The Prophets of Smoked Meat: A Journey Through Texas Barbecue

by Daniel Vaughn

Overview

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.

Product Details

ISBN-13:	9780062202925
Publisher:	HarperCollins
Publication date:	05/14/2013
Pages:	372
Sales rank:	523,530
Product dimensions:	7.80(w) x 9.20(h) x 1.60(d)

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.

Table of Contents

The Making of a Prophet 1

Chapter 1 Few and Far Between in the Texas Panhandle 13

Chapter 2 Weekend Barbecue in Southeast Texas 31

Chapter 3 Cowboy-Style Barbecue in the Hill Country 51

Chapter 4 A Long Search Through East Texas 93

Chapter 5 Barbacoa in South 139

Chapter 6 West Texas: From Fort Worth to El Paso 199

Chapter 7 Eating with Our Hands in Central Texas 241

The Texas Triangle 305

Pitmaster Profiles 329

Acknowledgment 355

The Best 356

Bibliography 357

Photography 359

Editorial Reviews

★ 
This exploration of barbecue by Texas Monthly magazine barbecue editor Vaughn reads more like a love story than a cookbook. With a restaurant guide and collective bibliographies of the who’s who of pit masters and some of their secret recipes, Vaughn’s homage to smoked meat is full of cadence, and the accompanying photos are so luscious and seductive they will tempt even the least likely fan of smoky brisket, pulled pork, beef sausage, and ribs. In this first book in Ecco’s Anthony Bourdain series, Vaughn describes place by place the fare he encountered as he traveled throughout the state. According to the author, there are four major types of barbecue: East Country (smoky with sauce), Hill Country (cowboy style), South Texas (barbacoa, or whole cow heads cooked in pits), and Central Texas (rubs and indirect heat). Whether readers are looking to replicate these techniques, experiment with different woods, or take a trip to Texas for themselves, this book is likely to be the closest thing most will have to visiting the mecca of meat in person.

Verdict A great gift for the barbecue enthusiast and a gorgeous book for display.—Jane Hebert, Glenside P.L. Dist., Glendale Heights, IL
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