{"product_id":"texas-bbq-small-town-downtown-wyatt-mcspadden","title":"Texas BBQ: Small Town to Downtown by Wyatt McSpadden","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTexas BBQ\u003c\/em\u003e, Wyatt McSpadden immortalized the barbecue joints of rural Texas in richly authentic photographs that made the people and places in his images appear as timeless as barbecue itself. The book found a wide, appreciative audience as barbecue surged to national popularity with the success of young urban pitmasters such as Austin’s Aaron Franklin, whose Franklin Barbecue has become the most-talked-about BBQ joint on the planet. Succulent, wood-smoked “old school” barbecue is now as easy to find in Dallas as in DeSoto, in Houston as in Hallettsville. In\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTexas BBQ, Small Town to Downtown\u003c\/em\u003e, Wyatt McSpadden pays homage to this new urban barbecue scene, as well as to top-rated country joints, such as Snow’s in Lexington, that were under the radar or off the map when\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTexas BBQ\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewas published.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTexas BBQ, Small Town to Downtown\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003epresents crave-inducing images of both the new—and the old—barbecue universe in almost every corner of the state, featuring some two dozen joints not included in the first book. In addition to Franklin and Snow’s, which have both occupied the top spot in\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTexas Monthly\u003c\/em\u003e’s barbecue ratings, McSpadden portrays urban joints such as Dallas’s Pecan Lodge and Cattleack Barbecue and small-town favorites such as Whup’s Boomerang Bar-B-Que in Marlin. Accompanying his images are barbecue reflections by James Beard Award–winning pitmaster Aaron Franklin and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTexas Monthly\u003c\/em\u003e’s barbecue editor Daniel Vaughn. Their words and McSpadden’s photographs underscore how much has changed—and how much remains the same—since\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTexas BBQ\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003erevealed just how much good, old-fashioned ’cue there is in Texas.\u003c\/p\u003e","brand":"UT Press","offers":[{"title":"Default Title","offer_id":33007576154200,"sku":"BOOKLG-TEXASBBQ-1","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0807\/4469\/products\/TexasBBQ_SmallTowntoDowntownbyWyattMcSpadden.jpg?v=1591808164","url":"https:\/\/saflavor.com\/products\/texas-bbq-small-town-downtown-wyatt-mcspadden","provider":"SA Flavor Store","version":"1.0","type":"link"}