Bring home the BIG taste of Texas!

From tall skyscrapers to wide open prairie land, from rugged cowboys to delicate debutantes, from haute cuisine to open-pit barbecue, Texas is a land of great diversity. Eighty of the leading cookbooks from the Lone Star State have contributed their favorite recipes to create this comprehensive collection—an invitation to a giant Texas tasting party.

Fantastic fare such as Bad Hombre Eggs, Son-of-a-Gun Stew, Sula's Stir-Fry Okra, Mexican Chocolate Cake, Sour Cream Chicken Enchiladas, and South Texas Barbequed Shrimp are just a sampling of the 500 or so recipes included in these pages.

Best of the Best from Texas is the third volume in Quail Ridge Press’ acclaimed Best of the Best State Cookbook Series, and remains one of the most popular titles. The series now contains 50 volumes, including an outstanding follow-up to this book, Best of the Best from Texas II.

• by Gwen McKee and Barbara Moseley
• Comb-bound
• Soft cover
• 6 x 9 inches
• 352 pages
• Illustrations
• Photographs
• ISBN-10: 0-937552-14-3
• ISBN-13: 978-0-937552-14-8
• Language: English
• Publisher: Quail Ridge Press (©1987)

Texas Brisket

Best brisket I’ve ever eaten.  I didn’t use a knife, it was so tender.

1 (4- to 5-pound) brisket   
2 teaspoons meat tenderizer   
1 (4-ounce) bottle liquid smoke   
1 teaspoon celery salt   
1 teaspoon paprika   
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder
1 teaspoon onion salt
1 tablespoon brown sugar

Sprinkle brisket with meat tenderizer; cover with liquid smoke.  Refrigerate overnight, covered with foil.  Next day, sprinkle brisket with mixture of remaining ingredients.  Cover tightly with foil; bake 2 hours at 300°.  Loosen foil; bake 5 hours more at 200°.  Remove meat from pan; set aside 1 hour before slicing.  Strain any grease from pan juices (or chill in deep freezer for easy removal).  Slice brisket very thin across grain; serve with hot degreased liquid or barbecue sauce of your choice.  Serves 5 or 6.

Contributed by Cook ’Em Horns