Slow Fire

Slow Fire

The Beginner's Guide to Barbecue

Book - 2012
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Great barbecue is as simple as meat, fire, smoke, and time. This ode to authentic meaty goodness gives barbecue beginners an essential guide to the tools, techniques, and recipes needed to make smoky, mouthwatering, fall-off-the-bone meats. And seasoned smokers will learn a thing or two, too! Ray Lampe, a.k.a. Dr. BBQ, brings decades of expertise as a barbecue master, providing indispensable wisdom alongside 68 of the best recipes he has encountered in his long and wide-ranging career, from tantalizing mains such as Competition-Style Beef Brisket to lip-smacking sides such as Bacon and Blue Cheese Coleslaw. For both stove-top smokers and regular backyard grills, Slow Fire makes it easy to cook irresistible slow-cooked barbecue right at home.
Publisher: San Francisco, CA : Chronicle Books, c2012
ISBN: 9781452103037
Branch Call Number: ANF 641.76 LAM
Characteristics: 176 p. : col. ill. ; 21 x 23 cm
Additional Contributors: Beisch, Leigh


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Apr 27, 2013

Severely Disappointing. This book is expensive and professionally laid out, but doesn't give the punch you are after. I am a complete disaster in the kitchen, but grew up around the barbecue and am looking for books to make the stuff taste good. This book encourages you to buy hundreds of dollars worth of equipment and then recommends using the most mundane spices on the planet. It even cites a couple of brands to purchase. It is not friendly for those who don't want that much msg and lacks imagination. It even encourages beginners to make brisket, which should not be tried by beginners. You have to know what you are doing before you can really work well with lower quality meats. I'm afraid that a real beginner will be left disappointed after spending hundreds of dollars on equipment. Most of the other books I have checked out of the library on barbecue offer more for the beginner. This book is going back to the library ASAP.

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