Top positive review
28 people found this helpful
Good meat recipes, but cracking theory, sauces and cocktails as well
on 9 September 2013
After finally deciding to shun gas barbecues in favour of teaching myself how to cook 'low and slow' properly with coals, I plumped for a couple of different books to help get me on my way. If you've been to Pitt Cue Co you'll know what to expect from this - a lot of pork, slightly British takes on proper American BBQ, and a love of vinegary pickles and slaws. The recipes are superb (the pulled pork blows my old recipes out of the water), although be warned that 'low and slow' is just that (slow), there are very few direct grill meat recipes in the book (although the few there are, e.g. the devilled chicken thighs, are sublime).
As good as the food recipes are, the book has three more (arguably as useful) strings to its bow - the theory, the sauces, and the cocktails. The theory of indirect grilling is laid out much clearer for (more or less) beginners than anything else I've read, and vastly improved my slow cooked large joints. The sauces and sides are suitably varied and in some places pretty unique (picked watermelon rind anyone?), and the cocktails will get any fan of whisky cocktails salivating, including various options for the epic pickleback.
Highly recommended for any barbecue fan if you're after something slightly different to the usual faire. I can highly recommend Ray Lampe's "Slow Fire" as an accompanying bible, mainly as it has the greatest dry ribs I've ever experienced...