Review: Ray Lampe’s Slow Fire: The Beginner’s Guide to Lip-Smacking Barbecue

Review: Ray Lampe's Slow Fire: The Beginner's Guide to Lip-Smacking BarbecueDo not let the word ‘beginner’ deter you from reading Ray Lampe’s Slow Fire: The Beginner’s Guide to Lip-Smacking Barbecue. Whether you’re just contemplating low-and-slow cooking or you’ve been doing it for 30 years or more, this book is so full of great recipes and approaches that you’ll find yourself going back to it again and again. I do. I’m pretty sure that this book shattered my previous record for how many recipes I bookmarked.

The first chapter of Slow Fire concentrates on rubs and sauces. I made my own variation of Lampe’s Basic Rub #67 and it has now become my go-to rib and pork butt rub. You’ll find yourself doing the same thing. I recommend you make the rubs or sauces as Ray intended, then taste and add whatever you want to make them your own. Or you might find yourself making substitutions for something else you prefer. No matter what, the recipes in the book are fantastic starting points (and they are perfect they way they are too!).

The next chapter is all about ribs. Great ribs done tons of different ways. Including a fantastic Asian-inspired rib. Ribs are my favorite meat to smoke, and I’m always on the lookout for new variations. Slow Fire did not disappoint.

Next up, pork. Glorious pork. Butt, shoulder, chops, tenderloin, you name it. My rule when smoking pork: always make extra because it’s always good. Slow Fire has a great mix of recipes for pork.

Beef is next, including a great recipe for homemade pastrami, which is next on my to-do list. I make a cheater pastrami, which starts with an already brined brisket (corned beef). Slow Fire shows you how to make a real pastrami, beginning with a brisket.

The section on cooking poultry is next. It includes a recipe for Buffalo turkey wings, something I hadn’t even considered and will definitely make soon. You’ll find recipes for every part of a chicken (or turkey or game hen or duck) that you can want.

The book wraps up with recipes for miscellaneous dishes, like kielbasa or lamb, and a number of side dishes too, including some of the staples for a good barbecue, such as slaw or potato salad. All of the recipes are well-written, thought out and bulletproof. And good. Very good.

Ray Lampe’s Slow Fire: The Beginner’s Guide to Lip-Smacking Barbecue rates high on my ‘Mater Rater. My only complaints are I wish there were more pictures and maybe a few more recipes included, but what there is there is fantastic.

'Mater Rater
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