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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|Publisher:||Clarkson Potter/Ten Speed|
|Product dimensions:||8.20(w) x 10.90(h) x 1.10(d)|
About the Author
JORDAN MACKAY is the wine and spirits critic for San Francisco magazine, and the coauthor of the James Beard Award–winning Secrets of the Sommeliers. He lives in San Francisco.
Read an Excerpt
The notion of putting everything I know about barbecue into a book is a daunting one. Not because I know so much—I’m still learning—but because of the nature of barbecue itself. It’s because the printed word—definitive, exacting, permanent—is in many ways antithetical to the process of cooking barbecue, which is, for lack of a better word, loosey-goosey.
Excerpted from "Franklin Barbecue"
Copyright © 2015 Aaron Franklin.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
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Table of ContentsCOAUTHOR'S NOTE