In his new book, “From Barbycu to Barbecue,” Joseph R. Haynes explains why he believes barbecue is a strictly American invention.
In celebration of the fiftieth anniversary of Texas Monthly, our new book is a collection of original essays and portraits of fifty groundbreaking Texans.
These seven books cover the basics of smoking and grilling while livening things up with recipes for smoked duck lasagna and key lime cake.
In April, the pitmaster and Jordan Mackay will follow up their barbecue best-seller with recipes and tips for grilling their favorite cuts.
Get ready for ribeye steak, smoked lamb meatloaf, and kangaroo loin.
It’s May, the month that celebrates the best of spring, the kickoff to summer, and, for barbecue aficionados like myself, a 31-day-long celebration of barbecue. That’s right. In this age of every trend getting its own day or month, May has been reserved for barbecue, a fitting designation given that Memorial Day is the unofficial start
Rio Grande do Sul is the Texas of South America. Or at least that’s how Evandro Caregnato describes the Brazilian state. And he should know. He grew up there, and it’s where he lived when the founders of Texas de Brazil restaurant asked him to move here in
Kerlin BBQ in Austin, Texas, is the best barbecue joint in the country. Or at least that’s the conclusion Johnny Fugitt arrived at after traveling the country and eating 365 barbecue meals in 365 days, a journey he chronicled in his new book, The 100 Best Barbecue Restaurants in
The spring of 2015 looks to be bullish on barbecue books. A new one seems to show up in the mailbox every week, and I’ve finally gotten the time to thumb through them. This is by no means a complete list of the barbecue books hitting the shelf this year,
Aaron Franklin is giving us the keys to his barbecue kingdom. Some of his meat smoking secrets have already been leaked via his YouTube series BBQ With Franklin, and more is to come with a new PBS series of the same name, but his upcoming book
Title: River Cottage Handbook No. 13; Curing & SmokingAuthor: Steven LambPublished: Bloomsbury Publishing; 2014River Cottage is a Cooking school in rural southwest England that focuses on the use of local and ethically raised meat. In England, River Cottage’s chef Hugh Fearnley-Whittingstall has been the host of
Title: Charcutería: The Soul of Spain Author: Jeffrey WeissPublished: Surrey Books, 2014In recent years we’ve seen the publication of several high profile books on charcuterie and salumi. From them you can learn the finer points of curing meats in the French or Italian traditions, but recipes from Spain
To say Melissa Cookston has been successful on the barbecue competition circuit is an understatement. As she describes in the introduction of her new cookbook “I am the winningest woman in barbecue, and frankly, it’s not even close.” But, as she also points out, there
Title: The Salt Lick Cookbook Author: Scott Roberts and Jessica DupuyPublished: The Salt Lick, 2012This is not a a barbecue cookbook. It’s a family history told through food and recipes. That may be surprising to fans of the Salt Lick, but barbecue comprises less
Title: Barbecue Crossroads: Notes and Recipes from a Southern OdysseyAuthor: Robb WalshPublished: University of Texas Press, 2013If you’re familiar with Robb Walsh through his decade-old book Legends of Texas Barbecue, then you’ll likely enjoy the great writing in Barbecue Crossroads. You’ll also get more of
Title: Smoke: New Firewood CookingAuthor: Tim ByresPublished: Rizzoli, 2013Tim Byres and I have known one another for a few years now. Before I knew him the owners of Smoke, a restaurant in Dallas where Byres is the chef, asked me to come in and try their barbecue. They were
Title: Meat AmericaAuthor: Dominic EpiscopoPublished: Self-published in 2012Meat art has a provocative history in the last few decades. Lady Gaga famously wore a dress made of raw meat to the 2010 MTV Video Music Awards. That outfit was certainly unique, but the idea was predated by Jana