Franklin Barbecue

A Meat-Smoking Manifesto [A Cookbook]

De: Aaron Franklin, Jordan Mackay

Narrado por: Aaron Franklin, Jordan Mackay

NEW YORK TIMES BESTSELLER • 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.

Reseñas de la Crítica

“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 Appétit

“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

Awesome book

The book had good info and was well performed. Lots of good stories and even some recipes.

GREAT book for learning this craft.

I have the print book and the audio book. I love it. One of my fav bbq books hands down.

Master Barbecuer or BETTER BBQr

Aaron giving out his secrets made me a a lot better barbecuer.
Much Mahalos,
Willis

Exactly What I Expected…BBQ Love

I have the book & have Aaron’s Master Class and enjoy his spirit and dedication to TX BBQ. I enjoyed this Audiobook and really enjoyed the end when he spoke for a bit. Good stuff.

Muy detallado e interesante

Un gran libro sobre BBQ, con historia y recetas, además de muy importantes consejos, sería ideal contar con un pdf aparte con las recetas

I learned so much.

Even as a long-time student of Aaron Franklin--YouTube, Masterclass, etc.--I for a TON out of this book. More importantly, after listening, I made some of the best spare ribs I ever had, thanks to some small tweaks found in it's chapters. And I know they were extra good, because nobody at the table reached for the sauce! The book is packed with knowledge, interspersed with Aaron's stories about learning to smoke, acquiring and building cookers, running the restaurant, and even somehow catching briskets on fire in the rain. You'll learn about building smokers, choosing wood, managing fire, selecting and prepping meat, when to wrap, when to pull, and how to cut and serve. He gives recipes and techniques for brisket, pork ribs, beef ribs, pork butt, sausage, and turkey breast, as well as about half a dozen sauces, and even how to pick a complimentary beer. This is a really fun, entertaining, and educational book that you'll definitely want to listen to more than once.

Mi apreciación

Franklin te cuenta sus experiencias, técnicas y puntos a considerar para que consideres los inicios de BBQ evitanto muchos contratiempos. Si estás iniciando este audio libro es ideas para iniciar

Best bbq story

This is a must if you are into good bbq and want to become great at bbq!

Great book

I learned a lot and gonna make some of the sauces. Definitely helped me be more confident about cooking brisket.

If this is an encyclopedia of barbecue, I'd rather read a regular encyclopedia.

I never leave bad reviews but this book is beyond terrible. there is potentially something interesting, but it never arrives. there's nothing innovative. it's dry as a badly cooked piece of meat. confusing as to why there are two authors and who's writing what and for a guy that's supposedly a master. there is not one good recipe or anecdote in this story. in his chapter about meat he talks about cutting it out of a plastic bag as opposed to buying whole primal cuts. As far as I'm concerned, That's when you're fired. any real restaurant that cares about mear gets whole cuts in. I'll save you the time reading this. buy a crappy smoker, practice for a little while. buy better meat than he does. make up your own recipes and you'll probably have more time on your hands and more enjoyment to read something else.

P.S. to be fair as a fellow restaurateur that reads every book about cooking and restaurants I can get my hands on. I thought there would be an actual story here which there really doesn't seem to be. so I guess if you just want someone talking about how to do something, this book is fine.