Texas barbecue is hotter than ever! Alongside the veteran Texas pitmasters that made tender smoked brisket, juicy sausage links and succulent beef ribs famous; a new generation of young pitmasters have created a modern style of Texas barbecue that is being imitated across the nation. 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—like Trimmed Brisket, Cook-off Ribs, and luscious double-decker BBQ Sandwiches.
IF you only have room for one BBQ book, THIS is the one! This book IS, or should be, the bible of TX BBQ. And not just because I have a photograph published in it. Author Robb Walsh takes readers through the amazingly convoluted history of bbq in TX, and manages to make it a) very interesting, b) rich with detail, and c) replete with wonderful recipes us modern-day wanna-be bbq cooks can use. Successfully. I have the original copy from 2002; this updated copy has more recipes; and still proves to be a very worthwhile read. (IF you don’t like BBQ,…
Texas, where I was first introduced to real BBQ I love good BBQ. Seriously, who doesn’t? I made a number of business trips to Texas starting about 19 years ago. It was on these trips that I was first introduced to real BBQ. Since I live in New Jersey, a state that until a few years ago barely had a single halfway decent BBQ restaurant, I had to learn to cook my own. I bought my first smoker, and built my second one. Now I have great BBQ whenever I feel the urge to start up one of the smokers.I know how to make a wicked set…