Franklin Barbecue: A Meat-Smoking Manifesto
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
Published:
Clarkson Potter/Ten Speed 2015
Status:
Available from OverDrive
Description
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.
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.
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More Details
Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
04/07/2015
Language:
English
ISBN:
9781607747215
ASIN:
B00N6PFBDW
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Citations
APA Citation (style guide)
Aaron Franklin. (2015). Franklin Barbecue: A Meat-Smoking Manifesto. Clarkson Potter/Ten Speed.
Chicago / Turabian - Author Date Citation (style guide)Aaron Franklin. 2015. Franklin Barbecue: A Meat-Smoking Manifesto. Clarkson Potter/Ten Speed.
Chicago / Turabian - Humanities Citation (style guide)Aaron Franklin, Franklin Barbecue: A Meat-Smoking Manifesto. Clarkson Potter/Ten Speed, 2015.
MLA Citation (style guide)Aaron Franklin. Franklin Barbecue: A Meat-Smoking Manifesto. Clarkson Potter/Ten Speed, 2015.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
| Library | Owned | Available |
|---|---|---|
| Shared Digital Collection | 1 | 1 |
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Grouped Work ID:
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Needs Update?:
No
Date Added:
Jun 12, 2018 18:30:46
Date Updated:
Dec 07, 2021 06:29:00
Last Metadata Check:
Apr 21, 2024 10:12:02
Last Metadata Change:
Jan 30, 2024 06:30:05
Last Availability Check:
Apr 21, 2024 10:12:05
Last Availability Change:
Feb 19, 2024 16:00:58
Last Grouped Work Modification Time:
Apr 23, 2024 02:10:41
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- bioText: 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 Stacy live in Austin with their daughter, Vivian.
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. - name: Aaron Franklin
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- 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. - reviews
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February 2, 2015
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.”
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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;... - sortTitle
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