Aaron Franklin of Austin, Texas hotspot Franklin Barbecue is the reigning king of brisket – with people coming from all over and standing in line sometimes all day just to eat his famous BBQ. This cookbook from the James Beard Award-winning team is the ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler. Featuring detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions—from “How do I smoke a whole turkey?” to “What kind of wood should I use?”—while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.
Franklin, along with award-winning food writer Jordan Mackay, turns to backyard live-fire grilling and smoking in Franklin Smoke. Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. The trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you’re an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits.
The Details:
- by Aaron Franklin & Jordan Mackay
- Hardcover, 224 Pages
- From the James Beard Award–winning team behind the Austin institution and the New York Times bestseller Franklin Barbecue
- Anthony Bourdain on chef Aaron Franklin: “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.”
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