Desperately keen to cook and eat this type of barbecue, but not so easy with what is available in NZ to do this, also slightly prohibitive with the time required - even worse than my sourdough croissant cooking time addiction !
Pure Beef.
I ripped the door off my little smoker’s firebUnlike a lot of readers, I have an offset bbq pit and have been making bbq with varying levels of success for about 10 years.
I laughed when I read the 1 star reviews. In pitmaster Aaron Franklin's first book on barbecue, he readily admits he's still learning his craft.
Honestly, who are we to argue, he's got the awards and certainly the testimony to back it up.
Franklin Steak: Dry-Aged. But the story of how he got there is the real fun part.
A word of caution, Aaron cooks by intuition and feel that normal humans aren’t capable of out the gate.
We devoured everything on our tray without adding BBQ sauce to This is not your ordinary recipe book, it's a manual on how to make the most delicious BBQ on the planet. Honestly, who are we to arSo, you've heard of Aaron Franklin and his award winning Franklin's BBQ. There is good info on meat selection and an excellent section on cutting brisket.
Getting the right equipment, the right wood, the right temperature, and he gets into details--should a grill and/or smoker (we're talkin' serious barbecuing) be insulated, and with what, and why or why not.
Every meal from here on out will inevitably been compared to Franklin's.
It gives good background and rationale for certain aspects of smoking but will not be my go-to book when we finallWe recently got a smoker and I got some books out of the library to give us some background on what the heck to do with it.
There are a handful of recipes in the book, mostly sauces and sides, things that aren’t as impacted by all the other variables involved in creating a perfectly smoked piece of meat. You can learn to cook the way he does, but you’re going to fuck up a lot of meat along the way.We recently got a smoker and I got some books out of the library to give us some background on what the heck to do with it. A Meat-Smoking Manifesto cookbook is the best Aaron Franklin BBQ book because it is a complete meat and brisket cooking education book for you. This is NOT a cookbook.
He has done what so many other American success stories do, they have a passion, they are willing to work hard, attention to details and he actually cares.
“Its name when translated from Japanese is much less exciting than when you don’t know what it means—wa means “Japanese” and gyu means “cow.” Japanese cow, that’s all it is.”“Attached to the loin, which is a lean cut of meat, baby backs are typically leaner than spares. On Sale Now Franklin Steak.
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They are built with purpose.
Heavy and with the dust cover it comes across very professional. Franklin shows how to build your own smoker and modify store-bought smokers, how to split wood and the various properties of different kinds of wood.
A true miracle.Franklin Barbecue: A Meat-Smoking Manifesto is an excellent meat-smoking resource!
This book is barbecue nerd nirvana, especially considering the detailed science Franklin goes into regarding how barbecue works.
because of what is in these pages.
The Weber kettle isn’t a smoker, it is an awesome grill.
It gives good background and rationale for certain aspects of smoking but will not be my go-to book when we finally fire this thing up.
April 7th 2015
Once I started reading, I couldn't put it down. Getting the right equipment, the right wood, the right temperature, and he gets into details--should a grill and/or smoker (we're talkin' serious barbecuing) be insulated, and with what, and why or why not. Meathead: The Science of Great Barbecue and Grilling
I've already adjusted the way I smoked meats and I have a strong desire to build my own smoker.This is a tome on the art and theory of smoking meat, and it contains a wealth of wisdom and know how. He doesn't even get to the actual cooking of meat until chapter six because he's so focused on all the other things that go into the loosey-goosey it-all-just-depends craft of being a pitmaster.
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I enjoyed this biography about Franklin barbecue from small beginnings to a famous American barbecue restaurant. Oh, and the pictures are glorious too.
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