We are proud to present the #1 BBQ
eBook on the internet!
"Unlocking The Secrets Of Texas BBQ
and a whole lot more..."
In this book you will discover
over 170 illustrated pages
teaching you everything you
could ever want to know about
BBQing and Grilling and maybe
a few things you didn't even
know you wanted to know...
Like how to:
Prepare a Pit
Smoke a Brisket
Smoke Chicken
Smoke Turkey
Smoke a Hawg
Smoke Pork Butt (Pulled Pork)
Smoke Pork Shoulder
Smoke Fish
Smoke Cheese
Smoke Nuts
Smoke Fruits
Smoke Salt
Smoke Vegetables
Just to name a FEW!
How to:
Choose your cuts of meat
Cut your cuts of meat
Prepare your cuts of cut meats
(The proper way to SLICE a BRISKET)
A step by step guide to slicing a brisket
which believe it or not, not many people
know how to do!
And you gotta know how to:
Make the prefect (CFS) Chicken Fried Steak
Chicken Fried Chicken
Your own BBQ Sauce
Smoke your own Salts
Create Perfect Onion Rings
Fries
And the Perfect Burger to go with the
Perfect sides mentioned above!
Bo will also teach you:
Food safety
Food Handling
And
Proper knife care just to name a few...
And what everyone needs these days,
HOW TO SAVE MONEY BY...
Cutting your own steaks
Deboning your own chickens
And other MONEY SAVING TIPS!
For all this and MUCH MUCH more
click on the STORE or BOOK link
for more info and to get your very
own copy of this BBQ MUST HAVE!
eBook on the internet!
"Unlocking The Secrets Of Texas BBQ
and a whole lot more..."
In this book you will discover
over 170 illustrated pages
teaching you everything you
could ever want to know about
BBQing and Grilling and maybe
a few things you didn't even
know you wanted to know...
Like how to:
Prepare a Pit
Smoke a Brisket
Smoke Chicken
Smoke Turkey
Smoke a Hawg
Smoke Pork Butt (Pulled Pork)
Smoke Pork Shoulder
Smoke Fish
Smoke Cheese
Smoke Nuts
Smoke Fruits
Smoke Salt
Smoke Vegetables
Just to name a FEW!
How to:
Choose your cuts of meat
Cut your cuts of meat
Prepare your cuts of cut meats
(The proper way to SLICE a BRISKET)
A step by step guide to slicing a brisket
which believe it or not, not many people
know how to do!
And you gotta know how to:
Make the prefect (CFS) Chicken Fried Steak
Chicken Fried Chicken
Your own BBQ Sauce
Smoke your own Salts
Create Perfect Onion Rings
Fries
And the Perfect Burger to go with the
Perfect sides mentioned above!
Bo will also teach you:
Food safety
Food Handling
And
Proper knife care just to name a few...
And what everyone needs these days,
HOW TO SAVE MONEY BY...
Cutting your own steaks
Deboning your own chickens
And other MONEY SAVING TIPS!
For all this and MUCH MUCH more
click on the STORE or BOOK link
for more info and to get your very
own copy of this BBQ MUST HAVE!
barbecue is meat
VOLUME 1 - BARBECUE
USDA Definition - Meat that is
cooked with indirect heat and
smoke. Bo says "Low & slow",
or low heat cooked slowly.
Noah Webster's dictionary insists
that the only correct spelling is
barbecue.
VOLUME 1 - BARBECUE
USDA Definition - Meat that is
cooked with indirect heat and
smoke. Bo says "Low & slow",
or low heat cooked slowly.
Noah Webster's dictionary insists
that the only correct spelling is
barbecue.
VOLUME 2 - GRILLING
Grilling is a quick cooking
method. The act of cooking
itself adds most of the flavor
to the meat. Webster says
grilling is broiling on a grill.
Bo says "Hot & fast",
or high heat cooked fast.
Grilling is a quick cooking
method. The act of cooking
itself adds most of the flavor
to the meat. Webster says
grilling is broiling on a grill.
Bo says "Hot & fast",
or high heat cooked fast.
It requires understanding, time,
and patience to master, but the
rewards are well worth it. If you
are a BBQ weekend enthusiast
or a pro you will step up your
cooking skills to the next level
and impress your friends and
family. From pit to grill, fire to
table, tehniques, tips, tools, how
to save money at the grocery
store, showmanship, recipes,
and so much more.
and patience to master, but the
rewards are well worth it. If you
are a BBQ weekend enthusiast
or a pro you will step up your
cooking skills to the next level
and impress your friends and
family. From pit to grill, fire to
table, tehniques, tips, tools, how
to save money at the grocery
store, showmanship, recipes,
and so much more.
The intention is to pass
on to you or someone you
know, the dying art of
producing Texas BBQ and
Grilling. What I propose to
teach you is the 'feeling,
the love, and yes, the
passion of Texas BBQ &
Grilling, so that you too
can proudly claim the
reserved title of
'BBQ Pit Master'.
on to you or someone you
know, the dying art of
producing Texas BBQ and
Grilling. What I propose to
teach you is the 'feeling,
the love, and yes, the
passion of Texas BBQ &
Grilling, so that you too
can proudly claim the
reserved title of
'BBQ Pit Master'.
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volume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit master
volume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit master
volume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit master
volume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit master
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit master
volume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit master
volume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit master
volume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit master
Barbecue Texas, barbecue Texas, we cook BBQ in a CLOSED PIT fueled by WOOD. PIT, GRILL, GAS, or ELECTRICITY. bbq pit, but in Texas, we use closed pits. GRILLING barbecuing! barbecue sauce meat Real barbecue is meat cooked heat and smoke (USDA Definition). grill direct heat. grills cooking steaks grill grilling,Texas bbq. COOK BBQ. In Texas we EAT BBQ! BBQ in Texas is a NOUN. BBQ. We cook BBQ in the pit, we do not barbecue in the pit. bbq sauce pit pit grill smoker temperature pit meat cooking. pit, slow cooking is very common... Barbecue barbecuing at a higher temperature is acceptable. Meat barbecue. Barbicue, Barbique, Barbeque, Barbecue, Barbacue, Barbaque, Barbicu', Bar-B-Que, Bar-B-Cue, Bar-Be-Que, Bar-B-Q, BBQ, Cue, and just plain Q. Texas, BBQ. Texas BBQ brisket cooked smoker smoke ring, beef back ribs, sausage, Texas BBQ! Texans t Texas BBQ Texas, BBQ dry rubs to wet mops, from woods to sauces, many Texans recipes BBQ secrete! bbq joint bbq bbq book and recipe bbq sauce' pit master bbq 'secret We will now unlock these secrets……
master's beef brisket, Texas barbecue smoking pits throughout the Lone Star State, art of producing Texas BBQ. BBQ light your fire. Reading about BBQ book cookbook recipes recipes, food.
Texas BBQ is an art form. master, but the rewards are well worth it. recipes and step by step instructions, secretes of the equipment, feel, the smell, the taste, and what to look for, 'feeling, the love, and yes, the passion of Texas BBQ, 'Pit Master'. 'BBQ University Class', volume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit mastervolume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit mastervolume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit mastervolume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit mastervolume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit mastervolume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit mastervolume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit mastervolume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit
master's beef brisket, Texas barbecue smoking pits throughout the Lone Star State, art of producing Texas BBQ. BBQ light your fire. Reading about BBQ book cookbook recipes recipes, food.
Texas BBQ is an art form. master, but the rewards are well worth it. recipes and step by step instructions, secretes of the equipment, feel, the smell, the taste, and what to look for, 'feeling, the love, and yes, the passion of Texas BBQ, 'Pit Master'. 'BBQ University Class', volume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit mastervolume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit mastervolume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit mastervolume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit mastervolume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit mastervolume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit mastervolume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit mastervolume 1 Babecue meat cooked indirect heat smoke. Bo low heat cooked slowly. barbecue master rewards bbq enthusiast pro step cooking skills pit grill fire table techniques tips tools how to save money at the grocery store
Volume 2 grilling grilling quick cooking method cooking adds flavor to meat hot and fast high heat cooked fast. intention dying art of texas bbq and grilling teach you the feeling love passion texas bbq grilling bbq pit
Barbecue is serious business in Texas, and it is an integral part of our state identity. Along with cattle ranches, wildflowers, the oil bidness, wide-open spaces, and our big western hats, barbecue is one of the emblems that we are mighty proud to wear.
In Texas, we cook BBQ in a CLOSED PIT fueled by WOOD.
Notice! I did NOT use the word OPEN PIT, GRILL, GAS, or ELECTRICITY.
Now some of the best bbq I ever had was cooked on an open pit, but in Texas, we use closed pits.
Let's get this straight right now,….GRILLING is NOT barbecuing! Many people think good barbecue is from the sauce you put on the meat - wrong! Real barbecue is meat that is cooked with indirect heat and smoke (USDA Definition). Not boiled in water or cooked on your normal backyard grill that uses direct heat.
Although grills can't be beat for cooking steaks, seafood, vegetables, and or fruits. A grill heated by gas or electricity is fine for grilling, but not for Texas bbq.
Notice also in the first sentence, I said we COOK BBQ. In Texas we EAT BBQ! BBQ in Texas is a NOUN. It is a real thing you can put your hands on and in your mouth.
You can see, you can feel, you can taste, you can smell, hear, and yes sometimes even wear BBQ. We cook BBQ in the pit, we do not barbecue in the pit. Clear as bbq sauce huh?
A closed pit and an open pit usually have a cooking temperature of 170 degrees to 250 degrees.
A grill can be used open or closed and has a cooking temperature from 250 degrees to 1200 degrees.
A smoker is a closed cooker with a low temperature usually kept between 70 degrees to 170degrees.
Purists insist that the temperature in the pit not exceed the boiling point of water. If you do not exceed the boiling point, then the natural, flavorful juices will remain in the meat keeping it moist and tender. This is a slow method of cooking. Eight, ten, or even twenty-four hours on the pit, slow cooking is very common... Barbecue is never cooked rare. It is always well done to the center.
Sometimes barbecuing at a higher temperature is acceptable. You just have to be sure you are not burning the outside of the meat unless you are TRYING to get those tasty 'burnt ends'. Meat of any sort gets really tough when overcooked. Are you totally confused yet? I will sort all of this out later.
Noah Webster's dictionary insists that the one and only correct spelling is barbecue. But, as another US president, Andrew Jackson, noted, "It's a damned poor mind that can think of only one way to spell a word ." He would be mighty pleased to know that over the years folks have been enjoying Barbicue, Barbique, Barbeque, Barbecue, Barbacue, Barbaque, Barbicu', Bar-B-Que, Bar-B-Cue, Bar-Be-Que, Bar-B-Q, BBQ, Cue, and just plain Q. Doesn't it just make you wonder how Dan Quail would spell it?
If you had one word to describe Texas, that might just be BBQ. For something that is taken so serious here in Texas, nobody really worries about how you spell it.
Most Texans though will agree that Texas BBQ is a big, juicy brisket cooked slooowly in a smoker over wood coals, has a nice smoke ring, and is tender as my heart. Just add some beef back ribs, sausage, beans, and potato salad, maybe some Cole Slaw, pickles and onions, and do not forget the peach cobbler, a few close friends, good cold drinks, and you will have real Texas BBQ!
However, although most Texans can agree on what Texas BBQ is, we do not necessarily agree on how to prepare it, much less spell it.
In Texas, some of the BBQ is so good, it is served as the appetizer, the main course, and the dessert, all in one bite.
From dry rubs to wet mops, from woods to sauces, many Texans have their own recipes that make their BBQ the best, only they are kept a secrete!
How many times have you asked yourself after visiting your favorite bbq joint the following: "How come MY bbq doesn't taste like that?"
You have collected every bbq book and recipe you can get your 'sticky with bbq sauce' hands on, but it just does not taste the same. You have even asked the pit master what he does to create bbq like that. He may be your best friend, but he somehow 'forgets' to tell you about that secret ingredient or special technique he uses. Seems to be a common problem with all chefs!
We will now unlock these secrets……
"Aggie graduate student Stacey Turk's master's thesis shows that fat from the beef brisket, treasured by most Texas barbecue connoisseurs and a common staple found inside smoking pits throughout the Lone Star State, contains 'depots' or tiny reservoirs of healthy monounsaturated fatty acids, a monounsaturated fatty acid that can promote good cholesterol in people."
The intention of this book is to pass on to you or someone you know, the dying art of producing Texas BBQ. I usually say that the best thing to do with a book about BBQ is to wad it up and use it to light your fire. Reading about BBQ is like someone telling you about a hot date, it may be interesting but it's not like being there. This book is not intended to be a cookbook with just a bunch of recipes, although I do include only the best of the best recipes, for producing this much sought after food.
When you learn to fly a 747 Jumbo Jet, you do not just strap yourself in, read the manual and take off... although I do suggest you strap yourself in.
It's also like a NASCAR driver, it's not all just "Go Left- - Go Left- -GO FAST, GO FAST GO FAST!" The driver must also know the limits of the car and know how even the slightest adjustment to his car will make it perform to its highest ability. You must also know your equipment to produce your culinary masterpieces.
Texas BBQ is an art form. It requires patience, understanding, and time to master, but the rewards are well worth it. What I am saying here is that I can give you my detailed recipes and step by step instructions, but unless you know the secretes of the equipment, and how to use it, the feel, the smell, the taste, and what to look for, we will have totally different products. What I propose to teach you, is the 'feeling, the love, and yes, the passion of Texas BBQ, so that you too can proudly claim the reserved title of 'Pit Master'. This is not something that you will learn from a one or two day 'BBQ University Class', but it is a hands on experience, that through the years you will always be improving on, for your own personal taste. You will step up your cooking skills to the next level and impress your family and friends with your outdoor cooking skills and dishes, that will have them talking in tongues! They will not believe you made these yourself. You may even have a hard time getting them to go back home!
In Texas, we cook BBQ in a CLOSED PIT fueled by WOOD.
Notice! I did NOT use the word OPEN PIT, GRILL, GAS, or ELECTRICITY.
Now some of the best bbq I ever had was cooked on an open pit, but in Texas, we use closed pits.
Let's get this straight right now,….GRILLING is NOT barbecuing! Many people think good barbecue is from the sauce you put on the meat - wrong! Real barbecue is meat that is cooked with indirect heat and smoke (USDA Definition). Not boiled in water or cooked on your normal backyard grill that uses direct heat.
Although grills can't be beat for cooking steaks, seafood, vegetables, and or fruits. A grill heated by gas or electricity is fine for grilling, but not for Texas bbq.
Notice also in the first sentence, I said we COOK BBQ. In Texas we EAT BBQ! BBQ in Texas is a NOUN. It is a real thing you can put your hands on and in your mouth.
You can see, you can feel, you can taste, you can smell, hear, and yes sometimes even wear BBQ. We cook BBQ in the pit, we do not barbecue in the pit. Clear as bbq sauce huh?
A closed pit and an open pit usually have a cooking temperature of 170 degrees to 250 degrees.
A grill can be used open or closed and has a cooking temperature from 250 degrees to 1200 degrees.
A smoker is a closed cooker with a low temperature usually kept between 70 degrees to 170degrees.
Purists insist that the temperature in the pit not exceed the boiling point of water. If you do not exceed the boiling point, then the natural, flavorful juices will remain in the meat keeping it moist and tender. This is a slow method of cooking. Eight, ten, or even twenty-four hours on the pit, slow cooking is very common... Barbecue is never cooked rare. It is always well done to the center.
Sometimes barbecuing at a higher temperature is acceptable. You just have to be sure you are not burning the outside of the meat unless you are TRYING to get those tasty 'burnt ends'. Meat of any sort gets really tough when overcooked. Are you totally confused yet? I will sort all of this out later.
Noah Webster's dictionary insists that the one and only correct spelling is barbecue. But, as another US president, Andrew Jackson, noted, "It's a damned poor mind that can think of only one way to spell a word ." He would be mighty pleased to know that over the years folks have been enjoying Barbicue, Barbique, Barbeque, Barbecue, Barbacue, Barbaque, Barbicu', Bar-B-Que, Bar-B-Cue, Bar-Be-Que, Bar-B-Q, BBQ, Cue, and just plain Q. Doesn't it just make you wonder how Dan Quail would spell it?
If you had one word to describe Texas, that might just be BBQ. For something that is taken so serious here in Texas, nobody really worries about how you spell it.
Most Texans though will agree that Texas BBQ is a big, juicy brisket cooked slooowly in a smoker over wood coals, has a nice smoke ring, and is tender as my heart. Just add some beef back ribs, sausage, beans, and potato salad, maybe some Cole Slaw, pickles and onions, and do not forget the peach cobbler, a few close friends, good cold drinks, and you will have real Texas BBQ!
However, although most Texans can agree on what Texas BBQ is, we do not necessarily agree on how to prepare it, much less spell it.
In Texas, some of the BBQ is so good, it is served as the appetizer, the main course, and the dessert, all in one bite.
From dry rubs to wet mops, from woods to sauces, many Texans have their own recipes that make their BBQ the best, only they are kept a secrete!
How many times have you asked yourself after visiting your favorite bbq joint the following: "How come MY bbq doesn't taste like that?"
You have collected every bbq book and recipe you can get your 'sticky with bbq sauce' hands on, but it just does not taste the same. You have even asked the pit master what he does to create bbq like that. He may be your best friend, but he somehow 'forgets' to tell you about that secret ingredient or special technique he uses. Seems to be a common problem with all chefs!
We will now unlock these secrets……
"Aggie graduate student Stacey Turk's master's thesis shows that fat from the beef brisket, treasured by most Texas barbecue connoisseurs and a common staple found inside smoking pits throughout the Lone Star State, contains 'depots' or tiny reservoirs of healthy monounsaturated fatty acids, a monounsaturated fatty acid that can promote good cholesterol in people."
The intention of this book is to pass on to you or someone you know, the dying art of producing Texas BBQ. I usually say that the best thing to do with a book about BBQ is to wad it up and use it to light your fire. Reading about BBQ is like someone telling you about a hot date, it may be interesting but it's not like being there. This book is not intended to be a cookbook with just a bunch of recipes, although I do include only the best of the best recipes, for producing this much sought after food.
When you learn to fly a 747 Jumbo Jet, you do not just strap yourself in, read the manual and take off... although I do suggest you strap yourself in.
It's also like a NASCAR driver, it's not all just "Go Left- - Go Left- -GO FAST, GO FAST GO FAST!" The driver must also know the limits of the car and know how even the slightest adjustment to his car will make it perform to its highest ability. You must also know your equipment to produce your culinary masterpieces.
Texas BBQ is an art form. It requires patience, understanding, and time to master, but the rewards are well worth it. What I am saying here is that I can give you my detailed recipes and step by step instructions, but unless you know the secretes of the equipment, and how to use it, the feel, the smell, the taste, and what to look for, we will have totally different products. What I propose to teach you, is the 'feeling, the love, and yes, the passion of Texas BBQ, so that you too can proudly claim the reserved title of 'Pit Master'. This is not something that you will learn from a one or two day 'BBQ University Class', but it is a hands on experience, that through the years you will always be improving on, for your own personal taste. You will step up your cooking skills to the next level and impress your family and friends with your outdoor cooking skills and dishes, that will have them talking in tongues! They will not believe you made these yourself. You may even have a hard time getting them to go back home!