A complete meat- and brisket-cooking education from the America's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue
AARON FRANKLIN is one of the biggest, most recognized names in barbecue and the wider food world. His restaurant has won every major barbecue award and has been in magazines ranging from GQ to Bon Appetit. The line to get into Franklin Barbecue is as long as ever, and the restaurant has sold out of brisket every day of its existence. Franklin makes regular TV appearances on BBQ Pitmasters, and will star in his own PBS program, BBQ with Franklin, in spring 2015.
"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
"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 Appetit
"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."