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Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] Hardcover – 1 September 2015
Jordan Mackay (Author) Find all the books, read about the author, and more. See search results for this author |
Aaron Franklin (Author) Find all the books, read about the author, and more. See search results for this author |
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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.
- Print length224 pages
- LanguageEnglish
- PublisherClarkson Potter/Ten Speed
- Publication date1 September 2015
- Dimensions20.96 x 2.64 x 26.09 cm
- ISBN-101607747200
- ISBN-13978-1607747208
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Review
--Anthony Bourdain
"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."
--Library Journal
Book Description
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.
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Product details
- Publisher : Clarkson Potter/Ten Speed (1 September 2015)
- Language : English
- Hardcover : 224 pages
- ISBN-10 : 1607747200
- ISBN-13 : 978-1607747208
- Dimensions : 20.96 x 2.64 x 26.09 cm
- Best Sellers Rank: 7,225 in Books (See Top 100 in Books)
- 6 in Southern American Food
- 11 in Cooking with Meat
- 13 in Barbecuing & Grilling
- Customer Reviews:
About the authors
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, Texas Monthly, Decanter, The Art of Eating, Wine and Spirits, Food & Wine, Gourmet and many other publications. His first book, Passion for Pinot, was published in 2009. His second, Secrets of the Sommeliers, co-authored with 2-time James Beard Award-winner Rajat Parr, won a James Beard award in 2011. Two in the Kitchen, written with his wife Christie Dufault, was published in 2012. Franklin Barbecue, co-written with James Beard Best Chef Southwest Award-winner Aaron Franklin, was just released in April, 2015 and spent its first 5 weeks in print on the New York Times Best Sellers List. Knife, written with chef John Tesar, was released in May of 2017. In October 2018, Jordan released The Sommelier's Atlas of Taste (with Rajat Parr). In April, 2019 Jordan's newest book with Aaron Franklin, Franklin Steak, will come into the world.
Jordan lives in St. Helena, CA and travels extensively, speaking about wine, spirits and food.
Austin Texas based barbecue cook , grilling guy, restaurant owner, educator and writer. Aaron is a self taught bbq expert, who has quickly risen to be one of the most well known pit bosses in the barbecue world. He never cuts corners on choosing quality meats and spending the time it really takes to make the best bbq in the country. Aaron's second book, Franklin Steak, showcases his deep love for steak by exploring dry aging, reverse searing, and other cooking methods. Aaron is the recipient of the James Beard Award for Best Chef and has also been inducted into the American Royal Barbecue Hall of Fame for 2020.
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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.

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.

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.


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!