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, by Robb Walsh
Download , by Robb Walsh
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Product details
File Size: 30942 KB
Print Length: 306 pages
Publisher: Chronicle Books LLC; 2 edition (April 19, 2016)
Publication Date: April 19, 2016
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B018FLYMQS
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Amazon Best Sellers Rank:
#58,898 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
This book IS, or should be, the bible of TX BBQ. And not just because I have a photograph published in it. Author Robb Walsh takes readers through the amazingly convoluted history of bbq in TX, and manages to make it a) very interesting, b) rich with detail, and c) replete with wonderful recipes us modern-day wanna-be bbq cooks can use. Successfully. I have the original copy from 2002; this updated copy has more recipes; and still proves to be a very worthwhile read. (IF you don't like BBQ, smoked meat of all kinds, you should skip on to the Walsh book on TX BBQ for Vegans. Coming to your bookseller, soon.)
Robb Walsh is an O.G. of food reviews down here in Austin, TX., and his book does not disappoint! As an amateur griller/smoker, I am delighted with the format of the book, the variety of recipes, and the explanations and descriptions of how to make great Texas barbecue. I've got my new Weber now and I'm ready to go!
I love good BBQ. Seriously, who doesn't? I made a number of business trips to Texas starting about 19 years ago. It was on these trips that I was first introduced to real BBQ. Since I live in New Jersey, a state that until a few years ago barely had a single halfway decent BBQ restaurant, I had to learn to cook my own. I bought my first smoker, and built my second one. Now I have great BBQ whenever I feel the urge to start up one of the smokers.I know how to make a wicked set of ribs. My brisket is pretty fair. And pork is hard to mess up unless you dry it out or burn it. But I am always looking for inspiration, and that is an area where this book excels.While this book is a very good recipe book, it is also much more. It is a history of Texas BBQ. The pictures are awesome and so are the stories at the start of every chapter. The sidebars on many pages give insight, wisdom, and just some cool stories about BBQ. You almost feel like you are sitting down listening to these BBQ legends as they share their secrets of cooking great BBQ.Now most people familiar with BBQ know that you cook it "low and slow", using temps in the 200 to 250 degree range and you do that cooking using indirect heat. It would seem that is not always the case for good BBQ. Many of the pictures show pits dug in the ground and they are cooking over direct heat. They tell of cooking beef shoulder clods at 500 degrees for 4 hours. What? Too hot? Too fast? I guess not.There are some pages in the book that discuss the important topic of "sauce, or no sauce"? Well I love sauce, but I have also eaten a lot of really good BBQ that did not have a drop of sauce. Then there are the dry rubs to add flavor. Sometimes simple, sometimes complicated, usually a secret recipe, and they all taste great. Some of these legends from the book only use a little salt and pepper to season the meat. And it still tastes good!The one thing I am taking away from this book is there are many ways to cook good BBQ. And they all turn out some great BBQ.Chris
So far as sauces and sides go, you are covered. Same goes for the basic meats. The TX BBQ tradition is perhaps outsized as KC, Carolina, St Luis, Memphis and even CA have unique and equally important traditions but the basics are covered and Mr. Walsh is an excellent writer so not much more needs to be amassed on the subject except a specific variation or two. Get his Chili Book for his best work!
I just love this book. I ordered it with "Salt Lick Cookbook" and they both arrived in the same box...super fast shipping. Amazon rarely disappoints in the shipping department. It's not a flashy cookbook but has some great history, stories, and best of all...recipes, from the great BBQ houses in our wondrous state of Texas. I have fond memories of going to Joe Cotten's in Robstown 50 years ago with my family on the way to Padre Island, eating on butcher paper. Life was simpler back then, when you were a kid and your biggest worry at that moment was if the waves were going to be big enough when you got to the beach.My husband and I are going to use some of these recipes to hone our barbequeing skills, especially with brisket. We need a lot of help and I think these books are just the thing!
Just started out trying my hand at smoking meat and this is a very detailed book with expert advise from award winning pit masters. Also, it tells the history of smoking meats, from it's beginning till present. Lots of photos of old time BBQ pits and pit masters.
So far it's a great read. The recipes look great and I hope to update as soon as I try one. I'm enjoying the old pictures too. I'm glad summer is here! Can't wait to get started.
I grew up in S. Texas and BBQ was as much a part of the fabric of life as Tex-Mex food. In all those years of eating brisket off the butcher paper at Joe Cottens in Robstown, I never appreciated how they did it. Now I do. The simple recipes in the Legends book are not surprising (BBQ is basic stuff) but the descriptions about the various techniques, processes and variations demonstrates where the art really is.I've "done et" at several of the joints mentioned in this book (Coopers in Llano is "killer")and many more like them on the city squares in small towns across the state and at the road side stands. It is interesting to me as a transplanted Texican to know how the differences in BBQ flavor and texture come to be. It has certainly given me some additional pointers to try on my next BBQ adventure.The book is great for the cooking techniques, tips, and recipes alone. If you like Texas lore it's also great - I finally know why the tradition of serving BBQ on butcher paper exists.One final thing - Anyone can cook good BBQ - I have even found some up here in Mid Atlantic - but don't go looking for anything close to BBQ in Oregon. They don't know lengua from a latke.
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