Legends of Texas barbecue cookbook
Subtitle: recipes and recollections from the pitmasters
By: Robb Walsh ; foreword by Jeffrey W. Savell
Contributors: Savell, J. W. (Jeffrey Wyatt), author of foreword
Edition: Revised and updated.
Publisher: Chronicle Books
Published: 2016
Language: eng
Number of pages: 304
ISBN-13: 9781452139982
Copyright date: 2016
Subjects: Barbecuing; Anecdotes
Other titles: Texas barbecue cookbook; Legends of Texas barbecue cook book
Description: "You'll find the classic methods and the latest techniques all together in this new updated edition--along with cutting-edge smokers, pits, tools, and accessories, and some innovative new recipes such as Robert Sierra's Brisket, Smoke-Braised Beef Ribs, and luscious Railhead's Barbecued Bologna Sandwiches."--Page [4] of cover.
Notes: Revised and updated with 32 new recipes!

Includes bibliographical references (page 291) and index.
Table of contents: title: Legendary barbecue: the evolution of the pit --; title: What I learned at barbecue summer camp --; title: The sport of barbecue: tips from the trophy winners --; title: The battle over sauce: disappearing traditions versus modern tastes --; title: Butcher paper feasts: the old German meat markets --; title: Celebrating Juneteenth: the legacy of East Texas --; title: The last of the open pits --; title: Feeding the cotton pickers: the rise of the barbecue business --; title: Tender bones: urban rib joints --; title: Barbecoa and borracho beans: down in South Texas --; title: Smoking beef: clods, sirloins, and briskets --; title: On the barbecue trail: following the smoke.