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

Dude! You're international!

JoelF wrote:

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

Dude! You're international!

AND a man of mystery

The great man recognized, once again, in today's Tasting Table: http://tastingtable.com/ecs/2995.htm?sid=509711

Low and Slow book signing and spice rub demo this Sunday June 13 at Provenance, Logan Square.

Provenance Food and Wine is kicking off the start of Logan Square's Farmer's Market with a treat for any barbecue aficionado. Stop in their Logan Square store on Sunday, June 13, between 12pm-3pm to meet Chicago's very own BBQ Life Coach, Gary Wiviott. He'll be there to sign copies of his book, "Low and Slow" and also to demo his spice rub.

Beginning at the event and through Father's Day, get 10% off purchase of Gary's book and his spice rub!

Provenance Food and Wine
2528 N. California Ave.
Chicago, IL
773-384-0699

I live near Provenance in Logan Square, and on June 13 I saw that G Wiv would be doing a book signing later that day. I vowed to attend in order to A) learn more about barbecue; B) buy the book; and C) thank G Wiv (and the rest of the lth founders/moderators by extension) for making food - especially in chicago - more democratic and accessible and fun. I accomplished all three objectives, and then G Wiv asked how long I'd been a member, and I confessed to lurking since 2004 but never joining. He gently reminded me that sites like these only grow and evolve with new voices. I promised G Wiv that I would join, and post, when I have something to contribute. That day has come. Thanks.

WELCOME!

GWiv - from a fan in the hinterlands of central Illinois...

I BBQ'd eight racks of spares and four chickens last week on the (XL) Big Green Egg for my colleagues in the office, following the Low and Slow dogma (though I do have my own dry rub recipe).

Proclaimed "phenomenal" by all, they cleaned me out. Following were several questions about methodology...to which I referred them to your website. Just want ya to know we're sharing the love in mid-Illinois!

Davooda

P.S. Before becoming an LTH-er I never brined fowl before smoking but now it's de rigeur. Really adds a lot of moisture to the finished product.

droush16 wrote:I promised G Wiv that I would join, and post, when I have something to contribute. That day has come. Thanks.

It was great to meet you and I am happy as a clam at high tide to see you posting.

Davooda wrote:(though I do have my own dry rub recipe).

I bet its terrific, love to try your dry rub. How about a trade?

Low & Slow book signing this Saturday July 31 at Uncle Bub's 4pm - 7pm. Hope to see a few LTHers.

--->Link

Date Change on the Uncle Bub's book signing, will post when new date is firm.

Got the book on Kindle and am reading up to certain points then doing the lesson and not looking any further into the book. I'm on my third cook using a 25 year old kettle. So far making damn good stuff.

So I have a bunch of chicken in the fridge and will have even more this evening. Generally when I've cooked chicken in the past the family eats it all within 24 hours so I've never had to "deal with it".

Can I ziploc it all, push the air out and just freeze it to use for other recipes within the next months and it will taste great? Or would it be better to give it away to neighbors?

Shred the meat off the bone and it'll freeze and keep for a few weeks but not too long. The problem is that there's enough moisture on it that it will freezer burn eventually. If you can vacu-seal, probably longer, but the tighter it's packed, the harder it is to break off a small hunk for a lunch or something.

The possibilities are endless: salads, sandwiches, soups, quesadillas, casseroles...

I found extra teenagers tonight. They were like feral dogs. Most of my surplus chicken is gone now.

Next cook will be without hickory to see how it tastes.

Davooda wrote:
(though I do have my own dry rub recipe).
I bet its terrific, love to try your dry rub. How about a trade?

Love to GWiv! I will PM you the recipe shortly.

Regards,

Davooda

I'm still on spare ribs in the lesson plan with about 20+ cooks under my belt.

Do I have to wait until I finish the whole book before I can visit the Virtual Weber forums?

kenji wrote:Do I have to wait until I finish the whole book before I can visit the Virtual Weber forums?

I realize this is a tongue in cheek question, but feel free to look, read interact on the Virtual Weber site, it is a terrific resource. I've even done a Q & A for them.

I prefer those new to BBQ following Low & Slow not to use ideas/methods from the VW site, or any other BBQ methodology for that matter, in conjunction with the 5-Lessons. Its not that they don't have value, but those new to BBQ cookery don't have the overview to know what methods are compatible.

Low and Slow is a Forest for the Trees teaching method, people see the 5-lessons as learning to cook chicken, ribs and pork shoulder - The Trees. What one is actually learning is basics of fire control, smoke preference, 5-senses clues as to when various meats are ready and overall confidence in their ability to produce Low and Slow BBQ - The Forest.

Guess I have forgotten to keep up with this thread, lots of Low & Slow under the bridge since my last post. Last couple of Low & Slow were a book signing BBQ and Beer dinner at Khyber Pass Pub in Philadelphia a few weeks ago and an appearance on The Frank Fontana Down and Dirty show this Sunday, 2/13 at Noon. Frank Fontana's show is taped at the Craftsman World of DIY on Huron, an amazingly interesting space for all who are handy.

Frank Fontana



Frank in process of picking a sidekick this young lady was among the candidates. I bet you can guess who gets my vote.

Terri Crymes, Gary Wiviott



How did the Khyber Pass Pub BBQ and Beer dinner go, you ask. 41 happy people including these two young ladies.

G Wiv SUPASTAR!

great pic s g wiv

Back in Portland again, Powell's has a nice hang-tag on the book!



Let's look closer...



Nice

The post on Powell's Book Store's review of Low and Slow is the kind of post that makes me kind of wish there were "Like" buttons on LTH Forum.

Anyway, very nice to see such a great review.

leek wrote:Back in Portland again, Powell's has a nice hang-tag on the book!

Thanks for posting this, very cool!

Well G Wiv, will there be wings on the menu too??? Gary Wiviott new pitmaster at Barn & Company - Public Hall & Smoke House - at Sheffield and Wrightwood

BR wrote:Well G Wiv, will there be wings on the menu too??? Gary Wiviott new pitmaster at Barn & Company - Public Hall & Smoke House - at Sheffield and Wrightwood

HI,

Thanks! I will follow the progress of this project with interest.

It would be interesting to learn what happened behind this statement, "Wiviott replaced original pit master Calvin Woods about a month ago. Woods left the team due to "philosophical barbecue differences," according to co-owner Daniel Alonso."

Rib jello vs low and slow?

Good luck, Gary!

Regards,

BR wrote:Well G Wiv, will there be wings on the menu too??? Gary Wiviott new pitmaster at Barn & Company - Public Hall & Smoke House - at Sheffield and Wrightwood

Holy Smokes!

This is about 90 steps from my condo. I was wondering if it would be "serious" BBQ or just another "Big Ten" football bar, etc.

I feel like I just won the meat lottery!

DMChicago wrote: I feel like I just won the meat lottery!

Totally a banner quote.

Congratulations Gary on the new gig. Home at last eh?

I caught Alton Brown's Good Eats special on BBQ the other night (he's limited this season -- the last -- to several hourlong specials).
He's mostly in the same camp as Gary, saying that smoke is 'cue, not sauce, grilling, etc.

As usual, he's a bit more gadget-oriented, insisting on thermometers (air and meat), electric hotplates to heat wood for smoke, and airflow controllers to limit the heat on a kettle in order to use it for smoking.

It's sort of iPod (Alton) versus Walden Pond (Gary): both achieve good results, but with different stress levels.

Hi cooking community!

I am ready Gary's book: Low and Slow, Master the art of BBQ! Amazing book!! Throughout the book he uses the WSM (Weber Smokey Mountain) as the main cooking device, but he doesnt specifies if its a 18.5" or 22.5" WSM.... Any idea what size is he using for all the lessons, measurements and examples?

Which size should I buy? 18.5 oe 22.5???

Thanks in advance,
Camilo