The Prophets of Smoked Meat: A Journey Through Texas Barbecue

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The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue.

The Prophets of Smoked Meat

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From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.

The comprehensive, must-have guide to Texas barbecue, including pitmasters' recipes, tales of the road—from country meat markets to roadside stands—and a panoramic look at the Lone Star State, where smoked meat is sacred

Brisket. Spareribs. Beef sausage. Pulled pork. From the science of heat to the alchemy of rubs, from the hill country to the badlands, The Prophets of Smoked Meat takes readers on a pilgrimage to discover the heart and soul of Texas barbecue.

Join Daniel "BBQ Snob" Vaughn—host of the popular blog Full Custom Gospel BBQ and acknowledged barbecue expert—and photographer Nicholas McWhirter as they trek across more than 10,000 miles to sample the wood-smoking traditions of the Lone Star State's four distinct barbecue styles:
  • East Texas style, essentially the hickory-smoked, sauce-coated barbecue with which most Americans are familiar.
  • Central Texas "meat market" style, in which spice-rubbed meat is cooked over indirect heat from pecan or oak wood, a method that originated in the butcher shops of German and Czech immigrants.
  • Hill Country "cowboy style," which involves direct heat cooking over mesquite coals and uses goat and mutton as well as beef and pork.
  • South Texas barbacoa, in which whole beef heads are traditionally cooked in pits dug into the earth.

  • Including recipes from longtime pitmasters and new barbecue stars, The Prophets of Smoked Meat encompasses the entire panorama of Texas barbecue. Illustrated throughout with lush, full-color photographs of the food, the people, and the stunning landscapes of the Lone Star State, The Prophets of Smoked Meat is the new gospel of Texas barbecue, essential for neophytes and seasoned experts alike.

    Additional Information

    Author Daniel Vaughn / Nicholas McWhirter (photographer)
    Publisher Anthony Bourdain/Ecco
    Page Count 384pp
    Publication Size 7.75 x 9.5 x 1.5
    Publication Notes hardcover, color
    Publication Date May 14, 2013
    ISBN 978-0062202925

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