Legends of Texas Barbecue Cookbook Recipes and Recollections from the Pit Bosses

by Walsh, Robb

• ISBN13: 9780811829618
• ISBN10: 0811829618
• Format: Paperback
• Copyright: 2002-04-01
• Publisher: Chronicle Books

Summary

Welcome to Texas barbecue. They love to make it. They love to eat it. And they love to argue about it-igniting as many feuds as fires from Houston to El Paso. Legends of Texas Barbecue Cookbook delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Their opinions are outspoken, their stories outlandish and hilarious. Fascinating archival photography looks back over more than 100 years of barbecue history, from the first turn of the century squirrel roasts to candid shots of Lyndon Johnson chowing down on a plate of ribs. A list of the best barbecue joints and a month-by-month rundown of the most influential statewide cook-offs round out this glorious celebration of barbecue found deep in the heart of Texas.

Author Biography

Robb Walsh , co-author of Nuevo Tex-Mex, is a culinary adventurer hailed as the "Indiana Jones of food writers." A multiple James Beard Award winner, he is currently the restaurant critic of the Houston Press and a commentator for National Public Radio.

Table of Contents

Introduction Texans Barbecue Beef	16	(6)
Legendary Barbecue The Evolution of the Pit	22	(30)
Home Barbecue Rigs: How to Choose 'Em, How to Use 'Em; Tools You'll Need; Fuels; Starting a Fire; Cooking Temperatures
The sport Of Barbecue Tips from the Trophy Winners	52	(16)
The Battle over sauce Disappearing Traditions versus Modern Tastes	68	(24)
Butcher Paper Feasts the Old German Meat Markets	92	(18)
Celebrating Juneteenth The Legacy of East Texas	110	(22)
The last Of the Open Pits West Texas Cowboy Barbecue	132	(18)
Feeding the Cotton Pickers the Rise of the Barbecue Business	150	(18)
Tender Bones the Black Urban Influence	168	(18)
Barbacoa and Borracho Beans Down in South Texas	186	(20)
Smoking Beef Clods, Sirloins, and Briskets	206	(38)
On the Barbecue Trail Following the Smoke
The Barbecue Belt, Ten Old Meat Markets and Grocery Stores, Ten in the City, and a Few for the Road	230	(14)
A Barbecue Glossary	244	(8)
Online and Mail Order sources	252	(2)
Texas Barbecue Cook-Off Calendar	254	(5)
Barbecue Associations	259	(1)
Bibliography	260	(1)
Photo Credits	261	(1)
Index	262	(8)
Table of Equivalents	270