Barbecue Crossroads: Notes & Recipes from a Southern Odyssey

by Robb Walsh, O. Rufus Lovett (Photographer)

Overview

This acclaimed volume takes readers into the rich history and culture of Southern barbecue—with stories, recipes, and stunning color photography.

In Barbecue Crossroads, James Beard Award–winning writer Robb Walsh and acclaimed documentary photographer O. Rufus Lovett take us on a barbecue odyssey from East Texas to the Carolinas and back. We meet the pitmasters who still use old-fashioned wood-fired pits, and sample some of their succulent pork shoulders, whole hogs, savory beef, sausage, mutton, and even some barbecued baloney. Recipes for these and the side dishes, sauces, and desserts that come with them are painstakingly recorded and tested.

But Barbecue Crossroads is more than a cookbook; it is a trip back to the roots of our oldest artisan food tradition and a look at how Southern culture is changing. Walsh and Lovett trace the lineage of Southern barbecue backwards through time as they travel across a part of the country where slow-cooked meat has long been part of everyday life. They discuss everything from African American cooking techniques to the ways that barbecue competitions are undermining traditional barbecue culture. They also visit legendary joints that don’t live up to their reputations—and discover unknown places that deserve more attention.

Product Details

ISBN-13:	9780292745902
Publisher:	University of Texas Press
Publication date:	02/24/2022
Sold by:	Barnes & Noble
Format:	eBook
Pages:	295
Sales rank:	62,826
File size:	68 MB
Note:	This product may take a few minutes to download.

About the Author

Winner of three James Beard Awards, Robb Walsh is the author of ten books, including Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses; The Tex-Mex Cookbook: A History in Recipes and Photos; and Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes. He has written for Gourmet, Saveur, and Fine Cooking and has also been a commentator on National Public Radio’s Weekend Edition, Sunday. In 2010, Walsh cofounded a nonprofit organization called Foodways Texas to preserve and promote Texas food culture.O. Rufus Lovett is a nationally acclaimed photographer and author of the books Weeping Mary and Kilgore Rangerettes. His work has received recognition from the prestigious Alfred Eisenstaedt Awards for Outstanding Magazine Photography. In addition to teaching photography at Kilgore College, Lovett works as a fine art and editorial photographer. His photo-essays have appeared in Texas Monthly, American Photo, Photo Review, LensWork, People, and Gourmet. He has also been profiled in Southern Living.

Table of Contents

• Preface: Saying Grace
• Chapter One: Pits and Pulpits
• Chapter Two: Eat Dessert First
• Chapter Three: The Spiritual Home of Barbecue
• Chapter Four: Convenience Stores
• Chapter Five: Big Pigs and Little Pigs
• Chapter Six: Fast Food and Slow Food
• Chapter Seven: Barbecue Barbarians
• Chapter Eight: The High Life
• Chapter Nine: Parched Peanuts
• Chapter Ten: Shoulders and Red Dip
• Chapter Eleven: Whole Hog and Old Hickory
• Chapter Twelve: Young Blood
• Chapter Thirteen: Bringing It All Back Home
• Chapter Fourteen: Community Barbecues
• Acknowledgments
• Bibliography
• Index

What People are Saying About This

Los Angeles Times - Russ Parsons

In the end, you feel privileged to have been invited along and a whole lot smarter about not only smoked meat in all of its many guises, but this lovely and confounding part of the country.

John Egerton

"With this book, Robb Walsh secures his permanent residency in the pantheon of great American barbecue chroniclers."

John Shelton Reed

"I know of no other barbecue book that covers so much territory so well. . . . Anyone who cares about the future of barbecue should read Barbecue Crossroads."

Eater.com - Paula Forbes

Lovett's photography shows beautifully decaying signs, weathered hands stoking fires, embers glowing “deep in dark metal caverns, and barbecue platters of all varieties. It's the story of an American tradition that's endangered, for all that it's in vogue. One gets a sense of urgency from Barbecue Crossroads: preserve these traditions before it's too late.

Dallas Morning News - Eve Hill-Angus

Award-winning writer Robb Walsh captures life and culture like a Steinbeck of the South. The story of barbecue is layered and intimate…There are visceral pleasures: the freshly chopped pork sandwich eaten at a Formica counter, coconut pie eaten over the car hood. But Walsh, who has written extensively about the history of Texas food, always gives you something deeper to chew on…A masterful piece of documentation, the book is a labor of love and time — like barbecue itself.

Booklist - Barbara Jacobs

This is an homage to a way of life that, unless tended to, may very well pass away in the next decade or two…The color photographs alone demand the book’s size, as do the more than 80 recipes, some of which can be duplicated by home chefs, such as parched peanuts made using a microwave and plain paper bag and melt-in-your-eyes fried pies (never mind what the sugar and cholesterol counts are). Walsh explores the relationship between pits and pulpits, wanders to Memphis (spiritual home of this kind of cookery), focuses on the charms of beer and community feasts, and more with charm, ease, and a methodical pace, reminding us how life and barbecue need to be savored.

Editorial Reviews

"Lovett's photography shows beautifully decaying signs, weathered hands stoking fires, embers glowing “deep in dark metal caverns, and barbecue platters of all varieties. It's the story of an American tradition that's endangered, for all that it's in vogue. One gets a sense of urgency from Barbecue Crossroads: preserve these traditions before it's too late."

Eater.com

Award-winning writer Robb Walsh captures life and culture like a Steinbeck of the South. The story of barbecue is layered and intimate…There are visceral pleasures: the freshly chopped pork sandwich eaten at a Formica counter, coconut pie eaten over the car hood. But Walsh, who has written extensively about the history of Texas food, always gives you something deeper to chew on…A masterful piece of documentation, the book is a labor of love and time — like barbecue itself.

Dallas Morning News - Eve Hill-Angus

Lovett's photography shows beautifully decaying signs, weathered hands stoking fires, embers glowing “deep in dark metal caverns, and barbecue platters of all varieties. It's the story of an American tradition that's endangered, for all that it's in vogue. One gets a sense of urgency from Barbecue Crossroads: preserve these traditions before it's too late.

Eater.com - Paula Forbes

This is an homage to a way of life that, unless tended to, may very well pass away in the next decade or two…The color photographs alone demand the book’s size, as do the more than 80 recipes, some of which can be duplicated by home chefs, such as parched peanuts made using a microwave and plain paper bag and melt-in-your-eyes fried pies (never mind what the sugar and cholesterol counts are). Walsh explores the relationship between pits and pulpits, wanders to Memphis (spiritual home of this kind of cookery), focuses on the charms of beer and community feasts, and more with charm, ease, and a methodical pace, reminding us how life and barbecue need to be savored.

Booklist - Barbara Jacobs

In the end, you feel privileged to have been invited along and a whole lot smarter about not only smoked meat in all of its many guises, but this lovely and confounding part of the country.

Los Angeles Times - Russ Parsons

"This is an homage to a way of life that, unless tended to, may very well pass away in the next decade or two…The color photographs alone demand the book’s size, as do the more than 80 recipes, some of which can be duplicated by home chefs, such as parched peanuts made using a microwave and plain paper bag and melt-in-your-eyes fried pies (never mind what the sugar and cholesterol counts are). Walsh explores the relationship between pits and pulpits, wanders to Memphis (spiritual home of this kind of cookery), focuses on the charms of beer and community feasts, and more with charm, ease, and a methodical pace, reminding us how life and barbecue need to be savored."

Booklist

"In the end, you feel privileged to have been invited along and a whole lot smarter about not only smoked meat in all of its many guises, but this lovely and confounding part of the country."

Los Angeles Times

"Award-winning writer Robb Walsh captures life and culture like a Steinbeck of the South. The story of barbecue is layered and intimate…There are visceral pleasures: the freshly chopped pork sandwich eaten at a Formica counter, coconut pie eaten over the car hood. But Walsh, who has written extensively about the history of Texas food, always gives you something deeper to chew on…A masterful piece of documentation, the book is a labor of love and time — like barbecue itself."

Dallas Morning News