Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses by Robb Walsh
Chronicle Books, 2002, 269 pages, paperback, plenty of traditional recipes, scores of B&W photos, but not of the recipes.
This book is a wonderful piece of scholarly research that is also a great read. Walsh has delved into the history and lore of Texas barbecue, its origins, its ingredients, its personalities, and its tall tales. He recommends the best places to eat when in the Lone Star State, what to eat, and recipes from pitmasters to help you replicate the real thing at home. Even the photos are fascinating.
A quote: “The majority of Texas barbecue joints now serve a little bit of everything. You’ll always find some kind of beef offered, and usually German-style sausage along with Southern-style pork with barbecue sauce, Mexican tortillas, West Texas beans, and sides from all over the place. Not to mention banana pudding, coconut cake, and sweet potato pie. Some places try to maintain a degree of stylistic purity, but few succeed. That’s why when you say “Texas barbecue,” no one can ever be sure about what you are talking about… The best way to preserve our tradition is to constantly disagree about what Texas barbecue really is.”
Also By Robb Walsh
Why We Require You To Sign In Before You Can Post Comments
Before you can post a comment or question you must sign into our commenting partner, Disqus. This is helps make sure everyone hanging around the grill is civil. We do not tolerate nastiness, racism, porn, inappropriate language, or attacks on others. All comments are the property of AmazingRibs.com and we reserve the right to quote them, edit them, delete them, and block people from making future comments.
Please leave comments and questions on the page devoted to the same subject so others can see them and our answers when they are reading about that subject. You must enable JavaScript to use the comments section, and you must accept cookies to post comments. Note that the software that runs Disqus is different from the Pitmaster Club so members need to sign into that separately.
Moderators