Franklin Barbecue: A Meat-Smoking Manifesto: A Cookbook
New York Times Bestseller • A complete meat and brisket-cooking education from the country’s most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
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Absolutely fantastic book. I bought 1 for myself Absolutely fantastic book. I bought 1 for myself…and then bought 1 for my Dad and one for my Father in Law…Probably get one for my Stepdad Soon as well. I laughed when I read the 1 star reviews. This is NOT a cookbook. This book is about how Aaron Franklin ascended to his position as being one of the best BBQ Cooks in the Nation. He talks about what he did, why he did it, and what he learned along the way. He talks about his victories and defeats and how he gained just a little bit of…
Partially helpful for small backyard BBQ I felt the smoking techniques and equipment portions is mostly for mobile caterers, the roadside BBQ truck guy or restaurant type production. The authors focus is obviously being very excited about his aspiration and success to high volume production of very fine BBQ for consumer sales, not the typical backyard scenario. In speaking about smoker selection the focus is toward accommodating multiple full size briskets at a time, using 300 -1,000 gallon propane cylinders converted to be smokers,…
Not a recipe book! Not a âhow toâ book! Iâve seen a lot of 1 star reviews for this book, complaining thereâs not enough recipes or it doesnât show how to use an electric smoker, etc, etc.This is not about that.What it IS about, is what Aaron Franklin has learned over the years as a pit master and has passed along his knowledge to you.That means a wood only smoker. Simple salt & pepper rubs. Basic cuts of meats (brisket, ribs, turkey and sausage) and the stories behind it.Thatâs it. Now,…