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The Prophets of Smoked Meat: A Journey Through Texas Barbecue
     

The Prophets of Smoked Meat: A Journey Through Texas Barbecue

5.0 1
by Daniel Vaughn
 

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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

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.

Editorial Reviews

The Anthony Bourdain Books series makes an auspicious launch with this new guide to Texas eateries by self-avowed "barbecue snob" Daniel Vaughn. The delightfully finicky proprietor of the Full Custom Gospel BBQ knows all the finer points of smoke line, sauce, crust, and sugar cookies, so his canonical reviews about Lone Star grill restaurants possesses the level of detail that eager carnivores crave. The perfect front seat companion.

Publishers Weekly
The first release on Anthony Bourdain’s line for Ecco is from self-described “BBQ snob” Vaughn. expert on the various styles of Texas barbecue who offers page after page of exhaustive dissertation on the intricacies of brisket, sausage, and other smoked meats, as he traverses the state. The book is divided into four sections based on region (east, central, west, and south) that each have their own specialties, and Vaughn and photographer Nicholas McWhirther work their way through plate after plate of barbecue with nary a vegetable in sight. Vaughn offers detailed, informed critiques of countless eateries with varying results. Though an admitted Yankee from Ohio, his expertise is unassailable. Vaughn’s got over 500 BBQ joints under his belt and he’s a fair judge of the good, the bad, and the mediocre when it comes to smoked meat. Unfortunately for some of the proprietors listed, a great many joints end up in the “mediocre” category, as he holds them to a justifiably high standard. Vaughn does an admirable job of keeping readers’ interest with asides on rubs, and a meditation on the role of rotisseries in barbecue. The book also contains studies of some of the cuisine’s colorful proprietors (many of whom provide recipes in the book’s appendix), but it’s the hardcore barbecue nerds and Texans who will get the most out of Vaughn’s efforts. Casual smokers will likely find the book to be repetitive and maybe even depressing as the indictment of bad briskets, overcooked ribs, and commercially produced sausage mounts. (May)
Library Journal
★ 
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
(c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Product Details

ISBN-13:
9780062202956
Publisher:
HarperCollins Publishers
Publication date:
05/14/2013
Sold by:
HARPERCOLLINS
Format:
NOOK Book
Pages:
384
Sales rank:
378,049
File size:
213 MB
Note:
This product may take a few minutes to download.

Meet 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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The Prophets of Smoked Meat: A Journey Through Texas Barbecue 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
Daniel Vaughn takes the reader on a most impressive tour of the Texas BBQ scene. He and his travel partner(s) divided the state into sections and spent considerable time and money as they journeyed from town to town. I found myself quite envious of his culinary experiences and travels, even on the stops which did not get good reviews. And I've learned a few things along his journey about how I can improve my own BBQ'ing. Mr. Vaughn went to Tulane and spent a few years in New Orleans. If he ever wants to go on a "Phophets of Po Boys" tour, I got shotgun.