Cool Cookbook

Photo Egg

Not saying this is the best bbq book. Just interesting and filled with history.
Found it at a thrift store yesterday and had to give it a new home. It’s pretty evident it just sat somewhere and was never really looked at or used.
pages are still fresh and perfect.

GregW

That looks like it would be interesting. Can you give a few examples of the types of recipes?
Are they something that could be done at home?

kl8ton

GregW said:

Are they something that could be done at home?

Obviously. . . look at the picture on the cover. 

Photo Egg

GregW said:

That looks like it would be interesting. Can you give a few examples of the types of recipes?
Are they something that could be done at home?

After skimming through it, it’s a very interesting book. Going back through the family history and history of the town. It does talk about their bbq business but most of the recipes are southern family type recipes. Very well printed with nice photos.
Shrimp Creole to Smoked Turkey Enchiladas.

From another site:

In Texas and throughout the South, myriad barbecue joints claim the title of “best barbecue.” Many barbecue enthusiasts would nearly fight to the death to defend their favorite, and the Salt Lick is certainly a contender. But Salt Lick owner Scott Roberts doesn’t care about that. He’s more interested in the smiles on his customers’ faces as they leave the restaurant. With more than 600,000 customers served each year, he may be onto something.

That’s because Roberts is building on the foundation his family laid down more than 130 years ago, as his great-grandparents made their long journey to Texas. On the trail, they prepared food and cooked meat in ways that preserved it. Roberts keeps those techniques because they are simple and proven. His great-grandparents settled in Driftwood in the 1870s, and his grandparents farmed the land and were sustained by its bounty. They helped raise Roberts and instilled in him a love of the rural way of life.

This is not a book just about Salt Lick barbecue. It’s about how the barbecue came to be: a story of respect for the land, its history, and the family that planted its roots in Driftwood and cultivated a well-deserved reputation.

billt01

I recommend this one as well, the guac 🥑 with pistachio’s is very very good

caliking

IIRC, there should be a recipe for a pretty darn good blackberry cobbler in that book. It was phenomenal at the restaurant. 

Photo Egg

caliking said:

IIRC, there should be a recipe for a pretty darn good blackberry cobbler in that book. It was phenomenal at the restaurant. 

caliking

That would be it. So good!