Republic Of Barbecue
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Republic Of Barbecue
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Author : S. D. Engelhardt
language : en
Publisher: University of Texas Press
Release Date : 2010-01-01
Republic Of Barbecue written by S. D. Engelhardt and has been published by University of Texas Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-01-01 with Social Science categories.
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
Republic Of Barbecue
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Author : S. D. Engelhardt
language : en
Publisher: Univ of TX + ORM
Release Date : 2010-01-01
Republic Of Barbecue written by S. D. Engelhardt and has been published by Univ of TX + ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-01-01 with Social Science categories.
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
The Kentucky Barbecue Book
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Author : Wes Berry
language : en
Publisher: University Press of Kentucky
Release Date : 2013-02-14
The Kentucky Barbecue Book written by Wes Berry and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-14 with History categories.
The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. From the banks of the Mississippi to the hidden hollows of the Appalachian Mountains, author and barbecue enthusiast Wes Berry hit the trail in search of the best smoke, the best flavor, and the best pitmasters he could find. This handy guide presents the most succulent menus and colorful personalities in Kentucky.
King Of The Q S Blue Plate Bbq
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Author : Ted Reader
language : en
Publisher:
Release Date : 2007
King Of The Q S Blue Plate Bbq written by Ted Reader and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Barbecue cookery categories.
Go deep into the world of barbecue with the "King of the Q," Ted Reader. This is the guide, not just to grilling but also smoking, roasting, planking and rotisserie cooking. It's the grilling, glazing, dipping and licking that make this book absolutely delicious. Ted takes you from the backyard to the high life and around the world, from Planked Herbed Beer Meatloaf, and Brown Sugar and Bourbon Sirloin, to Southwest Molten Burgers, and Limoncello Swordfish with Herbed Butter Baste. Get adventurous and try something you'd never have thought possible, like Grilled Lemon Pie, Cedar-Planked Peach Crumble or Cornish Hens with Red Bull Rocket BBQ Sauce. These are just a sampling of the more than 200 recipes inside this gorgeously illustrated backyard companion, assembled in Ted's familiar and award-winning style of easy, delicious irreverence. King of the Q's Blue Plate BBQ is all about experimenting with approaches and ingredients, and offering readers rock solid information on how to master outdoor cooking. Expert, earthy and unpretentious, Ted Reader is your best friend in the backyard! Wasabi Tuna Taco with Avocado Salsa 1 ripe avocado, peeled and diced 3 small ripe plum tomatoes, seeded and diced 2 tbsp chopped fresh coriander 2 tbsp fresh lime juice 1 tbsp extra-virgin olive oil Bonedust Seasoning, or steak seasoning 4 (6-oz) fresh tuna steaks 2 tsp Herbed Sea Salt Rub, or 2 tsp sea salt with 1/4 tsp of dried mixed herbs 1 tbsp wasabi powder 8 hard taco shells 2 cups shredded iceberg lettuce 4 lime wedges In a small bowl, combine avocado, tomato, coriander, lime juice and oil. Mix together and add Bonedust Seasoning to taste; set aside. Preheat grill to high (about 500°F). Season tuna with Herbed Sea Salt Rub, pressing gently so that spices adhere to steaks. Grill tuna for 1-2 minutes on each side, until outside is seared but inside is rare. Remove from grill and cool slightly before thinly slicing. Then, in a small bowl, combine wasabi powder and 1 tbsp cold water. Mix well to form a paste; set aside. To assemble, line bottom of each taco shell with 1/4 cup shredded lettuce. Top each with the prepared avocado-and-tomato salsa, several slices of grilled tuna and a dollop of wasabi paste. Serve immediately with wedges of fresh lime. Serves 4.
Cool Smoke
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Author : Tuffy Stone
language : en
Publisher: St. Martin's Griffin
Release Date : 2018-05-15
Cool Smoke written by Tuffy Stone and has been published by St. Martin's Griffin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-15 with Cooking categories.
Five time Barbecue World Champion Tuffy Stone’s complete guide to barbeque Flame, smoke, and meat—these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone—five time World Champion Pitmaster, co-host and judge of Destination America’s BBQ Pitmasters, and co-owner of the award-winning Q Barbecue restaurants—has mastered it. Cool Smoke is the distillation of all his years of experience and wisdom. Inside you’ll find a wealth of barbecue information including: - How to choose the right cooker - The best way to trim a cut of meat - How to prepare your own brines, rubs, and sauces - Insider tips and hints for taking on the competition circuit - Over 100 creative, delicious recipes to make you a barbecue master The recipes include classic barbecue dishes with updated preparations like Smoked Ribs with Cherry Barbecue Sauce, Dove Breasts with Crispy Bacon and Chipotle White Sauce, and even the Holy Grail of barbecue: the Whole Hog. As no plate of ‘cue is complete without a generous helping of sides, there are also recipes for Corn Pudding with Poblano Pepper, Collard Greens with Pepper Relish, and Pineapple Hot Pot, along with delicious desserts like Frozen Coconut Lime Pie. For backyard barbecuers who are interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Stone’s competition secrets—gleaned from more than a decade of success on the circuit—have never before been shared beyond the walls of his cook school in Richmond, Virginia. Cool Smoke gives an insider’s look behind the scenes and offers advice on creating perfect competition turn-ins that have made Stone a World Champion five times over. With mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, Tuffy Stone’s Cool Smoke is the definitive guide to all things barbecue.
The Slaw And The Slow Cooked
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Author : James R. Veteto
language : en
Publisher: Vanderbilt University Press
Release Date : 2012-01-30
The Slaw And The Slow Cooked written by James R. Veteto and has been published by Vanderbilt University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-30 with Cooking categories.
The world of barbecue in the Mid-South
Virginia Barbecue
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Author : Joseph R Haynes
language : en
Publisher: Arcadia Publishing
Release Date : 2013-04-23
Virginia Barbecue written by Joseph R Haynes and has been published by Arcadia Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-23 with Cooking categories.
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.
The Routledge History Of American Foodways
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Author : Jennifer Jensen Wallach
language : en
Publisher: Routledge
Release Date : 2016-02-12
The Routledge History Of American Foodways written by Jennifer Jensen Wallach and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-02-12 with History categories.
The Routledge History of American Foodways provides an important overview of the main themes surrounding the history of food in the Americas from the pre-colonial era to the present day. By broadly incorporating the latest food studies research, the book explores the major advances that have taken place in the past few decades in this crucial field. The volume is composed of four parts. The first part explores the significant developments in US food history in one of five time periods to situate the topical and thematic chapters to follow. The second part examines the key ingredients in the American diet throughout time, allowing authors to analyze many of these foods as items that originated in or dramatically impacted the Americas as a whole, and not just the United States. The third part focuses on how these ingredients have been transformed into foods identified with the American diet, and on how Americans have produced and presented these foods over the last four centuries. The final section explores how food practices are a means of embodying ideas about identity, showing how food choices, preferences, and stereotypes have been used to create and maintain ideas of difference. Including essays on all the key topics and issues, The Routledge History of American Foodways comprises work from a leading group of scholars and presents a comprehensive survey of the current state of the field. It will be essential reading for all those interested in the history of food in American culture.
The Barbecue Book
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Author : Gail Duff
language : en
Publisher: Prism Press
Release Date : 1993
The Barbecue Book written by Gail Duff and has been published by Prism Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Cooking categories.
Smokelore
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Author : Jim Auchmutey
language : en
Publisher: University of Georgia Press
Release Date : 2019-06-01
Smokelore written by Jim Auchmutey and has been published by University of Georgia Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-01 with Cooking categories.
Barbecue: It’s America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. Jim Auchmutey follows the delicious and contentious history of barbecue in America from the ox roast that celebrated the groundbreaking for the U.S. Capitol building to the first barbecue launched into space almost two hundred years later. The narrative covers the golden age of political barbecues, the evolution of the barbecue restaurant, the development of backyard cooking, and the recent rediscovery of traditional barbecue craft. Along the way, Auchmutey considers the mystique of barbecue sauces, the spectacle of barbecue contests, the global influences on American barbecue, the roles of race and gender in barbecue culture, and the many ways barbecue has been portrayed in our art and literature. It’s a spicy story that involves noted Americans from George Washington and Abraham Lincoln to Louis Armstrong, Elvis Presley, Martin Luther King Jr., and Barack Obama.