Low and Slow: How to Cook Meat

1: PREFACE2: FOREWORD BY ADAM PERRY LANG3: FOREWORD BY FAY MASCHLER4: INTRODUCTION1: What is low and slow?2: How to cook meat3: Before cooking4: Meat quality5: Rare breeds6: Mutton and hogget vs lamb7: Corn-feeding vs grass-feeding8: Farming and the environment9: When to colour meat10: Searing meat11: Why you should move meat around the pan12: Why you should flip meat regularly during cooking13: How meat cooks in an oven14: Using higher temperatures15: Reheating meat16: Equipment5: STEAKS1: Introduction2: Bashing out steaks3: Bone or no bone?4: Colouring steak/searing5: Seasoning steak6: Let's lay 'resting' to rest7: Internal cooking temperatures8: Rare to well-done9: A temperature guide10: How to cook steak11: Different steaks to consider12: Sauces, butters and sides for steaks6: ROASTS1: Introduction2: How to roast meat3: To brine or not to brine?4: Marinades5: Crispy skin6: Pink pork7: General food safety tips8: Roast methods9: Stocks, gravies and side dishes for roasts7: BRAISES1: Introduction2: The overnight braise3: A braising timeline4: Cooking without a lid5: The result6: Braising stock7: Braised meat dishes8: BBQ/SLOW-SMOKING1: Introduction2: How to light a BBQ3: What wood to use4: Choosing charcoal5: Wood or charcoal and wood?6: Meat starting temperatures7: The stall8: How hot should my smoker be?9: Spraying meat and water pans10: Types of barbecues for smoking11: BBQ methods12: Rubs, sauces and sides for BBQs13: A note on meat rubs9: Glossary10: Index11: Acknowledgements