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Cowboy Barbecue

Fire & Smoke from the Original Texas Vaqueros
Adrian Davila
With Ann Volkwein
Book cover for Cowboy Barbecue by Adrian Davila
Turn up the heat with 75 recipes from a master of true Texas barbecue

Long before the first smoker was lit or sauce was ladled, barbecue was born with a Latin twist. The Texas tradition of cattle ranching has its origins in the vaqueros of the Iberian Peninsula who brought their herds to the New World. It was a nomadic life demanding open- fire and underground cooking.

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 spitfire, and more. Recipes include:

  • Mesquite Brisket
  • Vaquero Chili con Carne
  • Smoked Pulled Pork
  • Fire-Roasted Tomato, Onion, and Serrano Salsa
May 2018
978-1-68268-142-8
7.5 x 9 | 256pp | Paperback |
Color photographs throughout
$24.95 (US)
$33.95 (CA)
About the Author
Adrian Davila is a third generation barbecue master at Davila’s BBQ in Seguin, TX. Representing Davila’s, he won first place on Food Network's BBQ Blitz "Texas Takedown" and has appeared on numerous national cooking shows.
Ann Volkwein is a bestselling cookbook author. Her previous books include: The Arthur Avenue Cookbook; Chinatown New York; Country Cooking from a Redneck Kitchen (with Francine Bryson); and Diners, Drive-ins and Dives (with Guy Fieri). She divides her time between New York City and Austin, TX.