Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters
By Robb Walsh
Chronicle Books, 2016
Publisher Description
If barbecue in Texas is a religion, this book is its bible.
Originally published only in print in 2002, this revised and updated edition explores all the new and exciting developments from the Lone Star State’s evolving barbecue scene. The one hundred recipes include thirty-two brand-new ones such as Smoke-Braised Beef Ribs and an extremely tender version of Pulled Pork. Profiles on legendary pitmasters like Aaron Franklin are featured alongside archival photography covering more than one hundred years of barbecue history. Including the basic tools required to get started, secrets and methods from the state’s masters, and step-by-step directions for barbecuing every cut of meat imaginable, this comprehensive book presents all the info needed to fire up the grill and barbecue Texas-style.
Find The Book
Recipes
The Sport of Barbecue: Tips from the Trophy Winners
- Harley’s Pork Shoulder
- Klassic Mop
- Rockney Terry’s Pork Rub
- Health Ray’s Rub
- Rockney Terry’s Brined Chicken
- Barbecued Honey Pork Loin
- Marvin Lange’s Barbecued Chicken
- Buttery Glazed Half Chicken
- Buttery Chicken Injection
- Red River Ranch Chicken Rub
- Orange-Tiger Chicken Glaze
- Johnny Trigg’s Spareribs
- Robert Sierra’s Baby Back Ribs
The Battle Over Sauce: Disappearing Traditions versus Modern Tastes
- Barbecue Joint Brisket Sauce
- Ancho Barbecue Sauce
- Spicy Chipotle Sauce
- Luling Barbecue Sauce
- Easy Meat Market Sauce
- Franklin’s Espresso Barbecue Sauce
- Rebekah’s Grapefruit-Chipotle Sauce
- Lady Bird Johnson’s Barbecue Sauce
- Barbara Bush’s Barbecue Sauce
- Mustard Sauce
- Shaker Bottle Pepper Sauce
- Chipotle Ketchup
- Barbecued Tomato Salsa
- Pico de Gallo
Butcher Paper Feasts: The Old German Meat Markets
- Barbecued Turkey
- Lockhart Pork Loin
- Bryan Bracewell’s Venison Sausage
- German Potato Salad
- Mustard Potato Salad
- Coleslaw
- Uncle Kermit’s Barbecued Cabbage
- Red Cabbage
- Apfelkraut
Celebrating Juneteenth: The Legacy of East Texas
- Sam’s Mutton
- Louis Charles Henley’s All-Purpose Rub
- Pulled Pork
- Stubb’s Hot Pork Rub
- Gatlin’s Vinegar Pepper Sauce for Pork
- Monte Barber’s Country-Style Ribs
- Joe Burney’s Juicy Links
- House Park Pork Loin Sandwiches
- Fried Green Tomatoes
- Mashed Potato Salad
- Lloyd Bentsen Highway Rice Salad
- Leon’s Stepped-Up Rice
- Leon O’Neal’s Turnip Greens
- Huntsville Butter Beans
The Last of the Open Pits
- Walter Jetton’s Barbecued Beef for 250
- Jetton’s Beef Stock Mop
- 32 Pounds of Dry Rub
- Texas-Size Coleslaw
- Cold River Cattle Company BBQ Sauce for 250
- Lorenzo Vences’s Sirloin
- Barbecued Goat
- Rankin’s Spicy Dry Rub
Feeding the Cotton Pickers: The Rise of the Barbecue Business
- Vencil Mares’s Bohunk Sausage
- Vencil’s Slow Beans
- Mustang Creek’s Bohemian Special
- Railhead’s Barbecued Bologna Sandwiches
- Black’s Simple Slaw
- Laura Novosad’s Confetti Slaw
Tender Bones: Urban Rib Joints
- Falls County Easy Pork Ribs
- New Zion Ribs
- Art Blondin’s Chipotle-Marinated Ribs
- Sweet Pork Rub
- Rosemary Broasted Big Ribs
- Bourbon Glaze
- Oversize 3-2-1 Ribs
- Jalapeño Rib Glaze
- East Texas Rib Sandwiches
- Boudin-Stuffed Pork Chops
Barbacoa and Borracho Beans: Down in South Texas
- Three Ways to Make Barbacoa
- Gerardo’s Barbacoa de Borrego
- Lengua (Tongue)
- Bull’s-Eye Pork Tenderloin
- BBQ Pork and Garlicky Guacamole Sandwiches
- Garlicky Guacamole
- Gonzales Food Market Macaroni Salad
- Borracho Beans
- Pickled Jalapeños
- Jalapeño Potato Salad
Smoking Beef: Clods, Sirloins, and Brisket
- Lockhart Prime Rib
- Maurice Mikeska’s Tri-Tip
- Rick Schmidt’s Shoulder Roast
- Ray Lopez’s Beef Ribs
- Smoke-Braised Beef Ribs
- Jim Goode’s “Plugged” Brisket
- Jim Goode’s Beef Rub
- Jim Goode’s Barbecue Mop
- Edgar Black Jr.’s Overnight Brisket
- Cooper’s Cowboy Brisket
- Robert Sierra’s Brisket
- Darrington Penitentiary Barbecued Brisket
- Robb’s Brisket Disaster Sandwiches
