{"id":385549,"date":"2025-11-17T16:13:13","date_gmt":"2025-11-17T16:13:13","guid":{"rendered":"https:\/\/www.europesays.com\/us\/385549\/"},"modified":"2025-11-17T16:13:13","modified_gmt":"2025-11-17T16:13:13","slug":"farmhouse-delivery-relaunches-in-san-antonio-after-hiatus","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/385549\/","title":{"rendered":"Farmhouse Delivery relaunches in San Antonio after hiatus"},"content":{"rendered":"

Most Texans know our barbecue traditions are more complicated than a bit of salt, pepper, and smoke, but how much else is there to say? For Austin-based food and travel writer Veronica Meewes<\/a>, the answer is: a lot. Her new 512-page book, Texas BBQ: The Art of Low and Slow, covers the subject in great detail, from long restaurant and pitmaster profiles to shorter blurbs that weave the complicated web of who’s who in Texas ‘cue. Gorgeous photographs round out this feast of a coffee table book.<\/p>\n

It’s not revolutionary to profile regional barbecue joints. Texas Monthly certainly has that covered<\/a> already. This book stands out not just for its beauty \u2014 including embossed lettering and a cloth wrap that looks and feels like a high-quality denim apron \u2014 but for the depth at which it chronicles each establishment. <\/p>\n

Some of the more notable entries like Goldee’s Barbecue in Fort Worth, Truth BBQ in Brenham and Houston, and Aaron Franklin in Austin get six to 10-page spreads. Each is written in a way that the reader would understand if they simply flipped to their favorite restaurant, but during long reading sessions, bigger narratives start to unfold. (Nerds with free time: Count the times Louie Mueller Barbecue is mentioned. Partiers: Take a shot for each.)<\/p>\n

That may sound repetitive, but these extensive histories offer a taste of the little details other, more common accounts don’t; for instance, the nicknames and specs of some pitmasters’ favorite smokers, or that there’s a popular misconception that 2M Barbecue in Seguin stands for “two Mexicans.” (It’s actually a nod to the owners’ grandfathers, Ignacio M\u00e1rquez and Joe J. Melig Jr.) That level of information for 75-plus barbecue spots took Meewes two years to compile.<\/p>\n

In between these comprehensive histories, there are snippets of more general knowledge: a barbecue glossary, a breakdown of different types of wood and knives, and a profile of two popular barbecue education courses.<\/p>\n

Since the book is organized by region \u2014 North, East, Central, South, and West Texas \u2014 it’s both a great semi-personalized book for Texans who love their hometowns and a useful travel guide. The profiles in each section are listed below.<\/p>\n

The title of this book could be a tongue-in-cheek reference to how it’s written, with a clear passion for getting to the bottom of things, finding the flavor, and trimming very little fat.<\/p>\n

Texas BBQ is published by HarperCollins<\/a>, with an original release date of November 11. It is available via the publisher for $50, or as an ebook for $34.99. This is Meewe’s fifth book<\/a>.<\/p>\n

North Texas<\/strong><\/p>\n