The debut book in the Anthony Bourdain Book line, this is the fully illustrated, comprehensive guide to Texas barbeque, including pit masters’ recipes, tales of the road—from country meat markets to roadside stands—and a panoramic look at the Lone Star State, where smoked meat is sacred
Spare ribs. Smoked brisket. Fatback bacon. Pulled pork. Burnt ends. From the science of heat to the alchemy of rubs, from the hill country to the badlands, The Prophets of Smoked Meat takes readers on a pilgrimage to discover the heart and soul of Texas barbeque.
Join Daniel “BBQ Snob” Vaughn—host of the popular blog Full Custom Gospel BBQ and acknowledged barbeque expert—as he treks across over 10,000 miles to sample the wood-smoking traditions of the Lone Star state’s four distinct barbeque styles:
East Texas style, essentially the hickory-smoked, sauce-coated barbecue with which most Americans are familiar;
Central Texas “meat market” style, in which spice-rubbed meat is cooked over indirect heat from pecan or oak wood, a method that originated in the butcher shops of German and Czech immigrants;
West Texas “cowboy style,” which involves direct cooking over mesquite and uses goat and mutton as well as beef and pork;
South Texas barbacoa, in which meat is smoked in an underground pit covered with maguey leaves.
Including recipes from longtime Pit-masters—many of whom reveal for the first time their secret family techniques—and new barbeque stars, The Prophets of Smoked Meat encompasses the entire panorama of Texas barbeque.
Illustrated throughout with lush, full-color photos of the food, the people, and the stunning landscapes of the Lone Star State, The Prophets of Smoked Meat is the new barbeque bible essential for neophytes and seasoned experts alike.
2013
