Neil is the chef behind Temper Soho and Temper City. Temper won best newcomer at the OFM Awards in 2017. Temper Soho is an open fire-pit restaurant serving up barbecue with a South American influence - tacos, tortillas and mezcal. Temper City serves up barbecue with an Indian influence - offering curry, tandoor and roti breads.

Before opening Temper, Neil Rankin had cooked at Rhodes 24 and Chez Bruce, Barbecoa, Pitt Cue and John Salt. Neil opened Smokehouse in 2013 and a second Smokehouse in 2015 as well as Bad Egg, all in London. Neil is also a regular at Meatopia and part of London Union.

Low and Slow is Neil Rankin's first book.

• 1: PREFACE
• 2: FOREWORD BY ADAM PERRY LANG
• 3: FOREWORD BY FAY MASCHLER
• 4: INTRODUCTION
• 1: What is low and slow?
• 2: How to cook meat
• 3: Before cooking
• 4: Meat quality
• 5: Rare breeds
• 6: Mutton and hogget vs lamb
• 7: Corn-feeding vs grass-feeding
• 8: Farming and the environment
• 9: When to colour meat
• 10: Searing meat
• 11: Why you should move meat around the pan
• 12: Why you should flip meat regularly during cooking
• 13: How meat cooks in an oven
• 14: Using higher temperatures
• 15: Reheating meat
• 16: Equipment
• 5: STEAKS
• 1: Introduction
• 2: Bashing out steaks
• 3: Bone or no bone?
• 4: Colouring steak/searing
• 5: Seasoning steak
• 6: Let's lay 'resting' to rest
• 7: Internal cooking temperatures
• 8: Rare to well-done
• 9: A temperature guide
• 10: How to cook steak
• 11: Different steaks to consider
• 12: Sauces, butters and sides for steaks
• 6: ROASTS
• 1: Introduction
• 2: How to roast meat
• 3: To brine or not to brine?
• 4: Marinades
• 5: Crispy skin
• 6: Pink pork
• 7: General food safety tips
• 8: Roast methods
• 9: Stocks, gravies and side dishes for roasts
• 7: BRAISES
• 1: Introduction
• 2: The overnight braise
• 3: A braising timeline
• 4: Cooking without a lid
• 5: The result
• 6: Braising stock
• 7: Braised meat dishes
• 8: BBQ/SLOW-SMOKING
• 1: Introduction
• 2: How to light a BBQ
• 3: What wood to use
• 4: Choosing charcoal
• 5: Wood or charcoal and wood?
• 6: Meat starting temperatures
• 7: The stall
• 8: How hot should my smoker be?
• 9: Spraying meat and water pans
• 10: Types of barbecues for smoking
• 11: BBQ methods
• 12: Rubs, sauces and sides for BBQs
• 13: A note on meat rubs
• 9: Glossary
• 10: Index
• 11: Acknowledgements