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Republic of Barbecue: Stories Beyond the Brisket (Bridwell Texas History Series) Paperback – October 15, 2009
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"Tar Heels probably shouldn’t own up to liking Texas barbecue, but we have no hesitation about saying that we love this book about it. The voices of the folks who make it happen and this book’s wonderful photographs add up to a splendid portrait of Lone Star barbeculture." (John Shelton Reed and Dale Volberg Reed, authors of Holy Smoke: The Big Book of North Carolina Barbecue)
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Top Customer Reviews
Broken into essays on different aspects of central Texas barbecue this book gets into the cracks of the culture which fostered and made barbecue in this region of the counry what it is.
Highly recommended for people who want to understand why Texas barbecue is the fascinating cross cultural mishmash that it is today.
Barbecue is the ultimate American peasant food which breaks down and transcends economic, class, and racial differences.
This is not a book for people looking for recipes but plenty of important teqnique is discussed.
I'Saving The Whales: A Bwana Doc Adventure
This is a great bunch of short stories about some truly interesting people and places.
Did you know a barbecue "pit" isn't a hole in the ground?
Do you know how long it takes to properly prepare barbecue?
That it involves a merger of smoke and meat, rather than just cooking it?
Most Recent Customer Reviews
A bit wordy and not enough about the cooking of bbq. To much family history. Still a mostly fun read.Published on September 15, 2013 by Ed Richards
I really enjoy all of the stories that were written by Ms. Engelhardt's grad students. I have learned so much from each and every story included in the book. Read morePublished on January 16, 2013 by paul