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Edible ChicagoThe Man Behind The Flame and His Burning Passion

Recipient of the Chicago Tribune’s Good Eating Award, 2007

Chicago Tribune“Gary Wiviott, Chicago’s master of barbecue, is working on a book…. Legions of people have gone to Wiviott’s Web site (www.wiviott.com) and easily learned to smoke ribs…. Wiviott doesn’t do barbecue for a living. He just teaches it as a public service. Chicago foodies may know that he’s also the founder of the LTH Forum on the Internet, another top food site where restaurants, recipes and techniques are discussed.”

— John Kass, Chicago Tribune News Columnist, May 27, 2007

“In the years I’ve been acquainted with Gary Wiviott, his passion and curiosity about food has been surpassed only by his generosity for sharing his experiences and vast knowledge on the subject. His web site, Wiviott.com, and his Five Easy Dinners program is both entertaining and accessible and makes me want to go out and follow each step right now.”

— Monica Eng, Dining & Food Features, Chicago Tribune

“I have seen a lot of barbecue books and I say without hesitation that this is the first true barbecue how-to book ever published. But don’t think Gary’s book is only for the novice. It includes numerous tried and true recipes as well as advice on developing your own signature rubs, sauces and marinades. There are numerous tips, techniques and nuggets of wisdom that will benefit even the most experienced and jaded barbecue cook. I highly recommend this book as an essential addition to any barbecue bookshelf.”

—Garry Howard, The Smoke Ring

Hungry Hound“Move over Steven Raichlen, there’s a new BBQ guru in town, and his name is Gary Wiviott. Never have I seen someone so committed, so focused and so utterly devoted to the art of true ‘cue. Gary combines his passion for eating with his encyclopedic knowledge of such arcane data as wood quality, smoke penetration and dry rub ingredients that you can’t help but be swept up in his eternal quest for delicious barbecue.”

— Steve Dolinsky, ABC7’s The Hungry Hound

slow food usa“I once made the mistake of suggesting that Gary didn’t really know BBQ as well as he made out. Little did I know that I’d launched a throwdown, and it was just a matter of time before I was proven wrong. Eventually I was a guest at one of the best BBQ meals of my life– multiple meaty miracles all pulled from Gary’s backyard patio smokers.”

— Joel Smith, Slow Food USA

“When it comes to barbecue and teaching the inexperienced how to cook in a smoker, [Gary’s] wisdom shines through. Readers can now take a short cut to barbecue wisdom and benefit from Gary’s vast experience.”

— Dan Gill, Something Different Country Store & Deli, Pine Tree, VA (Home of the Oinkster Fest)

“The method, the level of detail, the style and tone, the humor are all dead on. Even the books that do spend some time on technique do little more than lay out some tips and practical advice. But you really take the reader by the hand and say, “Stick with me and you are going to make great BBQ.” And then you make good on that promise without intimidating or overwhelming. Really, really well done.”

— Barry Sorkin, owner Smoque BBQ Chicago, IL