Texas Q: 100 Recipes for the Very Best Barbecue from the Lone Star State, All Smoke-Cooked to Perfection [A Cookbook] (Paperback)
Among the proud barbecue traditions in the United States, from the Carolinas to Memphis to Kansas City—whether spelled barbecue, barbeque, bar-b-q, BBQ, or just Q—none is prouder, more deeply flavored, or rich in tradition than Texas Q. Texas barbecue is best known for beef; and beef brisket in particular, the signature dish that has been celebrated over the years by such legends as Taylor's Louie Mueller and Houston's Jim Goode, as well as by modern-day wunderkind Aaron Franklin in Austin. Cheryl Alters Jamison, co-author with her late husband Bill of the definitive Texas Home Cooking and the original bible for backyard smoke-cooking, Smoke & Spice, knows her brisket backwards and forwards and offers several delectable recipes in this exciting book.
Cheryl also knows that there's more to Texas barbecue than brisket. Among the more than 100 recipes in these pages you will find loads of ideas for other cuts of beef, as well as for chicken, pork, lamb, fish and other seafood, and vegetables,each infused—via rubs and mops and sauces and spices—with robust, distinctive Texas flavors. Here, too, you will find stunning preparations from outside the Anglo-American beef-and-brisket tradition, from the oft-overlooked Mexican-American, African-American, Eastern European immigrant, and Asian immigrant barbecue styles created by the people who make modern Texas so diverse and fascinating.
For blue ribbon brisket and a whole lot more, this is a barbecue book you will use, and use again, for years.
Cheryl Jamison is the multiple-award–winning author or co-author of more than a dozen books on regional American cooking and on grilling and barbecue, including Smoke & Spice, The Barbecue Lover’s Big Book of BBQ Sauces, The Border Cookbook, Texas Home Cooking, and Texas Slow Cooker.
“Cheryl Alters Jamison has a place amongst the greatest voices on Texas and Southwest foods. From rubs and mops all the way to sweet potato pie, Texas Q covers a lot of appetizing ground.”
—Kelly Dean Yandell, blogger at "The Meaning of Pie" and past president of Foodways Texas advisory board
“Cheryl Alters Jamison and her late husband Bill Jamison wrote Smoke Spice, the first barbecue book I ever bought, and it so inspired me that I owe my career to them. Really! Well, Cheryl’s back with a new book and, now that I have read it, I want to move to Texas. There’s the Texas Trilogy--Brisket, Ribs, and Hot Guts (sausage), along with other classics—plus up-to-date spins on BBQ that feature the international flavors so popular in Texas now, such as Vietnamese, Thai, and Korean. But if you’re on a cattle drive, don’t fergit the Tater Tot Casserole and the other sides Cheryl serves up. With gorgeous photos by Gabriella Marks.” —Meathead Goldwyn, publisher of AmazingRibs.com and author of the New York Times bestseller Meathead: The Science of Great Barbecue and Grilling
“Texas Q reminds me of what I love about Texas barbecue: that it’s great food meant to be shared with family and friends. The backstories that Cheryl Jamison shares about the recipes add a richness to the experience and remind us why these dishes are so enjoyable.”
—Jeff Savell, Distinguished University Professor, Texas A&M University, and co-leader of Barbecue Summer Camp and Camp Brisket
“BBQ is always a hot topic in Texas. Cheryl Jamison brings authentic Texas barbecue to life with skill, knowledge, and wit—so you can be sure to have a happy table once the food is ready!”
—Lisa and Tom Perini, Perini Ranch Steakhouse, Buffalo Gap, Texas