Table of Contents
Foreword: Plotting the Barbecue Republic, by John T. EdgeAcknowledgments: We Raise Our GlassesSidebar: Twenty-four Hours of BarbecueIntroduction: The Life and Times of Central Texas BarbecueSection 1: Food and FoodwaysStories from Joe Sullivan, House Park Bar-B-Que, Austin, TexasThe Central Texas PlateA Pie Chart of Desserts SidebarMiles of Hanging Meat: Legacies and Linkages of SausageThings You Could Make A Smoker Out of If Your Name Is MacGyver SidebarDrinking Texas HistoryIn Homage to Big Red SidebarStories from the Archie Family, Church of the Holy Smoke, New Zion Missionary Baptist Church Barbecue, Huntsville, TexasStories from Marvin Dziuk, Dziuk's Meat Market, Castroville, TexasSection 2: Ideas of PlaceStories from Ben Wash, Ben's Long Branch Barbecue, Austin, TexasStories from the Inman Family, Inman's Ranch House, Marble Falls, TexasThe Bridge to Ben's: Connecting City Politics to Neighborhood BarbecuePlanes, Trains, and . . . Kayaks? SidebarRed Dust, White Bread, Blue Collar at the Edges of Small-Town TexasBarbecue on Screen SidebarStories from the Meyer Family, Meyer's Sausage Company and Meyer's Elgin Smokehouse, Elgin, TexasStories from Terry Wootan, Cooper's Old Time Pit Barbecue, Llano, TexasSection 3: Dreaming of Old Texas and Original BarbecueStories from Vencil Mares, Taylor Cafe, Taylor, TexasStories from Rick Schmidt, Kreuz Market, Lockhart, TexasKeep Your Eye on the BollTimeline of Political Barbecues SidebarBarbacoa? The Curious Case of a WordAuthenticity: The Search for the Real ThingStories from Aurelio Torres, Mi Madre's, Austin, TexasStories from the Bracewell Family, Southside Market, Elgin, TexasSection 4: Ways of LifeStories from Nicole Dugas, Barbecuties, Austin, TexasStories from Richard Lopez, Gonzales Food Market, Gonzales, TexasCavemen and Fire Builders: Manliness and MeatThe Feminine MesquiteBrides and Brisket Sidebar"No Son Sandías": Girlhood on the RanchStories from Bobby Mueller, Louie Mueller Barbecue, Taylor, TexasStories from Joe Capello, City Market, Luling, TexasSection 5: Bright Lights, Barbecue CitiesStories from Pat Mares, Ruby's Barbecue, Austin, TexasStories from Waunda Mays, Sam's Barbecue, Austin, TexasEating Meat to the Beat: Music and Texas BarbecueBarbecue Melodies: Post Oak Smoke Gets in Their Eyes? SidebarThinking Locally, Barbecuing . . . Globally?Foreign Barbecue SidebarPlaceless Barbecues: The Strange but True Story of Chains, Stands, and InterstatesBarbecue Haute Cuisine: Brisket Gets Fancy SidebarStories from Danny Haberman, Pok-e-Jo's Smokehouse, Inc., Austin, TexasStories from Art Blondin, Artz Rib House, Austin, TexasSection 6: Modern Barbecue, Changing BarbecueStories from Jim McMurtry, Smokey Denmark Sausage Company, Austin, TexasStories from Ronnie Vinikoff, Forestry Management, Rockdale, TexasIt Ain't Easy Being Green When You're Smoked (But Barbecue Is Trying!)Fun With Numbers, or How Much in a Year? SidebarTechno-cue? Barbecue in the Postindustrial AgeStories from Don Wiley, D. Wiley, Inc., Buda, TexasStories from Tyler Graham, Graham Enterprises, Gonzales and Elgin, TexasDaring to Go There: Sports and Barbecue SidebarPersonal Barbecue Histories: Who We Are and How We Got HereMethodology Appendix: Fancy Words for How We Did What We Did SidebarAs You Digest: Recommended ReadingBeginnings, Not Endings SidebarIndex
