BOOK REVIEW: Texas BBQ: Meat, Smoke & Love – by Jonas Cramby

Shane | 31 July 2014 | 1 Reply

BOOK REVIEW: Texas BBQ: Meat, Smoke & Love – by Jonas Cramby
HarperCollins Publishers, rrp $35.00
1 August 2014
Reviewed by Shane Pinnegar
9.5/10

As a chef of some 20-plus years standing, I’ve worked in five countries and made it a hobby (if not a minor mission) to pick up as many regional cookery methods and styles as I possibly can, but I’ve never spent much time in the Southern States of America so the U.S. concept of ‘Barbecue’ has remained something of a mystery until now.

Jonas Cramby’s book details – with love, LOTS of love – how the concept of Barbecue differs regionally around the Lone Star state, and he passionately describes the different approaches, spices, and cooking methods you’ll need to replicate a genuine Texas Barbecue.

Nothing is left to chance: Cramby talks barbecues, tools, smoking methods, meat cuts, spice rubs, side dishes, hot sauces, salads – you name it, he has it covered, and having tried a half dozen of these recipes already ( Red Rubbed whole chicken, apple smoked pork ribs, and red beans and rice made the perfect birthday dinner a couple of weeks ago) I can give them my stamp of complete approval.