Legends of Texas Barbecue Cookbook

Recipes and Recollections from the Pitmasters

Robb Walsh

• Publisher: Chronicle Books LLC
• Year: 2016
• ISBN:
  9781452146256
• Topic: Art
• Subtopic: Culinary Arts

"[A] collection of barbecue memoirs, trivia and history... Walsh interviews the top pit bosses across the state and shares their secrets." — Publishers Weekly If barbecue in Texas is a religion, this book is its bible. Originally published only in print in 2002, this revised and updated edition explores all the new and exciting developments from the Lone Star State's evolving barbecue scene. The one hundred recipes include thirty-two brand-new ones such as Smoke-Braised Beef Ribs and an extremely tender version of Pulled Pork. Profiles on legendary pitmasters like Aaron Franklin are featured alongside archival photography covering more than one hundred years of barbecue history. Including the basic tools required to get started, secrets and methods from the state's masters, and step-by-step directions for barbecuing every cut of meat imaginable, this comprehensive book presents all the info needed to fire up the grill and barbecue Texas-style. "In 2002, Robb Walsh's Legends of Texas Barbecue Cookbook hit the sweet spot for lovers of smoked meat. The book was part travelogue, part instruction manual, with a side of history thrown in... If your old copy is worn, tattered and splashed, it's time to trade up. If you are late to the barbecue and don't know the likes of Bryan Bracewell, Vencil Mares and Lorenzo Vences, consider it an investment in your education." — The Dallas Morning News "Robb Walsh has been there to help shape and document the evolution of Texas barbecue. This new edition is a must-have." —Aaron Franklin, James Beard Award–winning pitmaster

Table of contents

• Cover
• Title
• Dedication
• Copyright
• Contents
• Foreword
• Introduction
• 1 Legendary Barbecue The Evolution of the Pit
• 2 What I Learned at Barbecue Summer Camp
• 3 The Sport of Barbecue Tips from the Trophy Winners
• 4 The Battle over Sauce Disappearing Traditions versus Modern Tastes
• 5 Butcher Paper Feasts The Old German Meat Markets
• 6 Celebrating Juneteenth The Legacy of East Texas
• 7 The Last of the Open Pits
• 8 Feeding the Cotton Pickers The Rise of the Barbecue Business
• 9 Tender Bones Urban Rib Joints
• 10 Barbacoa and Borracho Beans Down in South Texas
• 11 Smoking Beef Clods, Sirloins, and Briskets
• 12 On the Barbecue Trail Following the Smoke
• A Barbecue Glossary
• Online and Mail-Order Sources
• Barbecue Associations
• Bibliography
• Photo Credits
• Permissions
• Acknowledgments
• Index
• Table of Equivalents
• About the Author
• Chronicle Ebooks