I received this book for free from in exchange for an honest review. This does not affect my opinion of the book or the content of my review.Franklin Barbecue by Aaron FranklinJordan Mackay
Published by Potter/TenSpeed/Harmony on April 7th 2015
Genres: American, Barbecue & Grilling, Cooking, Meat, Methods, Regional & Ethnic, Southern States, Specific Ingredients
Buy on Amazon, Buy on Book Depository
A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award.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.From the Hardcover edition.
Today’s book is Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin and Jordan Mackay. Once I started reading, I couldn’t put it down. I didn’t get through the third chapter before wanting to make my own smoker.
Chapter 1 is about how Franklin took his interest in smoking meat from a hobby to a food truck to the lunch-only restaurant he currently runs. His backstory was very encouraging and interesting and full of many tips to starting a successful business. Chapters 2, 3 & 4 are The Smoker, Wood, and Fire & Smoke. The Smoker covers everything from choose the right smoker to building one for yourself. In Wood, Franklin covers the what, where, and why of wood for smoking. Fire + Smoke covers building a fire and creating the perfect smoke to make your meat taste magical. Chapters 5, 6 & 7 are Meat, The Cook, and Serving & Eating. Meat is a very cool chapter Franklin takes you behind the scenes in his restaurant and takes you through the steps of choosing the right meat. I really enjoyed this chapter it gave me a chance to learn a lot so next time I visit the butcher I am fully prepared. The Cook goes over the prep for smoking it does include a few recipes but not many he encourages you to experiment and come up with recipes of your own. Serving + Eating has a few side recipes and shows you proper ways for cutting and serving your meat.
The pictures are amazing, his instructions are detailed and easy to follow, the story is also very interesting. I highly recommend this book to anyone interested in smoking meat if your interested in mostly recipes
I received this book from the Blogging for Books program in exchange for this review.