Read Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] By Aaron Franklin,Jordan Mackay
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Ebook About NEW YORK TIMES BESTSELLER • 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.Book Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] Review :
Absolutely fantastic book. I bought 1 for myself...and then bought 1 for my Dad and one for my Father in Law...Probably get one for my Stepdad Soon as well. I laughed when I read the 1 star reviews. This is NOT a cookbook. This book is about how Aaron Franklin ascended to his position as being one of the best BBQ Cooks in the Nation. He talks about what he did, why he did it, and what he learned along the way. He talks about his victories and defeats and how he gained just a little bit of knowledge during each cook. What he could use he kept, what didn't work, he noted it, and tossed it aside. This is a great book on the science and theory of what is actually happening when you smoke something. The different kinds of wood that is used, the kind of smoker he likes, what temperature he prefers (275'), what he spritz's his meats with while they cook, when to pull the meat off, when to wrap it, what to wrap it with, how and why to rest it..etc. etc...I have been grilling for 20+ years, and been smoking meat for about 10, and this book really really taught me a lot of things, and cleared up some things that I have noticed, but hadn't really figured it out. He explains how to smoke meat in very simple terms. It IS simple to smoke meat...but you can totally screw it up if you don't do it right. A perfect example that he talks about, and I did this when I first started, but luckily figured it out years ago is the fact that rookies see that Beef is done at 160-165 degrees and they think, welp, its done, might as well pull it off. They pull it off and let it sit, and when they slice into it, its tough or if its pork, it doesn't pull or shred at all, and none of the fat has rendered and they think "What happened?? Well what happened is that yes, the meat reached a safe temp to eat, but not the OPTIMAL temp for BBQ. You want the internal temp at 203 degrees instead so the fat can liquefy and give the meat its juiciness and tenderness.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. I felt the smoking techniques and equipment portions is mostly for mobile caterers, the roadside BBQ truck guy or restaurant type production. The authors focus is obviously being very excited about his aspiration and success to high volume production of very fine BBQ for consumer sales, not the typical backyard scenario. In speaking about smoker selection the focus is toward accommodating multiple full size briskets at a time, using 300 -1,000 gallon propane cylinders converted to be smokers, requiring cords of firewood and full size shovels as a primary tool, not tongs and small pokers. He doesn’t mention water smokers at all which are very established in this American culture of backyard BBQ and known to be winning in competition against the large offset smokers he is focusing on. The Weber “kettle grill” is mentioned very briefly, but in unfair comparison during smoker selection. The Weber kettle isn’t a smoker, it is an awesome grill. The Weber WSM is for backyard smoker enthusiasts and is a better choice of retail smoker than most of the offset smokers he evaluates and cautions the reader about purchasing, and then advises will need to be modified to render as acceptable. The author is very knowledgeable about large volume meat smoking for profit or someone who does BBQ for large groups of people on a consistent basis, that is his passion and focus. Some principles of smoking meat apply across the board, but the dynamics change considerably with large volume meat production vs typical small backyard operations. There is good info on meat selection and an excellent section on cutting brisket. If the book’s title or description would have indicated as being oriented toward the restaurant owner and volume production, then I feel it would deserve 5 stars from me. 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