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Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] Hardcover – 1 September 2015

4.7 out of 5 stars 8,857 ratings

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  • Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
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  • Pitmaster: Recipes, Techniques, and Barbecue Wisdom
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  • Franklin Steak: Dry Aged -- Live-fired --pure Beef
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From the Publisher

Product description

Review

"Aaron Franklin makes the finest barbecue I've ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue, he shares it all--in a book that, fortunately, you don't have to wait for."
--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

A complete meat- and brisket-cooking education from the America's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue

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
  • Customer Reviews:
    4.7 out of 5 stars 8,857 ratings

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4.7 out of 5 stars
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8,857 global ratings

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Top reviews from Australia

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Top reviews from other countries

CQ
2.0 out of 5 stars More for serious bbq smokers!
Reviewed in the United Kingdom on 21 July 2018
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42 people found this helpful
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Mikeyvegas
5.0 out of 5 stars Complete idiots guide to Texas bbq / smoking
Reviewed in the United Kingdom on 9 August 2020
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7 people found this helpful
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BadGene
5.0 out of 5 stars More philosophy than recipe, this is the fundamental text for bbq
Reviewed in the United Kingdom on 27 April 2020
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9 people found this helpful
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Spyda
5.0 out of 5 stars Great technical information
Reviewed in the United Kingdom on 4 June 2020
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2 people found this helpful
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Ben
5.0 out of 5 stars A MUST OWN FOR SMOKER / BBQ ENTHUSIASTS
Reviewed in the United Kingdom on 11 July 2019
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7 people found this helpful
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