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

  • Harley's pork shoulder (Boston butt)

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

    • Categories: Grills & BBQ; Main course; Picnics & outdoors; American
    • Ingredients: pork Boston butt; dry rub; onions; mop sauce of your choice
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Notes about this book

  • Eat Your Books

    2003 James Beard Award Nominee

Notes about Recipes in this book

  • Cole slaw

    • Snopes on September 17, 2015

      This is the classic Southern slaw you probably remember from your childhood. Wonderful, tangy stuff.

  • Jalapeño potato salad

    • gbkyser on May 18, 2013

      Salted the potato water & used pickled jals, so cut the vinegar in half and added no salt. Used cider vin and didn't use olives. Good salad.

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  • ISBN 10 0811829618
  • ISBN 13 9780811829618
  • Published Mar 28 2002
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

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.

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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