Republic of Barbecue : : Stories Beyond the Brisket / / Elizabeth S. D. Engelhardt.

• Superior document: Title is part of eBook package: De Gruyter University of Texas Press eBook-Package Backlist 2000-2013
• VerfasserIn: Engelhardt, Elizabeth S. D.,
• MitwirkendeR: Abrahams, Marsha,; Bendele, Marvin C.,; Benke, Gavin,; Busch, Andrew M.,; Covey, Eric,; Croke, Dave,; Edge, John T.,; Engelhardt, Elizabeth S. D.,; Haupt, Melanie,; Kocurek, Carly A.,; Powell, Lisa Jordan,; Ramirez, Remy,
• Place / Publishing House: Austin : : University of Texas Press, , [2021]; ©2009
• Year of Publication: 2021
• Language: English
• Series: Bridwell Texas History Series
• Physical Description: 1 online resource (255 p.)
• Other title: Frontmatter --; Contents --; Foreword --; Acknowledgments --; Sidebar Twenty-four Hours of Barbecue --; Introduction --; Republic of Barbecue --; Section 1 Food and Foodways --; Stories from Joe Sullivan --; The Central Texas Plate --; Sidebar Pie and More Pie! --; Miles of Hanging Meat --; Sidebar Ways to Make Your Own Smoker If Your Name Is MacGyver --; Drinking Texas History --; Sidebar In Homage to Big Red --; Stories from the Archie Family --; Stories from Marvin Dziuk --; Section 2 Ideas of place --; Stories from Ben Wash --; Stories from the Inman Family --; The Bridge to Ben’s --; Sidebar Planes, Trains, and . . . Kayaks? --; Red Dust , White Bread, Blue Collar --; Sidebar Barbecue on Screen --; Stories from the Meyer Family --; Stories from Terry Wootan --; Section 3 dreaming of old Texas and original barbecue --; Stories from Vencil Mares --; Stories from Rick Schmidt --; Keep Your Eye on the Boll --; Sidebar Timeline of Political Barbecues --; Barbacoa? --; Authenticity --; Stories from Aurelio Torres --; Stories from the Bracewell Family --; Section 4 Ways of life --; Stories from Nicole Dugas --; Stories from Richard Lopez --; Cavemen and Fire Builders --; The Feminine Mesquite --; Sidebar Brides and Brisket --; “No Son Sandías ” --; Stories from Bobby Mu ell --; Stories from Joe Capello --; Section 5 Bright lights, barbecue cities --; Stories from Pat Mares --; Stories from Waunda Mays --; Eating Meat to the Beat --; Sidebar Barbecue Melodies: Post Oak Smoke Gets in Their Eyes? --; Thinking Locally, Barbecuing... Globally? --; Placeless Barbecues --; Sidebar Foreign Barbecue --; Sidebar Barbecue Haute Cuisine: Brisket Gets Fancy --; Stories from Danny Haberman --; Stories from Art Blondin --; Section 6 Modern Barbecue, Changing Barbecue --; Stories from Jim McMurtry --; Stories from Ronnie Vinikoff --; Ain’t Easy Being Green When You’re Smoked --; Sidebar Fun With Numbers, or How Much in a Year? --; Tech no-cue? --; Stories from Don Wiley --; Stories from Tyler Graham --; Personal Barbecue Histories: --; Sidebar Daring to Go There: Sports and Barbecue --; Sidebar Methodology Appendix: --; As You Digest : --; Sidebar Beginnings, Not Endings --; Index --; Photo credits
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9780292799233; 9783110745344
• DOI: 10.7560/719989
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: Elizabeth S. D. Engelhardt.

It's no overstatement to say that the state of Texas is a republic of barbecue. Whether it's brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, sustains workers of all classes, celebrates brides and grooms, and even supports churches. Recognizing just how central barbecue is to Texas's cultural life, Elizabeth Engelhardt and a team of eleven graduate students from the University of Texas at Austin set out to discover and describe what barbecue has meant to Texans ever since they first smoked a beef brisket. Republic of Barbecue presents a fascinating, multifaceted portrait of the world of barbecue in Central Texas. The authors look at everything from legendary barbecue joints in places such as Taylor and Lockhart to feedlots, ultra-modern sausage factories, and sustainable forests growing hardwoods for barbecue pits. They talk to pit masters and proprietors, who share the secrets of barbecue in their own words. Like side dishes to the first-person stories, short essays by the authors explore a myriad of barbecue's themes—food history, manliness and meat, technology, nostalgia, civil rights, small-town Texas identity, barbecue's connection to music, favorite drinks such as Big Red, Dr. Pepper, Shiner Bock, and Lone Star beer—to mention only a few. An ode to Texas barbecue in films, a celebration of sports and barbecue, and a pie chart of the desserts that accompany brisket all find homes in the sidebars of the book, while photographic portraits of people and places bring readers face-to-face with the culture of barbecue.