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.
|Product dimensions:||8.20(w) x 10.90(h) x 1.10(d)|
About the Author
AARON FRANKLIN is a native of Bryan, Texas, and the co-owner and co-founder (along with his wife, Stacy) of Franklin Barbecue. Franklin Barbecue opened its doors in 2009, and has since gone on to win many awards, including “Best Barbecue in Texas” from Texas Monthly and “Best Barbecue in America” from Bon Appétit. Franklin is also the host of the PBS series BBQ with Franklin. He and Stacy live in Austin with their daughter, Vivian.
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.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Most Helpful Customer Reviews
If you are looking to make your barbecue the best that it can be, buy this book! It's not recipes, but to be more precise, this book will teach you the techniques to make the kind of food that will keep people coming back to events at your house all summer long. You will learn everything from how to get your fire and smoke just right to cooking to serving to eating. This book is highly recommended. I also recommend that for everything else pick up a copy of my new favorite cookbook reference guide from Chef Jai Scovers called Conquer Your Kitchen. It will change how you cook. The food storage charts alone are worth their weight in gold. Buy it! Buy it! Buy it!
My favorite line in this book: "It's true that a bumper sticker on my truck reads, BRISKET IS MY SPIRIT ANIMAL". But one would ask, why would anyone in their right mind give away the secrets that made their restaurant famous? Without saying it directly, this book answers that. This is not like most cookbooks. The essence of this book is the labor of love that Aaron Franklin pours into his cooking for his customers. Most people aren't willing to do the work required detailed in this book - most of which is tending the fire. The book is a "tell all" book; not only about the science and his secrets of smoking brisket, but also the trials and tribulations of cooking for hundreds of people. The author delves into the design and quality of the smoker itself, the quality of wood used, and issues such as sourcing wood. He explains with very helpful photos how to trim a brisket, tips on tending a fire, where to place the thermometers, and how to know when the brisket is done. He talks about the difference of "dirty smoke" and "clean smoke" and not only tells you what you need to do but the science behind it and why. But here is the real question about this book: "Can a novice follow the steps in this book and produce a great brisket.? Until I read this book, I wouldn't have admitted to being a novice. I have smoked meats for many years with great results on chickens and ribs. But brisket always seemed out of my reach. I also went through a smoker every two or three years, eventually burning through the metal. With "Franklin Barbecue" these mysteries are solved. The comments that I got from my first two briskets were along the lines of "this is the best brisket that I've ever had." I had to agree. My guests wanted the book for themselves. "Franklin Barbecue" is an easy read, it is an interesting read, and when you finish it, you will have amassed the knowledge of what it takes to produce great brisket. Aaron Franklin also talks about smoking other meats but like his bumper sticker implies, brisket takes center stage. The book itself is produced with great quality and has a "good look" to it. I'm thinking I need one for my shelf (I'm from Texas and there's a certain amount of "brag" having this prominently displayed) and one that I'm not afraid to take out back and get meat juice stains on it. I plan to refer to it often.
I just got into the bbq world and have read a few books. I love how this book gives you an insight into bbq like no other. It is inspiring, easy read and very informative.
Today's book is Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin and Jordan Mackay. Once I started reading, I couldn't put it down. I didn't get through the third chapter before wanting to make my own smoker. Chapter 1 is about how Franklin took his interest in smoking meat from a hobby to a food truck to the lunch-only restaurant he currently runs. His backstory was very encouraging and interesting and full of many tips to starting a successful business. Chapters 2, 3 & 4 are The Smoker, Wood, and Fire & Smoke. The Smoker covers everything from choose the right smoker to building one for yourself. In Wood, Franklin covers the what, where, and why of wood for smoking. Fire + Smoke covers building a fire and creating the perfect smoke to make your meat taste magical. Chapters 5, 6 & 7 are Meat, The Cook, and Serving & Eating. Meat is a very cool chapter Franklin takes you behind the scenes in his restaurant and takes you through the steps of choosing the right meat. I really enjoyed this chapter it gave me a chance to learn a lot so next time I visit the butcher I am fully prepared. The Cook goes over the prep for smoking it does include a few recipes but not many he encourages you to experiment and come up with recipes of your own. Serving + Eating has a few side recipes and shows you proper ways for cutting and serving your meat. The pictures are amazing, his instructions are detailed and easy to follow, the story is also very interesting. I highly recommend this book to anyone interested in smoking meat if your interested in mostly recipes I received this book from the Blogging for Books program in exchange for this review.