Franklin Smoke: Wood. Fire. Food. [A Cookbook] by Aaron Franklin
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Web ID: 16336406Perfect for a Backyard BBQ Enthusiast
The details in this book about how to set up your backyard smoker are amazing! The wood to use and how to use it and tend the fire once it's going. The in-depth information will empower your favorite backyard smoker. I'll be salivating over the recipes while I not so subtly gift this one to my passionate and meticulous backyard bbq-er brother in law and invite myself over for dinner...I'll bring the Herby Buttermilk Potato Salad! Ten Speed provided me with a free copy of this book; the opinons are my own.
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Customer review from barnesandnoble.com
Great for Cooking with Smoke!
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.
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Customer review from barnesandnoble.com
More Great BBQ from the MASTERS!
If the mouthwatering cover didn't already draw you in, then the authors bone fides surely did! This is a fantastic all-encompassing bbq guide from the Franklin Smoke team. The Austin restaurant that honestly put brisket on the map. I really liked that this wasn't ONLY a smoker cookbook but also included recipes for "regular" grilling (which I now know is called live grilling!) I also think the bevvy of information on rubs vs. sauce is a key takeaway that I'll use for a lot of cooking/recipes beyond the book. I do think the first half of the book is a pretty intensive and really shows off the mastery of these cooks and is about skill building: not just the step by step of a recipe and tons of great pics. This is a manual for sure and an incredible one at that. This would be a stellar Father's Day gift and I found it more readable than most. Definitely appreciated the inclusion of some simple recipes as well like horseradish sauce and the basics of smoking a whole chicken. Whether you have a grill, basic smoker, a green egg, or are ready to go all in on a built up fire pit, this is usable, readable and beautiful. Ten Speed provided me with a free copy of this book; the opinions are my own. Happy grilling!
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Customer review from barnesandnoble.com
Remarkable BBQ journey
Franklin Smoke, by Aaron Franklin and Jordan Mackay, is an exceptional cookbook that takes readers on an unforgettable adventure into the world of barbecue. With a wealth of tantalizing recipes, expert techniques, and an unwavering passion for the craft, this book is a true gem for bbq enthusiasts. From the moment you open Franklin Smoke, you'll be enthralled by the authors' profound love for barbecue. The book not only teaches you how to cook but also instills a deep appreciation for the art of smoke. The recipes featured in Franklin Smoke are a culinary delight, ranging from classic Texas-style brisket to lesser-known cuts of meat. With clear, step-by-step instructions, even beginners can achieve mouthwatering results. What sets this book apart is its attention to detail, exploring the science of smoke, wood selection, fire management, and temperature control. This empowers readers to understand the principles behind the recipes and encourages further exploration. The stunning photography in Franklin Smoke also deserves special mention. Each dish is beautifully captured, allowing readers to savor the textures, colors, and aromas. The visuals create an immersive experience that leaves you longing to fire up your grill and embark on your own barbecue adventure. This is an essential addition to any barbecue enthusiast's collection. Aaron Franklin and Jordan Mackay have crafted a culinary treasure that combines technique, passion, and a deep respect for the art of smoke. Whether you're a seasoned pit master or a novice griller, this book will elevate your skills and ignite your love for cooking with fire. Ten Speed provided me with a free copy of this book; the opinions are my own.
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Customer review from barnesandnoble.com
Everything to know about grilling and smoking
Franklin Smoke is a new cookbook by James Beard Award-winning Aaron Franklin and Jordan Mackay, the authors of Franklin Barbecue and chefs at Austin’s Franklin Barbecue. The focus of this book is backyard grilling and smoking. The book begins with sections on hardware (smokers, grills, and firepits), woods, pantry items, tools, rubs, spices and salts, and cooking on an open fire and in the smoker. Recipes give clear directions about how to use a smoker or grill for poultry, beef, seafood, pork, side dishes, and vegetables. The photographs by Wyatt McSpadden are clear, helpful, and inspiring. Instructions in each recipe provide step-by-step guidance for how to cook over coals and in a smoker. The book also take you through the difference in cooking in a range of grills, including kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits. I made a few recipes, all delicious and successful: --Steak Spice Rub—a mixture of garlic, onion, mushroom, celery, tomato, and mustard powders, Worcestershire sauce, and salt is rubbed on beef, marinates for a while before barbecuing. --Herby Buttermilk Potato Salad—diced boiled Yukon potatoes are mixed with chopped dill, chives, and parsley, mayonnaise, sour cream, and buttermilk. --Smoky Eggplant Baba Ghanoush—eggplant is roasted in barbecue coals until shriveled and crisp, then the pulp is combined with olive oil, lemon juice, and salt. --Fire-Kissed Brussels Sprouts—whole Brussels sprouts coated with oil are cooked over coals in a wire basket and sprinkled with lemon juice, vinegar, and pomegranate seeds. --Oysters with Shallot-Chive Butter—a compound butter with minced chives and shallots tops shucked oysters that are cooked over an open fire. This would be a useful book for someone who would like to pursue the different kinds of grilling and smoking. The recipes offer inspiration to both beginners and those who have barbecued before. Thanks to Ten Speed Press for the advance copy.
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Customer review from barnesandnoble.com
Informative Smoker/Barbecue/Fire Manual
Franklin Smoke is the first cookbook I’ve read of the three Franklin cookbooks. It is also the third barbecue/smoker/fire cookbook I’ve read and the most informative. I would give this cookbook 4.5 stars if I could. Prior to reading this cookbook, I was not familiar with Aaron Franklin and his massive impact on the world of brisket. This book is filled with information and a handful of recipes, such as beef/pork, fish, oysters, mushrooms, and other veggies. There are also recipes for sides that can be made on the same fire as the main course, as well as delectable rubs and sauces. The lengthy, updated recipe for brisket is a deep dive into the terminology and process and is explained in a clear and concise manner. There is thorough information about the author’s proprietary Franklin Pit smoker, general offset smokers, the PK grill, the Big Green Egg, kettle grills, and fire pits. Cooking with wood and charcoal are examined, as well as the different elements of the fire. This book is accessible for the casual to experienced outdoor cook but is also fascinating for those that have never cooked that way. Finally, this cookbook will make you want to visit Austin, TX to try Franklin Barbeque in person. Ten speed Press provided me with a free copy of this book; the opinions are my own.
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Customer review from barnesandnoble.com
BBQ Genius in a Cookbook
The chicken is ready to get smothered in Franklin Smoke’s BBQ Spice Rub. Franklin BBQ is an Austin, Texas destination and this cookbook brings this legendary BBQ hotspot to your home. I love the flexibility of this #spicerubrecipe as it teaches you how to make your own and the joy of a flexible recipe and picking and choosing your spices and quantities per your taste. I am a beginner BBQ grillmaster but the one thing I have learned is that #bbqspicerubs work better on the grill and to save the BBQ sauces for dipping or brushing on during the final minutes of grilling. Ten Speed Press provided me with a free copy of this book; the opinions are my own.
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Customer review from barnesandnoble.com
we want the smoke
Ever since Aaron Franklin rose to fame as the barbecue maestro of Texas brisket, his food has been the gold standard. He’s already given us cookbooks that feature barbecue and steaks. Now he’s taking us out back, to teach us all how to cook and smoke on our backyard grills or even firepits in a way that will elevate a weekday dinner or a special occasion. Franklin spends a good half of this book talking about fire, starting with the fire that destroyed his restaurant in 2017 and how they rebuilt just in time to take on a cooking through a pandemic. But mostly he talks about the fire in your backyard that you can use to make an amazing dinner. He goes through different types of smokers and grills, from expensive models to a handmade firepit you built yourself. He talks about types of woods and how they burn, about smoke, and about how to keep a fire burning so you can manage the heat for you cook. He also brings his list of important equipment, like knives, salt and pepper, rags and towels, and a chair and cold drinks in an ice chest. Then he finally gets to the recipes. He starts with some flavor, by way of a series of rubs, sauces, and some fermented sides for some contrast (think pickles or sauerkraut). Then it’s on to the mains. Pork Shoulder, Cote de Boeuf (basically, French for a bone-in ribeye), or the Grilled, Smoked Whole Branzino. There is a recipe for oysters, Smoked Chicken, Grilled Mushrooms, Fire-Kissed Brussels Sprouts, Coal-Roasted Veggies (like, nestling eggplant or squash into the hot coals). There are even some suggestions for crafting an amazing salad, to add some fresh greens to the meal. But that’s not all, because then Aaron Franklin brings the thing that has make him such an icon. His Ultimate Brisket recipe, refined by the years of smoking since he first shared that recipe in his first cookbook. But there’s also ribs, Smoked Duck, and a Thanksgiving Turkey. I was so excited to see that Franklin and his coauthor Jordan Mackay had a new book coming out. And the fact that it’s written for backyard cooks was just the perfect sauce for the brisket. I live in a part of the country that is also known for barbecue, so I love to read a good barbecue cookbook. I thought this one was especially informative (although I will admit to brushing away a tear or two while reading about the fire that destroyed Franklin Barbecue). Anyone wanting to raise their open-fire cooking will find everything here they need to become an expert. However, there is a lot of granular information about fire and smoke and wood, so anyone looking more for recipes than techniques may prefer a different cookbook. But if you (or someone you need to buy a gift for) wants a masterclass in cooking over a fire, then learn from master brisket-maker Aaron Franklin through the pages of Franklin Smoke. You and everyone you feed will be so happy that you did. I’ve received a free copy of Franklin Smoke from Ten Speed Press in exchange for a free and unbiased review, with many thanks.
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Customer review from barnesandnoble.com