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Author: Adrian Davila
Publisher: National Geographic Books
ISBN: 1682681424
Category : Cooking
Languages : en
Pages : 0
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Book Description
Turn up the heat with 75 recipes from a master of true Texas barbecue Long before the first smoker was lit or sauce was ladled, barbecue was born with a Latin twist. The Texas tradition of cattle ranching has its origins in the vaqueros of the Iberian Peninsula who brought their herds to the New World. It was a nomadic life demanding open- fire and underground cooking. In Cowboy Barbecue, chef and restaurateur Adrian Davila celebrates traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle and his own family history. For three generations, Davila’s BBQ in Seguin, Texas, has infused classic brisket, ribs, and sausage with Latin flavors. Davila goes beyond standard grilling in this guide, offering techniques for smoking, cooking directly on the embers, underground, on a spit, and more. Recipes include: Mesquite Brisket Vaquero Chili con Carne Smoked Pulled Pork Fire-Roasted Tomato, Onion, and Serrano Salsa
Author: Adrian Davila
Publisher: National Geographic Books
ISBN: 1682681424
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Turn up the heat with 75 recipes from a master of true Texas barbecue Long before the first smoker was lit or sauce was ladled, barbecue was born with a Latin twist. The Texas tradition of cattle ranching has its origins in the vaqueros of the Iberian Peninsula who brought their herds to the New World. It was a nomadic life demanding open- fire and underground cooking. In Cowboy Barbecue, chef and restaurateur Adrian Davila celebrates traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle and his own family history. For three generations, Davila’s BBQ in Seguin, Texas, has infused classic brisket, ribs, and sausage with Latin flavors. Davila goes beyond standard grilling in this guide, offering techniques for smoking, cooking directly on the embers, underground, on a spit, and more. Recipes include: Mesquite Brisket Vaquero Chili con Carne Smoked Pulled Pork Fire-Roasted Tomato, Onion, and Serrano Salsa
Author: B. G. Jenkins
Publisher: Createspace Independent Publishing Platform
ISBN: 9781533669216
Category :
Languages : en
Pages : 54
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Book Description
What do you do when you don't know what to do? You turn to your friends. That's exactly what Cowboy Tru does when he adds the wrong ingredients to his chili at his Texas barbeque. In Texas life is big and bold, and your friends are loyal and true for a lifetime. So come join Cowboy Tru and his friends as they work together to make Tru's Texas Barbeque the best ever. Buy this book now and enjoy the fun.
Author: June Naylor
Publisher: Andrews McMeel Publishing
ISBN: 0740790749
Category : Cooking
Languages : en
Pages : 244
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Book Description
Almost 100 recipes celebrating the cowboy lifestyle, plus cooking secrets, photos & stories from real cowboy cooks, ranchers & locals across North America. Life in the saddle, on the trail, and in the outback has forged a style of living that cowboy-turned-chef Grady Spears calls the Cowboy Way. In Cooking the Cowboy Way, he takes you on a journey around the country to amazing places full of food, history, and people who have an appreciation for the land. These places where life and living (and that always includes cooking and eating) come alive in the spirit of the cowboy. In Cooking the Cowboy Way, you’ll have a ringside seat at the rodeo as Grady wrestles down new recipes from some incredible cowboy cooks and kitchen wranglers who know what hungry cow folks want to eat. And in the process, you’ll be carried away by the magic of starry nights by the campfire and seduced by the heritage of the chuck wagon and ranch kitchens, where the menus are still stoked by the traditions of the Old West just as they have been for a century or more. Cowboys live life by a simple code that is shared through their rustic lifestyles and the delicious recipes found in Cooking the Cowboy Way. Cowboy cooks, ranchers, and locals from across North America share their recipes, cooking secrets, photos, and stories about their unique and proud way of life. From the Lone Star State to the Grand Canyon State, and from Florida to Alberta, Canada, cowboys have a way with the land and the food that comes form it. Each chapter focuses on a different location, including the Wildcatter Cattle Ranch in Graham, Texas; the Bellamy Brothers Ranch in Darby, Florida; the Homeplace Ranch in Alberta, Canada; Rancho de la Osa in Tucson, Arizona; and more. Praise for Cooking the Cowboy Way “Cooking the Cowboy Way is not a guide to old-fashioned ranch and trail grub. And that’s a good thing. The book is an homage to the cowboy legacy, which Spears finds evolving on the nation’s ranches.” —Dallas Morning News “[Grady Spears and June Naylor] went all over the country, with a heavy emphasis on Texas, of course, drawing inspiration from cooks on and around ranches large and small. They then took these recipes and adapted them for regular kitchens and modern uses (i.e., dinner parties and backyard cooking). The results sound great.” —Texas Monthly
Author: Robb Walsh
Publisher: Chronicle Books
ISBN: 9780811829618
Category : Cooking
Languages : en
Pages : 276
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Book Description
Walsh delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Photos.
Author: Robb Walsh
Publisher: Ten Speed Press
ISBN: 0307491765
Category : Cooking
Languages : en
Pages : 274
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Book Description
Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries. Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta--Debra Winger film. Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine: • Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin • Stews and one-pot meals: chili, gumbo, fideo con carne • Sides: scalloped potatoes, onion rings, pole beans, field peas • Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life.
Author: Bill Cauble
Publisher:
ISBN: 9781931721400
Category : Barbecuing
Languages : en
Pages : 0
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Book Description
Chuck wagon champions Cauble and Teinert are as handy with Dutch ovens as with four-wheel drive vehicles, and are equally comfortable cooking in an elegant modern kitchen, rustic ranch cookshack or over a trailside campfire.
Author: The Editors of Southern Living
Publisher: Time Home Entertainment
ISBN: 0848746546
Category : Cooking
Languages : en
Pages : 783
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Book Description
The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing. With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue.
Author: Aaron Franklin
Publisher: Ten Speed Press
ISBN: 1607747219
Category : Cooking
Languages : en
Pages : 226
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Book Description
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: Derek Wolf
Publisher:
ISBN: 1592339751
Category : Cooking
Languages : en
Pages : 215
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Book Description
Food by Fire, based on the popular blog and Instagram Over the Fire Cooking, covers everything from easy wins for live fire grilling beginners to unique techniques from around the world.
Author: Aaron Franklin
Publisher: Ten Speed Press
ISBN: 0399580964
Category : Cooking
Languages : en
Pages : 226
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Book Description
The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue. “This book will have you salivating by the end of the introduction.”—Nick Offerman Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.
