{"product_id":"barbacoa-the-heart-of-tex-mex-barbecue","title":"Barbacoa: The Heart of Tex-Mex Barbecue (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Barbecue has evolved from an innovative means of making poor cuts of meat edible to a culinary art form. Today that evolution continues as the line between pitmaster and chef blurs to the point of disappearing. Brandon Hurtado is the embodiment of that blurred line. Fusing barbecue with various other cuisines, fusing dishes from other culinary styles with barbecue, riffing on themes then riffing on them again, without ever forgetting what most haute cuisine chefs always seem to forget--above all, it must taste good. Very good. To rise above the crowded field of accomplished pitmaster-chefs today is an achievement worth noting. Brandon has done it. And he's still rising.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eTaylor Sheridan, actor, screenwriter, director, producer, creator of \"Yellowstone\"\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eBrandon Hurtado\u003c\/b\u003e is the owner and chef of the eponymous Hurtado Barbecue in Arlington, Texas, between Dallas and Fort Worth, which appears regularly on the lists of best Texas barbecue joints from \u003ci\u003eTexas Monthly\u003c\/i\u003e, the \u003ci\u003eDallas Morning-News\u003c\/i\u003e, the \u003ci\u003eFort Worth Star-Telegram\u003c\/i\u003e, and the \u003ci\u003eDallas Observer\u003c\/i\u003e. He is the most acclaimed chef and authority in the United States on the subject of Tex-Mex barbecue. He lives in the Dallas-Fort Worth area.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"\u003ci\u003eBarbacoa\u003c\/i\u003e is a must-have book to include in your arsenal of cookbooks. You will not be disappointed. You will learn to create Tex-Mex barbecue, from smoked meats to sauces and salsas to sides and desserts, that your friends and families can experience and enjoy and that will create memories for them to look back to later. And \u003ci\u003eBarbacoa\u003c\/i\u003e is much more than just a cookbook. It is a story told through Brandon Hurtado's eyes that pays homage to the traditions and flavors that he and all Tejanos grew up with, myself included. Bring the family together, light the pit, and start making memories!\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eFrom the Foreword by Ernest Servantes, Burnt Bean Co. BBQ, Seguin, Texas\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eForeword by Ernest Servantes \u003cbr\u003eIntroduction: My Barbacoa Passion \u003cbr\u003eONE Rubs and sauces\u003cbr\u003eHurtado Beef Blend, Hurtado Pork Blend, Hurtado Poultry Blend, My Fajita Seasoning, My Sweet Sauce, Aztec Gold Mustard Sauce, Peach Habanero Barbecue Sauce, Original Rib Glaze, Ancho Mustard Vinaigrette, Smoked Salsa Verde, Smoky Salsa Roja, Cilantro Lime Crema \u003cbr\u003eTWO Side Dishes\u003cbr\u003eSmoked Esquites, Brisket Charro Beans, Mexican Rice, Hatch Chile Cheddar Mashed Potatoes, Hannah's Garlic Habanero Pickles, Spicy Pickled Red Onions, Crunchy Kale Slaw, Bacon Braised Cabbage, Brisket Esquites, Tater Tot Casserole, Hatch Chile Cheddar Grits, Ancho Aioli Brussels Sprouts, Hatch Chile Mac and Cheese, Al Pastor Wings, Serrano Lime Slaw, Garlic Chorizo Green Beans\u003cbr\u003eTHREE Smoked meats\u003cbr\u003eTex-Mex Smoked Brisket, Texas Pork Ribs, Barbacoa con Papas, Pork Belly Burnt Ends, Big Red Barbacoa, Smoked Turkey Breast, \"Heim Hammer\" Smoked Beef Shank, Texas Beef Ribs, Smoked \u0026amp; Fried Quail, Tex-Mex Pulled Pork, Mexican Hot Chicken, Direct Heat Pork Steak, Christmas Tamale Sausage, Beef Rib Chili, Pulled Pork Carnitas\u003cbr\u003eFOUR Tacos y Mas\u003cbr\u003eMilanesa Tacos, Pastrami Tacos, Mexican Corn Bread Muffins, Brisket Birria Tacos, Brisket \"Barbacoa\" Tacos, Texas \"Twinkies\", Big Red Barbacoa Tostadas, Smoked Tri-Tip Tacos, Birria Ramen, Guisado de Res, Smoked Chicken Enchilada Casserole, Pork Belly Brisket Tacos, Smoked Tacos de Lenga, Grilled Lobster Tostadas, Picadillo Puffy Tacos, Pulled Pork Costra Tacos\u003cbr\u003eFIVE Breakfast\u003cbr\u003eJalapeño Corn Bread Waffles, Brisket Benedict, Pork Belly Pancakes, Brisket Migas, Chorizo Biscuits and Gravy, Brisket Breakfast Tacos, Brisket Biscuit, Smoked Menudo, Pozole Verde, Beef Tallow Papas con Huevos, Brisket Breakfast Torta, Pork Belly Burnt End Creme Brûlée Biscuit\u003cbr\u003eSIX Desserts\u003cbr\u003eChurro Banana Pudding, Pork Belly Capirotada (Mexican Bread Pudding), Smoked Blueberry Cobbler, Orange and Cardamom Biscochitos, Ooey-Gooey Sticky Buns, Lime Icebox Pie, Banana Pudding Tacos, Mexican Hot Chocolate Pecan Pie \u003cbr\u003eAcknowledgments \u003cbr\u003eAbout the Author \u003cbr\u003eIndex\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"\u003ci\u003eBarbacoa\u003c\/i\u003e is a vibrant and delicious celebration of Tex-Mex barbecue. Brandon Hurtado masterfully fuses the bold flavors of Tex-Mex and the rich heritage of Mexican cuisine with the modern art of BBQ. Every dish looks incredible and backs up its looks with major flavor.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eJess Pryles, author of Hardcore Carnivore and host of Outdoor Channel's \"Hardcore Carnivore\"\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Let me tell you--being a Texan means two things: loving cars and loving barbecue. I've spent my whole life around fast cars and slow-cooked meats, and when it comes to BBQ, Brandon Hurtado knows how to bring the heat. \u003ci\u003eBarbacoa\u003c\/i\u003e is the real deal. It's packed with everything that makes BBQ the best damn food on the planet. Brandon's got the magic touch, mixing up classic Texas flavors with a killer Tex-Mex twist. Whether you're a pitmaster or just firing up the smoker in your backyard, you'll be turning out food that'll have your friends lining up for seconds. So crack open this book and GET YOU SOME OF THAT! This is the kind of BBQ that'll make you proud.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eRichard Rawlings, Gas Monkey Garage, Dallas: Texan, car guy, and BBQ fanatic\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"In \u003ci\u003eBarbacoa, \u003c\/i\u003e Brandon Hurtado brings to life a cooking tradition that is revered and sacred in Mexican and Mexican-American cultures. Anyone who reads this book will come to appreciate, understand, and master the art of barbacoa. I am happy that this book exists--it has tons of technique guidance and loads of big-flavor recipes. Please get to know this book. You will be more than delighted with the results.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eAarón Sánchez, chef, host or judge on television cooking shows including \"MasterChef\" and \"Chopped\" \u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"In Barbacoa, pitmaster Brandon Hurtado combines traditional Texas barbecue with Mexican flourishes and flavors. The result: delicious, approachable recipes that are as innovative as they are appealing. [...] \u003c\/b\u003e\n\u003cb\u003eIf you want to be crowned the barbecue champion of your backyard, this one's a winner.\" \u003cbr\u003e--\u003ci\u003eWall Street Journal\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eEnhance your backyard BBQ experience in big and bold ways, with the first-ever book on Tex-Mex and Mexican smoke-cooked barbecue.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eYou've seen multiple books on Southern BBQ and African-American BBQ, but nothing on the third great barbecue tradition--Hispanic barbecue. Here to fill that gap at last is \n\u003cb\u003eBrandon Hurtado, the most celebrated practitioner of Tex-Mex barbecue around\u003c\/b\u003e\n\u003ci\u003e.\u003c\/i\u003e His Dallas-area restaurant, Hurtado Barbecue, appears on Texas Monthly's authoritative list of the top 50 barbecue joints in Texas and in \n\u003ci\u003eSouthern Living\u003c\/i\u003e magazine's ranking of the 50 best barbecue restaurants in the entire US South. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eBarbacoa\u003c\/i\u003e presents Brandon's masterpiece recipes for everything from Pulled Pork Carnitas and Lobster Tostadas to Barbacoa con Papas and Brisket Birria Tacos--and beyond. You'll find intensely flavorful recipes for: \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eSmoked meats\u003c\/b\u003e like Mexican Hot Chicken, Beef Rib Chili, and Pork Belly Burnt Ends\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTacos, tamales, tortas, and enchiladas\u003c\/b\u003e filled with meats and veggies from the smoker \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAmazing sides and appetizers\u003c\/b\u003e, from Garlic Habanero Pickles to Hatch Chile Mac and Cheese to Al Pastor Wings\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlame-Kissed Breakfasts\u003c\/b\u003e, such as Brisket Benedict, Chorizo Biscuits and Gravy, and Smoked Menudo \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRubs, Mops, and Sauces\u003c\/b\u003e like Cilantro Lime Crema and Ancho Mustard Vinaigrette\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePerfect desserts for BBQ\u003c\/b\u003e, from Smoked Blueberry Cobbler to Mexican Hot Chocolate Pecan Pie\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eIf you want to master the most deeply flavored barbecue on earth--and that, in a nutshell, is what Tex-Mex barbecue is--you cannot do better than to learn from a master like Brandon Hurtado. His book promises a lifetime of smoke-infused flavor and deep enjoyment.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Harvard Common Press","offers":[{"title":"Default Title","offer_id":51085982007574,"sku":"SPTM-9780760392737","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780760392737_spiral.png?v=1774949665","url":"https:\/\/lusper.myshopify.com\/products\/barbacoa-the-heart-of-tex-mex-barbecue","provider":"Lusperbooks","version":"1.0","type":"link"}