Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
+ Free Shipping
Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters, Revised & Updated with 32 New Recipes! Paperback – April 19, 2016
|New from||Used from|
The Amazon Book Review
Discover what to read next through the Amazon Book Review. Learn more.
Frequently bought together
Customers who bought this item also bought
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. --This text refers to an out of print or unavailable edition of this title.
"In 2002, Robb Walsh's Legends of Texas Barbecue Cookbook hit the sweet spot for lovers of smoked meat. The book was part travelogue, part instruction manual, with a side of history thrown in. Texans hit the road, book in hand, searching out the pitmasters profiled in its pages. Then they went home and attempted to master the smoke ring. Now Walsh is back with a new edition (Legends of Texas Barbecue Cookbook, updated edition, by Robb Walsh, Chronicle Books, $22.95), promising updates and 32 new recipes. If your old copy is worn, tattered and splashed, it's time to trade up. If you are late to the barbecue and don't know the likes of Bryan Bracewell, Vencil Mares and Lorenzo Vences, consider it an investment in your education." -Cathy Barber, Dallas Morning News
"The original edition was valuable and groundbreaking. This updated version is even better." -Jim Shahin, Washington Post
"My original copy of Legends of Texas Barbecue has been with me since the beginning. It's badly worn with dog-eared pages and plenty of grease and BBQ sauce stains. A lot has changed since those days, and Robb Walsh has been there to help shape and document the evolution of Texas barbecue. This new edition is a must-have." -Aaron Franklin
Browse award-winning titles. See more
If you are a seller for this product, would you like to suggest updates through seller support?
Top Customer Reviews
I know how to make a wicked set of ribs. My brisket is pretty fair. And pork is hard to mess up unless you dry it out or burn it. But I am always looking for inspiration, and that is an area where this book excels.
While this book is a very good recipe book, it is also much more. It is a history of Texas BBQ. The pictures are awesome and so are the stories at the start of every chapter. The sidebars on many pages give insight, wisdom, and just some cool stories about BBQ. You almost feel like you are sitting down listening to these BBQ legends as they share their secrets of cooking great BBQ.
Now most people familiar with BBQ know that you cook it "low and slow", using temps in the 200 to 250 degree range and you do that cooking using indirect heat. It would seem that is not always the case for good BBQ. Many of the pictures show pits dug in the ground and they are cooking over direct heat. They tell of cooking beef shoulder clods at 500 degrees for 4 hours. What? Too hot? Too fast? I guess not.
There are some pages in the book that discuss the important topic of "sauce, or no sauce"? Well I love sauce, but I have also eaten a lot of really good BBQ that did not have a drop of sauce. Then there are the dry rubs to add flavor. Sometimes simple, sometimes complicated, usually a secret recipe, and they all taste great. Some of these legends from the book only use a little salt and pepper to season the meat. And it still tastes good!
The one thing I am taking away from this book is there are many ways to cook good BBQ. And they all turn out some great BBQ.
My husband and I are going to use some of these recipes to hone our barbequeing skills, especially with brisket. We need a lot of help and I think these books are just the thing!