Barbecue Crossroads: Notes and Recipes from a Southern Odyssey

If you are familiar with robb's other books, you know what to expect from this one. An in depth, very readable and informative book about the history and current state of barbeque in the southern U.S. He has a lot of information about cooking techniques for those of you that want to try to duplicate the delicious sounding meals that he and his co-hort eat in this oddysey of meat, smoke and sauce. He does a great job of making you feel as if you are with him on his travels, you can see the people and almost smell the smoke. I rarely sit and read food books through like a novel, but I've been able to do that with every Robb Walsh book. Plus, I always wind up being able to amaze people with facts about food that they didn't know. Buy it, read it, you will enjoy it.

I love this book. It is real cooking from cover to cover. I have so many sticky-notes on the pages of this book that it looks like nothing but flags. This book is worth every penny you will pay for it. It is loaded with information and while reading it you can almost "smell the smoke" from the pits. I absolutely recommend this BBQ masterpiece. What I enjoyed most was the chapter called PITS and PULPITS.Wait until you read about Reverend Jeremiah "Baby J" McKenzie and Reverend Leroy Hodge. Both are men of God and both are pitmasters. I have never met them but I will bet that their theology and BBQ are top notch. And that is just one chapter in this magnificent book. Do you like the real deal? Gotta' get this book!

If you're looking for a book that will help you prepare REAL barbecue, (not that overly sweetened, foil wrapped, 'Guru' controlled competition style crap that every other book on the market offers), then this is the best book for you. It actually ranks right up there with "Smokestack Lightning" as the best "real" barbecue books available. The writers interview people who have more at stake than trying to become grand champion. The people in this book barbecue with passion, respect for tradition and a sincere desire to please their customers. An in depth look into the world of old school, true barbecue and the experts who prepare it properly. If you want another competition style barbecue book, this ain't it but you should read it anyway so you can gain an understanding of what barbecue really is.

Very entertaining read. My wife and I stayed at Walsh's AirBnB rental in Houston and this was on the coffee table. Started reading it there and ended up buying it after we came home. Been enjoying reading the stories. I love a good road trip. I have to admit that starting the road trip off in East Texas where I lived for 5 years got me from the opening chapter, but I have enjoyed all the stories of the different regions they've been to.

This book is a worthy addition to Smokestack Lightning on the subject of barbeque. Mr. Walsh adds recipes and his wry sense of humor to educate and entertain. The color photographs by Mr. Lovett help make this book inspirational for anyone interested in smoking meat. I bought the paperback and was impressed by the quality of the paper stock. A fine book by an excellent author and photographer. More than worth the purchase price!

Robb Walsh has done it again! A true wordsmith, historian and chef all rolled into one. I own every book he's written and this one might be his best. I especially enjoyed seeing the way BBQ changes around the country and how he captures the pictures, stories and the recipes- WOW! You'll swear the book smells like hickory smoke as you read it. Be sure to check out his other books on Texas BBQ and Tex Mex. He'll have you driving to Texas in the middle of the night.

Very nice addition to my 3,000 cookbook library.

Basically about Black Folks cooking pork in the South. Has some great recipes and some interesting philosophy about barbecue .Fabulous photography. Rob Walsh also wrote Legends of Texas Barbecue, more my speed since I am a brisket lover if it is cooked with wood on an offset smoker.

Totally awesome book, I love it.

Gibt Einblicke in die Entstehung und in die aktuelle Entwicklung im BBQ, vor allem im Süden der USA. Es sind auch einige interessante und leckere Rezepte für Rubs und Salate und Anleitungen zum Grillen enthalten.