Follow the Smoke: 14,783 Miles of Great Texas Barbecue

Follow the Smoke: 14,783 Miles of Great Texas Barbecue

by John DeMers
     
 
The product of a 14,000-mile road trip and 111 different meals, this delicious guidebook to Texas barbecue is just the thing for any aficionado with a little gas money and a large appetite. The restaurants profiled range from very plain (a shack with an ordering window) to fancy, from Port Arthur to Abilene, McAllen to Texarkana, and Austin to El Paso. Expressing an

Overview

The product of a 14,000-mile road trip and 111 different meals, this delicious guidebook to Texas barbecue is just the thing for any aficionado with a little gas money and a large appetite. The restaurants profiled range from very plain (a shack with an ordering window) to fancy, from Port Arthur to Abilene, McAllen to Texarkana, and Austin to El Paso. Expressing an absolute reverence for Texas barbecue, this guide celebrates the work and time required to produce meat that is perfectly smoky, tender, and juicy.

Editorial Reviews

Publishers Weekly
After a gut-busting tour of seemingly every mom-and-pop barbecue joint in the state of Texas, veteran author DeMers (The Food of New Orleans) has produced a definitive state guide to independent 'cuers, divided by region (east, north, central, etc.). Since it's Texas, beef brisket features prominently, though methods of preparation (dry rub, choice of wood, time on the smoker, etc.) vary intriguingly. Choice menu items and contact information are provided, but DeMer's focus is on the characters who make it happen: Eric Hilliard and the Hackleman brothers of Smokey Joe's in Nash believe the Lord Himself wanted them to enter the business; trained chef Wayne Anderson ditched 30 years of country-wide kitchen work for a battered baseball hat and a barbecue pit in Marble Falls; and WWII veteran Vencil Mares, proprietor of the Taylor Café for over 50 years, who has trained no successor to keep Texans in his brisket, named one of the 20 best dishes in America by USA Today. A handful of recipes round out this thorough travel guide; readers on the trail of Texas culinary gold should find it as indispensable as a map. Color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
TheTexasFoodandWineGourmet.com
A must-have book for lovers of serious ‘que. Wherever you might find yourself in the Lone Star State, with John's book, you can find the best barbecue the region has to offer.
Southern Living Magazine
Takes readers table-and pit-side to restaurants around the state. The paperback easily fits into the glove compartment for handy road reference.
Fort Worth Star Telegram

A new book on Texas barbecue serves up a heaping platter of Tarrant County dining spots. North Texas is well-represented.

Fiery Foods & BBQ magazine

An excellent guide for your own rib-fueled road trip...just spread out a map and connect the dots.

San Antonio Express News
The book, part travel guide, part recipe book, focuses on 119 of Texas' best barbecue restaurants.
Abilene Reporter News
You will find plenty of mouthwatering suggestions in the 250 pages of this book.

Product Details

ISBN-13:
9781933979229
Publisher:
Bright Sky Press
Publication date:
09/01/2008
Pages:
255
Sales rank:
1,107,790
Product dimensions:
6.00(w) x 9.00(h) x 0.80(d)

Meet the Author

John DeMers is a former editor of Texas Foodlover magazine, and currently hosts a weekly food and wine radio show, Delicious Mischief. A longtime reporter and editor for United Press International, he has also written two musicals for the stage, Deep in the Heart and Texas at Heart.

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