Based on his popular book, Larry Burrier joins us in person to explain his centuries’ old recipes and methods for making amazing jerky. It includes everything from tools and prep to learning when it’s ready, and has over 40 recipes for marinades. This is the first DVD in “The Texas Link” series.

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From Publishers Weekly
Not every cookbook would include a recipe that begins, Dig a pit 3-feet-deep, 4-feet-wide, and 40-feet-long. But this is Texas and, given 300 pounds of brisket, there is no more invigorating an experience than this kind of open pit barbecuing as championed by Walsh in his collection of barbecue memoirs, trivia and history. A newspaperman at heart, Walsh interviews the top pit bosses across the state and shares their secrets: Harley Goerlitz instructs beginners (more…)