Texas BBQ: Platefuls of Legendary Lone Star Flavor Perre Coleman Magness From Michelin star- and James

From Michelin star- and James Beard Foundation Award-winning chef/owner of Monteverde Restaurant in Chicago

Presenting step-by-step illustrations on building a pit

These crunchy kettle chips feature the Lowcountry's favorite cheese spread—with a touch of heat

is the go-to resource for everything peaches

Vibration Cooking was first published in 1970

Texas BBQ: Platefuls of Legendary Lone Star Flavor Perre Coleman Magness From Michelin star- and JamesAuthor: The Editors of Southern Living Experience flavor as big as the Lone Star State itself Texans aren't shy to proclaim that the nation's best barbecue comes from inside the borders of the Lone Star State. Tipping ten gallon hats to the smoky, caramelized bark and tender pink center of the state's signature slow cooked brisket, pulled pork tacos so spicy they curl toes and handlebar mustaches, and sublime side dishes accented with flavorful