Low & Slow: Master the Art of Barbecue in 5 Easy Lessons by Gary Wiviott, Colleen Rush

By Gary Wiviott, Colleen Rush

Step clear of the propane tank. give up your entire notions approximately fish fry. overlook every little thing you've ever realized approximately cooking with charcoal and hearth. it's all mistaken. Get it correct with the "Five effortless Lessons" software, consisting of over one hundred thirty recipes and step by step directions for constructing and cooking low and sluggish on a Weber Smokey Mountain, an offset smoker, or a kettle grill.
This software is guided through a novel philosophy: retain It basic, silly. do just as Gary says, don't even take into consideration starting the lid prior to it's time, and you may learn:
• What apparatus you do and, extra importantly, don’t need
• precisely find out how to begin and retain a formal fireplace (without lighter fluid)
• All approximately marinades, brines, and rubs
• to exploit your senses and belief your instincts (instead of thermometers)
• easy methods to make scrumptious, scrumptious barbecue

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Additional resources for Low & Slow: Master the Art of Barbecue in 5 Easy Lessons

Example text

This is the antidote to that problem, and even better, it’s crispy, bright, and surprisingly irresistible. Achieving that crispy texture does, however, require an overnight soak, so plan ahead. 2 LARGE PURPLE ITALIAN EGGPLANTS, WITH THE CENTRAL CORE OF SEEDS CUT AWAY (THE REMAINING SEEDS ARE FINE) 2 TBSP KOSHER SALT 1 ŝ 2 LEMON 1 ŝ 4 CUP/10 G CHOPPED FRESH PARSLEY FLAKY OR COARSE SALT (OPTIONAL) 1 ŝ 4 CUP/60 ML ORGANIC REFINED OLIVE OIL (SEE OLIVE OIL, PAGE 18) Using the slicer attachment for your food processor, cut the eggplants into thin ribbons.

The meat is done when it’s pink, but not bloody, and the texture is slightly granular, not slippery and smooth as it is when raw. Finish with a pinch of flaky salt and a little black pepper and serve. 34 pork — Olive-Feta Relish — Pungent and reminiscent of the easy languor of a Mediterranean summer, this combination will brighten every flavor on your plate. Buy olives with pits—they’re generally better quality, since the process of commercial pitting damages the fruit. 1 ŝ 2 CUP/75 G KALAMATA OLIVES, PITTED AND COARSELY CHOPPED 3½ OZ/100 G SHEEP’S MILK FETA, CRUMBLED (VALBRESO IS MY FAVORITE) ½ CUP/20 G CHOPPED FRESH PARSLEY 2 TBSP CHOPPED FRESH OREGANO 1 TBSP CHOPPED FRESH ROSEMARY 2 TBSP BEST OLIVE OIL (SEE OLIVE OIL, PAGE 18) 2 TBSP FRESH LEMON JUICE 1 TSP RED PEPPER FLAKES 1 CUP/215 G CANNED CHICKPEAS, RINSED, DRAINED, AND CRUSHED Combine all the ingredients in a small bowl.

Transfer to a gratin dish with a capacity of about 4 cups/960 ml, sprinkle the remaining cheddar on top, and bake for 15 to 20 minutes, or until the cheese on top is lightly browned and crispy. Serve hot right out of the oven. — Cider Vinegar Slaw — I hate sugary slaw, but I have to admit that a sweet note in a vinegary slaw goes with hot sauce and ribs the way rainbow jimmies go with vanilla soft-serve. There’s no sugar here, but there is a whole apple in the dressing, which tastes better than sugar, delivering freshness, flavor, and sweetness.

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