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. Read more...
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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.
- ISBN-13: 9781607747208
- ISBN-10: 1607747200
- Publisher: Ten Speed Press
- Publish Date: April 2015
- Page Count: 224
- Dimensions: 10.1 x 8.2 x 1 inches
- Shipping Weight: 2.35 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-02-02
- Reviewer: Staff
In the introduction to this “meat-smoking manifesto,” Franklin, the proprietor of Franklin Barbecue in Austin, Tex., writes that barbecue “doesn’t operate with absolutes of temperature, time and measurement.” Indeed, he spends most of the book exploring the general mechanics and intangibles behind creating a delicious brisket. As the opening chapter on his early days points out, one important ingredient for success is the love of a good woman. His wife is beside him in times of poverty and septic disasters. Chapter two provides a comprehensive exploration of smokers and includes instructions on how to build your own, and also how to modify a cheap store-bought smoker. Franklin discusses these contraptions with the geeky joy of an auto mechanic talking engine repair and even dedicates a page to showing off the homemade cookers he currently uses in Texas, each named like a pet. Chapter three covers wood; chapter four covers what happens to the wood when you set it on fire, or, more specifically, how to discern good smoke from bad smoke. When, finally, the brisket recipe is proffered, late in the book, it’s a 13-page affair, complete with step-by-step instructions and photos. As Franklin reminds us, “Brisket is a big, dumb piece of meat.” (Apr.)