Synopses & Reviews
The comprehensive, must-have guide to Texas barbecue, including pitmasters' recipes, tales of the road — from country meat markets to roadside stands — and a panoramic look at the Lone Star State, where smoked meat is sacred
Brisket. Spareribs. Beef sausage. Pulled pork. From the science of heat to the alchemy of rubs, from the hill country to the badlands, The Prophets of Smoked Meat takes readers on a pilgrimage to discover the heart and soul of Texas barbecue.
Join Daniel "BBQ Snob" Vaughn — host of the popular blog Full Custom Gospel BBQ and acknowledged barbecue expert — and photographer Nicholas McWhirter as they trek across more than 10,000 miles to sample the wood-smoking traditions of the Lone Star State's four distinct barbecue styles:
- East Texas style, essentially the hickory-smoked, sauce-coated barbecue with which most Americans are familiar.
- Central Texas "meat market" style, in which spice-rubbed meat is cooked over indirect heat from pecan or oak wood, a method that originated in the butcher shops of German and Czech immigrants.
- Hill Country "cowboy style," which involves direct heat cooking over mesquite coals and uses goat and mutton as well as beef and pork.
- South Texas barbacoa, in which whole beef heads are traditionally cooked in pits dug into the earth.
Including recipes from longtime pitmasters and new barbecue stars, The Prophets of Smoked Meat encompasses the entire panorama of Texas barbecue. Illustrated throughout with lush, full-color photographs of the food, the people, and the stunning landscapes of the Lone Star State, The Prophets of Smoked Meat is the new gospel of Texas barbecue, essential for neophytes and seasoned experts alike.
"[S]elf-described 'BBQ snob' Vaughn, expert on the various styles of Texas barbecue...offers page after page of exhaustive dissertation on the intricacies of brisket, sausage, and other smoked meats, as he traverses the state....Vaughn and photographer Nicholas McWhirther work their way through plate after plate of barbecue with nary a vegetable in sight. Vaughn offers detailed, informed critiques of countless eateries with varying results. Though an admitted Yankee from Ohio, his expertise is unassailable. Vaughn's got over 500 BBQ joints under his belt and he's a fair judge of the good, the bad, and the mediocre when it comes to smoked meat." Publishers Weekly
The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat
by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue.
From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters recipes, tales of the road — from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.
About the Author
Daniel "BBQ Snob" Vaughn is an expert on Texas barbecue. He is the author and editor of the respected blog Full Custom Gospel BBQ and BBQ editor at Texas Monthly. A trained architect, he lives in Dallas with his wife and children.