Follow the Smoke: 14,783 Miles of Great Texas Barbecue

by John DeMers

The product of a 14,000-mile road trip and 111 different meals, this delicious guidebook to Texas barbecue is just the thing for any aficionado with a little gas money and a large appetite. The restaurants profiled range from very plain (a shack with an ordering window) to fancy, from Port Arthur to Abilene, McAllen to Texarkana, and Austin to El Paso. Expressing an absolute reverence for Texas barbecue, this guide celebrates the work and time required to produce meat that is perfectly smoky, tender, and juicy.

Genres: Reference

255 pages, Paperback

First published September 1, 2008

About the author

John DeMers was born in New Orleans and has spent the past 30 years traveling in the Caribbean, feeling a certain kinship between his hometown and the Afro-French-Spanish world he has claimed as his spiritual home. His 37 published books include titles such as Caribbean Cooking, The Food of Jamaica and Caribbean Desserts. Together John and Dominique Macquet are the authors of the nationally successful Dominique's Fresh Flavors. For several years, John DeMers served as editor of Texas Foodlover magazine. Today he lives in Houston and concentrates on his weekly food and wine radio show, Delicious Mischief. A longtime reporter and editor for United Press International, John has written from 136 foreign countries.

Series:
* Brett Baldwin Mystery

Reviews

[Macario · Rating 4 out of 5]

An interesting compilation of BBQ joints divided by region. Written by John DeMers, this book gives you the basics of when each joint opened, who the owners are, notable offerings, and where they are located along with selected quotes. Foreword is written by Tom Perini a West Texas legend and owner of Perini Ranch Steakhouse near Buffalo Gap, Texas. There is a short recipe section at the end of the book that seems solid. For anyone that's not familiar with these Texas Q joints, this book would be a great start. You'll know where to go and find good BBQ without too much hassle. Of course you might stir up some debate about what's good BBQ and what's not especially since a lot of these places do things differently than the next guy. You'd enjoy this book simply for the reference material it provides, if not that then the pictures and owner's stories.

[Writeonbro · Rating 3 out of 5]

DeMers masterfully illuminates, the pit bosses from around the state and the specialties from their barbecue joints. He keeps the reader aware of the sidebar between the mom and pop BarBQ joints and the chain barbecue restaurants, key competitors in the restaurant industry for the taste buds of Texans.