{"product_id":"goldees-bar-b-q-a-cookbook","title":"Goldee's Bar-B-Q: A Cookbook","description":"\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\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e Introduction \u003c\/li\u003e\n\u003cli\u003e 1. The Goldee's Story \u003c\/li\u003e\n\u003cli\u003e 2. The Stages of Cooking Barbecue \u003c\/li\u003e\n\u003cli\u003e 3. Pit Room and Pantry \u003c\/li\u003e\n\u003cli\u003e 4. Smokers \u003c\/li\u003e\n\u003cli\u003e 5. Wood and Fire \u003c\/li\u003e\n\u003cli\u003e 6. How the Sausage Gets Made \u003c\/li\u003e\n\u003cli\u003e 7. On the Smoker \u003c\/li\u003e\n\u003cli\u003e 8. All the Trimmings \u003c\/li\u003e\n\u003cli\u003e 9. The Next Generation \u003c\/li\u003e\n\u003cli\u003e Acknowledgments \u003c\/li\u003e\n\u003cli\u003e Biographies \u003c\/li\u003e\n\u003cli\u003e Index \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003eGoldee's Bar-B-Q\u003c\/i\u003e is a phenomenal story of how a group of friends built a community through great barbecue. When I first visited Goldee's, the restaurant staff's hospitality made me feel right at home while I got my grub on. That spirit of fellowship permeates this cookbook. While flipping through its pages, you'll feel like you're right beside the authors as they patiently demystify and teach the art of barbecue. I give thanks for the knowledge, and you will too.--Adrian Miller, James Beard Award-winning author of Black Smoke: African Americans and the United States of Barbecue\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe story of Goldee's--a hyper-talented committee of passionate individuals--is presented here in the form of a beautiful and fascinating cookbook that casually veers between the technical and biographical. We see how their histories and influences converge into a Texas smoked meat vortex that is somehow greater and more meaningful than the sum of its parts, and we learn from their combined experiences. This community of generous and adroit pitmasters is so very willing to share their secrets within these pages that it has me checking the oil in my chain saw and planning on how exactly I'm going to stack that post oak in the smoker.--Jesse Griffiths, James Beard Award-winning author of The Hog Book and The Turkey Book\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e Lisa Fain is the James Beard award-winning author of several books and creator of the food blog \u003ci\u003eHomesick Texan\u003c\/i\u003e. \u003c\/p\u003e\n\u003cp\u003e After working as pitmaster at Freedmen's and Banger's, Jalen Heard and his friends opened Goldee's. \u003c\/p\u003e\n\u003cp\u003e Before Lane Milne opened Goldee's, he worked at Freedmen's and Micklethwait Craft Meats. \u003c\/p\u003e\n\u003cp\u003e After working at Valentina's and La Barbecue, Jonny White opened Goldee's. He loves to share barbecue knowledge. \u003c\/p\u003e\n\u003cp\u003e Will Milne is a visual content creator and educator. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A cookbook featuring the barbecue philosophy, best practices, and recipes of Goldee's Bar-B-Q in Texas\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e[This] is a marvel of a book. It's full of essays, recipes, step-by-step instructions, and tips, but it also means to demystify the art of smoking meat.\u003c\/p\u003e-- \"D Magazine\" (12\/10\/2025 12:00:00 AM)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eThe top joint in Texas shares its secrets to award-winning barbecue.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e Goldee's Bar-B-Q, which sits in a quiet corner of Dallas-Fort Worth, opened only a few weeks before COVID-19 closed the dining room, and for months the restaurant eked out a living with curbside service and catering. The owners didn't expect their barbecue to be crowned the best in the state by \u003ci\u003eTexas Monthly\u003c\/i\u003e, yet they earned that honor in 2021. What separates Goldee's from other joints is their pitmasters' attention to craft and an inclusive attitude toward sharing their work. They understand that the secret ingredient in barbecue is not a particular spice in the rub, but hours of paying attention to fire and meat. \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eGoldee's Bar-B-Q\u003c\/i\u003e shows you how to make classics such as brisket, ribs, sausages, beans, coleslaw, potato salad, and banana pudding. Goldee's pitmasters share how to trim, season, and smoke meat, as well as tips for managing a fire and monitoring temperature, which are key to elevating your barbecue. \u003ci\u003eGoldee's Bar-B-Q\u003c\/i\u003e also captures the heart of the restaurant, the story of best friends coming together to make a place where they could share their love of cooking. A must-have for barbecue aficionados, meat lovers, and chefs looking to perfect their techniques, \u003ci\u003eGoldee's Bar-B-Q\u003c\/i\u003e will help you make your barbecue exceptional. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Heard, Jalen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Texas Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-10-21\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Barbecuing|Texas|Fort Worth|Cooking, American|Southwestern style|Goldee's Bar-B-Q (Restuarant: Fort Worth, Te|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.7 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781477332023\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781477332023\u003c\/p\u003e","brand":"University of Texas Press","offers":[{"title":"Default Title","offer_id":51154392219926,"sku":"SP-9781477332023","price":56.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781477332023_spiral.png?v=1774943626","url":"https:\/\/lusper.myshopify.com\/products\/goldees-bar-b-q-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}