Sunday, December 6, 2009

BBQ Book Review - Texas Barbecue and Barbecuing Around Texas

Title: Texas Barbecue
Author: Paris Permenter & John Bigley
Published: 1992 by Pig Out Publications

Title: Barbecuing Around Texas
Author: Richard K. Troxell
Published: 1999 by Republic of Texas Press

I picked up this pair of books a few days back to see what they were saying about Texas Barbecue a decade ago. Neither book has aged well mainly due to the high turnover of barbecue joints around the state. It seemed that every third page highlighted a joint that is now unfortunately closed.

If you're familiar with the big names in BBQ around the state, then you won't be surprised by most of what's included in Texas Barbecue. There are few hidden gems here, while some curious additions are included like multiple locations of Tony Roma's and Dick's Last Resort. The entries read less like reviews than a tour guide, so you're left assuming they liked all of the places equally. A smattering of ho-hum and basic recipes, many from the National Pork Producers, fill the second half of the book.

Barbecuing Around Texas begins with a brief discussion of his singular goal to find the best BBQ in Texas, and his rating criteria are described. His tastes favor tender brisket without a hint of fat and lean sausages. He has a penchant for Colter's, Luther's and Bill Miller, while all of the usual suspects appear, there are truly some hole-in-the-wall joints that are unfamiliar. Here's hoping they're still open.

- BBQ Snob

No comments:


Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.