InTexas BBQ, Wyatt McSpadden immortalized the barbecue joints of rural Texas in richly authentic photographs that made the people and places in his images appear as timeless as barbecue itself. The book found a wide, appreciative audience as barbecue surged to national popularity with the success of young urban pitmasters such as Austin’s Aaron Franklin, whose Franklin Barbecue has become the most-talked-about BBQ joint on the planet. Succulent, wood-smoked “old school” barbecue is now as easy to find in Dallas as in DeSoto, in Houston as in Hallettsville. InTexas BBQ, Small Town to Downtown, Wyatt McSpadden pays homage to this new urban barbecue scene, as well as to top-rated country joints, such as Snow’s in Lexington, that were under the radar or off the map whenTexas BBQwas published.
Texas BBQ, Small Town to Downtownpresents crave-inducing images of both the new—and the old—barbecue universe in almost every corner of the state, featuring some two dozen joints not included in the first book. In addition to Franklin and Snow’s, which have both occupied the top spot inTexas Monthly’s barbecue ratings, McSpadden portrays urban joints such as Dallas’s Pecan Lodge and Cattleack Barbecue and small-town favorites such as Whup’s Boomerang Bar-B-Que in Marlin. Accompanying his images are barbecue reflections by James Beard Award–winning pitmaster Aaron Franklin andTexas Monthly’s barbecue editor Daniel Vaughn. Their words and McSpadden’s photographs underscore how much has changed—and how much remains the same—sinceTexas BBQrevealed just how much good, old-fashioned ’cue there is in Texas.
About the Author
The photographer/author ofTexas BBQ, Wyatt McSpadden has been shooting pictures of Texas barbecue joints for more than twenty-five years. He is a contributing photographer forTexas Monthly, in which he has published images of virtually every aspect of life in Texas
Widely regarded as one of the most influential pitmasters in the country, AaronFranklin is the coauthor ofFranklin Barbecue: A Meat-Smoking Manifestoand owner and chief pitmaster of Franklin Barbecue. He received the James Beard Foundation Award for Best Chef: Southwest in 2015.
The barbecue editor ofTexas Monthlysince 2013, Daniel Vaughn is the author ofThe Prophets of Smoked Meat: A Journey Through Texas Barbecue.
Publisher : University of Texas Press (August 1, 2018)