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Texas BBQ: Platefuls of Legendary Lone Star Flavor
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About this ebook
Experience flavor as big as the Lone Star State itself!
Texans aren't shy to proclaim that the nation's best barbecue comes from inside the borders of the Lone Star State. Tipping ten-gallon hats to the smoky, caramelized bark and tender pink center of the state's signature slow-cooked brisket, pulled pork tacos so spicy they curl toes and handlebar mustaches, and sublime side dishes accented with flavorful influences brought by German, Spanish, and Czech settlers, TEXAS BBQ, is the long-anticipated, mouthwatering roundup to over 100 of the best smokehouse recipes the state has to offer.
Inside you'll find:
Texans aren't shy to proclaim that the nation's best barbecue comes from inside the borders of the Lone Star State. Tipping ten-gallon hats to the smoky, caramelized bark and tender pink center of the state's signature slow-cooked brisket, pulled pork tacos so spicy they curl toes and handlebar mustaches, and sublime side dishes accented with flavorful influences brought by German, Spanish, and Czech settlers, TEXAS BBQ, is the long-anticipated, mouthwatering roundup to over 100 of the best smokehouse recipes the state has to offer.
Inside you'll find:
- Over 100 authentic recipes from the state of Texas along with gorgeous full-color photography that include enticing appetizers, heirloom side dishes, an indulgent desserts
- Tips and tricks to help you master the art of barbecue with easy how-tos from expert pitmasters
- An exploration of the unique history of the Lone Star State and the roadside barbecue pit stops worth visiting
- BBQ basics, including a guide to selecting a grill, smoking basics, and how to prepare charcoal and much more
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Reviews for Texas BBQ
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Book preview
Texas BBQ - The Editors of Southern Living
CONDIMENTS
Rubs, Sauces & Spreads
Rubs
Some Texan pitmasters, especially those hailing from Central Texas, refuse to serve barbecue sauce with their perfectly seasoned cuts of meat. Instead, these purists bank on their expertly crafted spice rubs and a tradition of frontier-style preparation.
Pork Dry Rub
HANDS-ON: 5 minutes
TOTAL: 5 minutes
MAKES: about 3½ cups
1 cup firmly packed dark brown sugar
1 cup paprika
½ cup granulated garlic
½ cup kosher salt
2 tablespoons dried minced onion
2 tablespoons ground red pepper
2 tablespoons ground chipotle chile pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
1 tablespoon dry mustard
Stir together all the ingredients. Store in an airtight container up to 1
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