On Sep 30, 8:34*am, RockPyle > wrote:
> On Sep 10, 5:20*am, Sqwertz > wrote:
>
>
>
>
>
> > On Tue, 8 Sep 2009 13:42:20 -0400, Big Jim wrote:
> > > * If you are new to Barbecue/grilling you might want to gat a copy of Gary
> > > Wiviott's new book, Low &Slow, Master the art of barbecue in 5 easy lessons.
> > > * It covers the use of WSM, offset and Weber Kettle cooking.
> > > * If you follow Gary's directions you will cook pretty good Q right out of
> > > the Gate.
>
> > I expect to see Gary peddling his book on late night TV
> > infomercials. *Event he reviews of his book on Amazon appear to be
> > staged.
>
> > I'm not to fond of his approach to BBQ, or the way he goes about
> > teaching it, to say the least. *I've read the website. *That's
> > enough for me.
>
> > Professor Wiviot? *He must have pretty strong neck muscles to
> > support that head.
>
> > -sw
>
> I ordered and received the book. *I've not tried any of the recipes,
> but skimming through the book, the tone is very off-putting. *Follow
> these steps, don't deviate from them, don't use any other available
> information, and you will see the light.
>
> Almost like a cult.
>
> That being said, his progression from short to longer smokes and focus
> on feeling the fire and understanding done-ness through your senses
> rather than just measurements seems like a good addition/alternative
> to a more mechanical and time/temperature regime.
>
> I will be trying the marinated chicken recipe soon!
>
> I think the book will be a good addition to the shelf, but certainly
> will not have me throwing away all my other books and severing my
> connection to the internet!
>
> Rock- Hide quoted text -
>
> - Show quoted text -

Follow-up on the first required cook from this book:

Made the Mojo Criollo Chicken from Low and Slow and it came out
fantastic.

Bought two small fryers (5.5 lb total) and halved them as per the
instructions in the book. I had seen plenty of recipes involving
spatchcocked chicken, but had never done it. Cutting out the backbone
was easier than I had expected, and then rather than leaving the bird
butterflied, the recipe specifies separating the halves. All of this
was done quite easily and neatly.

Marinated overnight using a 24 ounce bottle of Goya brand Mojo
Criollo, which os a citrus and spice marinade in teh Mexican section
of my local snooty supermarket. I am not sure if my local megamart
carries it, but will check. The marinade was very strong smelling,
which singalled goodness.

After a marinade overnight (longer then the couple of hours in the
book), I popped the birds into my smoker and cooked for about 2 and a
half hours (smoker was running about 260* F).

Chickens came out great! Skin was not crispy but edible (better then
the beer can chicken I made previously). Meat was tender and the
citrus/spice flavor was exquisite!

So, two thumbs up for the first cooking lesson from Wiviott's book!

Rock