Cowboy Barbecue Fire & Smoke from the Original Texas Vaqueros

Long before the first smoker was lit or sauce was ladled, barbecue was born with a Latin twist. The Texas tradition of cattle ranching has its origins in the vaqueros of the Iberian Peninsula who brought their herds to the New World. It was a nomadic life demanding open- fire and underground cooking. 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 flavours. Davila goes beyond standard grilling in this guide, offering techniques for smoking, cooking directly on the embers, underground, on a spitfire, and more. Recipes include: Mesquite Brisket, Vaquero Chili con Carne, Smoked Pulled Pork, and Fire-Roasted Tomato, Onion and Serrano Salsa.

ISBN:	9781682681428
Publisher:	Countryman Press
Imprint:	The Countryman Press
Published date:	24 Apr 2018
DEWEY:	641.578409764
DEWEY edition:	23
Language:	English
Number of pages:	192
Weight:	462g
Height:	228mm
Width:	191mm
Spine width:	24mm

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