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Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] by [Aaron Franklin, Jordan Mackay]

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Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] Kindle Edition

4.8 out of 5 stars 6,907 ratings

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Length: 341 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled
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From the Publisher

Editorial Reviews

Review

“Aaron Franklin makes the finest barbecue I’ve ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue, he shares it all—in a book that, fortunately, you don’t have to wait for.”
—Anthony Bourdain 

“I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. Then he wrote this book and gave all his secrets away. Now everyone—from me to you to your neighbor who can’t grill a chicken breast—will be able to make award-winning barbecue. He’s not a genius anymore; he’s a god.” 
—Andrew Knowlton, restaurant and drinks editor, Bon Appétit

“The most refreshing barbecue book to come along yet. Rather than preaching about ‘one true way,’ Aaron Franklin guides you through all the wood and smoke so that you can find your own style. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. This isn’t just a book about barbecue;
this book is Central Texas barbecue.” 
—Daniel Vaughn, barbecue editor, Texas Monthly, and author of The Prophets of Smoked Meat

 “Pure genius! Aaron Franklin has distilled years’ worth of barbecue knowledge into this book. In it, he exposes the sacred insights of a top pitmaster—information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that ‘just perfect’ point of doneness. This book is a game changer: read it, and your barbecue will improve overnight!”
—Adam Perry Lang, chef, restaurateur, and author of Serious Barbecue

“A complete meat-and brisket-cooking education from the country’s most celebrated pitmaster. More than just a recipe book, this is a master course in the fine art of meat smoking, Texas-style.”
—Library Journal

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 his wife live in Austin with their daughter.

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.

Photography by Wyatt McSpadden.
--This text refers to the hardcover edition.

Product details

  • ASIN : B00N6PFBDW
  • Publisher : Ten Speed Press (April 7, 2015)
  • Publication date : April 7, 2015
  • Language : English
  • File size : 63103 KB
  • Text-to-Speech : Enabled
  • Enhanced typesetting : Enabled
  • X-Ray : Enabled
  • Word Wise : Enabled
  • Print length : 341 pages
  • Lending : Not Enabled
  • Customer Reviews:
    4.8 out of 5 stars 6,907 ratings

Customer reviews

4.8 out of 5 stars
4.8 out of 5
6,907 global ratings
How are ratings calculated?

Top reviews from the United States

Reviewed in the United States on June 24, 2016
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294 people found this helpful
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Reviewed in the United States on March 20, 2019
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109 people found this helpful
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Reviewed in the United States on October 17, 2018
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85 people found this helpful
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Reviewed in the United States on August 21, 2017
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64 people found this helpful
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Top reviews from other countries

CQ
2.0 out of 5 stars More for serious bbq smokers!
Reviewed in the United Kingdom on July 21, 2018
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31 people found this helpful
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BadGene
5.0 out of 5 stars More philosophy than recipe, this is the fundamental text for bbq
Reviewed in the United Kingdom on April 27, 2020
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3 people found this helpful
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Mikeyvegas
5.0 out of 5 stars Complete idiots guide to Texas bbq / smoking
Reviewed in the United Kingdom on August 9, 2020
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One person found this helpful
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Ben
5.0 out of 5 stars A MUST OWN FOR SMOKER / BBQ ENTHUSIASTS
Reviewed in the United Kingdom on July 11, 2019
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4 people found this helpful
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Spyda
5.0 out of 5 stars Great technical information
Reviewed in the United Kingdom on June 4, 2020
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One person found this helpful
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