The Stubb's Bar-B-Q Cookbook

I've used Stubb's sauces and rubs for some time. I've also ordered food from there shipped to us, and it was great. Now I know much more about the man and also have some excellent hints on grilling. If for nothing else, you must try the "Marley-B-Que" meatloaf.

I live in Texas and though not a native, I always wondered what all the fuss was about. Texans talk barbecue like New Yorkers discuss subway routes. Bring up the subject of 'que and every Texan has a diffferent opinion of which recipe is the best and which joint serves the best. Except when it comes to Stubb's. It's on everybody's list. If you're a regular person like me and just want to go outside and barbecue a great meal, without a lot of fuss, this is the book for you. This book has the right number of recipes--from ribs to chicken to cornmeal-crusted trout that you grill until crispy. Though Stubb's sauces and rubs are sometimes called for, you don't need 'em. I can see why Stubb became so popular. I especially like Stubb's brisket and rub tips--lots of detailed info, but his technique is simple and straightforward. Most of the dishes can be made year-round including a crock-pot pot roast and skillet shrimp. Besides a big helping of meat recipes there's also quite a few fresh salads. Favorite recipes I've tried so far: Wicked Jezebel Ribs, Thai Coconut Chicken, and the Dark Caramel Pecan sauce--good to keep on hand for ice cream on a hot night out here in the Hill Country outside Austin.

The cookbook is excellent and all the recipes are world class. I love it!!!

Invite family and friends to your home to join you in trying these recipes. That's what I did and we all have memories to last a lifetime. From licking fingers while devouring the "Barbecue" Skillet Shrimp, to sharing tales(and duties)while the brisket smoked, to expressions of amazed delight at the deliciousness of the simple Summertime Macaroni Salad, much love and happiness was shared. A macaroni salad debate and competition started that continues still. It's as though the love and happiness that Stubb put into every recipe jumped off the page and into our gatherings.

I helped write this book, but the real story is the man himself, Stubb. He was the real deal: The son of a preacher, he grew up pickin' cotton, to the beat of East Texas blues. He was a self-taught pitmaster, finding his calling late in life, after serving in the Korean War. He lived for music and 'Q, and he lived to make folks happy. If you've ever been to Austin, attended the SXSW festival or been to Antone's blues club, or if you've eaten at the restaurant, you'll recognize some of the people and places in this book (including Joe Ely and Willie Nelson, and the Victory Club, still-standing from the days of the "Chittlin' Circuit"). And though Stubb is now in barbecue heaven, Stubb's own recipes represent what makes American barbecue as unique as American blues. Sure, I'm biased, but having written 6 other books about food and wine, I think this is my best creation to date, and the one I'm most proud to have been a part of. If there was ever a "feel-good cookbook of the year," this would be it, and solely because the subject himself, C.B. Stubblefield, was the epitomy of kindness, generosity, outrageous story-telling, and he was always the center of a good time. I think the book aptly carries on his legacy.