Books: Cooking by Cuisine -> Cooking American
Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses
Published: April 1, 2002
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From Publishers Weekly
Not every cookbook would include a recipe that begins, Dig a pit 3-feet-deep, 4-feet-wide, and 40-feet-long. But this is Texas and, given 300 pounds of brisket, there is no more invigorating an experience than this kind of open
pit barbecuing as championed by Walsh in his collection of barbecue memoirs, trivia and history. A newspaperman at heart, Walsh interviews the top pit bosses across the state and shares their secrets: Harley Goerlitz instructs beginners on a simple Pork
Shoulder while Bubba Hodges offers Egypt Brisket with a mop sauce of vinegar, ranch dressing and Lone Star beer. For the politically astute, there are Barbecue Sauce offerings from both Lady Bird Johnson and Barbara Bush, not to mention Senator Lloyd
Bentsen Highway Rice Salad, a democratic blend of Texmati rice, chopped vegetables, yogurt, pecans and cilantro. Most interesting is the exploration of cultural influences across the prairie, including a surprising look at the German and Czech political
radicals who landed in Texas in the mid-1800s, and the smoked meats they brought with them. For those who prefer motoring to grilling, Walsh includes a fine list of barbecue joints all along the Barbecue Belt, as well as different meat markets and a
calendar of some of the major cook-offs held throughout the state.
Copyright 2002 Cahners Business Information, Inc.
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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