Cookbook Author, Adrian Davila and Co-Author, Ann Volkwein, just released their new cookbook…Cowboy Barbecue Fire & Smoke.
David and I went to Davila’s BBQ in Seguin, Texas, to attend a book launch of a friend, Adrian Davila.
We knew we’d be eating BBQ, which by the way was delicious, drinking a little beer and listening to some music. I would be getting a signed cookbook to add to my growing collection.
What we didn’t know until on the way home and I started reading the introduction to Adrian’s cookbook, was all the interesting family history which detailed his ancestry which led him to his career and his cookbook!
Adrian is not only a third generation BBQ Pit Master, but he has also has won first place on Food Network’s BBQ Blitz “Texas Takedown”, and he has appeared on numerous national cooking shows.
This is all fantastic, but once I started reading about how he has traced his family all the way the Spanish city of Palacio de los Davila, built by a distant aristocratic ancestor, Pedrarias Davila, I was hooked on his story. He led the first great Spanish expedition in the New World. There is so much more to this interesting family history, that I recommend you purchase the book so you can read more and get the added bonus of some fantastic recipes.
His family has been in the Butchering and Sausage Making business since the 1930’s and 1940’s. By the 1950’s they were selling Sausage and BBQ out of his uncle Adrian’s Dry Goods & Convenience Store. And now Adrian brings his Latin influenced barbecue to his hometown in Seguin.
He has paired up with Co-Author Ann Volkwein. Ann is a bestselling cookbook author herself. Her previous books include: The Arthur Avenue Cookbook; Chinatown New York; Country Cooking from a Redneck Kitchen (with Francine Bryson); and Diners, Drive-ins, and Dives (with Guy Fieri).
The cookbook launch was a really great event. We sat with Chef Stephen Paprocki, of Black Gold Garlic and Michael Miller of Madge’s Food Company who had come to support Adrian’s book launch.
As you might know, I met Chef Stephen Paprocki through his Black Gold Garlic, fell in love with Black Gold Garlic, and am currently writing a cookbook filled with lots of recipes using Black Gold Garlic.
Michael Miller, the King of Fermentation of Madge’s Food Company, creates fermented all-natural foods that will bring enjoyment to customers lives. He makes a killer Bloody Mary Mix with Black Gold Garlic too.
David and I ate a Brisket and Sausage plate. The brisket was just how I like it, very juicy and tender. The sausage was a new experience for me. It’s loosely packed and smoked…the texture is different and takes a few bites to get used to, but then the flavor sets in and it’s really delicious.
It’s so refreshing to see a community get behind a local family owned restaurant, and it has been in operation since, 1959. So you know the food must be really good, and getting to know the family, you can understand why there is so much support.
The Chamber of Commerce did a ribbon cutting to celebrate the launching of Adrian’s cookbook.
This is what I really came for…to get my copy of Cowboy Barbecue Fire & Smoke, autographed by both Adrian and Ann!
It’s an honor to have Adrian’s cookbook and I can’t wait to jump in and cook some of his recipes.
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