Book " Franklin BBQ"

'Franklin Barbecue' by Aaron Franklin & Jordan Mackay

A meat smoking manifesto - Learn how to cook mind-blowing, better than you ever thought possible, ridiculously delicious barbecue from the country's most celebrated pitmaster and owner of the wildly popular Austin, Texas restaurant.

Winner of "Texas Monthly's" coveted best barbecue joint in Texas award.
 
In this much anticipated book, Franklin and Mackay unlock the secrets behind truly great barbecue and share years’ worth of hard-earned knowledge - a definitive resource for the backyard pitmaster.

Includes chapters on:

• Building or customizing your own smoker    
• Finding & curing the right wood
• Creating & tending perfect fires      
• Sourcing top-quality meat

This is not a recipe book although he does share some recipes. This is a how-to book explaining how great BBQ is made.  All the nuts and bolts, tricks and tips - from the length of the stack, the draft, the correct flame, the proper temperature, and  observing and reading the smoke.            

•  8-1/4" X 10-1/4" 
• Hard cover
• 224 pages

There are as many ways to BBQ as there are backyards. These ways are regional, rooted in tradition and are tried, passed down, enhanced and modified by backyard chefs and pros alike. Although today, you can get any type of BBQ almost anywhere, the major regions still dominate their areas - Central Texas likes beef, Memphis is famous for ribs, Carolina prefers pork, Kansas City does it all, and then you have the California style. So whether you like offset pits, barrel pits or rotisseries using wood, gas, electric or a combination of fuels, or prefer ceramic or pellet cookers using pellets or charcoal, you can become as good at cooking BBQ. Just learn your pit, know your temperatures and tend to your heat. Check out our books for recipes, tips and how to information.