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

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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, al 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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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, al 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.

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

  1. 4 out of 5

    Eric Mesa

    I have yet to make any of the recipes in this book, although I have added many to my internal wiki where I keep track of recipes I'd like to make and notes on recipes I have made. What makes this book special and warranted the 4 star rating is that it's a book documenting the past and present of Texas Barbecue. So while my treasured Meathead BBQ book is about the science of cooking, this one doesn't really guide you to BBQ; it assumes anyone who buys this book is already enough of a BBQ nerd. It I have yet to make any of the recipes in this book, although I have added many to my internal wiki where I keep track of recipes I'd like to make and notes on recipes I have made. What makes this book special and warranted the 4 star rating is that it's a book documenting the past and present of Texas Barbecue. So while my treasured Meathead BBQ book is about the science of cooking, this one doesn't really guide you to BBQ; it assumes anyone who buys this book is already enough of a BBQ nerd. It was fascinating to read about all the different cultures that came together to make the types of BBQ you can find in Texas: Mexicans, Germans, Southerners and their slaves, and the cattlemen of the 1870s. It's also slightly sad to read about all these strains because many of them have disappeared due to various forces like tourists expecting southern style BBQ or the health department regulating away open pit BBQs. And so this book serves as a time capsule and a documentation of the way things have been and currently are in case anyone wants to resurrect a particular style in the future. As someone who's both a history and a food nerd, it was cool to see how each style of BBQ came from certain needs and constraints. Either the food that was available to a class of people or the food they brought from the home country. Or, in the case of the meat markets, feeding migrant farm workers cheaply. I'd recommend to any meat-eating Texan, any BBQ geek/nerd, and anyone who likes to know the history of the food they're cooking. I may add a post script after I make some recipes on the recipes themselves. They definitely are less hand-hold-y than lots of other cookbooks I've been reading recently.

  2. 5 out of 5

    Ben

    A nice combo of Texas bbq tour and cookbook with some history thrown in. Usually in a cookbook I like large color photos of the food and there really weren’t any in this but instead lots of historical bbq photos which was kind of different and cool.

  3. 5 out of 5

    Clark

    Awesome history lesson, not to mention all the cooking tips. Very interesting the way it is presented. Learned so much.

  4. 4 out of 5

    Kelly M W Morman

    Lover of Texas Barbeque! Great recipes but really loved the history and the pictures. I can see why the writer is a 3 time James Beard winner.

  5. 4 out of 5

    Paul

    This is a wonderful book if you like barbeque. In addition to some great recipes, it includes a little history, mentions several wonderful barbeque "joints", and gives some good pointers for the do-it-yourself-ers. I've tried several of the recipies, and have not been disappointed yet. I'm a traditionalist, so I like smoked beef brisket, only salt and pepper for a rub, and no sauce (jusk like Kreuz's in Lockhart). I'm convinced that the beer-can chicken is the best way to cook a chicken. Some of This is a wonderful book if you like barbeque. In addition to some great recipes, it includes a little history, mentions several wonderful barbeque "joints", and gives some good pointers for the do-it-yourself-ers. I've tried several of the recipies, and have not been disappointed yet. I'm a traditionalist, so I like smoked beef brisket, only salt and pepper for a rub, and no sauce (jusk like Kreuz's in Lockhart). I'm convinced that the beer-can chicken is the best way to cook a chicken. Some of the sides are pretty good too (I'm partial to the German potato salad).

  6. 5 out of 5

    Tim

    The history of barbecue in Texas. Not being American my knowledge of BBQ, or BBC as they spell it, is limited but I found this fascinating. Lots of period B & W photos, recipes, heroes from past and present, BBC restaurant recommendations etc., combine to make an exceptional book. Just wish, like other US BBC books that I own, meat was as cheap in the UK as there !

  7. 5 out of 5

    Sarah

    Haven't quite finished it or tried any of the recipes, but most of them sound really good and authentic. My only complaint so far is that there appears to be more history than recipes, but hey- there's a lot to learning barbeque in Texas... Haven't quite finished it or tried any of the recipes, but most of them sound really good and authentic. My only complaint so far is that there appears to be more history than recipes, but hey- there's a lot to learning barbeque in Texas...

  8. 4 out of 5

    J.C.

    Good compilation of recipes from the biggies of Texas BBQ. Some useful history too.

  9. 4 out of 5

    Bill Lenoir

    There is no one kind of barbecue in Texas. This is a great way to delve into this wonderful food.

  10. 5 out of 5

    Daniel

    Great recipes and even more interesting historical background about them. The explanations of the regional styles of BBQ within Texas are the best that I've read. Great recipes and even more interesting historical background about them. The explanations of the regional styles of BBQ within Texas are the best that I've read.

  11. 4 out of 5

    Michelle

    WOO! WOO! There will be some great BBQ's at my house this summer! Great recipes and tips WOO! WOO! There will be some great BBQ's at my house this summer! Great recipes and tips

  12. 5 out of 5

    Brent Barnard

    I love how Walsh gives readers such a feel for the history and varieties of TX barbecue - interspersed with savory recipes and techniques. (Actually most of his books work in this way.) Great book!

  13. 5 out of 5

    DAVE BONNER

  14. 5 out of 5

    Gregory Otani

  15. 5 out of 5

    Brennon Arnold

  16. 5 out of 5

    Bill OConnell

  17. 4 out of 5

    Laura Owen

  18. 4 out of 5

    Denise

  19. 4 out of 5

    Robert Gardner

  20. 4 out of 5

    Bbqjunkie

  21. 5 out of 5

    Steve

  22. 4 out of 5

    David C Schreiber

  23. 5 out of 5

    Rebecca

  24. 5 out of 5

    Monica

  25. 5 out of 5

    Robert

  26. 5 out of 5

    Debra LaFave-Smith

  27. 4 out of 5

    Nikki

  28. 5 out of 5

    Nancy

  29. 5 out of 5

    Junhong

  30. 4 out of 5

    Lynne

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