the appetizer:

Kate Heyhoe, Editor of the The Global Gourmet, presents The Stubb's Bar-B-Q Cookbook, about C. B. Stubblefield, a culinary legend, and brings his best recipes to your home kitchen, from delicious entreés like Wicked Jezebel Ribs and Rubmaster's Grill-Roasted Drums to sides like Stubb's Cole Slaw.

Cookbook Profile

The Stubb's Bar-B-Q Cookbook

from Stubb's Legendary Kitchen with Kate Heyhoe

I was born hungry;
I want to feed the world.
   —CB Stubblefield

In a six-degrees-of-separation sense, all roads in Texas lead to C.B. Stubblefield. Now, everyone everywhere can connect with Stubb. His dream of feeding the world has, in one sense, come true. I had the good fortune to help create The Stubb's Bar-B-Q Cookbook, and I guarantee, you'll love Stubb, the man, as much as you will his recipes.

If you haven't savored the brisket or a show at Stubb's Restaurant in downtown Austin (or listened to the many artist CD's recorded there), you've probably seen his face beaming from a Stubb's sauce, rub, or marinade at the supermarket. If you've passed through Lubbock or Austin, chances are you or someone you know recalls meeting Stubb, when he was smoking barbecue, singing blues, and spreading love and happiness all across the state.

Now, with The Stubb's Bar-B-Q Cookbook, you can make meaty ribs, tender brisket, crunchy slaw and bacon-rich beans—Stubb-style. And you'll discover how the West Texas' King of Barbecue and the Blues came to feed Muddy Waters, the Rolling Stones, Johnny Cash, Willie Nelson, and everyone from Dolly Parton to a U.S. president.

After picking cotton and serving in the Korean war, Stubb became a self-taught pit master. He was also a generous soul who cared deeply about people. His infectious smile and big heart broke down barriers. And his encounter with Liz Taylor will leave you laughing, which was always his goal.

This book warmly welcomes you into Stubb's circle of family, fans, and friends. Pull up an extra chair, and I'll join you there. With Stubb's historical photos and heaping platters of mighty good food, we'll both feel right at home.

                                                               —Kate Heyhoe

About Stubb's

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.

Stubb's Brisket

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 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.
Copyright � Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
from the Milwaukee Journal-Sentinel:
That's why this recipe [Chorizo Joe's] stopped me in my baseball-loving tracks. It's from a new cookbook, "The Stubb's Bar-B-Q Cookbook," from Stubb's Legendary Kitchen in Lubbock, Texas, with Kate Heyhoe. It's appealing because it uses the newest member of the Famous Racing Sausages team, chorizo, in a beloved American favorite.
Chorizo Joes combines Mexican chorizo and ground chuck for the sloppy mixture we love so much on buns. Heat it up at home, put it in a thermal container and off to the parking lot playground you go.
by Nancy Stohs, March 27, 2007. Copyright � MJS. All rights reserved.
from Casual Living:
Stubb's Bar-B-Q Cookbook is a tribute to C.B. Stubblefield who grew up "pickin' cotton" in Texas and opened a BBQ store in Lubbock where he served a free meal to anyone who was in need. This little book that doesn't look like much might be the kind of book that everyone has to have because the recipes are real "down home" and delicious.
by Donna Myers, 3/1/2007. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
from the Omaha World-Herald:
This recipe collection from an Austin, Texas, restaurant packs big, simple and (sometimes) slow-cooked flavors. The book's bulk goes to meat: pork, beef, poultry and seafood cooked on and off the pit. Using the Stubb's recipe, a newsroom tester produced what he deemed his first successful beef brisket—complete with super-tender, moist meat. A plus: Most dishes are pictured. And a cool list of tunes from the old Stubb's jukebox would make a nice playlist for any barbecue.
Omaha World-Herald June 27, 2007.

Recipes from the book were also featured on several other websites, including the Washington (DC) Post and the Toledo (OH) Blade.


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The Stubb's Bar-B-Q Cookbook



This page created March 2007