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Pit master pens a barbecue book

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If you've ever talked to Gary Wiviott, you know the man can talk. (If you've never talked to Gary Wiviott, try it sometime. Even if he doesn't know you from Adam, chances are he'll engage and get going and before you know it, you'll be downing dumplings and Tsing Taos at some hole-in-the-wall joint on Argyle Street).

One of the founders of the chat site, Wiviott also is known for his skills with the grill. He's come out with his first cookbook, Low & Slow: Master the Art of Barbecue in 5 Easy Lessons.

It's perhaps the only cookbook we know of that begins with a section on cooking gear that "should be avoided at all costs," charcoal briquettes and lighter fluid among them. But that's refreshing. We like that. (And kudos to co-author Colleen Rush for capturing Wiviott's voice so perfectly).

Our Dave Hoekstra spent some time barbecuing and eating with Wiviott recently; his story runs in Food next week. The book is in stores now. And Wiviott and Rush are hosting a book release party at 6 tonight at the Paramount Room, 415 N. Milwaukee. What more do you need?


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Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.



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This page contains a single entry by Janet Rausa Fuller published on May 11, 2009 2:58 PM.

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