Binko wrote:Yeah, it's a bit frightening that when I look at that comic all I could think is "God uses propane?"

...which is a clue as to what book He is not using.

"cooking on gas...is not BBQ." Thus spake Garythustra.

Binko wrote:Yeah, it's a bit frightening that when I look at that comic all I could think is "God uses propane?"

Banner quote! And here's the link to "you know you're an LTHer when...": viewtopic.php?f=18&t=12557

The Wiviott media juggernaut surges forward with today's Trib piece by John Kass:

http://www.chicagotribune.com/news/colu ... 398.column

David Hammond wrote:The Wiviott media juggernaut surges forward with today's Trib piece by John Kass:

Was a terrific day, we did one rack on the kettle, 7 on Kass's WSM outside on the 22nd floor mezzanine of the Tribune Tower. An incredible view, both of the city and the fact when arrived there was a fashion model photo shoot well in progress.

We did a few videos in the Tribune test kitchen as well, I made a video of 7-Pepper BBQ sauce from the book and Colleen did one of Lexington Red Slaw. Which will be up later in the week along with videos of Beer Can Chicken and Atomic Buffalo Turds.

Link to Low & Slow Weber Kettle Video

John Kass's Friday (today) column is about the cook and using the Weber Kettle for low and slow. There is a picture of me and Kass, I am holding a Big Jim approved Cane Knife.

Link to Column

I currently have 5-shoulders in the WSM 22 and a rack of spares in the Big Green Egg. Lucky I started early as it is raining hard and hailing at the moment.

Enjoy,
Gary

Fill a charcoal chimney starter about three quarters full of wood charcoal, and light it using four sheets of the Tribune coiled into paper doughnuts.

I can't decide if Sam Zell is sitting in his secret fortress shaking his fist with rage, or if he's tenting his fingers & saying "Eeeeeexcellent".

Edited to add:
Just finished reading - great article! Congrats!

Great article, great video. A must-watch for anyone smoking ribs!

Congrats, Gary and Colleen.

Ronna

We just got the June 15 issue of Library Journal here at the library, and I noticed a familiar title in the Cookery section.

The full review:

Wiviott, who has a popular food chat site, www.LTHForum.com, considers himself "a barbecue life coach." His first book is a tutorial on real barbecue, with more than 130 recipes. A detailed introduction and five lesson chapters, focusing on one master recipe each, provide all the basics and more. Wiviott's style is not for everyone (his mantra is K.I.S.S. - Keep It Simple, Stupid), but most subject collections will want this.


That qualifies as a ringing endorsment by Library Journal standards.

Kman wrote:What, no Kindle version? Just as well, I guess, tough to get those e-books autographed.

Kman,

In a very cool move a Kindle edition of Low & Slow is now available on Amazon.

Main problem with Kindle for a BBQ book is you can't rest hot stuff on it or use it as emergency chimney lighting material.

Enjoy,
Gary

I'd also be nervous about reading the Kindle version in the tub.

OK, Leek, I have to ask - are you reading the hard copy in the tub? Though I suppose it's a good place to be for post-mojo-chicken-lesson review...

I like to have the option. Plus how do you wash off all the rub, spices, marinades, etc. that get on there?

Gwiv rubs some ribs on Edible Chicago website: http://www.ediblechicago.com/content/in ... videos.htm

Just picked up my copy of Low and Slow today.

Just got an email about a contest run by Instructables.com with a top prize of a WSM and a copy of Low and Slow, as well as 10 runner up copies of Low and Slow

Looking for recipes, techniques, or ways to build a your own barbecue (pit, I assume)

http://www.instructables.com/contest/lowslowbbq/

Would be cool if the Low and Slow: 5 Easy Lessons became the de-facto manual with the WSM!

thanks for the heads up, Im needin a WSM.

Willkat98 wrote:Just got an email about a contest run by Instructables.com with a top prize of a WSM and a copy of Low and Slow, as well as 10 runner up copies of Low and Slow

Looking for recipes, techniques, or ways to build a your own barbecue (pit, I assume)

http://www.instructables.com/contest/lowslowbbq/

Would be cool if the Low and Slow: 5 Easy Lessons became the de-facto manual with the WSM!

The Instructables Low & Slow contest is moving along at a nice clip. Best so far, using rocks to raise a sheet pan off a lump charcoal fire so the heat flows evenly around the pizza. Worst, beans and franks in a crock pot.

Enjoy,
Gary

G Wiv wrote:Worst, beans and franks in a crock pot.

Crap. And I really thought I was going to win the whole thing.

Well my significantly better half completed the first lesson today in his autographed copy of "Low and Slow." I'm still tasting the smoke as I type. The hubster was very meticulous and followed the instructions to a tee. He was so anal, he could be mistaken for being German. (I can say that as I'm 100%.) He was setting the alarm on his watch to check after 30 minutes and after one hour into cooking. I have to say that I give him a B; the chicken could have come off a little earlier as the white meat was starting to get dry. But as he said, Gary recommends cooking chicken four times before moving on. I wanted to post a photo, but for the life of me can't figure out how to insert the photo.

Belching up smoke,

Ms. Ingie

Hi,

My friend Helen bought a smoker for her husband who not only is an engineer, he is Chinese. Gary should consider himself lucky I am fielding all of his questions. I think her husband and yours could go toe-to-toe on being precise. Since they live less than a mile away, I predict many visits to inspect BBQ.

Regards,

So, we figure the fire was too hot and the chicken could have been a bit further away from the heat source. But, all in all, very good chicken.

Ms. Ingie wrote:So, we figure the fire was too hot and the chicken could have been a bit further away from the heat source. But, all in all, very good chicken.

Which rack was the chicken on? The water pan was in place?

Regards,

Cathy2 wrote:Which rack was the chicken on? The water pan was in place?

C2,

They were using a Weber kettle which takes a little practice to control.

How do you get to Carnegie Hall?

Practice, practice, practice.

Enjoy,
Gary

G Wiv wrote:

Cathy2 wrote:Which rack was the chicken on? The water pan was in place?

C2,

They were using a Weber kettle which takes a little practice to control.

How do you get to Carnegie Hall?

Practice, practice, practice.

Enjoy,
Gary

Gary, Ingie,

An important detail I overlooked. Sorry!

Regards,

Cathy2 wrote:

Ms. Ingie wrote:So, we figure the fire was too hot and the chicken could have been a bit further away from the heat source. But, all in all, very good chicken.

Which rack was the chicken on? The water pan was in place?

Regards,

The chicken was on top rack, water pan in place. If my image would show up you could see. Definately too hot and too close, but darn good chicken anyway.

Ms. Ingie



A look inside at the meat. I also had wilted lettuce salad made with lettuce picked that morning and a big old honkin sweet tater.

Ms. Ingie wrote:So, we figure the fire was too hot and the chicken could have been a bit further away from the heat source. But, all in all, very good chicken.

Looks very pretty from my vantage point. Maybe it just needed removal from the fire earlier.

Regards,

Looks very pretty from my vantage point. Maybe it just needed removal from the fire earlier.

Regards,

Yes, but the hubster was sticking to the book and did not remove the cover before the hour was up.

Now the question is, do we make another chicken tonight or eat the leftovers from Katy's Dumpling House?

Ms. Ingie wrote:Yes, but the hubster was sticking to the book and did not remove the cover before the hour was up.

Looks good, one suggestion that will help with speed of cooking is to move the chicken farther back (away from fire), you had another 3-4 inches of space.

Enjoy,
Gary

Jeez, that looks perfect to me. If my charcoal chicken is cooked all the way through and not black on the outside I consider it a major accomplishment.

G Wiv wrote:

Ms. Ingie wrote:Yes, but the hubster was sticking to the book and did not remove the cover before the hour was up.

Looks good, one suggestion that will help with speed of cooking is to move the chicken farther back (away from fire), you had another 3-4 inches of space.

Enjoy,
Gary

That's what I figured. Second run is tomorrow night. Don't get me wrong, it was really good, it's just that the white meat was a shade too done. The dark meat was outstanding.

Thanks for the support,

Ms. Ingie

Last week we had some neighbors over for the 1st time here in Tahoe. We were discussing a block party next week and I volunteered to smoke some ribs or pork shoulder, depending on the turnout. If there were too many people I would cook pork shoulder, since I only have 1 smoker. My next door neighbor says he could help-he has a weber smokey mountain smoker however he's never cooked ribs, only chicken a few times. He would like to see my technique. He said he recently bought a book but had only used it for the chicken. Of course, it was Low & Slow. I was floored. He said he had visited some web sites for smokers and liked the look of the book and he ordered it. When I pulled out my copy and showed him the introduction, there was a look of reverence in his eyes. Gary's tentacles are spreading wider and wider.