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There was a time when Pitmasters “didn’t bother much with brisket,” as Tootsie Tomanetz recalls in her essay. Our latest hardcover book is an ode to barbecue — the evolution within the tradition — with stories from the Pitmasters themselves.
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OVER 150 PAGES OF MOUTH‑WATERING PHOTOGRAPHY AND ESSAYS BY SOME OF BARBECUE'S BEST.
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“Barbecue is so much more than just a plate of food or a way to cook. It’s a collection of tales and stories passed down for generations”
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“Cooking hogs [with my father] was just part of growing up. I smelled. I listened. I tasted. That’s how the tradition was handed down to me.”
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Rodney Scott’s Whole Hog BBQ
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“When I started, barbecue was a community gathering place. There was a lot of fun and laughter, and a lot of family discussions and politics, too.”
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Lee County’s secret weapon for having the best barbecue in the state of Texas.
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