Texas Q: 100 Recipes for the Very Best Barbecue from the Lone Star State, All Smoke-Cooked to Perfection (Paperback)

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About the Author

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.

Praise For…

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-

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-

“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-

“From basic foundations and traditional recipes to more creative takes on using the smoker, Texas Q serves up a slew of delicious options for any barbecue fan."
- Jess Pryles, author of Hardcore Carnivore-

Product Details
ISBN: 9781558329713
ISBN-10: 1558329714
Publisher: Harvard Common Press
Publication Date: April 28th, 2020
Pages: 192