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(More customer reviews)The Legends of Texas Barbecue is not so much a cook book as it is a reverent tribute to Texas-style barbecue and the legends who made it famous. As author Robb Walsh notes in his introduction, "Southern barbecue is a proud thoroughbred whose bloodlines are easily traced while Texas barbecue is a feisty mutt with a whole lot of crazy relatives." There are few things that Texans argue over more often than barbecue. The book traces the diverse lineage of Texas barbecue and introduces us to the pit bosses and restaurant owners who have grown to mythical status in Texas. Throughout, archival photographs highlight these men from as early as the start of the 1900's.
Walter Jetton is perhaps the most influential pit boss in Texas barbecue history, once holding the record for feeding 12,000 people at a single event. He was also a favorite of President Lyndon Johnson. The early part of this book focuses on men such as Jetton and others, and gives a fascinating history of cooking methods and equipment these pioneering men used.
The book then provides indispensable advice on achieving a Texas-style Barbecue at home including suggestions on the best equipment to use, fuels, and cook methods. Forget the gas grill, even the use of smoke boxes will never achieve that true, smoky taste. Utensils are also covered in detail including the one thing every good barbecuer needs...a basting mop.
Moving to chapter two, the Legends of Texas Barbecue covers the "sport" of competitive cook-offs and masters such as Harley Goerlitz, holder of over 300 trophies including numerous championships. These men provide some of their award winning recipes and sure-fire tips to making the best barbecue. Even if you never plan to enter a cook-off, you'll find expert tips from these men that you can use at home.
Rather than being sectioned like most cookbooks into type of foods, this book is sectioned off into regions. East Texas, West Texas, Southern Texas, as well as the very notable influence of German immigrants of the 1800's and the black urban influence that began when Harvey Miller opened his barbecue joint in 1941. Each section provides a sampling of recipes from these influences and it's interesting to note the differences in preparation, cooking, and spices in each. Among the most interesting chapters from a historical perspective is the one that deals with the strong German influence on Texas Barbecue. Texas became a hot spot for German Immigrants in the mid 1800's and continued for some fifty years. This influence is still seen today in the barbecued sausages from this region.
The Recipes are unique and mostly simple, having only a handful of ingredients. Monte Barber's Country Style Ribs uses just orange juice, ribs, BBQ sauce and a basic rub. This is a recipe created by the legendary C.B. Stubblefield who lends his name to the famous Stubbs Barbecue sauces that are available throughout the country. Then there is Drexler's Ribs from Houston restaurant owner James Drexler, smoked to perfection using just ribs. paprika, salt, sugar, and garlic and onion powders. Simple and delectable.
There's Potato and Black Bean Salsa Salad, BBQ Pork and Guacamole Sandwiches, Jalapeno Potato Salad, Barbecued Turkey, and more unique BBQ sauces than you've ever seen. Whether it's ribs, brisket, steaks, chicken, sausages, vegetables or salads, you'll be sure to find many recipes to enjoy.
The final chapter takes readers on a guided tour of the most famous Barbecues in Texas complete with addresses and phone numbers and a capsule history of each. You're invited to make a pilgrimage to the Texas barbecue belt towns of Lockhart, Elgin, and Taylor to visit some of the most famous barbecue joints not only in Texas, but the entire country! In addition there is also a section listing various online and mail order sources where many of the sauces, rubs, and cooking utensils can be purchased.
This is just a magnificent book for any fan of barbecue! Highest recommendation.
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