This is the book that cracked the meat smoking code for us. I couldn't wait to get this book in stock because it will make your barbeque 100% better.
From the Publisher:
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.
About the Authors:
Aaron Frankling 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 his wife live in Austin with their daughter.
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.
Photography by Wyatt McSpadden.
Release Date: April 2015