A complete meat- and brisket-cooking education from the America's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue
COAUTHOR'S NOTE
INTRODUCTION
BEGINNINGS
THE SMOKER
WOOD
FIRE +SMOKE
MEAT
THE COOK
SERVING+ EATING
RESOURCES
ACKNOWLEDGEMENTS
INDEX
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 Appetit. Franklin is also the host of the PBS series BBQ with Franklin. He and Stacy live in Austin with their daughter, Vivian. 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.
"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
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."
-Library Journal
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