The Tex-Mex Grill and Backyard Barbacoa Cookbook

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The Tex-Mex Grill and Backyard Barbacoa Cookbook Pub. Date: 5/11/2010 Publisher: Ten Speed Press

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Overview

            Sizzling fajitas are probably the first thing that comes to mind when you think of Tex-Mex's contribution to the backyard barbecue. But mesquite-kissed T-bones with grilled corn on the cob slathered in ancho chile butter is Tex-Mex too—and so are grilled jumbo Gulf shrimp with pineapple kebabs and red snapper fish tacos. In The Tex-Mex Grill and Backyard Barbacoa Cookbook renowned Texas food writer and James Beard Award winner Robb Walsh showcases the full spectrum of outdoor cooking in Texas and Northern Mexico in his unique style, with photos and 85 easy-to-follow recipes.
            The smoky and spicy flavors of the Tex-Mex grill evolved from the culture of the Latino cattlemen. Walsh traces the history of grilling in the border region and provides a handbook of techniques, step by step photos, and interviews with legendary Tex-Mex chefs. Here are all their recipes and more for grilled meats and seafood adapted for the backyard barbecue, along with the frijoles and side dishes, picante salsas, and festive tequila cocktails that fill out the fiesta.
            The Tex-Mex Grill and Backyard Barbacoa Cookbook is a grand tour of famous Tex-Mex restaurants, taco trucks, cook-offs and tailgating get-togethers that bring the world’s most popular American regional cuisine to your home grill.

Editorial Reviews

Publishers Weekly

Starred Review.

Chili-heads and grill jockeys are likely already familiar with Texas food writer and James Beard Award-winner Walsh, author of volumes (like Legends of Texas Barbecue) that have become textbooks of outdoor cooking. His latest, a kind of sequel to 2004's Tex-Mex Cookbook, is no exception. As in previous volumes, Walsh begins each chapter with a compulsively readable narrative overview of a particular style, region or dish (margaritas, tailgating, taco trucks, fajitas, etc.), followed by a number of recipes illustrating the possibilities of each. Walsh keeps the formula fresh by rolling up his sleeves and digging deep for the secrets of fajita steak (including trips to the butcher and the meat fabricator), the origins of the taco truck phenomenon, and the delicacy that is Texas-style barbacoa-at its purest, barbecued cattle head-with infectious curiosity and enthusiasm. Walsh's prose is balanced with smoky, classic Tex-Mex recipes begging for a turn: the classic bacon-wrapped Sonoran hot dog; the Tortaburger, a hybrid of the traditional Mexican sandwich that serves a beef patty on Telera bread with fried eggs and refried beans on top; and the must-try Beef Short Ribs in Ancho-Molasses Sauce. Those looking for variety will find it in Ancho-Root Beer Hot Wings and Grapefruit Chicken Fajitas, Chile Grilled Pineapple, and condiments like Grilled Tomato Hot Sauce and Texas Red Grapefruit Salsa.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Library Journal

Beginning Tex-Mex cooks will enjoy the introduction to grills, tools you'll need, fuels, starting a fire, how to tell when it's done, and grill seasoning. In addition to lists like "Five Cool Mariachi Requests," "Top 10 Texas Microbrewery Beers," and "Houston's Top 5 Taco Trucks," Walsh (The Tex-Mex Cookbook) shares a large selection of salsas, rubs, margaritas, fajitas, tacos, burgers, and guacamole. Adventurous tailgaters are sure to enjoy Atomic Deer Turds, with jalapeño peppers, cheese, and venison sausage. With a chili glossary and online resources.

Product Details

ISBN-13: 9780767930734
Publisher: Ten Speed Press
Publication date: 5/11/2010
Pages: 256
Sales rank: 449,726
Product dimensions: 9.14 (w) x 7.38 (h) x 0.61 (d)

Meet the Author

Robb Walsh is the food critic for the Houston Press, winner of two James Beard Awards, and the author of five previous cookbooks, including The Texas Cowboy Cookbook and The Tex-Mex Cookbook.

Read an Excerpt

Grilled Stuffed Peppers

MAKES 6 SMALL STUFFED PEPPER HALVES

Stuffed peppers come out well on the grill if you don’t make them too big. I like to mix ground meats and season the stuffed peppers heavily. Be sure to cook a little of the meat mixture to test the seasonings before you stuff the peppers, since the salt and spice levels of the various sausage meats and seasoning mixes vary widely.

2 tablespoons seasoning blend of your choice
1 teaspoon salt (omit if there is salt in the seasoning mix)
½ cup white wine
½ pound Venison Sausage (page 124; or substitute breakfast sausage meat)
½ pound ground beef
1 cup cooked rice
2 cloves garlic, minced
1 egg, beaten
½ cup minced fresh parsley leaves Cayenne pepper Ground cumin Oil, for frying
3 small green bell peppers (four lobes preferred)

Mix the seasoning blend, salt, and wine in a small bowl and stir well. Then combine the mixture with all the other ingredients except the oil and peppers in a mixing bowl and mash with your hands until all the ingredients are evenly distributed. Put the meat in the refrigerator for an hour or more to allow the flavors to blend.

Heat a little oil in a frying pan and place a teaspoon of the meat mixture in the hot oil. Cook, turning frequently, until done on both sides. Taste, and adjust the salt and seasonings in the remaining meat mixture.

Cut the peppers in half through the stem so that they form six half-pepper cups. Fill each half pepper with meat mixture. Mound the meat no more than a ½ inch over the top edge of each pepper. The stuffed peppers can be made in advance to this point and stored covered in the refrigerator for several days.

Light the grill. Cook pepper side down over low heat for 10 to 12 minutes, until the pepper is charred and soft. Turn the stuffed peppers over and cook on the meat side for 10 minutes. Test for doneness. Serve immediately with your choice of salsas. These are also great cold or cut into slices for sandwiches.

VARIATIONS

LEB-MEX PEPPERS Use kebab seasoning such as Sadaf, available in Middle Eastern grocery stores.

CAJUN PEPPERS Use a Cajun spice blend such as Tony Chachere’s or Zatarain’s and omit the salt.

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