Complete Meals from Fire to Table

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.

Written by Dave from Austin's Kamado Joe Masterclass

Price: $15.99

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A Sneak Peek at What's Inside

The recipes in this book follow the same logic as a Texas backyard meal - they build on each other. Most of them start or finish on the Kamado Joe. The rest happen in the kitchen, because a complete Texas meal doesn't live entirely outdoors. Breakfast comes first because a long cook starts early. Appetizers give your guests something to nibble on while the main course cooks. Sides, sauces, and rubs are built into the workflow - not afterthoughts. Dessert closes the meal the way it should.

Part I: Breakfast

Tex-Mex staples and griddle favorites made for the kind of morning that precedes a long cook. Migas, huevos rancheros, breakfast tacos, kolaches, and pancakes.

Part II: Appetizers and Margaritas

Queso, dips, soups, and snacks that hold a crowd while the main course finishes. The margaritas are here too - because the first drink sets the tone for the whole afternoon.

Part III: Main Courses

Texas barbecue and grilled meats at the center of the table. Brisket, ribs, steaks, tacos, and enchiladas and more.

Part IV: Fresh Ground Meats

Sausage, chorizo, burgers, and custom meat blends ground at home. Once you grind your own, you won't go back.

Part V: Side Dishes

The dishes that make the plate complete - beans, potatoes, vegetables, salads, and breads that work will with everything else.

Part VI: Salsas, Sauces, and Rubs

These are the recipes that show up across the book - the dry rubs, the BBQ sauces, the salsas, and the seasoning blends that tie a Texas meal together.