Congratulations, Gary! Your appearance in print is long overdue, and heartily welcome.

stevez wrote:Somehow, both of those titles go together for me.

<cough>

Steve Z photo

Is that a dosa on the table, or are you just...er...

Ahem.

Bah! Nightmare fuel!

G Wiv wrote:Tem,

I realize this may be a disappointment for people who have referenced the free online 5 Step for so many years, it wasn't an easy decision to take it down. However, I believe the book is a great improvement on the original program, and offers students of barbecue much more in the way of instructions, particularly in using different types of charcoal cookers. I even put my until-now secret Gary Wiviott's Rub recipe in there.

Available online at Low & Slow is a complete version of the new and improved Lesson #1 (previously Step 1)--with instructions for cooking on the WSM, an offset smoker and the kettle grill. If you want Lessons #2 - #5, and my greatest hits of other barbecue-related recipes, including rubs, sauces and sides, please buy the book!

Enjoy,
Gary

Oh, I'll prolly buy the book ... don't worry Just bought some rub at the Spice House a few weeks ago as well.

My brother's copy is on the way from Amazon. I need to meet up with somewhere, Mr. G Wiv, sometime between about May 8th and May 15th. If there's an LTH event coming up that you'll be at, let me know and I'll be there!

So is this the same rub recipe that they sell at the Spice House? It's a great rub but I'm surprised that the Spice House would allow you to publish the ingredients?

Rich

G Wiv wrote:

tem wrote:I would have thought they'd at least leave the basic stuff up on the webs.

Tem,

I realize this may be a disappointment for people who have referenced the free online 5 Step for so many years, it wasn't an easy decision to take it down. However, I believe the book is a great improvement on the original program, and offers students of barbecue much more in the way of instructions, particularly in using different types of charcoal cookers. I even put my until-now secret Gary Wiviott's Rub recipe in there.

Available online at Low & Slow is a complete version of the new and improved Lesson #1 (previously Step 1)--with instructions for cooking on the WSM, an offset smoker and the kettle grill. If you want Lessons #2 - #5, and my greatest hits of other barbecue-related recipes, including rubs, sauces and sides, please buy the book!

Enjoy,
Gary

Muttster wrote:So is this the same rub recipe that they sell at the Spice House? It's a great rub but I'm surprised that the Spice House would allow you to publish the ingredients?

Muttster,

Yep, same rub recipe, even included a couple of favorite change-ups in the exposition. It's my thinking that if someone goes through the steps necessary to make the recipe as outlined they should have the actual recipe. It's a simple matter of respect.

Realistically, my Gary Wiviott's Rub makes up 1/230,000th or less of The Spice House sales, I doubt they will notice if a dozen people opt to make the rub instead of buy it from them. I have not done an exact comparison, but it's my impression it is actually less expensive to buy it premade from The Spice House than make it yourself, unless you were doing large quantities.

Enjoy,
Gary

I met Gary around 10 years ago, back when the Northcenter Ribfest first started and actually had a competition instead of just offering various meat-jello purveyors. I think I came in 3rd (out of maybe 10, not a great showing!) with my little WSM surrounded by giant offsets and oil-drum rigs. Gary stopped by and we chatted a bit about the virtues of the WSM and the Minion Method, and then he gave me his phone number and invited me to call him any time. Couldn't have been nicer.

That's why I was so glad to buy his book last week, and it didn't disappoint. Now that I'm in the BBQ wasteland of Los Angeles, I plan on buying copies of the book for my BBQ-challenged friends and tell them "Learn it, Know it, Love it." Great job Gary!

The good news is: the copy of Low and Slow I ordered as a birthday present for my brother arrived today! Somehow, somewhere, someway, sometime soon I hope, I will connive Mr GWiv into signing it for me, and I will have the Best Birthday Present Ever to send to Mr GWiv's ardent fan!

The bad news is: I am faced with an excruciating dilemma. How do I give this book away to my brother and at the same time ... keep it for myself? See, my brother already has the requisite WSM (he has been studying the Low and Slow website patiently and religiously all winter), but I didn't think I'd be doing any smoking any time soon (all we have is a gas grill, no special smoker or anything), until I opened the book and saw that there were Weber Kettle Grill options. Now, a Weber Kettle Grill is something, pricewise, I could do. And I would. And I will. Lesson by lesson. I will learn.

Dang you, Amazon, for not letting me modify my order to add another copy! I see no other solution. Back online I go.

Katie wrote: I didn't think I'd be doing any smoking any time soon (all we have is a gas grill, no special smoker or anything)

Katie, no worries about using gas. The great thing about Gary's book is that Chapter 8 deals extensively with cooking low and slow with a gas or electric grill!

It's at Costco (at least the Randhurst unit) for $11.95.

Yet another interesting book placement at the Costco in Niles.



Impromptu Book Signing


Happy Customers

stevez wrote:

Who knew bbq groupies were so sophisticated?

Congrats on the Costco development, Gary.

=R=

I received a signed copy as a gift, and got a chance to page through it last night. Wow is all I can say. I had seen the Gary's methods on his website for the chicken, BB ribs, spares, pulled pork etc, and gotten some tips from there. But this book expands on those great lessons tenfold. All the marinade recipies etc., are great.

Since I own an offset smoker & a Weber kettle grill, I was glad to see directions for their use as well as for the LTH favorite the WSM.

I have been loaned a WSM for a couple of weeks, and starting Saturday I am going to work my way through the lessons using the WSM. I cant wait.

Great Book Gary, and Colleen.

AMAZING. Congrats Gary + Colleen! Is the Costco book sales nation wide? So curious...

With a little searching, I found a lone copy at the Barnes & Noble on the Plaza in KC:



I left it in a somewhat more conspicuous position:

LTH,

Mike Sula blogs about Low & Slow -->>here and Janet Fuller -->here

Thanks for the mention.

Enjoy,
Gary

Those are such great articles! Woo Hoo Gary!

G Wiv wrote:LTH,

Mike Sula blogs about Low & Slow -->>here and Janet Fuller -->here

Thanks for the mention.

Enjoy,
Gary

While I enjoyed reading both of these blog entries, Mr. Sula got Gray's title wrong. It's not "Gentle Bear", it's "BBQ Bear"

I ordered the book from Amazon,if for no other reason than to payback for years of referring to the old website. Lo and behold in Todays Trib John Kass sings his praises for it.
Great job Gary!
http://www.chicagotribune.com/news/columnists/chi-kass-bd-17-may17,0,778522.column

John Kass wrote a column this morning featuring Gary's book on low and slow cooking.

I was wandering around Evanston yesterday, and a couple of L&S notes:
1) Barnes and Noble had four copies on a table at the top of the escalator, with a couple of other Chicago-related cookbooks
2) I stopped in The Spice House on Central, picked up some of Gary's BBQ rub, and noted to them that they should stock the book -- the clerk who was assisting me wasn't aware of it (they do carry a few other Chicago-related cookbooks next to their "neighborhood" spice mixes)

JoelF wrote:2) I stopped in The Spice House on Central, picked up some of Gary's BBQ rub, and noted to them that they should stock the book -- the clerk who was assisting me wasn't aware of it (they do carry a few other Chicago-related cookbooks next to their "neighborhood" spice mixes)

This idea of yours. It is a good one.

I picked up some a Gary's rub last weekend and I definitely would have bought the book had it been within reach.

JoelF wrote: I stopped in The Spice House on Central, picked up some of Gary's BBQ rub, and noted to them that they should stock the book -- the clerk who was assisting me wasn't aware of it (they do carry a few other Chicago-related cookbooks next to their "neighborhood" spice mixes)

Joel,

I saw Patty Erd, co-owner of The Spice House with her husband Tom, last week and she said they had ordered Low & Slow to sell in the stores.

So, yes, a very good idea, thanks for the heads up.

Enjoy,
Gary

Gary gets more love from the Trib: Today's "Good Eating" section lists "Seven sizzling new grill books" including L&S.

Bill Daley wrote:...by Gary Wiviott. The Chicago barbecue pro insists you'll be cooking "low and slow" in no time. Recipes come three ways, for kettle grills and two types of smokers

Bill Daley featured Low and Slow in the Trib this a.m. in an article about sizzling new grill books:

"Low & Slow: Master the Art of Barbecue in 5 Easy Lessons" (Running Press, $19.95), by Gary Wiviott. The Chicago barbecue pro insists you'll be cooking "low and slow" in no time. Recipes come three ways, for kettle grills and two types of smokers."

I love the title of your book and I'm looking forward to getting my hands on a copy soon. I hope it's a great success for you.
Janey

know anyone with MS? I'll be riding the MS 150 if you'd like to help.http://main.nationalmssociety.org/site/TR/Bike/MNMBikeEvents?px=4379073&pg=personal&fr_id=9641

LTH,

In addition to Bill Daley's nice mention in Recession leads cooks outdoors to the grill with my Buttermilk-brined hot wings recipe, there's a terrific article, Five steps to BBQ nirvana , on Low & Slow: Master the Art of Barbecue In 5 Easy Lessons by Dave Hoekstra in the Sun Times food section today. There's even a picture of me and Colleen. She's the tall pretty one, I'm the not so pretty one holding the rack of ribs

Enjoy,
Gary

G Wiv wrote:LTH,

In addition to Bill Daley's nice mention in Recession leads cooks outdoors to the grill with my Buttermilk-brined hot wings recipe, there's a terrific article, Five steps to BBQ nirvana , on Low & Slow: Master the Art of Barbecue In 5 Easy Lessons by Dave Hoekstra in the Sun Times food section today. There's even a picture of me and Colleen. She's the tall pretty one, I'm the not so pretty one holding the rack of ribs

BBQ Bear,

I just completed this week's Media Digest entry and it was like a Gary Wiviott road block.

Congrats again,

=R=

I was planning on getting a copy for myself in order to learn how to cook like a champ on my lovely new Weber kettle grill, but I think I have to make the Picky Eater read it too. True story - last night, I got my charcoal going in the chimney and, when it was just right, put it in the grill, tossed the chicken on, and went back inside to finish making the potato salad. The Picky Eater lifted the lid of the grill to peek at his dinner and decided it didn't "look right" (no raging flame) and dumped more charcoal AND lighter fluid directly onto the grill. We had rubbery, overcooked, charred chicken for dinner last night.

Clearly, we need this book sooner rather than later!