Monday, June 11, 2012

First Draft

It has been eighteen days since my last blog post. That's the longest drought since I started the blog and it's starting to feel uncomfortable. I've been working all year on a book called Prophets of Smoked Meat about a series of road trips through Texas in search of great barbecue. I busted my ass to finish the first draft and turned it in a week ago. I then spent the past week getting ready for and attending the Foodways Texas BBQ Summer Camp, so now I'm back home ready to crank out some blog posts. Thanks for your patience.

- BBQ Snob

1 comment:

Gary said...

Can't wait to see that book as I'm planning to travel from Australia to do the same sort of trip next year!


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.