The Prophets of Smoked Meat: A Journey Through Texas Barbecue

This is an amazing book. I really couldn't it down, sitting with a map on my computer screen so I could follow the details of Vaughn and photographer McWhirter's marathon road eating trip. Here is a book that gives details that others leave out; it goes to out-of-the-way joints as well as to the famous places in the state that have lines out the door. Assessments of the barbecue seem fair and there is a lot of good detail to back up the opinions; even when the conclusions aren't positive, the tone is not mean spirited. I really enjoyed Vaughn's personalized and congenial style. The photographs are done with a very practiced eye and contribute greatly to the book. Looking at other reviews of this book, it strikes me that many of those who didn't rate it well seemed to be expecting a different book -- some didn't like the fact that the journey was limited to Texas barbecue; others were expecting a cookbook. For me, the book promised exactly what the last part of the title says: "A Journey Through Texas Barbecue." It may not in fact be for the casual reader -- but that's fine. By the way, the map "Texas BBQ by the Cord" showing what kinds of woods are being used in each place visited alone is worth the cost of the book. Thanks to Anthony Bourdain for making this part of his new food book series.

This is an amazing book. I got it from the library and started reading it. It was driving me nuts that I couldn't highlight in it, and take notes in the margins. It's the Texas BBQ answer to Zagat. I thought his reactions to all of the places I'd tried were spot on. Two chapters in, I ordered my own copy. It's an amazing resource for Texas roadtrips, and would be useful if you're even just taking a quick vacation in this state. If you live in Texas, you really need it. Totally recommend!His writing style is really fun. His essays sometimes branch into stories, and provide some glimpses of non-barbecue stuff like landscapes, hikes, attractions, and history. I live with an onion ring head, so all the onion ring notes are going to come in handy in the panhandle.I'll start filling in some pics as I visit the places in the book:1) My birthday - Franklin BBQ down in Austin. You have to get there between 8-9 am for the 11 am opening. Bring lawnchairs and games. :)2) Pecan Lodge in Dallas. Awesome smoke haunting. It's dark in there, so my pic doesn't do it justice.

I learned some valuable lessons: stay away from east Texas hot links; understand the difference between direct heat cooking and indirect heat cooking; respect the elegance of a salt and cracked pepper dry rub; and keep that cooker closed!Texas barbecue is an art. This is a fine introduction to that art, and to the artists who create it. My favorite part of the book is the pit master profiles at the end: great portraits and wonderful insights on their process! The photographs are beautiful; with the exception of the chapter focusing on Houston and Dallas, there simply aren't enough of them. I would have enjoyed a little less "I'm from Ohio, but I love Texas Barbecue!" (Dude, you've just described eating at 30 BBQ joints in 36 hours - you don't need to tell us you like 'cue) and more of those lovely photos.I'm still trying to figure out how these guys don't weigh 450 pounds, have dodged diabetes, hypertension, and gout, and remain married.A very entertaining trip through the heart of Brisket, Rib, and Sausage Shangri-la.

A few years ago, I traveled to Austin, TX with my old college roommates. We went on a short "Meat Safari" starting at Franklin Barbecue, then traveling to Lockhart to taste Smitty's and Kruez, and finally filling ourselves to capacity at Luling City Market. It is one of the most enjoyable and memorable eating experiences of my life.Reading this book took me back to that day, and I think that is the purpose of this beautifully photographed tome. Mr. Vaughn's books is not a manual of how to smoke your own perfect brisket...in fact, it's purpose is quite the opposite. He shows that the ideal BBQ is a product of a specific place (and specific time...if you're unfortunately served yesterday's brisket). The wonderful photos provide a look into the lives of the pitmasters, their restaurants, and their wares.This is a travelogue, not a cookbook. I suggest you ride shotgun with Mr. Vaughn for a while, then grab your friends and share a great meal at your local BBQ joint.

I have been anticipating this book for months and I was very excited to find it a few days ago in the mail. Daniel Vaughn tells the great story of his BBQ travels across the Lone Star State. He is doing what most diehard Texans would love to do......go on a roadtrip hunting for the "best BBQ in Texas". He does a great job of explaining the different BBQ regions in Texas and what makes them unique. I was born and raised in Texas and I have visited a handful of these spots over the years. This will now become my official guide book on my travels through Texas. The photographs in the book are great and the way the pages look like old butcher paper adds a great effect! I think the thing I like most about the book is the honesty. Daniel doesn't beat around the bush with his short reviews of the BBQ joints. He'll tell you what is good and what is not so good. If nothing else, this book will set the standard for what exceptional Texas BBQ should taste like.

BBQ book from the man who is the expert of the BBQ world. He knows what he's talking about.

Interesting perspectives.

Al principio parece que el autor es un poco snob, pero al final del libro empieza a tener sentido desde la comparación con la que se hacen algunos de los restaurantes de peor calidad con los mejores del mundo. El autor es un esnob, pero alguien tiene que serlo y ese es el valor de su trabajo.

A culinary journey through Texas BBQ withgreat stories from America's foremost BBQ StateA very handy recipe section from some highly respected Pitmasters including John Mueller, Will Fleischman and Roy Perez.Nicholas McWhirter's gritty photography complements the topic perfectly

...ist eine spannende, ja kulinarische BBQ-Reise durch den mittleren Westen der USA. Wer des Englischen mächtig und ein BBQ Liebhaber von Sohle bis zum Scheitel ist, wird seine Freude beim Lesen haben!