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A New York Times best selling 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.
- Sales Rank: #652 in Books
- Published on: 2015-04-07
- Released on: 2015-04-07
- Original language: English
- Number of items: 1
- Dimensions: 10.27" h x 1.10" w x 8.22" l, 1.20 pounds
- Binding: Hardcover
- 224 pages
Review
New York Times Best Seller
“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
About the Author
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 his wife live in Austin with their daughter.
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.
Photography by Wyatt McSpadden.
Excerpt. © Reprinted by permission. All rights reserved.
The notion of putting everything I know about barbecue into a book is a daunting one. Not because I know so much—I’m still learning—but because of the nature of barbecue itself. It’s 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 doesn’t 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.” You’re 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 aren’t 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 I’ve been all over the United States and have eaten lots of great barbecue, there’s really only one tradition that I know intimately: my own. My style is steeped in the tradition of Central Texas, but it’s 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 I’m 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 we’ve 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). It’s that dedication that keeps us evolving as cooks and constantly thinking about new ways to do old things.
You’ll notice that there’s a serious thread of do-it-yourself running through this book. That’s because one of the words with which I’ve been known to describe myself is cheap. For large stretches of my life, I didn’t 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, it’s by no means necessary to take this approach in order to benefit from this book. I say, use whatever equipment you’ve got on hand; ideally, the information I present here will help you make the best of it.
Most barbecue books I’ve 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 isn’t heavily focused on recipes, I’ve taken a different approach. It’s 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 don’t 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. It’s 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 I’ve 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 it’s also arguably the most important seasoning in the food. Without wood, barbecue wouldn’t be barbecue, so we have to take the wood we use as seriously as we would any ingredient in any dish. Just as you wouldn’t sauté meats and vegetables in rancid butter, you want to use good-quality firewood in pristine condition whenever possible. In this chapter, you’ll learn all about seasoning, splitting, buying, and judging wood for barbecue. After reading it, you’ll definitely be wanting your own little woodpile in the backyard. Just keep it dry.
It’s no big leap from wood to fire and smoke, the subjects of chapter four. Most people don’t realize there are gradations of smoke and fire. But a good fire and the fine smoke it produces are two of the most fundamental elements to producing superior Central Texas barbecue. In this chapter, I get into the nitty-gritty of what good smoke and fire mean and how to produce them in various conditions. It’s a bit sciencey, but it also tends to be pretty interesting, so hopefully you’ll get a lot out of it.
Chapter five is about meat. One of things I do differently from most other barbecue joints is use a higher grade of meat. It makes things more expensive for everyone (including me), but I think it’s worth it not only for the quality of the end product but also for the quality of life of the humans eating it and of the noble animals that were sacrificed to bring us this food. You’ll learn here what certain grades of meat mean, where they come from on the animal, and how to go about selecting the best meat for your cooking.
Chapter six is a doozy. It’s the one where I finally get into the actual cooking of the meat. If you buy this book and just want to dive right in, you could start here, though I recommend going back at some time to read all of the other stuff. This is the chapter where I do things like suggest temperatures and times for your cook, even though ultimately you have to figure out the fine details of these things for your own kind of cooker, your own conditions, and ultimately your own taste. But I do talk about other important stuff like trimming meats, rubbing, and wrapping—all the techniques that will help your meat turn out great. The bulk of this chapter is devoted to brisket and ribs, which are the two most popular meats, and cooked using the two basic methods of cooking we do. All of our other fare basically follows these methods, so to learn how to cook brisket and ribs in a smoker is to learn how to cook just about anything.
Lastly, we talk a little bit about sides, sauces, serving, drinking, and all of the stuff that goes hand in hand with enjoying the fruits of your labor. In Central Texas, sides and sauces are always considered secondary to the meat, if indeed necessary at all. So I don’t place a huge emphasis on them, even though I will admit that our beans are really good. More important is brisket slicing technique, which is something I go into detail about here. It’s hard to train people to cut brisket really well, but once you practice and repeat it, you’ll be glad to have good skill in this area, since there’s nothing worse than hacking up something you just spent a day coddling. And at last, beer, like day and night, is a fact of life for the pitmaster, and it’s something I think about a lot! So I talk a little about what I like and what I think works best with barbecue, though beer in general gets a big fat Yes.
Hopefully, while you read this book, you’ll find yourself chomping at the bit to get out there and throw a few racks of ribs or a big, honking brisket onto your smoker. And all I can say is, Go for it! The key to my own development—and it will be to yours—is repetition. Just as with anything, the more you do it, the better you’ll get. In barbecue that’s especially true, particularly if you pay close attention along the way to what you did during the cooking process and when you did it, and then you note the final results and think about how to make the next cook better. That’s what I did, and my barbecue improved steadily along the way. And I didn’t even have a resource like this book.
Ultimately, that’s the best advice I can give. Do, and do some more. Drink beer, but not so much that you lose track of what you’re doing. And pay attention. Sweat the details and you’ll end up producing barbecue that would make the most seasoned of pitmasters proud.
-----------------------------------
Fig Ancho Beer Barbecue sauce
I don’t serve this at the restaurant, but I do make fun sauces for some events—and this sauce combines a few of my favorite things.
Makes about 6 cups
4 ancho chiles, rehydrated in 41/2 cups hot water and the water reserved
12 figs, grilled, stemmed, and quartered
1/2 yellow onion, sliced
4 tablespoons butter
11/2 cups brown sugar
1 (12-ounce) bottle (11/2 cups) stout or porter beer
(I prefer Left Hand Brewing’s milk stout)
1 cup ketchup
1/2 cup white vinegar
1/2 cup cider vinegar
6 tablespoons fig preserves
1 tablespoon honey
1 tablespoon kosher salt
1 teaspoon coarse black pepper
In a skillet over medium heat, sauté the chiles, figs, and onion in the butter for about 10 minutes, until the figs and chiles are tender and the onion is translucent. Transfer to a blender and add the sugar, stout, ketchup, both vinegars, the preserves, honey, salt, and pepper. Puree until smooth, adding as much of the reserved chile soaking liquid as needed to reach the desired texture. Store in an airtight container in the refrigerator for up to 2 weeks.
Most helpful customer reviews
247 of 267 people found the following review helpful.
A Book as Good as his BBQ
By DavidB
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.
96 of 103 people found the following review helpful.
Best information ive read so far.
By G. Hernandez
Outstanding guide to help you achieve the best BBQ you can make. Remember, these are guidlines, not recipies. I've been following his advice through his video series on youtube, and it has helped immensely. With this manifesto, I should be able to improve even more.
Informative and entertaining, I've found myself laughing out loud a few times. Buy this book, make good BBQ.
95 of 105 people found the following review helpful.
The Only Meat-Smoking Book You May Ever Need
By Crystal Boyle
I love everything about Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin and Jordan Mackay. I initially got this book for my husband, who is an amateur smoker always looking to improve. However, once I started reading, I couldn't put it down. I didn't get halfway through the book before wanting to run to the store to get a quality brisket and make my own smoker.
The first chapter of this book is dedicated to how Franklin took his interest in smoking meat from a hobby to a food truck to the successful lunch-only restaurant he runs today. I was really interested in the back story and appreciated his insight into starting a business and following your passion.
Chapters 2, 3 & 4 are The Smoker, Wood, and Fire + Smoke. The Smoker covers everything from how to choose your smoker to building your own. In Wood, Franklin discusses how to find the best wood to use in your smoker and how to find a good source for it. Fire + Smoke is devoted to building a fire and creating that magical smoke that will take your meat from good to great. This may sound boring, between the style of writing and the details, I found all of it fascinating.
Chapters 5, 6 & 7 are Meat, The Cook, and Serving + Eating. Meat is an incredibly interesting chapter on how to choose good meat and some of the "behind the scenes" from Franklin's restaurant. I went to the store armed with all sorts of things to look for in order to find meat that would be worthy of the time it took to smoke it. The Cook prepares you for smoking your meat and includes a few recipes. At first, I was a bit disappointed at the vagueness of Franklin's recipes. However, he encourages the home smoker to start smoking and develop their own tastes and recipes and I see the value of his words. Serving + Eating shows how to properly cut a brisket and includes a few more recipes for sauces and sides.
If you are at all interested in smoking meat, this is the book for you. The cover is beautiful, the chapters well organized, and the information is invaluable.
I received this book from the Blogging for Books program in exchange for this review, but all the opinions are my own.
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