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What Does It Take to Make a Barbecue Cookbook?
Before Paula Forbes was Texas Monthly’s dining critic, she worked as a cookbook author and recipe tester. She penned The Austin Cookbook, coauthored Cured with San Antonio chef Steve McHugh, and tested the recipes in Texas Monthly’s The Big Texas Cookbook. Tomorrow, her latest collaboration, New School Barbecue, with LeRoy and Lewis co-owner and pitmaster Evan LeRoy, comes out, with around a hundred recipes that include some of the restaurant’s classics, such as cauliflower burnt ends and beef cheeks, and newer dishes like smoked banana pudding and smoked and seared duck. Cooking barbecue—a long, intensive process that requires fire-management skills and heavy-duty equipment—was a new challenge for Forbes. From writing a sixteen-page brisket recipe to never wanting to cook whole hog again, she takes us…The post What Does It Take to Make a Barbecue Cookbook? appeared first on Texas Monthly.