Franklin Barbecue: A Meat-Smoking Manifesto

Franklin Barbecue: A Meat-Smoking Manifesto

Product Description
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.

Price: $18.38

  • Franklin Barbecue A Meat Smoking Manifesto

3 thoughts on “Franklin Barbecue: A Meat-Smoking Manifesto

  • March 1, 2018 at 4:50 pm
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    3 of 3 people found the following review helpful

    5.0 out of 5 stars
    Barbecue through Aaron’s eyes. More like mentoring than a cookbook, January 18, 2018

    By Jennifer Guerrero (Texas) –

    Verified Purchase(What’s this?)

    This review is from: Franklin Barbecue: A Meat-Smoking Manifesto (Hardcover)

    Franklin Barbecue: A Meat Smoking Manifesto. This is not a cookbook. It does have a few recipes at the end, but that’s not really what this is about. Aaron Franklin is walking around showing you barbecue through his eyes. He tells you what he’s looking for, what he sees, and how he’s interpreting it. It feels a lot more like mentoring than instruction. The first 124 pages walk you through his background, the components or anatomy of a smoker, all the types of and considerations with wood, constructing fires and the qualities of smoke, and the sourcing, selection and trimming of meat. Then he goes onto cooking. My jaw hit the floor when I saw that he only gives salt and pepper proportions for brisket. I’m still not sure I buy that. 😉 He walks you through the smoking of 4 meats, then goes on to recipes for a few sauces and a few sides. I strongly recommend this for all barbecue nerds. I read it in one sitting. I just couldn’t put it down. If you’re just looking for a cookbook, I’d take a pass.

    Pictured below: My beautiful brisket and espresso bbq sauce. Loved it.

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  • March 1, 2018 at 4:52 pm
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    14 of 14 people found the following review helpful

    5.0 out of 5 stars
    Absolutely fantastic book. I bought 1 for myself, June 24, 2016

    By M. Groesch

    Verified Purchase(What’s this?)

    This review is from: Franklin Barbecue: A Meat-Smoking Manifesto (Hardcover)

    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.

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  • March 1, 2018 at 5:10 pm
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    397 of 428 people found the following review helpful

    5.0 out of 5 stars
    A Book as Good as his BBQ, April 9, 2015

    By DavidB

    Verified Purchase(What’s this?)

    This review is from: Franklin Barbecue: A Meat-Smoking Manifesto (Hardcover)

    If you’re looking for that silver bullet that explains why your brisket isn’t as good as Franklin’s, you won’t find it here. The truth is, there is no silver bullet. You want to believe that it’s some magic ingredient, temperature, or other trivial element that makes his brisket so good and if you only knew that 1 secret, yours would be just as good. It’s not that easy. It’s a process. In all seriousness, he does let you in on the secret behind his great food, but it’s not an easy shortcut. He had a passion, he tinkered, he produced some really bad BBQ but persevered, he paid attention to the details, tweaked some to experiment, found out what worked and what didn’t and then, over time, became an expert with a well-developed sense of intuition. The truth is that formula has worked for hundreds of people, great writers, radio hosts, businessmen, programmers and other professionals uses that exact same set of steps to become masters, read their biographies and listen to their interviews, it’s the same story. It’s hard work, it’s not because Aaron uses pickle juice blessed by a New Orleans witch doctor during an eclipse as an injection precisely 14.373581 hours before it goes on the grill. It’s because he’s got years of practice, years of paying attention to the details, learning what matters and what doesn’t, and then persevering through the failures those experiments yielded.

    You might think since I’ve given away the “secret” to Franklin’s BBQ, there’s no reason to buy the book, right? You’re wrong. In this book he imparts his story, which is interesting, he gives you several clues on which things matter and which things don’t so you can start your journey with more knowledge than he did. You won’t buy this book and then suddenly be able to cook the best BBQ on the planet, but you’ll have a deeper understanding of the craft and you’ll know where you should experiment and where you should learn from his mistakes.

    I found this book immensely valuable in my journey toward becoming an excellent pitmaster. I pre ordered the book and devoured it’s info in just less than 48 hours after opening it. I did so because I ate at Franklins and it was the best BBQ I ever had, I made a bet that Franklin’s book would be as excellent as his BBQ and I was right. There’s a lot of great information here, but it’s not like most BBQ books. It’s much more about the process than the recipes (though it does have some). If you want a shortcut, look elsewhere but I think you’ll ultimately be disappointed in the results. If you truly want to become a pitmaster and you’re willing to put in some work, this is an excellent book to guide you in the right direction.

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