Cowboy barbecue: fire & smoke from the original Texas vaqueros

Description

Introduction -- The vaquero way -- Techniques on fire -- Meat on fire. Beef and lamb ; Pork ; Poultry -- Seafood -- Street foods. Mini tacos ; Tamales -- Soups and chilis -- Vegetables and sides -- Tortillas and breads -- Sauces and salsas.;"In Cowboy Barbecue, chef and restaurateur Adrian Davila celebrates traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle and his own family history. For three generations, Davila's BBQ in Seguin, Texas, has infused classic brisket, ribs, and sausage with Latin flavors. Davila goes beyond standard grilling in this guide, offering techniques for smoking, cooking directly on the embers, underground, on a spit, and more. Here, Mesquite Brisket is rubbed with a fiery dose of cayenne; Vaquero Chili con Carne is served with Jalapeño Cheese Corn Bread; Smoked Pulled Pork is cooked low and slow, sweetened with Dr. Pepper; and everything that goes with barbecue sauce can also be served with Tomato, Onion, and Serrano Salsa--fire-roasted, of course."--Page 2 of cover. Introduction -- The vaquero way -- Techniques on fire -- Meat on fire. Beef and lamb Pork Poultry -- Seafood -- Street foods. Mini tacos Tamales -- Soups and chilis -- Vegetables and sides -- Tortillas and breads -- Sauces and salsas.