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Free eBook Franklin Barbecue: A Meat-Smoking Manifesto download

by Aaron Franklin

Free eBook Franklin Barbecue: A Meat-Smoking Manifesto download ISBN: 1607747200
Author: Aaron Franklin
Publisher: Ten Speed Press (April 7, 2015)
Language: English
Pages: 224
Category: Cooking, Food and Drinks
Subcategory: Cooking by Ingredient
Size MP3: 1233 mb
Size FLAC: 1116 mb
Rating: 4.2
Format: mobi docx doc mbr


Franklin Barbecue: A Meat. has been added to your Cart. 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.

Franklin Barbecue: A Meat. 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.

Aaron Franklin is widely regarded as one of the most influential pitmasters in the . Aaron is also the co-author of New York Times bestselling book, Franklin Barbecue, A Meat-Smoking Manifesto and Franklin Steak. He received the James Beard Foundation Award for Best Chef: Southwest in 2015. His popular and critically lauded restaurant, Franklin Barbecue, was awarded Texas Monthly’s coveted Best Barbecue Joint in Texas, and Bon Appetit’s Best Barbecue Joint in America. Aaron is also the co-author of New York Times bestselling book, Franklin Barbecue, A Meat-Smoking Manifesto and Franklin Steak (forthcoming in April, 2019). In addition, you can find him on PBS as the host of his show, BBQ with Franklin.

Franklin Barbecue: A Meat-Smoking Manifesto. A complete meat- and brisket-cooking education from the country’s most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue–winner of Texas Monthly’s coveted Best Barbecue Joint in Texas award 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.

Электронная книга "Franklin Barbecue: A Meat-Smoking Manifesto ", Aaron Franklin, Jordan Mackay

Электронная книга "Franklin Barbecue: A Meat-Smoking Manifesto ", Aaron Franklin, Jordan Mackay. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "Franklin Barbecue: A Meat-Smoking Manifesto " для чтения в офлайн-режиме.

Franklin barbecue a meat-smoking manifesto, California City, California. 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. Online shopping from a great selection at Books Store.

Franklin Barbecue: A Meat-Smoking Manifesto, by Aaron Franklin, Jordan Mackay, is seriously one of. .

Franklin Barbecue: A Meat-Smoking Manifesto, by Aaron Franklin, Jordan Mackay, is seriously one of the best books I’ve read on food in years. Maybe ever (sorry Ina Garten!!). It’s been a long time since I connected on such a personal level to a book the way I did to Franklin’s book, starting with the introductions, before the actual book even begins. The book, co-written by the James Beard Award Winning Chef, Aaron Franklin of Franklin Barbecue, and author/journalist Jordan Mackay, isn’t a cookbook in the traditional sense, and it isn’t an autobiography (though there is an opening chapter detailing his early days of BBQ and how he got started). It’s really a barbecue bible.

Franklin barbecue : a meat-smoking manifesto, Aaron Franklin and Jordan Mackay ; photography by Wyatt .

Franklin barbecue : a meat-smoking manifesto, Aaron Franklin and Jordan Mackay ; photography by Wyatt McSpadden. pages cm. Includes index. The first question people always asked when they heard I was working on a book with Aaron Franklin-the man whose Austin restaurant is as famous for its incredibly long lines as it is for its food-was, Is it really that good? Is the barbecue that much better than everyone else’s? And, I always answered, Yep, pretty much.

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. 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, A New York Times best selling complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.

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.
User reviews
Fecage
Absolutely fantastic book. I bought 1 for myself...and then bought 1 for my Dad and one for my Father in Law...Probably get one for my Stepdad Soon as well. I laughed when I read the 1 star reviews. This is NOT a cookbook. This book is about how Aaron Franklin ascended to his position as being one of the best BBQ Cooks in the Nation. He talks about what he did, why he did it, and what he learned along the way. He talks about his victories and defeats and how he gained just a little bit of knowledge during each cook. What he could use he kept, what didn't work, he noted it, and tossed it aside. This is a great book on the science and theory of what is actually happening when you smoke something. The different kinds of wood that is used, the kind of smoker he likes, what temperature he prefers (275'), what he spritz's his meats with while they cook, when to pull the meat off, when to wrap it, what to wrap it with, how and why to rest it..etc. etc...I have been grilling for 20+ years, and been smoking meat for about 10, and this book really really taught me a lot of things, and cleared up some things that I have noticed, but hadn't really figured it out. He explains how to smoke meat in very simple terms. It IS simple to smoke meat...but you can totally screw it up if you don't do it right. A perfect example that he talks about, and I did this when I first started, but luckily figured it out years ago is the fact that rookies see that Beef is done at 160-165 degrees and they think, welp, its done, might as well pull it off. They pull it off and let it sit, and when they slice into it, its tough or if its pork, it doesn't pull or shred at all, and none of the fat has rendered and they think "What happened?? Well what happened is that yes, the meat reached a safe temp to eat, but not the OPTIMAL temp for BBQ. You want the internal temp at 203 degrees instead so the fat can liquefy and give the meat its juiciness and tenderness.
That is just one example. He lays it all out there for you, and doesn't hold anything back. This is a simple process, but the devil is in those details, and he is adamant about them. There are a few recipes in the book, but this isn't a cook book per se. I did like the recipes on the BBQ sauces though and Ive made them all. Aaron keeps it straightforward and simple. If you don't learn anything from this book then you aren't paying attention. I read a 1 star review and the guy goes, "Yeah, I learned to use salt and pepper and post oak....lame"
If you have that sort of mentality, then this book is definitely not for you, but if you want to reach in to what BBQ is, and how it is done right, and then you actually DO what he talks about, you will never screw up a piece of meat again.
Painbrand
If you're looking for that silver bullet that explains why your brisket isn't as good as Franklin's, you won't find it here. The truth is, there is no silver bullet. You want to believe that it's some magic ingredient, temperature, or other trivial element that makes his brisket so good and if you only knew that 1 secret, yours would be just as good. It's not that easy. It's a process. In all seriousness, he does let you in on the secret behind his great food, but it's not an easy shortcut. He had a passion, he tinkered, he produced some really bad BBQ but persevered, he paid attention to the details, tweaked some to experiment, found out what worked and what didn't and then, over time, became an expert with a well-developed sense of intuition. The truth is that formula has worked for hundreds of people, great writers, radio hosts, businessmen, programmers and other professionals uses that exact same set of steps to become masters, read their biographies and listen to their interviews, it's the same story. It's hard work, it's not because Aaron uses pickle juice blessed by a New Orleans witch doctor during an eclipse as an injection precisely 14.373581 hours before it goes on the grill. It's because he's got years of practice, years of paying attention to the details, learning what matters and what doesn't, and then persevering through the failures those experiments yielded.

You might think since I've given away the "secret" to Franklin's BBQ, there's no reason to buy the book, right? You're wrong. In this book he imparts his story, which is interesting, he gives you several clues on which things matter and which things don't so you can start your journey with more knowledge than he did. You won't buy this book and then suddenly be able to cook the best BBQ on the planet, but you'll have a deeper understanding of the craft and you'll know where you should experiment and where you should learn from his mistakes.

I found this book immensely valuable in my journey toward becoming an excellent pitmaster. I pre ordered the book and devoured it's info in just less than 48 hours after opening it. I did so because I ate at Franklins and it was the best BBQ I ever had, I made a bet that Franklin's book would be as excellent as his BBQ and I was right. There's a lot of great information here, but it's not like most BBQ books. It's much more about the process than the recipes (though it does have some). If you want a shortcut, look elsewhere but I think you'll ultimately be disappointed in the results. If you truly want to become a pitmaster and you're willing to put in some work, this is an excellent book to guide you in the right direction.
Cordalas
This is the best book on BBQ I have ever seen. It delivers what it promises: a huge "how to" guide to BBQ. It's not about recipes. It's about techniques, knowledge, culture and lore of BBQ. The famous Pitmaster knows his craft, that's obvious before reading the book. But he is also a good teacher. And that is not something all good cooks, "Chefs" or Pitmasters can do. He explains in great detail (really!) the science, the tips, and everything you need to know about BBQ to start or improve your cue production. Lots of great pictures, diagrams etc. And the passion really pours out of the pages, which is a big bonus. Does not feel like it was written by an editor. It feels like the author wrote it. With his own words. As a professional in the culinary business, I can't recommend this book enough! Get it and enjoy the ride. You are in the hands of a master. A Pitmaster!
Llathidan
I smoke meat a lot for years and always was pleased with the outcome along with everyone else great comments always on my brisket. and this book has taught me that I have been doing it wrong for a long time. Now I followed it as close as I could he does not tell you exactly what he uses but he sure points you in the right direction. I smoked a brisket last weekend and it might not be his recipe or even come close to his recipe I tried my best. But one thing for sure it is the best damn brisket I ever put in my mouth, tender, full of flavor and I ate the whole thing over the rest of the weekend. This "Manifesto" IS well worth the price. I have watched this man on you tube everything they have to offer what a great individual. Quirky personality I think funny as hell my kind of people ...