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About the Book
"The ultimate guide to live-fire cooking and smoking at home, with recipes that will have you grilling up meat, vegetables, fish, and more like a Texas pitmaster-from the James Beard Award-winning team behind the New York Times bestseller Franklin Barbecue"--Book Synopsis
The ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wranger--from the James Beard Award-winning team behind the New York Times bestseller Franklin Barbecue. Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight--and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. The trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you're an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits. Featuring detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions--from "How do I smoke a whole turkey?" to "What kind of wood should I use?"--while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.About the Author
One of the most recognized names in barbecue, Aaron Franklin is also the New York Times bestselling co-author of Franklin Barbecue and Franklin Steak. His restaurant has won every major barbecue award and been featured in magazines ranging from GQ to Bon Appétit. The line to get into his Austin, Texas, hotspot is as long as ever, and the restaurant has sold out of brisket every day of its existence. Jordan Mackay is a James Beard Award-winning writer on food, wine, and spirits. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Food & Wine, and Gourmet, among other publications. He is the co-author of Secrets of the Sommeliers, Two in the Kitchen, Franklin Steak, and Franklin Barbecue.Suggested Age: 22 Years and Up
Sub-Genre: Methods
Genre: Cooking + Food + Wine
Number of Pages: 224
Publisher: Ten Speed Press
Format: Hardcover
Author: Aaron Franklin & Jordan MacKay
Language: English
Street Date: May 9, 2023
TCIN: 87432449
UPC: 9781984860484
Item Number (DPCI): 059-01-6672
Origin: Made in the USA
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Estimated ship dimensions: 1.14 inches length x 8.22 inches width x 10.28 inches height
Estimated ship weight: 2.33 pounds
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4.0 out of 5 stars with 3 reviews
100% would recommend
2 recommendations
Great for Cooking with Smoke!
4 out of 5 stars
Thumbs up graphic, would recommend
Kerry C - 1 year ago
I love barbecue, I have to, I grew up in the South where pork barbecue reigns supreme, so I am almost ashamed to admit I hadn’t heard of Aaron Franklin before I picked up FRANKLIN SMOKE – WOOD, FIRE, FOOD by Franklin and Jordan MacKay. I found myself quickly drawn into his story, the hard work and the heartbreaking loss of his first restaurant, well-known in Austin. Then detailed information for the home/backyard cook: how to achieve smoke in different ways: grills, pits, etc. How he has done it, laid out for the inexperienced. There is information on tools and pantry items before we get into the recipes with starting with the seasonings. My husband is on a quest to perfect his brisket, and he will, hopefully, have fun with the recipe Franklin shares here. MacKay’s recipe for, of all things, a green salad is perfect. The best ingredient is definitely “restraint.” The recipe for baby back ribs will enter my rotation, as will the recipe/methods for beef ribs, also a favorite of my husband that he is trying to perfect. The recipes included are fun and diverse, but not overwhelming, as they only take up the last half of the book. The recipes are detailed and, I think, someone new to cooking with fire will be able to follow them easily. This one is perfect for someone looking to learn more about cooking with smoke, but even someone with experience will find it informative and helpful. Thank you to Ten Speed Press for the gifted copy of the finished book. All opinions are my own and freely given.
Great book, if you're into meat and cooking over fire
3 out of 5 stars
Thumbs up graphic, would recommend
whimsycooks - 2 years ago
This book has great looking recipes for cooking all kinds of meat over all kinds of fire and smoke. As someone who is plant based and lives in a city (where fires aren't permitted), I didn't find a lot it in for me. It seems like the perfect book to gift that friend or family member who has a smoker sitting in their backyard but hasn't quite gotten around to using it. Ten Speed provided me with a free copy of this book; the opinions are my own.