Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] by Aaron Franklin (Engl

Description: Franklin Barbecue by Aaron Franklin, Jordan Mackay A complete meat- and brisket-cooking education from the Americas most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin BarbecueNEW YORK TIMES BESTSELLER.A complete meat and brisket-cooking education from the countrys 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 theyd 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. FORMAT Hardcover LANGUAGE English CONDITION Brand New Author Biography 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 Appetit. 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. Table of Contents COAUTHORS NOTEINTRODUCTIONBEGINNINGSTHE SMOKERWOODFIRE +SMOKEMEATTHE COOKSERVING+ EATINGRESOURCESACKNOWLEDGEMENTSINDEX Review "Aaron Franklin makes the finest barbecue Ive 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 dont 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 doesnt 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 cant grill a chicken breast--will be able to make award-winning barbecue. Hes not a genius anymore; hes a god." -- Andrew Knowlton, restaurant and drinks editor, Bon Appetit "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 isnt 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 countrys 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 New York Times Best Seller Promotional A complete meat- and brisket-cooking education from the Americas most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue Review Quote New York Times Best Seller "Aaron Franklin makes the finest barbecue Ive 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 dont 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 doesnt 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 cant grill a chicken breast--will be able to make award-winning barbecue. Hes not a genius anymore; hes a god." -- Andrew Knowlton, restaurant and drinks editor, Bon App Promotional "Headline" A complete meat- and brisket-cooking education from the Americas most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue Excerpt from Book The notion of putting everything I know about barbecue into a book is a daunting one. Not because I know so much--Im still learning--but because of the nature of barbecue itself. Its because the printed word--definitive, exacting, permanent--is in many ways antithetical to the process of cooking barbecue, which is, for lack of a better word, loosey-goosey. So many people want to have a recipe, but with all of the variables in barbecue--wood, quality of fire, meat selection, type of cooker, weather, and so on--there is no "magic" recipe. It just doesnt operate with absolutes of temperature, time, and measurement. In fact, there are no rights or wrongs in barbecue (well, that may be a stretch), no "just one way," and certainly no simple "black and white." Youre much better off with general knowledge of what you want and an arsenal of tricks to have up your sleeve. So unlike most books that you may flip through a few times and then place on the shelf to display with the others, I hope this one will live a good portion of its life out in the field, be it in the kitchen or out by the smoker. These recipes arent really recipes but more of an idea of how I go about cooking barbecue and some guidelines. Now, this book is not a survey of barbecue traditions across the country. While Ive been all over the United States and have eaten lots of great barbecue, theres really only one tradition that I know intimately: my own. My style is steeped in the tradition of Central Texas, but its also got some wrinkles that I discovered along the way. So, with the greatest respect to all of the other styles around the country, in this book, all I discuss is what we do. Yes, I am wedded to the tradition of great Central Texas barbecue and the principles it holds--brisket, oak, open flame--but Im also always willing to try something new or look into new designs that might make things cook faster and better. And my hope is that by being hyperdetailed and specific about my techniques, I will help you in your cooking and in your ability to develop your own style too. At Franklin Barbecue, the only thing weve got is the dedication to make the best food we can and to keep it consistently the same every day (which itself is the biggest challenge). Its that dedication that keeps us evolving as cooks and constantly thinking about new ways to do old things. Youll notice that theres a serious thread of do-it-yourself running through this book. Thats because one of the words with which Ive been known to describe myself is cheap . For large stretches of my life, I didnt have the cash to buy things I wanted, so I often just figured out how to make them myself. In the process, I sometimes discovered how to make them better or at least how to tailor them to my own needs. However, while I participate in DIY culture and continue to build stuff all of the time, its by no means necessary to take this approach in order to benefit from this book. I say, use whatever equipment youve got on hand; ideally, the information I present here will help you make the best of it. Most barbecue books Ive looked at are organized around the major food groups: beef, pork, poultry, and so on. (At least, those are my food groups.) In this book, which isnt heavily focused on recipes, Ive taken a different approach. Its a more elemental and theoretical breakdown of the barbecue process. In each chapter, I drill down into some fairly technical information with regard to how the process of barbecue works. It can get a little geeky, but I hope that in a way the geekiness keeps you engaged. I include this information because I myself love the technical details. Understanding how something works is the first step toward successfully replicating and improving it. The first chapter is an extended telling of my own story. I include it at this length not for the purpose of vanity, but the opposite--so that everyone can see how you dont have to have much money, history, training, or even time to become proficient at barbecue. I really just want to show how a love for barbecue coupled with enthusiasm can equal really good-tasting smoked meat. If I can do this, you can too. The second chapter is all about the smoker. In Texas, this piece of equipment might be called a smoker, cooker, and pit all in the same sentence, but whatever you call it, barbecue practitioners have no end of fascination with these clunky steel constructions. Everyone who designs and builds his or her own smoker does something a little bit different, always looking for that tweak that will improve its performance. In this chapter, I talk about various kinds of smokers and various modifications you can make to improve the performance of an inexpensive off-the-rack smoker you might buy at an outdoors store. I also give a very basic template for how to build your own smoker from scratch. Its by no means a blueprint but rather intended to give you an idea of what to think about if you undertake such a project. While smoker construction sounds--and is--fairly ambitious, I can tell you that Ive built very heavy smokers in my backyard with a cheap welder, rope, and a tree branch to hoist pieces up. Chapter three is about wood. Wood is our sole fuel, but its also arguably the most important seasoning in the food. Without wood, barbecue wouldnt be barbecue, so we have to take the wood we use as seriously as we would any ingredient in any dish. Just as you wouldnt saut Details ISBN1607747200 Author Jordan Mackay Short Title FRANKLIN BARBECUE Pages 224 Language English ISBN-10 1607747200 ISBN-13 9781607747208 Media Book Format Hardcover Year 2015 Series A Meat-smoking Manifesto Imprint Ten Speed Press Country of Publication United States Place of Publication Berkeley Publication Date 2015-04-07 UK Release Date 2015-04-07 AU Release Date 2015-04-07 NZ Release Date 2015-04-07 US Release Date 2015-04-07 Subtitle A Meat-Smoking Manifesto [A Cookbook] Narrator Susan McInearny Birth 19610722 Affiliation Associate Professor of Psychiatry, Bipolar Clinic and Reseach Program, Massachusetts General Hospital Position Associate Professor of Psychiatry Publisher Random House USA Inc DEWEY 641.5784 Illustrations 100 PHOTOS Audience General We've got this At The Nile, if you're looking for it, we've got it. 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