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Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters, Revised & Updated with 32 New Recipes! by [Walsh, Robb]
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Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters, Revised & Updated with 32 New Recipes! Kindle Edition


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Length: 306 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
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Review

It's summer, and that means a new crop of barbecue books. One that stands out is "Legends of Texas Barbecue Cook Book: Recipes and Recollections from the Pit Bosses" by Robb Walsh. It includes plenty of recipes, but the best part is the fascinating lore about the history and folkways of Texas barbecue. The cliche about Texas barbecue is that it's about beef - open pit mesquite barbecue. Actually, Texas barbecue is a mixture of Southern, Midwestern and Southwestern elements. So in east Texas, people make classic Southern pork barbecue, in the west, there's a lot of Mexican goat or cow head barbacoa, and this tradition has spread beyond the Latino population. As Walsh says, no matter how much cowboys like beef, it wasn't worth slaughtering a cow for a meal, but a single goat was about enough to feed four or five cowboys. In the center of the state, there's a sizable colony of Germans and Czechs, who follow their own European tradition of smoking pork, though sometimes in Texanized form. The famous Elgin sausage (the "gin" pronounced as in "begin," not as in the liquor) is basically a smoked German garlic sausage with extra red pepper. This has given a unique spin to Texas barbecue. The German and Czech places were originally markets that only sold their barbecue out their back doors. The reason was that their barbecue customers were migrant cotton pickers who went to the shops for something to eat because regular restaurants wouldn't serve them (or, to put it another way, because the cotton pickers wouldn't have to take off their dirty coveralls and dress up if they were just eating a handful of barbecue behind a butcher shop). To go with their hot smoked meat, they'd buy a few things like crackers, pickles or canned peaches. In a few old barbecues, that's still all you get. Kreuz Market in Lockhart, one of the most revered barbecues in Texas, serves your order on a piece of butcher paper with nothing but bread and crackers - and not a drop of barbecue sauce, which barbecues in this tradition have only recently, and grudgingly, started serving. This means that the recipe for Lockhart-style pork loin calls only for pork, salt and pepper. Most of the book's sauce, spice rub and side dish recipes are more elaborate, but there's still a classicism about the whole appraoch here. Two ongoing themes of the book are the growing interaction of those various barbecue traditions and the power of the state's love of 'cue. In San Antonio, for instance, Miller's Barbecue operated in violation of the city's zoning and health department regulations for decades, but it was such a beloved institution that inspectors never dared cite it. The clear moral is: Don't mess with Texas barbecue. -Los Angeles Time This book is for the committed, the grown-up boys (and girls) who ogle barbecue rigs at cookoffs as though they were antique cars and swap lies about recipes and appetites. Like Griffith, Walsh is a Texas journalist, but instead of looking at the national scene, he stays home and picks at ribs and things with accomplished barbecuers as disparate as the late Dallas pit master Sonny Bryan and Lady Bird Johnson. His legends comment on various aspects of cooking and consuming brisket, ribs, sausage and chicken. They talk about preparing pits and smokers, regional barbecue specialties within the state and give recipes for side dishes. Nor is anyone pulling punches. "It's not hard to tell when meat has been oversmoked," Walsh writes, "it tastes like tar." It's fun to read their commentary and a joy to look through the vintage photographs Walsh has collected. You'll need two copies of his bok, one pristine to read in bed and another - soon to become grease-stained - to cook with. -Chicago Tribune

Product Description

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 100 recipes include 32 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 100 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.

Product details

  • Format: Kindle Edition
  • File Size: 30916 KB
  • Print Length: 306 pages
  • Publisher: Chronicle Books LLC; 2 edition (19 April 2016)
  • Sold by: Amazon Australia Services, Inc.
  • Language: English
  • ASIN: B018FLYMQS
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Screen Reader: Supported
  • Enhanced Typesetting: Enabled
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #405,756 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Amazon.com: 4.7 out of 5 stars 105 reviews
mmurph1
5.0 out of 5 starsIF you only have room for one BBQ book, THIS is the one!
17 January 2017 - Published on Amazon.com
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3 people found this helpful
Chris Jaronsky
5.0 out of 5 starsTexas, where I was first introduced to real BBQ
1 February 2010 - Published on Amazon.com
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4 people found this helpful
Gerry
2.0 out of 5 starsGreat content. Terrible binding
20 May 2019 - Published on Amazon.com
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Salt y’all
5.0 out of 5 starsRobb Walsh knows his barbecue!
12 May 2018 - Published on Amazon.com
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One person found this helpful
A Considered Opinion
5.0 out of 5 starsWon’t Need Another BBQ Book
22 January 2019 - Published on Amazon.com
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