{"product_id":"barbacoa-brandon-hurtado-cookbook","title":"Barbacoa by Brandon Hurtado – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 240 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Brandon Hurtado, owner and pitmaster of Hurtado Barbecue, Arlington, Texas\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Harvard Common Press, 2025\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 80 recipes in seven chapters: rubs and sauces, antojitos, meats and fish, al pastor, birrias and tacos, vegetables and sweet finishes\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Smoker owners chasing bold Tex-Mex flavour\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780760392737\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBarbacoa: The Heart of Tex-Mex Barbecue is a hardback cookbook by Brandon Hurtado, owner and pitmaster of Hurtado Barbecue in Arlington, Texas, with 80 recipes that fuse Texas smoke with Mexican flavour, from brisket birria tacos to al pastor wings.\u003c\/strong\u003e Its publisher bills it as the first book devoted to Mexican and Tex-Mex smoke-cooked barbecue.\u003c\/p\u003e\n\u003ch2\u003eTexas smoke, Mexican soul\u003c\/h2\u003e\n\u003cp\u003eHurtado Barbecue sits between Dallas and Fort Worth and has made Texas Monthly's list of the state's 50 best barbecue joints. Brandon built it on the idea that Hispanic barbecue deserves its place alongside Central Texas and Southern traditions, and this book makes the case deliciously. The Wall Street Journal called his recipes as innovative as they are appealing.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eAn introduction traces barbacoa as the original New World barbecue and covers smoking on a smoker or a grill and choosing wood. Then come seven chapters: essential rubs, mops and sauces; antojitos, small plates and street foods; meats and fish straight up; meats and fish al pastor; birrias, burritos, tacos and enchiladas made with smoked things; vegetable mains and sides; and sweet finishes.\u003c\/p\u003e\n\u003cp\u003eStandouts include Barbacoa con Papas, Brisket Birria Tacos, Pork Belly Burnt Ends, Mexican Hot Chicken, Beef Rib Chili and Garlic Habanero Quick Pickles, plus flame-kissed breakfasts like Brisket Benedict and desserts such as Smoked Blueberry Cobbler and Mexican Hot Chocolate Pecan Pie. \u003ca href=\"\/collections\/hardcore-carnivore\"\u003eJess Pryles\u003c\/a\u003e of Hardcore Carnivore is among the cooks praising it on the back cover.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eSmoker owners who've mastered salt-and-pepper brisket and want new flavour, taco lovers, and anyone cooking for a crowd. The introduction covers both dedicated smokers and grills set up for smoking, so most backyard setups are in.\u003c\/p\u003e\n\u003ch2\u003eAbout Brandon Hurtado\u003c\/h2\u003e\n\u003cp\u003eBrandon Hurtado is the owner and chef of Hurtado Barbecue in Arlington, Texas, between Dallas and Fort Worth. The restaurant appears regularly on best-barbecue lists from \u003cem\u003eTexas Monthly\u003c\/em\u003e, the \u003cem\u003eDallas Morning News\u003c\/em\u003e, the \u003cem\u003eFort Worth Star-Telegram\u003c\/em\u003e and the \u003cem\u003eDallas Observer\u003c\/em\u003e, and Brandon lives in the Dallas-Fort Worth area.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/194_delight-sour-cream-brisket-taco.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eOff the record, Darryl reckons Tex-Mex is the barbecue tradition most backyard cooks haven't met yet, and Brandon makes a cracking introduction. The Brisket Birria Tacos are the headline act, and the smoked-things chapter around them is where this book earns its keep. Get it and your smoker turns taquería every weekend. Pair it with \u003ca href=\"\/products\/tex-mex-cookbook-ford-fry-cookbook\"\u003eThe Tex-Mex Cookbook\u003c\/a\u003e by Ford Fry for the classics and \u003ca href=\"\/products\/horn-barbecue-matt-horn-cookbook\"\u003eHorn Barbecue\u003c\/a\u003e for Matt Horn's West Coast smoke. Rub your next pork shoulder with \u003ca href=\"\/products\/the-feedlot-mexicue\"\u003eThe Feedlot Mexicue\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoked Brisket Quesadilla Raid\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTomorrow's lunch, sorted with tonight's leftovers.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 large flour tortillas, 1 cup chopped leftover brisket, 1 cup grated mozzarella or Monterey Jack, pickled jalapeños, a spoon of salsa, sour cream\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScatter half the cheese over one tortilla, then the brisket, jalapeños and remaining cheese, and top with the second tortilla.\u003c\/li\u003e\n\u003cli\u003eCook on a hot grill plate or skillet for 2 to 3 minutes a side until crisp and melted.\u003c\/li\u003e\n\u003cli\u003eCut into wedges and serve with salsa and sour cream.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The cheese glues it all together, and a hot plate crisps the tortilla while the brisket fat bastes it from the inside.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Barbacoa?\u003c\/h3\u003e\u003cp\u003eBarbacoa was written by Brandon Hurtado, owner and pitmaster of Hurtado Barbecue in Arlington, Texas.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Barbacoa?\u003c\/h3\u003e\u003cp\u003eThere are 80 recipes across seven chapters, from rubs, mops and sauces to tacos, vegetable sides and desserts.\u003c\/p\u003e\n\u003ch3\u003eIs Barbacoa good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The introduction explains smoking on a smoker or a grill and choosing wood before the recipes begin.\u003c\/p\u003e\n\u003ch3\u003eIs Barbacoa a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 240-page hardback published by Harvard Common Press in 2025.\u003c\/p\u003e\n\u003ch3\u003eWhat is Tex-Mex barbecue?\u003c\/h3\u003e\u003cp\u003eIt's Texas-style smoke cooking combined with Mexican flavours and dishes, think brisket birria tacos, al pastor and barbacoa, which Hurtado calls the original New World barbecue.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Barbacoa?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Barbacoa was written by Brandon Hurtado, owner and pitmaster of Hurtado Barbecue in Arlington, Texas.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Barbacoa?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 80 recipes across seven chapters, from rubs, mops and sauces to tacos, vegetable sides and desserts.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbacoa good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The introduction explains smoking on a smoker or a grill and choosing wood before the recipes begin.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbacoa a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 240-page hardback published by Harvard Common Press in 2025.\"}}, {\"@type\": \"Question\", \"name\": \"What is Tex-Mex barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's Texas-style smoke cooking combined with Mexican flavours and dishes, think brisket birria tacos, al pastor and barbacoa, which Hurtado calls the original New World barbecue.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824781787188,"sku":"9780760392737","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/barbacoa-brandon-hurtado-cookbook-front.png?v=1792925374","url":"https:\/\/www.therubhub.com.au\/products\/barbacoa-brandon-hurtado-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}