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Texas on the Halfshell: Tex-Mex, Barbecue, Chili and Lone Star Delights PDF Print E-mail

by: Phil Brittin & Joseph Daniel

Step up and say howdy to the Lone Star food groups: Barbecue, Chili, Tex-Mex and Traditional Texas. There's a long tall Texan in town with a different brand of grub that's already staked a claim on the most discriminating palates around.

Here are the secrets of world-class "chili-heads," the legends and lore of Lone Star fare, the authentic best of the Great Empire of Texas. You,ll learn to build a 55-gallon drum smoker and to master the fine art of slow smoking, to dig a four-star BBQ pit, to identify each of the many peppers which lend distinctive zing to everything from killer chili to Jalapeno Pie. You'll learn what a Rocky Mountain Oyster is, who are the hottest chefs on the chili circuit and much, much more.

Whether it's a craving for 'cue or a flare of chili passion, an irresistible desire for a mess of Mamma Doris' Country Fried Rattlesnake or a thirst for a Pink Armadillo, Texas On The Halfshell can satisfy it -- and then some. It's been a long trail that's led through smoky BBQ pits and crowded chili parlors, spicy Tex-Mex joints and downhome country kitchens to corral the 300-odd recipes presented here, but when you tie on the feed bag you'll reckon it was all worthwhile.

About The Authors:

Second only to art, food is Phil Brittin's favorite pastime. He started eating as a child, and hasn't stopped since. He's an expert on Western history and lore whose uncanny ability to extract the truth of the tallest Texas tale made this book possible. A Westerner born and bred, Joe Daniel is the great-grandson of grocer Ben Daniel, whose chain of grocery stores was famous for its private brand: Daniel's Pride. Though the stores were long ago absorbed into more modern supermarkets, the pride lives on in Joe's approach to a contemporary book on food, not merely a compilation of recipes, but a document of a unique culture.
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