The comprehensive, must-have guide to Texas barbecue, including pitmasters' 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
Brisket. Spareribs. Beef sausage. Pulled pork. 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 barbecue.
Join Daniel "BBQ Snob" Vaughn--host of the popular blog Full Custom Gospel BBQ and acknowledged barbecue expert--and photographer Nicholas McWhirter as they trek across more than 10,000 miles to sample the wood-smoking traditions of the Lone Star State's four distinct barbecue 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...
