The Prophets of Smoked Meat: A Journey Through Texas Barbecue

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9780062202925: The Prophets of Smoked Meat: A Journey Through Texas Barbecue

The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue.

From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.

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From the Back Cover:

The comprehensive, must-have guide to Texas barbecue, including pitmasters' recipes, tales of the road—from country meat markets to roadside stands—and a panoramic look at the Lone Star State, where smoked meat is sacred

Brisket. Spareribs. Beef sausage. Pulled pork. From the science of heat to the alchemy of rubs, from the hill country to the badlands, The Prophets of Smoked Meat takes readers on a pilgrimage to discover the heart and soul of Texas barbecue.

Join Daniel "BBQ Snob" Vaughn—host of the popular blog Full Custom Gospel BBQ and acknowledged barbecue expert—and photographer Nicholas McWhirter as they trek across more than 10,000 miles to sample the wood-smoking traditions of the Lone Star State's four distinct barbecue styles:

  • East Texas style, essentially the hickory-smoked, sauce-coated barbecue with which most Americans are familiar.
  • Central Texas "meat market" style, in which spice-rubbed meat is cooked over indirect heat from pecan or oak wood, a method that originated in the butcher shops of German and Czech immigrants.
  • Hill Country "cowboy style," which involves direct heat cooking over mesquite coals and uses goat and mutton as well as beef and pork.
  • South Texas barbacoa, in which whole beef heads are traditionally cooked in pits dug into the earth.

Including recipes from longtime pitmasters and new barbecue stars, The Prophets of Smoked Meat encompasses the entire panorama of Texas barbecue. Illustrated throughout with lush, full-color photographs of the food, the people, and the stunning landscapes of the Lone Star State, The Prophets of Smoked Meat is the new gospel of Texas barbecue, essential for neophytes and seasoned experts alike.

About the Author:

Daniel "BBQ Snob" Vaughn is an expert on Texas barbecue. He is the author and editor of the respected blog Full Custom Gospel BBQ and BBQ editor at Texas Monthly. A trained architect, he lives in Dallas with his wife and children.

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Book Description Anthony Bourdain/Ecco, 2013. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: The comprehensive, must-have guide to Texas barbecue, including pitmasters' recipes, tales of the road--from country meat markets to roadside stands--and a panoramic look at the Lone Star State, where smoked meat is sacred Brisket. Spareribs. Beef sausage. Pulled pork. From the science of heat to the alchemy of rubs, from the hill country to the badlands, The Prophets of Smoked Meat takes readers on a pilgrimage to discover the heart and soul of Texas barbecue. Join Daniel "BBQ Snob" Vaughn--host of the popular blog Full Custom Gospel BBQ and acknowledged barbecue expert--and photographer Nicholas McWhirter as they trek across more than 10,000 miles to sample the wood-smoking traditions of the Lone Star State's four distinct barbecue styles: East Texas style, essentially the hickory-smoked, sauce-coated barbecue with which most Americans are familiar. Central Texas "meat market" style, in which spice-rubbed meat is cooked over indirect heat from pecan or oak wood, a method that originated in the butcher shops of German and Czech immigrants. Hill Country "cowboy style," which involves direct heat cooking over mesquite coals and uses goat and mutton as well as beef and pork. South Texas barbacoa, in which whole beef heads are traditionally cooked in pits dug into the earth. Including recipes from longtime pitmasters and new barbecue stars, The Prophets of Smoked Meat encompasses the entire panorama of Texas barbecue. Illustrated throughout with lush, full-color photographs of the food, the people, and the stunning landscapes of the Lone Star State, The Prophets of Smoked Meat is the new gospel of Texas barbecue, essential for neophytes and seasoned experts alike. Bookseller Inventory # ABE_book_new_0062202928

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Book Description Hardcover. Book Condition: New. 196mm x 37mm x 238mm. Hardcover. The debut book in the Anthony Bourdain Book line, this is the fully illustrated, comprehensive guide to Texas barbeque, including pit masters' recipes, tales of the road?from c.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 372 pages. 1.240. Bookseller Inventory # 9780062202925

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Book Description Anthony Bourdain/Ecco, United States, 2013. Hardback. Book Condition: New. 238 x 192 mm. Language: English . Brand New Book. The comprehensive, must-have guide to Texas barbecue, including pitmasters recipes, tales of the road from country meat markets to roadside stands and a panoramic look at the Lone Star State, where smoked meat is sacredBrisket. Spareribs. Beef sausage. Pulled pork. From the science of heat to the alchemy of rubs, from the hill country to the badlands, The Prophets of Smoked Meat takes readers on a pilgrimage to discover the heart and soul of Texas barbecue.Join Daniel BBQ Snob Vaughn host of the popular blog Full Custom Gospel BBQ and acknowledged barbecue expert and photographer Nicholas McWhirter as they trek across more than 10,000 miles to sample the wood-smoking traditions of the Lone Star State s four distinct barbecue styles: East Texas style, essentially the hickory-smoked, sauce-coated barbecue with which most Americans are familiar. Central Texas meat market style, in which spice-rubbed meat is cooked over indirect heat from pecan or oak wood, a method that originated in the butcher shops of German and Czech immigrants. Hill Country cowboy style, which involves direct heat cooking over mesquite coals and uses goat and mutton as well as beef and pork. South Texas barbacoa, in which whole beef heads are traditionally cooked in pits dug into the earth.Including recipes from longtime pitmasters and new barbecue stars, The Prophets of Smoked Meat encompasses the entire panorama of Texas barbecue. Illustrated throughout with lush, full-color photographs of the food, the people, and the stunning landscapes of the Lone Star State, The Prophets of Smoked Meat is the new gospel of Texas barbecue, essential for neophytes and seasoned experts alike. Bookseller Inventory # AAS9780062202925

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Book Description Anthony Bourdain/Ecco, United States, 2013. Hardback. Book Condition: New. 238 x 192 mm. Language: English . Brand New Book. The comprehensive, must-have guide to Texas barbecue, including pitmasters recipes, tales of the road from country meat markets to roadside stands and a panoramic look at the Lone Star State, where smoked meat is sacredBrisket. Spareribs. Beef sausage. Pulled pork. From the science of heat to the alchemy of rubs, from the hill country to the badlands, The Prophets of Smoked Meat takes readers on a pilgrimage to discover the heart and soul of Texas barbecue.Join Daniel BBQ Snob Vaughn host of the popular blog Full Custom Gospel BBQ and acknowledged barbecue expert and photographer Nicholas McWhirter as they trek across more than 10,000 miles to sample the wood-smoking traditions of the Lone Star State s four distinct barbecue styles: East Texas style, essentially the hickory-smoked, sauce-coated barbecue with which most Americans are familiar. Central Texas meat market style, in which spice-rubbed meat is cooked over indirect heat from pecan or oak wood, a method that originated in the butcher shops of German and Czech immigrants. Hill Country cowboy style, which involves direct heat cooking over mesquite coals and uses goat and mutton as well as beef and pork. South Texas barbacoa, in which whole beef heads are traditionally cooked in pits dug into the earth.Including recipes from longtime pitmasters and new barbecue stars, The Prophets of Smoked Meat encompasses the entire panorama of Texas barbecue. Illustrated throughout with lush, full-color photographs of the food, the people, and the stunning landscapes of the Lone Star State, The Prophets of Smoked Meat is the new gospel of Texas barbecue, essential for neophytes and seasoned experts alike. Bookseller Inventory # AAS9780062202925

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