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 flavors. Davila goes beyond standard grilling in this guide, offering techniques for smoking, cooking directly on the embers, underground, on a spit, and more. Recipes include: Mesquite Brisket Vaquero Chili con Carne Smoked Pulled Pork Fire-Roasted Tomato, Onion, and Serrano Salsa

This book title, Cowboy Barbecue (Fire & Smoke from the Original Texas Vaqueros), ISBN: 9781682681428, by Adrian Davila, Ann Volkwein, published by Countryman Press (April 24, 2018) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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