Franklin Barbecue: A Meat-Smoking Manifesto - A Cookbook Audible Audiobook – Unabridged
New York Times best seller
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.
This audiobook contains a conversation with the authors.
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|Listening Length||8 hours and 10 minutes|
|Author||Aaron Franklin, Jordan Mackay|
|Narrator||Aaron Franklin, Jordan Mackay|
|Audible.com.au Release Date||07 September 2021|
|Publisher||Random House Audio|
|Best Sellers Rank|| 40,001 in Audible Books & Originals (See Top 100 in Audible Books & Originals) |
21 in Cooking
50 in Southern American Food
127 in Cooking with Meat
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A lot of subject matter is about the author and his restaurant interspersed with some information a beginner may find useful. The specific details seem lacking in many areas as if the author is more interested in protecting and plugging his business. It isn't until page 134 that the reader is finally provided with some recipes. These are written in a good level of detail but are provided in short supply - I counted 4 meat recipes, a smattering of sides and sauces yet other sections go into great detail about smokers and how to make one. The logic one would apply would be if I am buying and reading a book about bbq smoking I am not likely to have the experience that I am at the semi pro stage of fabricating my own smoker from scratch!
If you are new to bbq smoking (such as many over here in the UK) this is not the book for you.
If this is a serious hobby for you and you want to take your abilities to new levels then read this book.
In The UK barbeque is cooking directly over a heat source outside - in texas they call this grilling, and in England we call Texas barbeque smoking.
OK now that’s cleared up let’s get to the book. Franklin has a restaurant in Austin Texas that has lines of people up the street every day. He is famous for the quality of his smoked brisket and ribs. He is thought of as a genius who has some black art secrets to making his food so good. In this book he shares those secrets. In fact more than that, he tells you “How to” from making a smoker from scratch right through purchasing meat, preparing, cooking, cutting serving, cooking accompaniments. The whole deal. So theoretically if you read and execute everything in this book your food will be as good and identical to his. Now I can’t claim to have achieved quite that, but his guidance certainly corrected many basic errors I was making.
BBQ is not about "put this rub on, cook for this long", it's about feel, about care and attention to all the variables: smoker, wood, fire, meat, rub and time. Franklin shares his insight hard won through years of perfecting his craft and encourages you to find your own way of getting that perfect brisket.
And got to say cooked the best brisket I've done yet, 203 is indeed magic.
Half the book I used to learn ALOT about smokers, wood and fires and the other half is a 'go to' reference point for when I'm cooking!