Food & Drink

Slow Fire: The Beginner’s Guide To Barbecue by Dr. BBQ Ray Lampe | Book Review

In the book "Slow Fire: The Beginner’s Guide To Barbecue," Ray “Dr. BBQ” Lampe explains how technique is the key to good barbecue.
Broken into chapters based on the headliner of your meat (beef, pork, poultry), the book allows readers to start thematically or jump around.

NUTLEY, NJ — Burgers, franks, and the occasional steak are not barbecue. Before everyone gets their knickers in a twist and posts endless comments, let’s go over some of the basics.

Hamburgers, hot dogs and steaks are grilled, outdoors. Since barbeque is traditionally cooked outdoors that’s where barbeque somehow evolved to mean most any cookout, even ones that are catered by the local deli.

Real barbecue is cooked low and slow, its smoky and saucy, and did I mention it takes time, lots of it, at low heat, for a long time. Think brisket so tender it literally falls off the bone, with a knife used only to push the tender meat onto the fork. Yankees refer to this as “southern barbecue,” but gourmands know it simply as barbeque.

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Enough of my rant, what about the book: "Slow Fire: The Beginner’s Guide To Barbecue" by Ray “Dr. BBQ” Lampe?

From the title, the book appears to be written for the novice, but anyone with a penchant for perfecting their barbecue techniques can benefit. Let’s face it, your ribs might rock, but your brisket might be another story. Written a bit more like a do-it-yourself manual than a cookbook, the first portion of the book reviews the tools of the trade and explains that good BBQ is cooked at 225–250 F for a long time. While barbecue is traditionally cooked over wood coals, it is possible to achieve great results on a gas grill — and Lampe confirms this (the trick is low indirect heat). And yes, even the traditional Weber kettle can be used. 

Lampe’s strength is explaining the techniques of and reasons for this particular cooking method. Broken into chapters based on the headliner of your meat (beef, pork, poultry), the book allows readers to start thematically or jump around. The recipes are easy and straightforward because at the end of the meal, the big difference between good barbecue and great barbecue is technique. Put another way, think of how most Thanksgiving turkey tastes about the same, but sometimes it’s a juicy wonderland; and other times we’d like to remember the holiday as being about getting together with family. The technique matters, and that same lesson holds true for barbeque.

My favorite part of the book is the rubs. Store-bought rubs often have an overabundance of salt — let's face it, salt is cheap. Here, the rub recipes have that wonderful balance of flavors that will leave you wondering why you ever bought the packaged stuff to begin with. Making your own not only produces something with more flavor than the store bought variety, but makes your barbeque truly your own. They are easy to make, can be done well in advance of your barbecue, and store well.

Of course a real barbecue includes sides and desserts. Lampe offers recipes for sides like twice-smoked cheesy potatoes, bacon and blue cheese coleslaw and the world’s greatest banana pudding.

At 200 pages, with 60 recipes, the book seems a bit small compared to some of the others out there. Stop a moment and think logically: Since most barbeque is done on weekends, and with 52 weekends a year, there is more than enough information here to have an endless number of feasts.

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