Review and Rating of Description of Low and Slow #2: The Art of Barbecue, Smoke, Roasting and Basic CuringPosted By: Richard Wachtel
Published: October 15, 2015
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Low and Slow #2: the Art of Barbecue, Smoke, Roasting and Basic curing is a follow up from the popular Low & Slow: Master the Art of Barbecue in 5 Easy Lessons. In this edition, Low and and Slow #2 takes what you have learned from the first book and takes it to whole new level and introduces the reader to roasting and also basic curing and builds upon and takes barbecue and smoking cooking to a whole new level.
Description of Low and Slow #2: The Art of Barbecue, Smoke, Roasting and Basic Curing
Low & Slow: Master the Art of Barbecue in 5 Easy Lessons
Get Barbecue Right all over again with Low and Slow #2! The Art of Barbecue, Smoke, Roasting and Basic Curing! Complete with 100 new recipes, step-by-step instructions, tips and illustrations for cooking low and slow on four the most popular charcoal cookers out there – the Weber Smokey Mountain, the Big Green Egg, an offset smoker, and a kettle-style grill – lean how to make mouthwatering barbecue and smoke-roasted eats without fail. Gary and Collen present a don’t over think it philosophy where you can flaunt your charcoal mastery, hone your barbecue skills and try to barbecue such as: Texas-style Brisket; a standing rib roast; Smoked Whole Fish; a smoked corned beef; Neopolitan style pizza and much more!
Review and Rating of Low and Slow #2: The Art of Barbecue, Smoke, Roasting and Basic Curing
I believe that any book that has a follow up to it must be amazing and successful and I am not surprised at all that there was a new Low and Slow that expands on what you learned in the first edition.
While Low and Slow #2 is very similar in style and layout as the first one, I actually think that Low and Slow #2 is better than the first one. The main reason why I say this is because in Low and Slow #2 the book does a deeper dive into specific directions on how to barbecue each recipe on the various types of smokers, which I am sure wasn’t easy and it surely was extremely time consuming. For example, in the recipe for how to smoke a brisket, the authors go into detail on how to adjust all the vents on the smoker to achieve the best cooking environment for a Weber Smoky Mountain, a Big Green Egg, an offset cooker and even a kettle style grill. That in itself is surely a huge task and a lot of work to put together.
Another reason why I liked this book a lot better is because the first two chapters do a deep dive into the various cookers from laying out how you should operate the cookers and also setting the charcoal to achieve the best cooking environment.
Low and Slow #2: The Art of Barbecue, Smoke, Roasting and Basic Curing also helps you better understand how to use a smoker to achieve low temperatures in addition to providing some basic understanding on how to cure meats to make great recipes such as a Goose Duck Pastrami and even how to make cry-cured smoked Salmon.
If you are looking to follow up your barbecue “education” from Low and Slow #1 then Low and Slow #2: The Art of Barbecue, Smoke, Roasting and Basic Curing is definitely the next “chapter” in your barbecue “education,” and the book is surely something that you should have on your bookshelf because I surely am glad that I have my copy!
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