally I would keep the sauce on the side only for those that want it....not in the meat..
I also like enjoy a small dollop of cole slaw on my pulled pork sandwich so I also serve that on the side as well
..give your guests some choices

Thanks again everyone. I did mean to say I was going to use apple juice...not sauce to reheat the pork! The brain is aging. Anyway, I'm saving all your good advice for the big day!

good luck with it..hope it all turns out good for you

Oh Great Masters of BBQ/Sauce...I have another question for you. Now that I have my 50lbs of smoked pulled pork tucked into the freezer, I am thinking about the BBQ sauce. My question is how much sauce do you prepare for 50 lbs of pulled pork? I'm debating all the BBQ sauce recipes in GWivs book, and others as seen posted here and there. The crowd I am trying to please leans definitely towards a sweet BBQ sauce taste. All advice welcome!

gotta tip my White Sox hat to Wiviott again, that recipe for "spicy nuts" in the book is really nice.

I used unsalted peanuts, Texas Pete, and added Tony C's before and after. Smoked 1.5 hours on the lower rack using lump, and cherry.

Enjoying a bowl right now with some crown royal shots, and a high life while the WSM works on some other items.

I'm teaching a small group Low & Slow class this Sunday. --> link

GWiv is served well-deserved notice at the Tasting Table (a fine online publication): http://tastingtable.com/er/2909/555041/509711/to/

Low & Slow in The Globe and Mail feature on grilling. Tip: Don't futz with your food.