Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses

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Chronicle Books, 2002 - Cooking - 256 pages
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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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Legendary Barbecue The Evolution of the Pit
The Sport of Barbecue Tips from the Trophy Winners
The Battle over Sauce Disappearing Traditions versus Modern Tastes
Butcher Paper Feast The Old German Meat Markets
The Last of the Open Pits West Texas Cowboy Barbecue
Feeding the Cotton Pickers The Rise of the Barbecue Business
Tender Bones The Black Urban Influence
Barbacoa and Borracho Beans Down in South Texas
A Barbecue Glossary
Online and Mail Order Sources
Texas Barbecue Coooff Calendar
Barbecue Associations
Photo Credits
Table of Equivalents

Smoking Beef Clods Sirloins and Briskets
On the Barbecue Trail Following the Smoke

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About the author (2002)

Robb Walsh, co-author of Nuevo Tex-Mex, is a culinary adventurer hailed as the "Indiana Jones of food writers." A multiple James Beard Award winner, he is currently the restaurant critic of the Houston Press and a commentator for National Public Radio.

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