Cowboy Barbecue

Cowboy Barbecue

Fire & Smoke From the Original Texas Vaqueros

Book - 2018
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"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.
Publisher: New York, NY : The Countryman Press, a division of W.W. Norton & Company, [2018]
Copyright Date: ©2018
ISBN: 9781682681428
1682681424
Branch Call Number: 641.760976 DAVILA
Characteristics: 192 pages : color illustrations ; 23 cm
Additional Contributors: Volkwein, Ann - Author

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