When the most renowned American pit master and brisket cooking expert writes a book, barbecue lovers should pay attention. We are talking about Aaron Franklin and his book Franklin Barbecue: A Meat-Smoking Manifesto. Aaron and his wife are barbecue legends who started their barbecue business in a small trailer in Austin, Texas in 2009. Although they were self-thought and had no professional knowledge about barbecuing, their joint became one of the most popular and critically praised barbecue places in the United States. Not only that, Aaron is the winner of probably every single most important barbecue award out there.
So, when he and the book’s co-author Jordan Mackay, who is also the wine and spirits critic for San Francisco magazine, wrote Franklin Barbecue: A Meat-Smoking Manifesto, the country took notice. The book is an invaluable source of barbecue wisdom that comes from years of experience. The information contained within it is incredibly varied – from chapters that talk about finding the right kind of wood, the techniques for operating the grill & smoker and making the perfect fire to advice on how to find the best quality meat and, of course, how to cook extraordinarily delicious barbecue.
Book critic Anthony Bourdain applauds Franklin’s book and says: “Aaron Franklin makes the finest barbecue I’ve ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue, he shares it all—in a book that, fortunately, you don’t have to wait for.”
Franklin Barbecue: A Meat-Smoking Manifesto has 224 illustrated pages and it is published by Ten Speed Press. The book will be released on 7th April.
–> Get it from Amazon here.
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