Published in 2002, Robb Walsh’s Legends of Texas Barbecue, Recipes and Recollections from the Pit Bosses is nominally a cook book but in reality a tour through the varied world of Texas barbecue. For those who view the story of Texas Q as the story of smoked brisket and beef sausage, the book is an eye-opener, revealing the Lone Star State’s wide-ranging smoked meat traditions. Mr. Walsh has just released a revised edition of his book (with a slightly revised title: Pit Bosses has been changed to the slightly more egalitarian Pitmasters). Continue reading