Chicago Foodways: Low and Slow BBQ [Past Event]

Chicago Foodways Roundtable

Low and Slow BBQ

Presented by
Gary Wiviott and Colleen Rush

Saturday, June 27, 2009
10 AM
Kendall College
900 North Branch Street, Chicago
(West of Halsted Street, North of Chicago Avenue)
Free Parking

Cost: $3 per person, free to Kendall students and faculty with ID.
Step away from the propane tank. Surrender all of your notions about barbecue. Forget everything you've ever learned about cooking with charcoal and fire. It is all wrong.

Get it right as Gary Wiviott and Colleen Rush present “Low & Slow: Master the Art of Barbecue in 5 Easy Lessons." Their book offers step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker or a kettle grill.

This program is guided by a singular philosophy: Keep It Simple, Stupid. Do exactly as Gary says, don't even think about opening the lid before it's time, and you will learn:

• What gear you do and, more importantly, don’t need
• Exactly how to start and maintain a proper fire (without lighter fluid)
• To use your senses and trust your instincts (instead of thermometers)
• How to make delicious, delicious barbecue

Gary Wiviott is a barbecue life coach. From the popular online tutorial that started it all to his lively cooking demonstrations and teaching diehards how to set up a smoker in Chicago’s notoriously brutal winter weather, he is committed to spreading the gospel of low and slow barbecue. He is no stranger to the most popular national barbecue forums and food communities, including TheSmokeRing.com, Slow Food USA and the Society for the Preservation of Traditional Southern Barbecue. Gary is also a founder of LTHForum.com, the Chicago-based Culinary chat site.

Colleen Rush is a food writer and the author of “The Mere Mortal’s Guide to Fine Dining: From Salad Forks to Sommeliers, How to Eat and Drink in Style Without Fear of Faux Pas” (Broadway, 2006). She knew very little (okay, nothing) about barbecue before meeting Gary—thought nothing of using lighter fluid—but has since reformed her ways and makes a damn fine pulled pork sandwich.

There will be books available and pulled pork prepared by a graduate to taste after the program.

This program is hosted by the Chicago Foodways Roundtable. To reserve, please advise below or PM or e-mail: [email protected] with how many people in your party.

Hi,

Just a reminder to reserve to give me a heads up on how much pork shoulder to smoke.

Regards,

Cathy-Put me down for 1!

I'm in...probably with The Wife in tow.

Cathy2 wrote:Chicago Foodways Roundtable

Low and Slow BBQ

Presented by
Gary Wiviott and Colleen Rush

Just wanted to thank Chicago Foodways Roundtable and Cathy2 for inviting us to speak. It was a fun and interesting morning capped by a lively Q & A and terrific pulled pork with Lexington Red Slaw and Tangy 7-Pepper BBQ Sauce prepared by 5-Lesson graduate Cathy2. I had two sandwiches, noticed one tall slim fellow had (at least) 4.

Enjoy,
Gary

HI,

In case you missed and would like to hear Gary and Colleen's presentation, it is available courtesy of Chicago Amplied of Chicago Public Radio: http://www.chicagopublicradio.org/Conte ... ioID=35511

Regards,