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.
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