Q: Who's your go-to for smoking and slow cooking on the grill? Looking for a few good recipes this summer.
—Kevin Hauswirth, Chicago
A: One go-to guide is "Low & Slow: Master the Art of Barbecue in 5 Easy Lessons" by Chicago's own Gary Wiviott, pit master at Barn & Company in Lincoln Park. Recipes are offered for kettle grills and smokers. I've pinned below a recipe from the book that was published in the Chicago Tribune's Good Eating section for you to try.
Jamie Purviance, the California-based chef, has built a veritable library of grilling books in connection with the Weber-Stephen Products Co., makers of the iconic Weber kettle grill. His "Weber's Way to Grill" is my general guide when I'm faced with an unfamiliar cut of meat. Given your interest in smoking, check out his 2012 book, "Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill."
Buttermilk-brined hot wings
Prep: 4 hours, 25 minutes.
Cook: 30 minutes.
Makes: 10 servings
This recipe comes from "Low & Slow: Master the Art of Barbecue in 5 Easy Lessons" by Gary Wiviott with Colleen Rush. Use a commercially prepared spicy barbecue rub or make your own.
2/3 cup spicy barbecue rub
1/3 cup each: coarse salt, brown sugar
1/4 cup each: hot red pepper sauce, warm water
5 pounds chicken wings, sectioned
2 quarts buttermilk
1. Add the salt, brown sugar, one-third of the rub, hot sauce and warm water in a 2-gallon food storage bag. Seal; shake. Add the wings. Pour the buttermilk into bag. Press the air out of the bag. Seal. Refrigerate 4 to 6 hours, turning the bag once or twice.
2. Prepare a grill for indirect medium heat. Drain wings; set on a baking sheet. Coat wings with remaining rub mixture. Place wings on the grill. Cook 15 minutes; turn wings. Cook until wings test done, 30-40 minutes, moving to cooler parts of the grill if needed.
Do you have a question about food or drink? E-mail Bill Daley at: email@example.com. Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.Copyright © 2014, The Baltimore Sun