The product of a 14,000-mile road trip and 111 different meals, this delicious guidebook to Texas barbecue is just the thing for any aficionado with a little gas money and a large appetite. The restaurants profiled range from very plain (a shack with an ordering window) to fancy, from Port Arthur to Abilene, McAllen to Texarkana, and Austin to El Paso. Expressing an absolute reverence for Texas barbecue, this guide celebrates the work and time required to produce meat that is perfectly smoky, tender, and juicy.
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- Used Book in Good Condition
Helps Me Enjoy Texas Barbecue Even More I am enjoying “Follow The Smoke” as I live in Texas and we go to the very places that John DeMers covers in his book. It is fun to review the book while in the parking lot of the barbecue place before we enter. Helps us decide what to order and provides a sense of the history, barbecue art and philosophy of the owner and preferred choice of meats and cuts. I only regret that the history of Rudy’s Barbecue was not covered in this book. While it is a chain, the meats are high quality, the…
Hoped for more This book starts with an introduction and brief history (maybe too brief) of Texas barbecue and why it is different than barbecue found in other regions of the United States. It then progresses through the various geographical regions of the state (center, east, south, north, west). There is no introduction to each section that describes how barbecue in a particular region varies from that found in other areas. Each section is just pages and pages of barbecue joints. The history of each…
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