Customer Reviews

Pit, Pot, & Skillet

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This is best book on Texas-style Bar-B-Que I've ever seen. The slow-smoked brisket recipe is probably a closely guarded trade secret in Luling...

I first ran across Red's pinto bean recipe in another excellent book, "Texas on the Halfshell" in the mid to late 1980's. After cooking it several times with great success, I ran into this book at a grocery store in 1989 or '90 in San Marcos, TX, Red's home town and immediately purchased it. My only regret is that I did not buy two of them.

This book has become my bible for barbeque and chili. The only one that I have tried that was less than great was the fajita marinade. While it was good, it was not great.

In any case, the results are generally excellent, book is well written, and the recipes are well described and are generally easy to follow. My copy and I assume all other ones, has a hard, laminated cover and spiral binding that makes the book very durable. It is sad that its out of print, since the used pricing keeps it out of the reach of all but the most driven cooks. Buy it if you can afford it!