Texas BBQ : Photographs by Wyatt McSpadden
by Wyatt McSpadden
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Book Summary Information
Author: Wyatt McSpaddenForeword: Jim Harrison
Contributor: John Morthland
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-03-01
ISBN: 0292718586
Number of pages: 160
Publisher: University of Texas Press
Book Reviews of Texas BBQ : Photographs by Wyatt McSpadden
Book Review: Great Photos of Historic BBQ Joints
Summary: 5 Stars
Wyatt McSpadden is a native Texan who has spent two decades traveling the back roads of Texas BBQ. He has been a regular contributor to Texas Monthly, most notably in their past "The Top 50 Joints in Texas" editions. This new book is a collection of evocative photos from 30 of the best BBQ joints in the state. The photos are the star here, but the book also includes some great background writing by the likes of Jim Harrison and fellow Texan, John Morthland.
The joints profiled here have an aged quality, that Wyatt captures beautifully through the lens. Both the history of these joints, and the advanced age of their proprietors is highlighted in the writings. Jim Harrison must have had the Prophets of Smoked Meat on his mind when he wrote "many of the photos are somber enough to make you re-think food as a sacrament and those who man the barbecue pit as priests of a holy substance". Baptize me, already! In addition, some insightful quotations are gleaned from the curmudgeonly pit masters, including this one from Steve Kapchinskie, pitmaster at Martin's Place in Bryan. "You can't just throw meat in an oven and come back 24 hours later. You gotta sweat...You can't be lazy if you want real Texas barbecue, you gotta do the work".
A short history of Texas BBQ and its hard-working characters is included in an essay by John Morthland at the close of the book. John echoes the sentiments of my blog when he discusses the use of gas-fired pits that produce the same batches of meat every time. He explains "those 'exact same results' lack the deep, smoky, primal flavor of real barbecue - in fact, the stuff tastes suspiciously of roast beef." If you are a fan of well smoked meat for any reason, do yourself a favor and grab a copy of this book. It's sure to be the genesis of many future road trips for this BBQ fanatic.
- BBQ Snob @ http://www.fullcustomgospelbbq.com
Summary of Texas BBQ : Photographs by Wyatt McSpadden
To Texans, barbecue is elemental. Succulent, savory, perfumed with smoke and spice, it transcends the term "comfort food." It's downright heavenly, and it's also a staff of Texas life. Like a dust storm or a downpour, barbecue is a force of Texas nature, a stalwart tie to the state's cultural and culinary history. Though the word is often shortened to "BBQ," the tradition of barbecue stands Texas-tall. Photographer Wyatt McSpadden has spent some twenty years documenting barbecue--specifically, the authentic family-owned cafes that are small-town mainstays. Traveling tens of thousands of miles, McSpadden has crisscrossed the state to visit scores of barbecue purveyors, from fabled sites like Kreuz's in Lockhart to remote spots like the Lazy H Smokehouse in Kirbyville. Color or black-and-white, wide angle or close up, his pictures convey the tradition and charm of barbecue. They allow the viewer to experience each place through all five senses. The shots of cooking meat and spiraling smoke make taste and smell almost tangible. McSpadden also captures the shabby appeal of the joints themselves, from huge, concrete-floored dining halls to tiny, un-air-conditioned shacks. Most of all, McSpadden conveys the primal physicality of barbecue--the heat of fire, the heft of meat, the slickness of juices--and also records ubiquitous touches such as ancient scarred carving blocks, torn screen doors and peeling linoleum, and toothpicks in a recycled pepper sauce jar.Artists, A-Z Books
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