Low & Slow: Master The Art Of Barbecue In 5 Easy Lessons - Plot & Excerpts
YOU HAVE REACHED THE HALFWAY POINT IN YOUR PATH TO low and slow greatness. If you’re reading this note, you hereby swear a solemn oath that you have followed the instructions faithfully and completed at least two successful smoked chicken dinners. You are now trustworthy and skilled enough to attempt a more expensive and unforgiving meat: baby back ribs (a.k.a. pork loin ribs or back ribs). After years of counseling students of this program, I already know that as soon as you skim over the instructions for the dinner, a voice in your head will start telling you that you might as well stuff the cooker with twice the number of racks of baby backs called for in the recipe. The voice will be very persuasive in rationalizing why it’s okay to stray from the directions. It will say things like, “Well, as long as I’m going to the trouble . . .” and “Then, I can invite a few people over . . .” and “I’ve already smoked chicken ten times—it’s not like I don’t know what I’m doing .
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