Monday, June 8, 2009

Foodie Freebie Friday: Low & Slow

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Welcome back from the weekend! Hope you enjoyed the time with some fun and delicious eats. This weekend, my culinary adventures included sausage making, which you can read all about here!

Speaking of sausage, it's one of those things that are great on the grill... and if you enjoy BBQ, this week's Foodie Freebie Friday is right up your alley! A recent book has hit the bookshelves and you have the opportunity to have an autographed copy, compliments of Gary Wiviott and Colleen Rush who co-authored, Low & Slow BBQ: Mastering the Art of Barbeque in 5 Easy Lessons.

Both Gary and Colleen are amazing foodies here in Chicago who I've gotten to know and learn from within the Chicago food community. Gary heads up an amazing food goldmine website, LTH Forum, and Colleen is also a friend who has authored a number of books. Together they bring the art of BBQ in an easy and approachable way.



Fellow Carnivores,

After two years of toiling over live charcoals, many pounds of pork consumed, and countless hours getting the details right with Barbecue Life Coach Gary Wiviott, I am pleased to announce the release of “Low & Slow: Master the Art of Barbecue in 5 Easy Lessons” (Running Press).
If you love barbecue, or love someone who loves barbecue, this book is a must-have. But don’t take my word for it. Here’s what Garry Howard, esteemed barbecue guru and founder of The Smoke Ring, had to say:
I have seen a lot of barbecue books and I say without hesitation that this is the first true barbecue how-to book ever published. But don't think [the] book is only for the novice. It includes numerous tried and true recipes as well as advice on developing your own signature rubs, sauces and marinades. There are numerous tips, techniques and nuggets of wisdom that will benefit even the most experienced and jaded barbecue cook. I highly recommend this book as an essential addition to any barbecue bookshelf.
For more information, see lowslowbbq.com. On sale at most bookstores, including Barnes & Noble and Borders, and on Amazon.com... -- Colleen Rush

But before you do, read on to see how you can get your own autographed copy!

Some guidelines:
- Giveaway is only for those who live in the United States - my apologies to my international readers!
- You must have a valid email address (within your comment or blog link) so that you can be contacted if you win.

To enter the giveaway, leave a comment answering:

- How do you like your BBQ (that is, roasted or broiled meat over an open fire)? Sweet? Spicy? Wet? Dry?


Deadline:
Thursday, June 11, 2009 at 12 midnight CST.

ONE WINNER will be randomly chosen by Random.Org's Interger Generator based on the number of your comment and will be announced on Friday, June 12, 2009. Good luck!

24 comments:

Jordan said...

As long as it isn't too overly vinegary, I'll take BBQ anyway I can get it. Wet, dry, I love 'em all!

Erin said...

MMM... Slow cooked, with a dry rub over a real fire. NO GAS! And if there is barbecue sauce, I want it to be vinegar based!

EJacks said...

I love my BBQ sweet (with just a small touch of spice) and messy. :) Lots of sauce!

Kim said...

Hey,Joelen. We love to grill all kinds of things, and since we live in the south, we can grill comfortably three seasons a year!

I love a sweet *and* spicy BBQ sauce - and the meat definitely needs a sauce imo! Have a great day!

Joanna Eberhart said...

I want my barbecue sweet, spicy, and WET. I do not like dry barbecue.

ShoeFanatic614 said...

Mmm, BBQ. I like mine sweet, spicy and wet! What a great giveaway for June!


(that sounds dirty. LOL)

Katie said...

I like mine slow roasted, tangy, slightly sweet and moist as all get out!

Kerstin said...

Tangy with a bit of sweetness and defintely wet and slow roasted - yum!

Mrs. G said...

I like it cooked over charcoal (no gas please), sweet with a spicy kick, and wet.

AnnaZed said...

I like to slow roast meat (ok, pork) over a slow or "low" array of coals. I start with the meat "dry" in the sense that it has only been dry-rubbed; then I add sauce with a brush during the last 15 minutes or so.

Brooke said...

However my husband chooses to smoke the meat is guaranteed to be delicious. But my favorite is Carolina style, all the way!

wifeplzak said...

over charcoal and sweet!

Jaili said...

i like my bbq wet with a sweet/spicy glaze cooked over charcoal...

Lena said...

I like my BBQ slow cooked for several hours. I don't mind it dry as long as there is extra sauce to wet it to my liking. I prefer sweet to spicy.

Jen M said...

Charcoal is a must! I love to have well cooked ribs with a wet sauce, I tend to like a sweet sauce with some depth behind it. As for cooking we like to grill chicken and various fruits (pineapple, peaches, bananas, etc.)

Miss M.J. Ma'am said...

I like my bbq sweet and messy!!

Nina said...

Slow cooked over a charcoal fire or smoked. I like a sweet and spicy sauce.

Jude said...

Gary is such a cool guy and nice to see his book finally available.

As for your question, I prefer my BBQ salty, mopped with sauce, and well-smoked :)

Tiff said...

I am a fan of Carolina BBQ. The more vinegary, the better!

Eva said...

I like my BBQ slow cooked over wood. The sauce should be sweet with a little bit of a kick. Yum!

evitawylie at hotmail dot com

Sarah said...

I like my bbq slow cooked, dry with some sauce to mop in if i want, and just a bit of spice.

Spryte said...

YUM!!

I like spicy and a little sweet!

Judy said...

I like BBQ tangy and a little hot, smokey, cooked over an open grill, or a simmered tender meat slow-cooked in a messy sauce.

Melissa said...

I'm partial to a sweet sauce.

And while I'm thinking of it, some of the best BBQ I've had is in Asheville, NC from a place called Smokey Bones. I think they won an award from Good Morning America.

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