In Texas BBQ, Wyatt Mc Spadden immortalized the barbecue joints of rural Texas in richly authentic photographs that made the people and places in his images appear as timeless as barbecue itself.
Their words and Mc Spadden\'s photographs underscore how much has changed--and how much remains the same--since Texas BBQ revealed just how much good, old-fashioned \'cue there is in Texas..
Accompanying his images are barbecue reflections by James Beard Award-winning pitmaster Aaron Franklin and Texas Monthly\'s barbecue editor Daniel Vaughn.
In addition to Franklin and Snow\'s, which have both occupied the top spot in Texas Monthly\'s barbecue ratings, Mc Spadden portrays urban joints such as Dallas\'s Pecan Lodge and Cattleack Barbecue and small-Town favorites such as Whup\'s Boomerang Bar-B-Que in Marlin.
Texas BBQ, Small Town to DownTown presents crave-inducing images of both the new--and the old--barbecue universe in almost every corner of the state, featuring some two dozen joints not included in the first book.
In Texas BBQ, Small Town to Downtown, Wyatt Mc Spadden pays homage to this new urban barbecue scene, as well as to top-rated country joints, such as Snow\'s in Lexington, that were under the radar or off the map when Texas BBQ was published.
Succulent, wood-smoked "old school" barbecue is now as easy to find in Dallas as in De Soto, in Houston as in Hallettsville.
The book found a wide, appreciative audience as barbecue surged to national popularity with the success of young urban pitmasters such as Austin\'s Aaron Franklin, whose Franklin Barbecue has become the most-talked-about BBQ joint on the planet.
In Texas BBQ, Wyatt Mc Spadden immortalized the barbecue joints of rural Texas in richly authentic photographs that made the people and places in his images appear as timeless as barbecue itself
