Goldee's Bar-B-Q
A Cookbook
Seiten
2025
University of Texas Press (Verlag)
978-1-4773-3202-3 (ISBN)
University of Texas Press (Verlag)
978-1-4773-3202-3 (ISBN)
The top joint in Texas shares its secrets to award-winning barbecue.
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 Texas Monthly, 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.
Goldee’s Bar-B-Q 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. Goldee’s Bar-B-Q 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, Goldee’s Bar-B-Q will help you make your barbecue exceptional.
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 Texas Monthly, 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.
Goldee’s Bar-B-Q 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. Goldee’s Bar-B-Q 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, Goldee’s Bar-B-Q will help you make your barbecue exceptional.
Lisa Fain is the James Beard award-winning author of several books and creator of the food blog Homesick Texan. After working as pitmaster at Freedmen’s and Banger’s, Jalen Heard and his friends opened Goldee’s. Before Lane Milne opened Goldee’s, he worked at Freedmen’s and Micklethwait Craft Meats. After working at Valentina’s and La Barbecue, Jonny White opened Goldee’s. He loves to share barbecue knowledge. Will Milne is a visual content creator and educator.
Introduction
1. The Goldee’s Story
2. The Stages of Cooking Barbecue
3. Pit Room and Pantry
4. Smokers
5. Wood and Fire
6. How the Sausage Gets Made
7. On the Smoker
8. All the Trimmings
9. The Next Generation
Acknowledgments
Biographies
Index
| Erscheinungsdatum | 16.10.2025 |
|---|---|
| Co-Autor | Lisa Fain |
| Zusatzinfo | 86 color photos |
| Verlagsort | Austin, TX |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Gewicht | 454 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-4773-3202-2 / 1477332022 |
| ISBN-13 | 978-1-4773-3202-3 / 9781477332023 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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