Product Description

If you're a true bar-b-q aficionado, you love Stubb's Legendary Kitchen sauces and rubs.  If you're really lucky, you've chowed down at Stubb's Bar-B-Q Restaurant in Austin. Now you can recreate Stubb's famous Texas-style favorites in your own backyard with over 50 recipes, including signature barbecue dishes and great starters, sides, and desserts that are hearty Texas traditions. This is a must-have for any dedicated grillmaster.

Product Details

• Amazon Sales Rank: #290873 in Books
• Published on: 2007-02-27
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 108 pages

From Publishers Weekly
This slim cookbook is a testament to the gritty charm of barbecue legend Christopher "Stubb" Stubblefield, who opened a 'cue joint in Lubbock, Tex. in 1968. After a few years enjoying Stubb's restaurant, the chef's pals convinced him to bottle his barbecue sauce, and the recipes in this volume make ample use of Stubb's bottled brews, from the soulful Slow Cooked Rosemary-Garlic Pot Roast to the finger-licking Wicked Chimichurri Wings. Graciously, satisfying allowances are suggested for people who don't have Stubb's sauce on hand. Other dishes, like Capers'n'Creole Deviled Eggs or Grilled Cornmeal Trout Fillets, don't require any Stubb's products, but are just as toothsome and appealing as those that do. None of these recipes are for the health-conscious; in keeping with Texas tradition, even the vegetables are doused with cheese, pork, or cream. But who could resist a bowlful of smoky, salty Black Eyed Peas'n'Bacon or a square of Cheddar Corn Bread, which packs a little corn sweetness and a serious jalapeno punch? From appetizers to entrees to sides and salads, almost every tasty-looking recipe begs to be tried; overindulgers can repent, however, by skipping the lackluster desserts, which include a Pecan Pie so sweet it makes even a devout pie-lover's teeth ache.
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From the Inside Flap
Back in 1968, in Lubbock, Texas, C. B."Stubb" Stubblefield opened a restaurant that would make him a barbecue legend. "Ladies and gentlemen, I'm a cook," he declared, and his uniquely tasty versions of brisket, ribs, slaw, beans, and other barbecue favorites attracted fans from far beyond West Texas—including music stars like Stevie Ray Vaughan, Joe Ely, Muddy Waters, and Tom T. Hall, who dropped in for barbecue and late-night jam sessions. Stubb was a good man, and he lived to make folks smile. His restaurant was the place to go whenever you wanted great music, great times, and smoking platters of "love and happiness."

Stubb's legacy lives on in the Austin restaurant that bears his name, in the sauces he began bottling in 1992, and now in this book, which collects all of the lip smackin' recipes that make Stubb's synonymous with great barbecue. You'll discover the secrets of Stubb's signature Smoked Whole (or Half) Brisket, his West Texas Ribs with Flatlanders Rub, and his Rubmaster's Grill-Roasted Drums, along with surprises such as Korean Steak, Stubb-Style (a salute to his days as a Mess Sergeant during the Korean War). You'll also find a bunch of great sides—potato salad, slaw, and cornbread, along with Serrano Pepper–Cheese Spinach,Stubb's Restaurant Pintos, and Mashed Sweet Potatoes Stubb's Style, among many others—as well as desserts like Stubb's Pecan Pie and Stubb's Buttermilk Pie.

Served up with lively anecdotes and quotes from Stubb, lots of color and black-and-white photos, and food that will make you feel better than you already feel, The Stubb's Bar-B-Q Cookbook is a must-have grill-side companion for barbecue lovers everywhere.

From the Back Cover
"I was born hungry; I want to feed the world."
—C. B. "Stubb" Stubblefield

His Austin restaurant is a barbecue shrine. His bottled sauce is the best you can buy. Now, with this book, you can re-create the flavors of Stubb's legendary barbecue in your own backyard. Inside, you'll find recipes for Stubb's signature specialties—brisket, ribs, pulled pork, chicken, and turkey—along with a generous helping of starters, sides, and desserts. Best of all, you'll discover how Stubb put "love and happiness" into every dish—and how you can too.

Customer Reviews

More than a cookbook
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.

Disappointed
While I haven't tried any of the recipes in this book, I'm sure most of them are good, they look pretty good. The big disappointment comes from the fact that there are a lot of recipes that will say something like "1/2 cup Stubb's Rub." The problem is, you have to go out and find Stubb's Rub, they do not give you the rub recipe in the book. I understand keeping trade secrets, but if you're going to put out an entire book based on a rub and/or sauce, you should give the recipe for the rub or sauce. I might as well have used the money I wasted on this book to buy Stubb's Rub and just use it on brisket.
Also, this book is not for those who are serious about bbq, it's geared towards those who have a regular grill and are looking to make some quick bbq-like food. If you're like me and you have a dedicated smoker and you enjoy spending the 10+ hours it can take to make the perfect bbq, this book is definitely not for you, stay clear.

Real BBQ recipes
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.