When I first moved to Texas some 40+ years ago, I discovered the BBQ. I was a Midwest boy who only knew how to burn a piece of meat on a grill over charcoal. I soon started eating real BBQ then started wondering how they did that. That led me on the journey that has taken me the rest of my life to just nick the true surface of that answer. While trolling around for a book on Amazon I ran across this book about Texas BBQ, one that I'd seen a long time ago and has been recently re-published. Looking at some of the recipes I saw some things I haven't tried in years, like marinading and basting chicken with basically Italian dressing, something I did religiously for years and have gotten away from. Anyway, those in Texas will enjoy this book, but even if you're not it's a glimpse into a tradition that goes back as far as the Republic, PLUS it's only $1.80 for the Kindle version. Enjoy !!!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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