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Franklin Barbecue

A Meat-Smoking Manifesto [a Cookbook]

by Aaron Franklin and Jordan Mackay
Hardback
Publication Date: 01/09/2015
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A complete meat- and brisket-cooking education from the America's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue

In this hotly-anticipated debut, Aaron Franklin shares the secrets behind his award-winning (and obsessed-over) barbecue. More than just a recipe book, Franklin Barbecue is a master course in the fine art of meat smoking, Texas-style.

With tips on how to source the very best beef; build or hack your backyard smoker; find and cure the right wood; and yes, step-by-step instructions for making Franklin’s legendary brisket, ribs, and all the fixins, Franklin Barbecue will be even more talked-about and acclaimed than Franklin’s menu items.

ISBN:
9781607747208
9781607747208
Category:
Cookery dishes & courses
Format:
Hardback
Publication Date:
01-09-2015
Language:
English
Publisher:
Ten Speed Press
Country of origin:
United States
Pages:
224
Dimensions (mm):
260x208x27mm
Weight:
1.05kg
Aaron Franklin

Aaron Franklin is one of the biggest, most recognized names in barbecue and the wider food world. His restaurant has won every major barbecue award and has been in magazines ranging from GQ to Bon Appétit.

The line to get into Franklin Barbecue is as long as ever, and the restaurant has sold out of brisket every day of its existence. Franklin makes regular TV appearances on BBQ Pitmasters, and will star in his own PBS program, BBQ with Franklin, in spring 2015.

Jordan Mackay

Jordan Mackay is a James Beard Award-winning writer on wine, spirits, and food. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Wine and Spirits, Food & Wine, and Gourmet, among others. He has co-authored a number of cookbooks, including Secrets of the Sommeliers, a James Beard Award winner; Two in the Kitchen; Franklin Steak; and Franklin Barbecue, which spent twelve weeks on the New York Times bestseller list.

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