{"product_id":"texas-q-cheryl-jamison-cookbook","title":"Texas Q by Cheryl Alters Jamison – Paperback 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 Paperback\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Cheryl Alters Jamison, James Beard Award-winning author and co-author of Smoke \u0026amp; Spice\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Harvard Common Press, 2020\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 100 smoke-cooked recipes in 11 chapters: rubs, snacks, beef, pork, lamb, goat and game, poultry, Gulf seafood, sauces, sides and desserts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Backyard smoker owners ready to go beyond brisket\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781558329713\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eTexas Q is a paperback cookbook by James Beard Award-winning author Cheryl Alters Jamison with 100 smoke-cooked recipes that cover Texas barbecue well beyond brisket, from pork, lamb, goat and game to chicken, Gulf seafood and sides.\u003c\/strong\u003e It's built for backyard smokers and celebrates the Mexican-American, African-American and immigrant traditions that shape Texas barbecue today.\u003c\/p\u003e\n\u003ch2\u003eBragging rights, beyond the brisket\u003c\/h2\u003e\n\u003cp\u003eCheryl Alters Jamison co-wrote Smoke \u0026amp; Spice, one of the original bibles of backyard smoking, so she knows her brisket backwards. Texas Q sets out to prove the Lone Star State's barbecue is far bigger than one cut. It celebrates the variety that makes modern Texas barbecue so interesting without losing the rubs, mops and smoke that define it.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book comes in three parts. Bragging Rights Texas BBQ covers the revival of the craft and the outdoor kitchen basics: fuels, equipment and tools. Really Smoking is the engine room, with chapters on rubs and seasonings, party starters, beef, pork plus lamb, goat and game, chicken, turkey and game birds, and Gulf seafood and lake fish. From the Great Indoors rounds things off with sauces and condiments, sides and sweet finishes.\u003c\/p\u003e\n\u003cp\u003eBrisket gets several recipes and even a run of ideas for using up your barbecued brisket, but it's the breadth that impresses: mops and sauces, snacks to eat while you wait, and fish straight from the Gulf.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBackyard smoker owners who've done a few briskets and want to branch out. The basics chapter makes it workable for beginners, and the regional range will keep seasoned cooks busy for years.\u003c\/p\u003e\n\u003ch2\u003eAbout Cheryl Alters Jamison\u003c\/h2\u003e\n\u003cp\u003eCheryl Alters Jamison is a James Beard Award-winning cookbook author and radio food-show host. With her late husband Bill she co-wrote \u003cem\u003eSmoke \u0026amp; Spice\u003c\/em\u003e and \u003cem\u003eTexas Home Cooking\u003c\/em\u003e, two of the best-known books on American barbecue and Texas food.\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\/260_proud-whole-brisket-board.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;\"\u003eDarryl's orders: if you think Texas barbecue starts and ends with brisket, this book will set you straight. Cheryl does beef proper justice, but the chapter on pork, lamb, goat and game is where she really shows off the state's range. Get it and your smoker finally earns its keep on more than one cut. Read it beside \u003ca href=\"\/products\/the-austin-cookbook-paula-forbes-cookbook\"\u003eThe Austin Cookbook\u003c\/a\u003e for the city's wider food scene and \u003ca href=\"\/products\/pig-beach-bbq-cookbook-matt-abdoo-cookbook\"\u003ePig Beach BBQ Cookbook\u003c\/a\u003e for a modern pitmaster's take. Rub your beef with \u003ca href=\"\/products\/meat-church-holy-cow-bbq-rub\"\u003eMeat Church Holy Cow\u003c\/a\u003e and you're halfway to Texas; patience is the only law I keep.\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: Burnt-End Queso Getaway\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftover brisket's favourite hiding spot.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 250g grated cheddar, 125g processed cheese slices, 1 cup evaporated milk, 1 cup chopped leftover brisket, 2 tbsp pickled jalapeños, corn chips\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\u003eWarm the evaporated milk in a cast-iron pan over gentle heat.\u003c\/li\u003e\n\u003cli\u003eAdd the cheeses a handful at a time, stirring until smooth.\u003c\/li\u003e\n\u003cli\u003eFold through the brisket and jalapeños, warm through and serve with chips.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Evaporated milk keeps the cheese silky without splitting, and the brisket's bark seasons every scoop.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Texas Q?\u003c\/h3\u003e\u003cp\u003eTexas Q was written by Cheryl Alters Jamison, a James Beard Award-winning cookbook author who co-wrote Smoke \u0026amp; Spice with her late husband Bill.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Texas Q?\u003c\/h3\u003e\u003cp\u003eThere are 100 smoke-cooked recipes across 11 chapters, from rubs and starters through beef, pork, poultry and seafood to sauces, sides and desserts.\u003c\/p\u003e\n\u003ch3\u003eIs Texas Q good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It opens with barbecue basics on fuels, equipment and tools before moving into the recipes.\u003c\/p\u003e\n\u003ch3\u003eIs Texas Q a paperback?\u003c\/h3\u003e\u003cp\u003eYes. It's a paperback published by Harvard Common Press in 2020.\u003c\/p\u003e\n\u003ch3\u003eDoes Texas Q go beyond brisket?\u003c\/h3\u003e\u003cp\u003eYes. Brisket is covered, but there are whole chapters on pork, lamb, goat and game, poultry, and Gulf seafood and lake fish.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Texas Q?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Texas Q was written by Cheryl Alters Jamison, a James Beard Award-winning cookbook author who co-wrote Smoke \u0026 Spice with her late husband Bill.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Texas Q?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 100 smoke-cooked recipes across 11 chapters, from rubs and starters through beef, pork, poultry and seafood to sauces, sides and desserts.\"}}, {\"@type\": \"Question\", \"name\": \"Is Texas Q good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It opens with barbecue basics on fuels, equipment and tools before moving into the recipes.\"}}, {\"@type\": \"Question\", \"name\": \"Is Texas Q a paperback?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a paperback published by Harvard Common Press in 2020.\"}}, {\"@type\": \"Question\", \"name\": \"Does Texas Q go beyond brisket?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Brisket is covered, but there are whole chapters on pork, lamb, goat and game, poultry, and Gulf seafood and lake fish.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824811573300,"sku":"9781558329713","price":35.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/texas-q-cheryl-jamison-cookbook-front.png?v=1792910434","url":"https:\/\/www.therubhub.com.au\/products\/texas-q-cheryl-jamison-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}