Most barbecue cookbooks teach you how to smoke a brisket. None of them tell you what goes with it. The Texas Backyard Kitchen is the cookbook that fixes that — complete meals from fire to table, designed to work together so you're not scrambling for side dishes while your ribs rest. Brisket and prime rib on the Kamado Joe. Creamy coleslaw, baked beans, and peach cobbler off the grill. And on the days you're not running a twelve-hour cook — smoked meatloaf, beef fajitas, peach-glazed pork chops — dinner in under an hour, straight from your kitchen.
Part barbecue book for the Kamado Joe. Part go-to cookbook for every other day of the week. 88 recipes across breakfasts, appetizers, mains, sides, salsas, sauces, and desserts — written by a guy who cooks in his Texas backyard and knows that feeding people means owning the whole table, not just the meat.