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Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] Kindle Edition
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“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.”
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.
- ASIN : B00N6PFBDW
- Publisher : Ten Speed Press (April 7, 2015)
- Publication date : April 7, 2015
- Language : English
- File size : 63542 KB
- Text-to-Speech : Enabled
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 341 pages
- Lending : Not Enabled
- Best Sellers Rank: #33,754 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Reviews with images
Top reviews from the United States
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That is just one example. He lays it all out there for you, and doesn't hold anything back. This is a simple process, but the devil is in those details, and he is adamant about them. There are a few recipes in the book, but this isn't a cook book per se. I did like the recipes on the BBQ sauces though and Ive made them all. Aaron keeps it straightforward and simple. If you don't learn anything from this book then you aren't paying attention. I read a 1 star review and the guy goes, "Yeah, I learned to use salt and pepper and post oak....lame"
If you have that sort of mentality, then this book is definitely not for you, but if you want to reach in to what BBQ is, and how it is done right, and then you actually DO what he talks about, you will never screw up a piece of meat again.
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.
That’s it. Now, you CAN get some really good insight on how to smoke meats and get a good foundation, based on what he does. But he doesn’t veer off what to do with different woods, recipes or techniques he doesn’t use.
So, if you want a book that helps you specifically with your Big Green Egg or pellet/electric smoker, this isn’t your book to get.
But...if you want a book with good stories. A good foundation of the science behind smoking meats. A few recipes. And what he does now and how he came to that way of doing things, then this is the book for you. It’s good, entertaining and chock full-o-wisdom and experience a pit master would usually not reveal to the average backyard smoker.
Top reviews from other countries
A lot of subject matter is about the author and his restaurant interspersed with some information a beginner may find useful. The specific details seem lacking in many areas as if the author is more interested in protecting and plugging his business. It isn't until page 134 that the reader is finally provided with some recipes. These are written in a good level of detail but are provided in short supply - I counted 4 meat recipes, a smattering of sides and sauces yet other sections go into great detail about smokers and how to make one. The logic one would apply would be if I am buying and reading a book about bbq smoking I am not likely to have the experience that I am at the semi pro stage of fabricating my own smoker from scratch!
If you are new to bbq smoking (such as many over here in the UK) this is not the book for you.
If this is a serious hobby for you and you want to take your abilities to new levels then read this book.
BBQ is not about "put this rub on, cook for this long", it's about feel, about care and attention to all the variables: smoker, wood, fire, meat, rub and time. Franklin shares his insight hard won through years of perfecting his craft and encourages you to find your own way of getting that perfect brisket.
And got to say cooked the best brisket I've done yet, 203 is indeed magic.
In The UK barbeque is cooking directly over a heat source outside - in texas they call this grilling, and in England we call Texas barbeque smoking.
OK now that’s cleared up let’s get to the book. Franklin has a restaurant in Austin Texas that has lines of people up the street every day. He is famous for the quality of his smoked brisket and ribs. He is thought of as a genius who has some black art secrets to making his food so good. In this book he shares those secrets. In fact more than that, he tells you “How to” from making a smoker from scratch right through purchasing meat, preparing, cooking, cutting serving, cooking accompaniments. The whole deal. So theoretically if you read and execute everything in this book your food will be as good and identical to his. Now I can’t claim to have achieved quite that, but his guidance certainly corrected many basic errors I was making.
Half the book I used to learn ALOT about smokers, wood and fires and the other half is a 'go to' reference point for when I'm cooking!