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The Prophets of Smoked Meat: A Journey Through Texas Barbecue Hardcover – Illustrated, May 14, 2013

by Daniel Vaughn (Author), Nicholas McWhirter (Photographer)

4.3 222 ratings

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The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue.

From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.

Length

384
Pages
Language

EN
English
Publisher

Anthony Bourdain/Ecco
Publication date

2013
May 14
Dimensions

1.6 x 7.8 x 9.2
inches
ISBN-10

0062202928
ISBN-13

978-0062202925
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Editorial Reviews

From Booklist

*Starred Review* Stomachs will ache at the thought of cabeza de vaca (cow’s head), beef clod (beef shoulder), or barbecue brisket (among other delicacies). Undeterred, architect and barbecue fanatic Vaughn, along with photographer Nicholas McWhirter and occasional sidekicks, did a hunting, gathering, and tasting journey throughout Texas to find the best barbecue. Out of the 186 places sampled, only 5 made his best list; the journey to him, though, is worth it. Beginning with the universal definition of barbecue as simply seasoned meat cooked to tenderness over hardwood smoke, the author not only delivers a running commentary on the goodness (or lack thereof) of the proteins, sides, and desserts, he also gives an almost-native’s perspective on the culture. Joints close when they run out of meat, often at 2 p.m., sometimes earlier. Fat counts: The value of well-smoked fat cannot be understated. So do desserts; there’s nothing better, Vaughn states, to counteract protein overload than a bit of something sweet. At the end, 20-ish pit masters are singled out for the specialties (mutton ribs, anyone?), providing quasi-recipes (details on meat, rub, wood, pit, fire, cooking time, it’s done when . . . suggestions, resting, and other pro tips) with the assumption that you’ll know how to interpret this shorthand. The first in a series of Anthony Bourdain–branded books. --Barbara Jacobs

From the Back Cover

The comprehensive, must-have guide to Texas barbecue, including pitmasters' recipes, tales of the road—from country meat markets to roadside stands—and a panoramic look at the Lone Star State, where smoked meat is sacred

Brisket. Spareribs. Beef sausage. Pulled pork. From the science of heat to the alchemy of rubs, from the hill country to the badlands, The Prophets of Smoked Meat takes readers on a pilgrimage to discover the heart and soul of Texas barbecue.

Join Daniel "BBQ Snob" Vaughn—host of the popular blog Full Custom Gospel BBQ and acknowledged barbecue expert—and photographer Nicholas McWhirter as they trek across more than 10,000 miles to sample the wood-smoking traditions of the Lone Star State's four distinct barbecue styles:

East Texas style, essentially the hickory-smoked, sauce-coated barbecue with which most Americans are familiar.
Central Texas "meat market" style, in which spice-rubbed meat is cooked over indirect heat from pecan or oak wood, a method that originated in the butcher shops of German and Czech immigrants.
Hill Country "cowboy style," which involves direct heat cooking over mesquite coals and uses goat and mutton as well as beef and pork.
South Texas barbacoa, in which whole beef heads are traditionally cooked in pits dug into the earth.

Including recipes from longtime pitmasters and new barbecue stars, The Prophets of Smoked Meat encompasses the entire panorama of Texas barbecue. Illustrated throughout with lush, full-color photographs of the food, the people, and the stunning landscapes of the Lone Star State, The Prophets of Smoked Meat is the new gospel of Texas barbecue, essential for neophytes and seasoned experts alike.

Product details

Publisher ‏ : ‎ Anthony Bourdain/Ecco; Illustrated edition (May 14, 2013)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 384 pages
ISBN-10 ‏ : ‎ 0062202928
ISBN-13 ‏ : ‎ 978-0062202925
Item Weight ‏ : ‎ 2.69 pounds
Dimensions ‏ : ‎ 1.6 x 7.8 x 9.2 inches

Best Sellers Rank: #305,227 in Books (See Top 100 in Books)
- #310 in Burger & Sandwich Recipes
- #317 in Meat Cooking
- #434 in Barbecuing & Grilling

Customer Reviews:
4.3 222 ratings

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Daniel Vaughn

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Daniel “BBQ Snob” Vaughn is an expert on Texas barbeque with an extensive history of palate-shaping journeys across the Lone Star state. He is the author and editor of the respected blog Full Custom Gospel BBQ and a columnist for Texas Monthly. A trained and practicing architect as well, he lives in Dallas with his wife and children.

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4.3 out of 5

222 global ratings

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Michael K.

Loved being part of Vaughn's Roadtrip!

Reviewed in the United States on September 8, 2014

Verified Purchase

This is an amazing book. I really couldn't it down, sitting with a map on my computer screen so I could follow the details of Vaughn and photographer McWhirter's marathon road eating trip. Here is a book that gives details that others leave out; it goes to out-of-the-way joints as well as to the famous places in the state that have lines out the door. Assessments of the barbecue seem fair and there is a lot of good detail to back up the opinions; even when the conclusions aren't positive, the tone is not mean spirited. I really enjoyed Vaughn's personalized and congenial style. The photographs are done with a very practiced eye and contribute greatly to the book. Looking at other reviews of this book, it strikes me that many of those who didn't rate it well seemed to be expecting a different book -- some didn't like the fact that the journey was limited to Texas barbecue; others were expecting a cookbook. For me, the book promised exactly what the last part of the title says: "A Journey Through Texas Barbecue." It may not in fact be for the casual reader -- but that's fine. By the way, the map "Texas BBQ by the Cord" showing what kinds of woods are being used in each place visited alone is worth the cost of the book. Thanks to Anthony Bourdain for making this part of his new food book series.

7 people found this helpful

Helpful

Jennifer Guerrero

The zagat guide for Texas BBQ, but with fun essays

Reviewed in the United States on February 14, 2018

Verified Purchase

This is an amazing book. I got it from the library and started reading it. It was driving me nuts that I couldn't highlight in it, and take notes in the margins. It's the Texas BBQ answer to Zagat. I thought his reactions to all of the places I'd tried were spot on. Two chapters in, I ordered my own copy. It's an amazing resource for Texas roadtrips, and would be useful if you're even just taking a quick vacation in this state. If you live in Texas, you really need it. Totally recommend!

His writing style is really fun. His essays sometimes branch into stories, and provide some glimpses of non-barbecue stuff like landscapes, hikes, attractions, and history. I live with an onion ring head, so all the onion ring notes are going to come in handy in the panhandle.

I'll start filling in some pics as I visit the places in the book:
1) My birthday - Franklin BBQ down in Austin. You have to get there between 8-9 am for the 11 am opening. Bring lawnchairs and games. :)
2) Pecan Lodge in Dallas. Awesome smoke haunting. It's dark in there, so my pic doesn't do it justice.

6 people found this helpful

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Cort Mcmurray

Ain't that Texas cookin' sumthin'?

Reviewed in the United States on July 15, 2013

Verified Purchase

I learned some valuable lessons: stay away from east Texas hot links; understand the difference between direct heat cooking and indirect heat cooking; respect the elegance of a salt and cracked pepper dry rub; and keep that cooker closed!

Texas barbecue is an art. This is a fine introduction to that art, and to the artists who create it. My favorite part of the book is the pit master profiles at the end: great portraits and wonderful insights on their process! The photographs are beautiful; with the exception of the chapter focusing on Houston and Dallas, there simply aren't enough of them. I would have enjoyed a little less "I'm from Ohio, but I love Texas Barbecue!" (Dude, you've just described eating at 30 BBQ joints in 36 hours - you don't need to tell us you like 'cue) and more of those lovely photos.

I'm still trying to figure out how these guys don't weigh 450 pounds, have dodged diabetes, hypertension, and gout, and remain married.

A very entertaining trip through the heart of Brisket, Rib, and Sausage Shangri-la.

3 people found this helpful

Helpful

J. Matulich

Texas BBQ Handbook!

Reviewed in the United States on May 17, 2013

Verified Purchase

I have been anticipating this book for months and I was very excited to find it a few days ago in the mail. Daniel Vaughn tells the great story of his BBQ travels across the Lone Star State. He is doing what most diehard Texans would love to do......go on a roadtrip hunting for the "best BBQ in Texas". He does a great job of explaining the different BBQ regions in Texas and what makes them unique. I was born and raised in Texas and I have visited a handful of these spots over the years. This will now become my official guide book on my travels through Texas. The photographs in the book are great and the way the pages look like old butcher paper adds a great effect! I think the thing I like most about the book is the honesty. Daniel doesn't beat around the bush with his short reviews of the BBQ joints. He'll tell you what is good and what is not so good. If nothing else, this book will set the standard for what exceptional Texas BBQ should taste like.

6 people found this helpful

Helpful

J. Dodd

is most of the BBQ in Texas not very good?

Reviewed in the United States on June 12, 2013

Verified Purchase

I bought this book via amazon.com after reading a review in the Wall street Journal, so I knew a bit about it before it arrived. I was thinking it would be more in the travel section than the cooking section of my library, and so it is. What did surprise me is the amount of poorly rated smoked meats the author encountered, or perhaps how high his scale his grading is. Anyway, be prepared for descriptions to visits to a lot of disappointing places.

I did learn a fair bit about how the author examines BBQ in order to grade it. I expect he would be disappointed with what I get in Southern California on a routine basis. The pictures help to understand.

I used to hunt with a group of construction guys, and we did a fair amount of pit cooking in actual pits that we dug, prepared and cooked in overnight with our deer, turkey and javelina. Our technique would have been graded favorably by the author I expect.

3 people found this helpful

Helpful

CheeseMouse

Great read if you love REAL BBQ.

Reviewed in the United States on December 18, 2014

Verified Purchase

I love Texas BBQ, and not only that but I love learning about the places and stops along the hundreds of miles of roads that I have never traveled. This book not only reviews many legs of a trip of a lifetime, but it also goes into good detail about the textures, sights, smells, and experiences of traveling just to eat BBQ. Not only does it entail all the locations and pit-stops on a very optimistic journey, but the author also includes bits and pieces of advice and reference as to the very definition of BBQ. Surprisingly there ends up being more mediocre places included in this book than I thought there would. A great read if you like BBQ and the quest for it.

2 people found this helpful

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Guilherme Manaças

Una vista honesta de la barbacoa de Texas.

Reviewed in Spain on March 28, 2021

Verified Purchase

Al principio parece que el autor es un poco snob, pero al final del libro empieza a tener sentido desde la comparación con la que se hacen algunos de los restaurantes de peor calidad con los mejores del mundo. El autor es un esnob, pero alguien tiene que serlo y ese es el valor de su trabajo.

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Andrew

Five Stars

Reviewed in Canada on April 19, 2016

Verified Purchase

BBQ book from the man who is the expert of the BBQ world. He knows what he's talking about.

2 people found this helpful

B. Arnold

David Vaughn living the dream on a 10,000 mile BBQ road trip

Reviewed in the United Kingdom on July 8, 2013

Verified Purchase

A culinary journey through Texas BBQ with
great stories from America's foremost BBQ State
A very handy recipe section from some highly respected Pitmasters including John Mueller, Will Fleischman and Roy Perez.
Nicholas McWhirter's gritty photography complements the topic perfectly

One person found this helpful

LInze

Three Stars

Reviewed in Canada on April 1, 2015

Verified Purchase

Interesting perspectives.

One person found this helpful

Dino Carpano

The Prophets of Smoked Meat...

Reviewed in Germany on July 4, 2013

Verified Purchase

...ist eine spannende, ja kulinarische BBQ-Reise durch den mittleren Westen der USA. Wer des Englischen mächtig und ein BBQ Liebhaber von Sohle bis zum Scheitel ist, wird seine Freude beim Lesen haben!

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