Cowboy barbecue
fire & smoke from the original Texas vaqueros
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Author
Contributions
- Volkwein, Ann, author - Contributor
Publication
2018 - , New York (State)
Language
English
Word Count
48,000 words, Guess
Page Count
192 pages
Identifiers
- ISBN-101682681424
- ISBN-139781682681428
- OCLC Control Number1005687786
- Better World Books9781682681428
- Open LibraryOL26964129M
Classifications
- DDC641.7609764
- LCCTX840.B3 D38 2018
- LCCTX840.B3D3 2018
Alternate Titles
- Barbecue
Description
"In Cowboy Barbecue, chef and restaurateur Adrian Davila celebrates traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle and his own family history. For three generations, Davila's BBQ in Seguin, Texas, has infused classic brisket, ribs, and sausage with Latin flavors. Davila goes beyond standard grilling in this guide, offering techniques for smoking, cooking directly on the embers, underground, on a spit, and more. Here, Mesquite Brisket is rubbed with a fiery dose of cayenne; Vaquero Chili con Carne is served with Jalapeño Cheese Corn Bread; Smoked Pulled Pork is cooked low and slow, sweetened with Dr. Pepper; and everything that goes with barbecue sauce can also be served with Tomato, Onion, and Serrano Salsa--fire-roasted, of course."--Page [2] of cover.
Subjects
Other Editions
- Cowboy barbecue
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