Author : Aaron Franklin Genre : Cooking Publisher : Ten Speed Press ISBN : 9781607747215 Type book : PDF, Epub, Kindle and Mobi
File Download : 224 page
NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
Author : S. D. Engelhardt Genre : Social Science Publisher : University of Texas Press ISBN : 9780292782143 Type book : PDF, Epub, Kindle and Mobi
File Download : 130 page
Explore the world of barbecue as food and culture through first-person stories from pit masters, barbecue joint owners, sausage makers, and wood suppliers. It’s no overstatement to say that the state of Texas is a republic of barbecue. Whether it’s brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, sustains workers of all classes, celebrates brides and grooms, and even supports churches. Recognizing just how central barbecue is to Texas’s cultural life, Elizabeth Engelhardt and a team of eleven graduate students from the University of Texas at Austin set out to discover and describe what barbecue has meant to Texans ever since they first smoked a beef brisket. Republic of Barbecue presents a fascinating, multifaceted portrait of the world of barbecue in Central Texas. The authors look at everything from legendary barbecue joints in places such as Taylor and Lockhart to feedlots, ultra-modern sausage factories, and sustainable forests growing hardwoods for barbecue pits. They talk to pit masters and proprietors, who share the secrets of barbecue in their own words. Like side dishes to the first-person stories, short essays by the authors explore a myriad of barbecue’s themes—food history, manliness and meat, technology, nostalgia, civil rights, small-town Texas identity, barbecue’s connection to music, favorite drinks such as Big Red, Dr. Pepper, Shiner Bock, and Lone Star beer—to mention only a few. An ode to Texas barbecue in films, a celebration of sports and barbecue, and a pie chart of the desserts that accompany brisket all find homes in the sidebars of the book, while photographic portraits of people and places bring readers face-to-face with the culture of barbecue. “This beautiful collection, colorful enough to display as a coffee-table book, contributes significantly to the oral history tradition and the study of barbecue simultaneously.” —Journal of American Folklore “Tar Heels probably shouldn’t own up to liking Texas barbecue, but we have no hesitation about saying that we love this book about it. The voices of the folks who make it happen and this book’s wonderful photographs add up to a splendid portrait of Lone Star barbeculture.” —John Shelton Reed and Dale Volberg Reed, authors of Holy Smoke: The Big Book of North CarolinaBarbecue
Author : Paul Kirk Genre : Cooking Publisher : Harvard Common Press ISBN : 1558322426 Type book : PDF, Epub, Kindle and Mobi
File Download : 484 page
Chef Paul explains it all: the differences between barbecuing and grilling; how to build different kinds of fires and what kind of fuel to use; setting up the pit or grill; what tools are needed to how to prepare the food.
Author : John Shelton Reed Genre : Cooking Publisher : UNC Press Books ISBN : 9781469629674 Type book : PDF, Epub, Kindle and Mobi
File Download : 336 page
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue, and their updated guide to relevant writing, films, and websites is an essential. They trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.
Author : Tim Miller Genre : Cooking Publisher : Rowman & Littlefield ISBN : 9781442227545 Type book : PDF, Epub, Kindle and Mobi
File Download : 211 page
Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue: Outdoor grilling and traditional slow cooking Restaurant and home cooking International forms of barbecue The specific foods involved in a barbecue The concept of the barbecue as a gathering Historical and contemporary recipes for main and side dishes Readers are treated here to a delightful and thorough history of barbecue, including its appearance in music, television, and film, and a consideration of how we think of and enjoy barbecue today.
Author : Robert F. Moss Genre : Cooking Publisher : University of Alabama Press ISBN : 9780817317188 Type book : PDF, Epub, Kindle and Mobi
File Download : 290 page
A book that draws on old letters, journals, newspapers, dairies and travelogues traces the history of a favorite American pastime, from its origins among the Native Americans to its present-day popularity.
Author : Joseph R Haynes Genre : Cooking Publisher : Arcadia Publishing ISBN : 9781439657874 Type book : PDF, Epub, Kindle and Mobi
File Download : 280 page
The award-winning barbecue cook and author of Brunswick Stew shares the flavorful history of the Old Dominion’s unique culinary heritage. With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand barbecue parties during the colonial and federal eras. The unique combination of vinegar, salt, pepper, oils and various spices forms the mouthwatering barbecue sauce that was first used by colonists in Virginia and then spread throughout the country. Today, authentic Virginia barbecue is regionally diverse and remains culturally vital. Drawing on hundreds of historical and contemporary sources, author, competition barbecue judge and award-winning barbecue cook Joe Haynes documents the delectable history of barbecue in the Old Dominion.
Author : Robb Walsh Genre : Cooking Publisher : University of Texas Press ISBN : 9780292745902 Type book : PDF, Epub, Kindle and Mobi
File Download : 300 page
In stories, recipes, and photographs, James Beard Award–winning writer Robb Walsh and acclaimed documentary photographer O. Rufus Lovett take us on a barbecue odyssey from East Texas to the Carolinas and back. In Barbecue Crossroads, we meet the pitmasters who still use old-fashioned wood-fired pits, and we sample some of their succulent pork shoulders, whole hogs, savory beef, sausage, mutton, and even some barbecued baloney. Recipes for these and the side dishes, sauces, and desserts that come with them are painstakingly recorded and tested. But Barbecue Crossroads is more than a cookbook; it is a trip back to the roots of our oldest artisan food tradition and a look at how Southern culture is changing. Walsh and Lovett trace the lineage of Southern barbecue backwards through time as they travel across a part of the country where slow-cooked meat has long been part of everyday life. What they find is not one story, but many. They visit legendary joints that don’t live up to their reputations—and discover unknown places that deserve more attention. They tell us why the corporatizing of agriculture is making it difficult for pitmasters to afford hickory wood or find whole hogs that fit on a pit. Walsh and Lovett also remind us of myriad ways that race weaves in and out of the barbecue story, from African American cooking techniques and recipes to the tastes of migrant farmworkers who ate their barbecue in meat markets, gas stations, and convenience stores because they weren’t welcome in restaurants. The authors also expose the ways that barbecue competitions and TV shows are undermining traditional barbecue culture. And they predict that the revival of the community barbecue tradition may well be its salvation.
Author : Steven Raichlen Genre : Cooking Publisher : Workman Publishing Company ISBN : 9780761159575 Type book : PDF, Epub, Kindle and Mobi
File Download : 556 page
The biggest, baddest, best salute to our passion for barbecue, in glorious full-color, from “America’s master griller” (Esquire). A 500-recipe celebration of sizzle and smoke, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. It’s got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs—even a chapter on thirst-quenchers to serve while you’re busy fanning the coals.
Author : Albert W.A. Schmid Genre : Cooking Publisher : University Press of Kentucky ISBN : 9780813169897 Type book : PDF, Epub, Kindle and Mobi
File Download : 173 page
This celebration of the Bluegrass State’s cuisine and culture is “more than just a cookbook . . . a slice of Kentucky's history” (Bowling Green Daily News). Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one “bird of the air,” at least one “beast of the field,” and as many vegetables as the cook wants to add. Often you’ll find this dish paired with one of the Commonwealth’s other favorite exports, bourbon, and the state’s distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today, and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.