On Mon, 01 Dec 2003 00:07:57 GMT, HeatherInSwampscott
> wrote:

>I love a roast beef that is cooked a long time at low temperatures.

>Send your S L O W recipes to me! : -)

I recommend Robb Walsh's "Legends of Texas Barbecue Cookbook: Recipes
and Recollections from the Pit Bosses". It is the book of the
experts.

http://www.amazon.com/exec/obidos/tg...glance&s=books

I rate this in the same class as Ed Wood's "Classic Sourdoughs".
Everything the home BBQer would ever want to know is in this book.

I know Robb here in Houston and he is every bit the expert on Texas
BBQ that his reputation proclaims. He has published several books on
the subject and serves as one of the judges at the Houston Livestock
Show and Rodeo (http://www.hlsr.com/) held in Houston every spring.

The litmus test of a Texas BBQ expert is the ability to cook a brisket
to perfection. I can tell you that it is every bit as challenging as
making great sourdough. It too is plagued by misnomers which is what
makes it so difficult to master. But one you catch on - from years of
practice - you will be among the very few who can do it correctly.

And then there is the New Mount Zion Missionary Baptist Church recipe
for pork ribs - which are world acclaimed. Once you have cooked them
that way, you will never cook ribs any other way.

===

Amazon.com:

From Publishers Weekly
Not every cookbook would include a recipe that begins, Dig a pit
3-feet-deep, 4-feet-wide, and 40-feet-long. But this is Texas and,
given 300 pounds of brisket, there is no more invigorating an
experience than this kind of open pit barbecuing as championed by
Walsh in his collection of barbecue memoirs, trivia and history. A
newspaperman at heart, Walsh interviews the top pit bosses across the
state and shares their secrets: Harley Goerlitz instructs beginners on
a simple Pork Shoulder while Bubba Hodges offers Egypt Brisket with a
mop sauce of vinegar, ranch dressing and Lone Star beer. For the
politically astute, there are Barbecue Sauce offerings from both Lady
Bird Johnson and Barbara Bush, not to mention Senator Lloyd Bentsen
Highway Rice Salad, a democratic blend of Texmati rice, chopped
vegetables, yogurt, pecans and cilantro. Most interesting is the
exploration of cultural influences across the prairie, including a
surprising look at the German and Czech political radicals who landed
in Texas in the mid-1800s, and the smoked meats they brought with
them. For those who prefer motoring to grilling, Walsh includes a fine
list of barbecue joints all along the Barbecue Belt, as well as
different meat markets and a calendar of some of the major cook-offs
held throughout the state.

===

Book Description
Welcome to Texas barbecue. They love to make it. They love to eat it.
And they love to argue about it - igniting as many feuds as fires from
Houston to El Paso. Legends of Texas Barbecue Cookbook delivers both a
practical cookbook and a guided tour of Texas barbecue lore, giving
readers straightforward advice right from the pit masters themselves.
Their time-honored tips, along with 85 closely guarded recipes, reveal
a lip-smacking feast of smoked meats, savory side dishes, and an
awesome array of mops, sauces, and rubs. Their opinions are outspoken,
their stories outlandish and hilarious. Fascinating archival
photography looks back over more than 100 years of barbecue history,
from the first turn of the century squirrel roasts to candid shots of
Lyndon Johnson chowing down on a plate of ribs. A list of the best
barbecue joints and a month-by-month rundown of the most influential
statewide cook-offs round out this glorious celebration of barbecue
found deep in the heart of Texas.