Texas Q

100 Recipes for the Very Best Barbecue from the Lone Star State, All Smoke-Cooked to Perfection [A Cookbook]

This title was previously available on NetGalley and is now archived.

Buy this Book on

You must sign in to see if this title is available for request.
Pub Date 28 Apr 2020 | Archive Date 18 Mar 2020

Talking about this book? Use #TexasQ #NetGalley. More hashtag tips!


Description

For bodacious, bragging-rights barbecue that's easy to master in your backyard smoker, look to Texas!

Among the proud barbecue traditions in the United States, from the Carolinas to Memphis to Kansas City—whether spelled barbecuebarbequebar-b-qBBQ, or just Qnone is prouder, more deeply flavored, or rich in tradition than Texas Q. Texas barbecue is best known for beef; and beef brisket in particular, the signature dish that has been celebrated over the years by such legends as Taylor's Louie Mueller and Houston's Jim Goode, as well as by modern-day wunderkind Aaron Franklin in Austin. Cheryl Alters Jamison, co-author with her late husband Bill of the definitive Texas Home Cooking and the original bible for backyard smoke-cooking, Smoke & Spice, knows her brisket backwards and forwards and offers several delectable recipes in this exciting book.

Cheryl also knows that there's more to Texas barbecue than brisket. Among the more than 100 recipes in these pages you will find loads of ideas for other cuts of beef, as well as for chicken, pork, lamb, fish and other seafood, and vegetables,each infused—via rubs and mops and sauces and spices—with robust, distinctive Texas flavors. Here, too, you will find stunning preparations from outside the Anglo-American beef-and-brisket tradition, from the oft-overlooked Mexican-American, African-American, Eastern European immigrant, and Asian immigrant barbecue styles created by the people who make modern Texas so diverse and fascinating.

For blue ribbon brisket and a whole lot more, this is a barbecue book you will use, and use again, for years.
For bodacious, bragging-rights barbecue that's easy to master in your backyard smoker, look to Texas!

Among the proud barbecue traditions in the United States, from the Carolinas to Memphis to...

Available Editions

EDITION Other Format
ISBN 9781558329713
PRICE US$26.99 (USD)

Available on NetGalley

Download (PDF)

Average rating from 15 members


Featured Reviews

When it is snowy and cold outside (and my car is buried under 2ft of ❄️ ), superspeed readers like me can read 250+ pages/hour, so yes, I have read the book … and many more today. LOL I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review. From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸. For bodacious, bragging-rights barbecue that's easy to master in your backyard smoker, look to Texas! Among the proud barbecue traditions in the United States, from the Carolinas to Memphis to Kansas City—whether spelt barbecue, barbeque, bar-b-q, BBQ, or just Q—none is prouder, more deeply flavoured, or rich in tradition than Texas Q. Texas barbecue is best known for beef; and beef brisket, in particular, the signature dish that has been celebrated over the years by such legends as Taylor's Louie Mueller and Houston's Jim Goode, as well as by modern-day wunderkind Aaron Franklin in Austin. Cheryl Alters Jamison, the co-author with her late husband Bill of the definitive Texas Home Cooking and the original bible for backyard smoke-cooking, Smoke & Spice, knows her brisket backwards and forwards and offers several delectable recipes in this exciting book. Cheryl also knows that there's more to Texas barbecue than brisket. Among the more than 100 recipes in these pages, you will find loads of ideas for other cuts of beef, as well as for chicken, pork, lamb, fish and other seafood, and vegetables, each infused—via rubs and mops and sauces and spices—with robust, distinctive Texas flavours. Here, too, you will find stunning preparations from outside the Anglo-American beef-and-brisket tradition, from the oft-overlooked Mexican-American, African-American, Eastern European immigrant, and Asian immigrant barbecue styles created by the people who make modern Texas so diverse and fascinating. For blue ribbon brisket and a whole lot more, this is a barbecue book you will use, and use again, for years. Okay, there is BBQ and there is grilling --- and 99% of Canadians cannot see the difference: I, personally, will not eat anything grilled as to why take a wonderful piece of chicken/seafood/burger/tofu and dry it out??? And as I have never had a steak in my life, I cannot give you that opinion. It's not an anti beef thing, my grandmother (and my mother) made the WORST roast beef on the planet that I was forced to eat and I see steak as a large piece of YUCK on a plate. Why was I forced to eat it? Because they lived through the depression when and where they lived on no meat and I should be happy to eat it!! This book would be perfect for the Q-er or smoker or outdoor cooking fan in your life: the recipes are varied and the sauces look amazing and I can probably adapt my unhealthy love of Tofu for the Q. And if you are a new Q-er, you will find tonnes of instructions and ideas for your own Q-ing. I am all about the sauce / the wet / the smoked brisket that I can add sauce to after it smoked low and slow for days. I am going to order a copy for my brother for father's day as he actually has a hard-wired/gas-linked/don't know what else to call it BBQ on his deck and he would and does cook outside 365 if he can. As always, I try to find a reason to not rate with stars as I love emojis (outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/etc. " on Instagram and Twitter... Get a real job, people!) so let's give it 🥩🥩🥩🥩

Was this review helpful?

A well rounded, fun cookbook! I’m so excited to try these recipes. Most of the time, when reading a cookbook, I bookmark a couple of recipes to try. This cookbook had me bookmarking almost every page! This cookbook includes everything from appetizer to dessert. Needless to say, it was more than I was expecting from a BBQ cookbook and I highly recommend. Many thanks to the publisher for the advance reader in exchange for my honest review!

Was this review helpful?

I don’t do the barbequing but I am the one who preps all food and hands it over to the person who will be Bar-B-Qing, so I needed some new ideas to bring to the party. I learned so much and was able to get some good rub recipes along with many other recipes that I never even thought of. In fact this is a book I will be birthday gift giving to a couple of people who love to eat and cook bar-b-qed foods.

Was this review helpful?

I thought this was a pretty good book for a non native Texan to have written. I did appreciate the details about when brisket became a thing because in my mind as a lifelong Texan it's always been our thing, so I didn't know it was not even that long ago that it came to be. I, of course, enjoyed all of the brisket recipes and the many different things you can do with brisket, and I also enjoyed the author's story about their first taste of "bbq" and how when she tried Texan bbq she realized the first thing she had wasn't good bbq and that's why she didn't like it. I think many people I know would like this cookbook. I would recommend it to any of my friends that like to cook out.

Was this review helpful?

I would have LOVE to read this book. Being from Texas, it had me wishing for it. My wish was granted, but alas I could not download the book in the format. So disappointed

Was this review helpful?

It is well known that in many families, barbequeing is a predominantly male occupation, not least because the alpha male jealously guards his equipment and tools. So when I first started to look at therecipes in this book I thought it would be all ribs and steaks. It certainly didn't disappoint in that respect. But what was really surprising was the large selection and range of recipes including Peppered Beef Tenderloin with Jalepeno Bearnaise and a large selection of marinades and rubs. The surprising were the seasoning mixes like Jolt a mixture of cayenne, salt and coffee sure to brighten up your pork dish, Port Aransas Tuna Dip, Coctel De Camaron,, Smoke Scented Pecans, Venison Pate, Chowders and Honey Glazed Chorizo Stuffed Quail. In the words of teh author "Sweet follows smoke the way amorous eyes follow tight jeanson guys or gals." So this book does not disappoint with its desserts including Butter Pecan Icer Cream and Peach Sorbet. Move over men, these recipes are serious competition!

Was this review helpful?

Since I've had the time to review this title, I've become the pitmaster at our house, with tasty results! 100 recipes to delight the taste buds and get you to Q!! It doesn't disappoint!

Was this review helpful?

This was a great cookbook with lots of variety in terms of the recipes. There's plenty that I want to try and one of them is the Oysters with Chipotle butter.

Was this review helpful?

Texas Q by Cheryl Jamison is a free NetGalley ebook that I read in late February. Recipes for dry rubs, appetizers, all different kinds of meat, seafood, and fish, sauces, side dishes, and desserts set in big, brassy, sometimes red typeface set to punctuate and emphasize tips and alterations in light or dark French blue. The recipes themselves have a direct, yet casual wording style (i.e. applying marinade or rub, on how a finished item should look, what to do with leftovers) with an alternating mix between traditional southern BBQ and Mexican flavors. It's quite appealing, perky, and diverse.

Was this review helpful?

This is a solid history of barbecue in Texas, as well as a collection of tips and recipes. From the DIYer to the deluxe grill buyer, Jamison outlines what everybody needs to get started in practicing the art of the Q. I liked that there were ideas for bringing in different flavors and inspirations, as well as using the meat in other recipes. There are even ideas for what to snack on while you wait for the meat to cook, and of course a few traditional Texas desserts! Thanks to the publishers and NetGalley for a digital ARC for the purpose of an unbiased review.

Was this review helpful?

A great BBQ cookbook, all recipes are set out well and easy to follow. Cant wait to try some more out!

Was this review helpful?

TITLE: Outdoor BBQ'ing is heady, fulfilling, worthy, righteous--exactly what you need to embrace NOW! Cook outdoors. Use fire. Smell the smoke. Witness the food crisp and blacken, bubble and pucker. Listen to the sizzle. Get hot, sweaty and smokey, eyes narrowed to the smoke. Get deeply and determinedly into it. (Take a peak at your neighbors watching in envy.) Sharpen your good knives. Slice the meat and watch the ooze of fat. Embrace and luxuriate in your mouth watering. (Definitely fork the choicest morsels onto a plate and pass it under the fence to you neighbor.) This book is a god-send. Take it, embrace it, use it to get to a place where things are okay and copacetic! You can do it, and this book can help you get there. ~~~ I was trying to get excited about cooking during this Spring of 2020, and not having much luck. I am--faithfully and with wholehearted support for the rules and advice--keeping my grocery shopping to curbside pickup once every 2-3 weeks. But the fact that someone else is choosing my veggies and meats—and will continue to do so for many more months--has quashed my enthusiasm. It's not like me! To try to jump start my energy and interest, I have turned to my smokers and outside grills and fire pit. And I've got my groove back! I am back in the game! And I have found that, where I don’t like someone else picking out my expensive sliced and trimmed steaks, I don’t mind so much them choosing hunks and chunks of the less “picky” cuts of meats—especially those less-handled that are in cryovac packaging. Plus, there is online ordering available from great specialty farmers and butchers everywhere. (Several are mentioned in this book. Spices can be found online, too. So all necessary ingredients are at hand.) Luckily, while I was waiting for my pre-ordered, paid, copy of this book, I had a temporary download of this Texas barbecue cook book to work with--written by one of the Jamison's that I have respected for many decades. (I think I have a copy of every cookbook they've written.) So, ordering this was a no-brainer: I knew it would have worthwhile content. There is something in this book for every experience level: Novice Q’ers will find all the basics: How-to, techniques, great spice rub blends, and recipes that won’t intimidate. There are recipes that give an idea of all the possibilities—from appetite teasers like hot dogs, deviled eggs, queso, and smokey dips, to all the favorites that come to mind when you think of Texas Q. People who have some experience under their belts will also find plenty to get excited about. There are, really, some interesting recipes, history and insight that will pique your interest. And the tips and resources that are amply scattered throughout the pages are worth the price of the book. (Buy it. Don’t try to get away with checking it out of the library, because you will be transcribing half the book at least.) And there are recipes for all time frames: 45 minutes up to more than a half day. Regarding brisket recipes: You will find one for “classic” Central Texas, another one from central Texas’ Camp Brisket in College Station, and one from West Texas. There’s burnt ends, El Paso Salpicon, fajitas, dino ribs, and more than a dozen other riffs. There are other beef recipes, too, for: Cheek meat, rib roast, burgers, links, and tenderloin. Plenty of recipes (16) for pork and lamb and game—and even one for my favorite—goat. Another chapter for chicken and turkey, with a few token duck and quail recipes. There’s a good poultry rub included with the beer can chicken recipe. There is a chapter for seafood. It’s not so much the ingredient lists that are valuable, but the instructions, timing and prep. One terrific chapter contains recipes for sauces, a salsa and a vinaigrette. I cook outdoors quite a lot. Time after time, I’ve turned to the Jamison books for their side dish recipes. Oh, how many times their side dishes have made the meal, or have been the hit at a neighborhood party or pot luck! Here, Chapter 10 hits the spot with “Sides: Beans, Greens, Salads, and More From Inside”. So glad the book is finally available for shipping. These are trying times--and I waited patiently for the official publication date to be allowed to post my review. But I have my book in hand now. Glancing through it to see that it's close to what I worked with in the temporary download, I can say that it is everything I hoped it would be. Don't count on a lot of pictures. Over the decades, the Jamison's books have never been full of pictures..... You really don't need them--instructions, directions, explanations are more than enough to give your mind's eye a full-blown picture of what's going on in these recipes! In my mind's eye right now: Take my hand, please. Grab it firmly and shake it! Give me a hug--I need one badly. And I'll give you my best hug ever in return!

Was this review helpful?

More than just a BBQ book, it is a fully developed cookbook covering all courses and including dessert. The highlight is the section on beef, with traditional Texas brisket and a selection of dry rubs and sauces.

Was this review helpful?

Almost everyone would agree that award-winning author, Cheryl Jamison, writes excellent cookbooks, and Texas Q: 100 Recipes for the Very Best Barbecue from the Lone Star State, All Smoke-Cooked to Perfection is certainly no exception. It is an excellent cookbook filled with all sorts of recipes that real people actually want to eat. There is a chapter on setting up an outdoor kitchen, including equipment, and different grills and smokers that get good results. The chapter isn’t too long, but has the right information for those of us with a busy lifestyle who just want to get it done and go on with our cooking. The recipes consist of Texas BBQ dishes, and while there are good BBQ dishes throughout the country, Jamison convinces us that the best are served in Texas. The recipes are well-written and easy-to-understand. They don’t call for exotic ingredients that are difficult to find; rather, most of us probably have the ingredients on our pantry shelves already. The book includes appetizers, meats, poultry, and fish dishes, as well as great side dishes and a few desserts. Although the recipes are Texan, according to Jamison, many have influences from all over the world. The delicious Chickpea and Chopped Vegetable Salad is reminiscent of the Middle East, and there is a Mexican Street Corn Salad with definite Mexican nuances. Also included are rubs and sauces that cooks can use to make the dishes their way. The only downside to this cookbook is that it has a very limited amount of photographs. Most cooks want more, and want to see what the finished dish will look like. Oh well, we can’t have everything. This is a great cookbook with great recipes that turn out right. Highly recommended. Special thanks to NetGalley for supplying a review copy of this book.

Was this review helpful?

Readers who liked this book also liked: