For genuine Texas barbecue, there is no better person to ask than Mr. Dickey of Dickey’s Barbecue. With more than two hundred locations countrywide and generations of experience with a grill, this renowned restaurateur has now made his family secrets known. More than one hundred recipes and pointers, from ribs to cocktails, make this cookbook an essential. The Hickory Smoked Pulled Pork and Jalapeño Cream Corn are perfect for those cold days in the stadium parking lot, while the Brisket Tacos and Pink Lemonade Pie fit in nicely with a backyard gathering of family and friends. Personal photographs and anecdotes and luscious representations of the dishes accompany classic and crowd-pleasing recipes. Now inexpensive, mouthwatering, and truly Texan meals can be enjoyed day after day—the Dickey family way!
About the Authors
Roland Dickey has been a part of his family’s business for forty years, helping to oversee the opening of several locations countrywide. He has been a lover of barbecue all of his life.
Polly Powers Stramm is an award-winning journalist whose work has appeared in such publications as USA Today, Time, Newsweek, and People. Her other works with Pelican include St. Patrick’s Day in Savannah.
About the Photographer
Robert M. Peacock is one of the South’s leading food photographers. He has photographed for publications such as Southern Living and Coastal Living. He is also the photographer for Dallas Classic Desserts, San Antonio Classic Desserts, and The Big Texas Steakhouse Cookbook, all available from Pelican.
MR. DICKEY’S BARBECUE COOKBOOK:
Recipes from a True Texas Pit Master
By Roland Dickey with Polly Powers Stramm
Photographs by Robert M. Peacock
COOKING / Methods / Barbecue & Grilling
COOKING / Regional & Ethnic / American / Southwestern States
192 pp. 9 x 10
100+ color/bw photos