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

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

Format:  Paperback,

256 pages

Publisher: Chronicle Books Llc

Publish Date: Apr 2002

ISBN-13: 9780811829618

ISBN-10: 0811829618

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Book Information

The following content was provided by the publisher.
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.

Specifications

Publisher: Chronicle Books Llc
Publish Date: Apr 2002
ISBN-13: 9780811829618
ISBN-10: 0811829618
Format: Paperback
Number of Pages: 256
Shipping Weight (in pounds): 1.0
Product in Inches (L x W x H): 7.5 x 9.25 x 1.0

Awards and Recognitions

  • James Beard Foundation KitchenAid Book Awards, 2003 (United States)

Book description

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.

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