“She passed out plates loaded with her signature melt-away brisket crusted with the smoky candy of the fire, links she’d crafted in partnership with a sustainable ranch up near Point Reyes, butter-dipped smoked portobellos, and impossibly tender ribs smothered in her artisanal sauces. Her best sides were on display---cornbread, moist as pudding, from her mother’s private recipe collection, beans and greens, peppery jicama slaw, and her signature hummingbird cake for dessert.” BarbecueSide Dish Book:Sugar and Salt Source: Sugar and Salt
“Cubby’s one of the best pitmasters in the world. His brisket is so falling-apart tender you’d swear it was cooked in butter. Folks would travel miles to sample Queen’s house-made sausage, her vegan portobello sandwiches with creamy remoulade, and her Texas sheet cake.” BarbecueSouthern Food Book:Sugar and Salt Source: Sugar and Salt
“When you were making pecan-smoked honey brisket at Cubby’s, you had to cook the meats slowly and then, at just the right moment, finish them in the radiant salamander broiler to achieve that delicate caramelized crust.” BarbecueHow To Book:Sugar and Salt Source: Sugar and Salt
