Entry in progress—B.P.
2 September 1982, Los Angeles (CA) Times, “The Butcher…Barbecued Brisket: Cook It Low and Slow to Capture the Essence of Texas” by Merle Ellis, part VIII, pg. L38:
There is no more delicious beef dish in the world than brisket of beef barbecued Texas style—or so I’ve heard. I’ve never really tasted Texas barbecue, but I understand there is no more glorious end for a brisket of beef than to spend 18 hours wrapped in a gunnysack and buried in a pit on a bed of mesquite coals. It is then served with a sauce, jalapenos and pinto beans.
19 July 1990, Miami (FL) Herald, pg. 1E:
And if you’re inclined to barbecue—that slow cooking in a closed pit that is not to be confused with grilling. Schlesinger tells all in the chapter called “Slow and Low Is the Way to Go.”
29 July 1990, Chicago (IL) Sun-Times, “Pat Bruno’s Private Table”:
Most barbecue experts (of which there are plenty in the Southeastern and Southwestern states) say, “Cook it low and slow.” In other words, barbecue (smoke-cooking process) should be at 200-250 ...
Google Books
Texas Home Cooking
by Cheryl Alters Jamison and Bill Jamison
Boston, MA: Harvard Common Press
1993
Pg. 40:
Remember to smoke slow and low, which will mean little or no flame from the wood fire.
18 May 1994, New York (NY) Times, “Barbecue: The (Unwritten) Lore of the Land” by John Willoughby and Chris Schlesinger, pg. C3:
If it gets tedious and you are tempted to add a larger amount of wood to speed the process, repeat the barbecue mantra: “Slow and low, slow and low.”
27 August 1997, New York (NY) Times, “Now, That’s Really Smoking” by Cheryl Alters Jamison and Bill Jamison, pg. C1:
Now, more outdoor cooks are trying to capture the taste of real barbecue. The savor they seek is the robust resonance in a “pulled” pork from the Carolinas or the “burnt ends” of a Kansas City beef brisket, meats smoked so slow and low that they shred into crusty, dark morsels outside and luscious strings inside.
17 March 1999, New York (NY) Times, “Can’t Wait Till Summer to Barbecue? Read On” by John Willoughby and Chris Schlesinger, pg. F3:
This culinary sleight of hand requires that the cook abandon any desire for efficiency, in favor of the time-honored motto of the great pit masters of the South: “Slow and low is the way to go.” The heart of the process is cooking over low heat for a long time.
Google Books
Legends of Texas barbecue Cookbook:
Recipes and Recollections from the Pit Bosses
by Robb Walsh
San Francisco, CA: Chronicle Books
2002
Pg. 50:
Cooking Temperatures
THAT OLD DOGMA DON’T HUNT
In the days of the open pit, you had to cook low and slow or your meat would catch fire, so low and slow cooking (between 200 degrees and 250 degrees F) became part of barbecue dogma. However, fewer and fewer pit bosses cook that way anymore.
27 July 2003, New York (NY) Times, “The Men Who Would Be King, of the Grill” by Marcelle S. Fischler, pg. LI4:
“Barbecue and smoking is slow cooking, slow and low, below 250 degrees,” Mr. Dirks explained. “You smoke it for the flavor. It’s a whole different way of cooking.”
17 September 2003, New York (NY) Times, “Far from the South, the makings of a barbecue war” by Julia Moskin, pg. F6:
Green, or moist wood is the key to a fire that burns low and slow.
Google Books
Barbecue Your Way to Greatness with 575 Lip Smackin’ Recipes from the baron of barbecue
by Paul Kirk
Boston, MA: Harvard Common Press
2004
Pg. 267:
The trick with beef ribs is to get them tender, so low and slow is the way to go.
House of Been Blog
On the Texas BBQ Trail
May 9, 2008
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When talking about the barbeque of central Texas it means two things, tradition and beef. The origin of selling smoked meats out the back alley door of a meat market or butcher shop is evident in a couple of the places we will visit in the series. In the early days the meat market would smoke and sell some of the cheaper or less desirable cuts out the back of the shops to the field and farm workers with nothing more than a few saltine crackers or a couple slices of bread, no sides, no sauce. Later this became the the focus of the business, birthing a strong barbeque tradition. In other parts of the country you say “barbeque” and this means pork cooked slow and low. Oh, how I love these porcine delights but in the heart of Texas beef reigns as king and pork takes a back seat if appearing at all.
Ramblings From The High Desert
Home BBQing
May 10, 2008
I love to BBQ! Here are some of the spoils of all that work that goes into making real BBQ cooked “Slow and Low”. What is slow and low? Well the short answer is, food cooked over indirect heat (usually wood or charcoal) at between 220 and 250 degrees until its internal temp reaches a certain point, then wrapped in foil and allowed to rest for a few more hours. 12-24 hours total cooking time at low temps are not unheard of. The food below was cooked for about 11 hours and allowed to rest for 3 more hours.
Red Inside
Tuesday, May 20, 2008
Restaurant review: Wildwood Barbeque
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I’ve got the “Texas Low and Slow Smoked Briskets” and my better half had the “Fallin’ Off the Bone Beef Short Rib” queen cut to be precise, only one rib.
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Wildwood Barbeque 225 Park Ave. S., New York, NY 10003
Galesburg, IL - The Register-Mail
Get ready for grilling season
By GWEN SCHOEN and KATHRYN REM
The Sacramento Bee and The State Journal-Register
Posted May 21, 2008 @ 02:03 PM
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General grilling tips
1. For direct grilling, place food right over the fire. Start food over the hottest zone and move it to a cooler zone after it’s seared to finish cooking.
2. For indirect grilling on a charcoal grill, rake embers into two piles at opposite sides of the grill. Place an aluminum foil drip pan in the center. Place food on grate in the center.
3. For indirect grilling on a gas grill, light one side to high. Cook on the other side.
4. Barbecue means slow and low. To do it on a grill, use the indirect-grilling instructions above to get a lower temperature.