British BBQ Society Forums

http://www.lowslowbbq.com/?page_id=2

any of you seen this? i guess there is no right or wrong as long as the end product is tasty and safe. be interested in what your thoughts are though

I've got the book. It's okay. Can't say I particularly took to his writing style but not a bad book for beginners.

Surely "everything you know about bbq is wrong" is dependent on what the reader actually knows. I'd say the author is being so arrogant, I wouldn't want to read his book.

Take lesson number 1: "Naturally, you want to make ribs, not chicken." Well, wrong, Mr Wiviott, I happen to prefer chicken to ribs.Though I have to admit that John's BBQ Shack Rib Sandwich was very nice indeed, I can't actually forsee a time when I would *want* to make ribs, myself.

Chris__M wrote:Surely "everything you know about bbq is wrong" is dependent on what the reader actually knows. I'd say the author is being so arrogant, I wouldn't want to read his book.

Take lesson number 1: "Naturally, you want to make ribs, not chicken." Well, wrong, Mr Wiviott, I happen to prefer chicken to ribs.Though I have to admit that John's BBQ Shack Rib Sandwich was very nice indeed, I can't actually forsee a time when I would *want* to make ribs, myself.

my sentiments exactly. why tell me that what i know is wrong when everything i cook tastes gooooood. telling me i'm wrong in anything is a sure fire way of getting my back up

Not much in there that you can't find on here or better by doing a little searching. Only plus point is it's nice to have it in a book but you will find that you won't use it for long.

I tend to use books for inspiration, rather than as instruction manuals, anyway.

It's seldom I'll be cooking with a book open in front of me (either in the kitchen or over the BBQ). My cookery/BBQ books tend to get browsed through while sitting in front of the TV and drinking a beer, and then later I will cook from the memory of them, filtered through my own experiences/preferences.

Of course, there are exceptions to this - I found the Steve Raichlen books invaluable when I first started attempting low and slow on a Weber kettle; and currently I am following books on cold smoking carefully, as it is is something I have no previous experience of (particularly the curing part). Once I hit my comfort zone, though, I'll be back to experimental mode again.

The book really is about fire control. Whilst there are some recipes in there (some of them good). It's really trying to teach you how to control temp. In that sense I don't think it does a bad job. But as I've said the writing style leaves a lot to be desired.

Chris__M wrote:I tend to use books for inspiration, rather than as instruction manuals, anyway.

It's seldom I'll be cooking with a book open in front of me (either in the kitchen or over the BBQ). My cookery/BBQ books tend to get browsed through while sitting in front of the TV and drinking a beer, and then later I will cook from the memory of them, filtered through my own experiences/preferences.
Of course, there are exceptions to this - I found the Steve Raichlen books invaluable when I first started attempting low and slow on a Weber kettle; and currently I am following books on cold smoking carefully, as it is is something I have no previous experience of (particularly the curing part). Once I hit my comfort zone, though, I'll be back to experimental mode again.

If you don't mind I'm going to show my wife (aka the food tester) this part. I'm not the only one..... I too have SRs books which is what got me on to the website & forum.

keith157 wrote:If you don't mind I'm going to show my wife (aka the food tester) this part. I'm not the only one..... I too have SRs books which is what got me on to the website & forum.

Heh! Feel free to quote me, any time.