popular The Franklin Barbecue online sale Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin 2021 Steak outlet sale

popular The Franklin Barbecue online sale Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin 2021 Steak outlet sale

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Product Description

From brisket to steak, here''s everything you need to know about meat. This deluxe boxed set from the revered pitmaster and New York Times bestselling author behind Austin''s Franklin Barbecue features exclusive paperback editions of his already iconic books: Franklin Barbecue and Franklin Steak.

From America''s foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years'' worth of hard-won knowledge.

Franklin Barbecue : This bestselling book is the 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.

Franklin Steak : This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin''s fun yet authoritative approach, this book is a must-have.

About the Author

Aaron Franklin is one of the biggest, most recognized names in barbecue and the wider food world. His restaurant, Franklin Barbecue, has won every major barbecue award and has been 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 wine, spirits, and food. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Wine and Spirits, Food & Wine, and Gourmet, among others. He has co-authored a number of cookbooks, including Secrets of the Sommeliers, a James Beard Award winner; Two in the Kitchen; Franklin Steak; and Franklin Barbecue, which spent twelve weeks on the New York Times bestseller list.

Excerpt. © Reprinted by permission. All rights reserved.

From Franklin Barbecue:


The notion of putting everything I know about barbecue into a book is a daunting one. Not because I know so much—I’m still learning—but because of the nature of barbecue itself. It’s because the printed word—definitive, exacting, permanent—is in many ways antithetical to the process of cooking barbecue, which is, for lack of a better word, loosey-goosey.

So many people want to have a recipe, but with all of the variables in barbecue—wood, quality of fire, meat selection, type of cooker, weather, and so on—there is no “magic” recipe. It just doesn’t operate with absolutes of temperature, time, and measurement. In fact, there are no rights or wrongs in barbecue (well, that may be a stretch), no “just one way,” and certainly no simple “black and white.” You’re much better off with general knowledge of what you want and an arsenal of tricks to have up your sleeve.

So unlike most books that you may flip through a few times and then place on the shelf to display with the others, I hope this one will live a good portion of its life out in the field, be it in the kitchen or out by the smoker. These recipes aren’t really recipes but more of an idea of how I go about cooking barbecue and some guidelines.

Now, this book is not a survey of barbecue traditions across the country. While I’ve been all over the United States and have eaten lots of great barbecue, there’s really only one tradition that I know intimately: my own. My style is steeped in the tradition of Central Texas, but it’s also got some wrinkles that I discovered along the way. 

So, with the greatest respect to all of the other styles around the country, in this book, all I discuss is what we do. Yes, I am wedded to the tradition of great Central Texas barbecue and the principles it holds—brisket, oak, open flame—but I’m also always willing to try something new or look into new designs that might make things cook faster and better. And my hope is that by being hyperdetailed and specific about my techniques, I will help you in your cooking and in your ability to develop your own style too. At Franklin Barbecue, the only thing we’ve got is the dedication to make the best food we can and to keep it consistently the same every day (which itself is the biggest challenge). It’s that dedication that keeps us evolving as cooks and constantly thinking about new ways to do old things.

You’ll notice that there’s a serious thread of do-it-yourself running through this book. That’s because one of the words with which I’ve been known to describe myself is  cheap. For large stretches of my life, I didn’t have the cash to buy things I wanted, so I often just figured out how to make them myself. In the process, I sometimes discovered how to make them better or at least how to tailor them to my own needs. However, while I participate in DIY culture and continue to build stuff all of the time, it’s by no means necessary to take this approach in order to benefit from this book. I say, use whatever equipment you’ve got on hand; ideally, the information I present here will help you make the best of it.

Most barbecue books I’ve looked at are organized around the major food groups: beef, pork, poultry, and so on. (At least, those are  my food groups.) In this book, which isn’t heavily focused on recipes, I’ve taken a different approach. It’s a more elemental and theoretical breakdown of the barbecue process. In each chapter, I drill down into some fairly technical information with regard to how the process of barbecue works. It can get a little geeky, but I hope that in a way the geekiness keeps you engaged. I include this information because I myself love the technical details. Understanding how something works is the first step toward successfully replicating and improving it.

The first chapter is an extended telling of my own story. I include it at this length not for the purpose of vanity, but the opposite—so that everyone can see how you don’t have to have much money, history, training, or even time to become proficient at barbecue. I really just want to show how a love for barbecue coupled with enthusiasm can equal really good-tasting smoked meat. If I can do this, you can too.

The second chapter is all about the smoker. In Texas, this piece of equipment might be called a smoker, cooker, and pit all in the same sentence, but whatever you call it, barbecue practitioners have no end of fascination with these clunky steel constructions. Everyone who designs and builds his or her own smoker does something a little bit different, always looking for that tweak that will improve its performance. In this chapter, I talk about various kinds of smokers and various modifications you can make to improve the performance of an inexpensive off-the-rack smoker you might buy at an outdoors store. I also give a very basic template for how to build your own smoker from scratch. It’s by no means a blueprint but rather intended to give you an idea of what to think about if you undertake such a project. While smoker construction sounds—and is—fairly ambitious, I can tell you that I’ve built very heavy smokers in my backyard with a cheap welder, rope, and a tree branch to hoist pieces up.

Chapter three is about wood. Wood is our sole fuel, but it’s also arguably the most important seasoning in the food. Without wood, barbecue wouldn’t be barbecue, so we have to take the wood we use as seriously as we would any ingredient in any dish. Just as you wouldn’t sauté meats and vegetables in rancid butter, you want to use good-quality firewood in pristine condition whenever possible. In this chapter, you’ll learn all about seasoning, splitting, buying, and judging wood for barbecue. After reading it, you’ll definitely be wanting your own little woodpile in the backyard. Just keep it dry.

It’s no big leap from wood to fire and smoke, the subjects of chapter four. Most people don’t realize there are gradations of smoke and fire. But a good fire and the fine smoke it produces are two of the most fundamental elements to producing superior Central Texas barbecue. In this chapter, I get into the nitty-gritty of what good smoke and fire mean and how to produce them in various conditions. It’s a bit sciencey, but it also tends to be pretty interesting, so hopefully you’ll get a lot out of it.

Chapter five is about meat. One of things I do differently from most other barbecue joints is use a higher grade of meat. It makes things more expensive for everyone (including me), but I think it’s worth it not only for the quality of the end product but also for the quality of life of the humans eating it and of the noble animals that were sacrificed to bring us this food. You’ll learn here what certain grades of meat mean, where they come from on the animal, and how to go about selecting the best meat for your cooking.

Chapter six is a doozy. It’s the one where I finally get into the actual cooking of the meat. If you buy this book and just want to dive right in, you could start here, though I recommend going back at some time to read all of the other stuff. This is the chapter where I do things like suggest temperatures and times for your cook, even though ultimately you have to figure out the fine details of these things for your own kind of cooker, your own conditions, and ultimately your own taste. But I do talk about other important stuff like trimming meats, rubbing, and wrapping—all the techniques that will help your meat turn out great. The bulk of this chapter is devoted to brisket and ribs, which are the two most popular meats, and cooked using the two basic methods of cooking we do. All of our other fare basically follows these methods, so to learn how to cook brisket and ribs in a smoker is to learn how to cook just about anything.

Lastly, we talk a little bit about sides, sauces, serving, drinking, and all of the stuff that goes hand in hand with enjoying the fruits of your labor. In Central Texas, sides and sauces are always considered secondary to the meat, if indeed necessary at all. So I don’t place a huge emphasis on them, even though I will admit that our beans are really good. More important is brisket slicing technique, which is something I go into detail about here. It’s hard to train people to cut brisket really well, but once you practice and repeat it, you’ll be glad to have good skill in this area, since there’s nothing worse than hacking up something you just spent a day coddling. And at last, beer, like day and night, is a fact of life for the pitmaster, and it’s something I think about a lot! So I talk a little about what I like and what I think works best with barbecue, though beer in general gets a big fat  Yes.

Hopefully, while you read this book, you’ll find yourself chomping at the bit to get out there and throw a few racks of ribs or a big, honking brisket onto your smoker. And all I can say is, Go for it! The key to my own development—and it will be to yours—is repetition. Just as with anything, the more you do it, the better you’ll get. In barbecue that’s especially true, particularly if you pay close attention along the way to what you did during the cooking process and when you did it, and then you note the final results and think about how to make the next cook better. That’s what I did, and my barbecue improved steadily along the way.

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4.8 out of 54.8 out of 5
834 global ratings

Top reviews from the United States

SHELLEY STELMACH
5.0 out of 5 starsVerified Purchase
Great book, just not a recipe book
Reviewed in the United States on December 22, 2020
My wife gave me these books and I love them. The old adage about giving someone a fish and feeding them for a day versus teaching someone to fish seems appropriate here. If you''re looking for recipes or a step by step guide, you''re going to be... See more
My wife gave me these books and I love them.

The old adage about giving someone a fish and feeding them for a day versus teaching someone to fish seems appropriate here.

If you''re looking for recipes or a step by step guide, you''re going to be disappointed.

If you''ve been bbq''ing with some success and some failure, you''re likely going to appreciate these books as they will likely give you a much better idea why you failed, and why you succeeded.
8 people found this helpful
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jess
1.0 out of 5 starsVerified Purchase
Hard to follow! No real easy secrets
Reviewed in the United States on November 20, 2020
Worst cookbooks I bought! Not easy to follow at all...I have over 1500 cookbooks
8 people found this helpful
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Brian
2.0 out of 5 starsVerified Purchase
For the Williams & Sonoma Crowd
Reviewed in the United States on October 2, 2021
This book set is frustrating. It’s frustrating because there is good information, but buried under wordiness and irrelevant nonsense. It reminds me of one of those Amex platinum experiences where the pseudo wealthy pay $600 to listen to someone talk about what it was like... See more
This book set is frustrating. It’s frustrating because there is good information, but buried under wordiness and irrelevant nonsense. It reminds me of one of those Amex platinum experiences where the pseudo wealthy pay $600 to listen to someone talk about what it was like to dig a hole in the ground before the days of backhoes.

So if that’s you - and you want a piece for your coffee table (is that still a thing?) then pickup this set. If you want dense insight on barbecue look elsewhere.
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Alex Leaf
4.0 out of 5 starsVerified Purchase
These are books, not cookbooks
Reviewed in the United States on August 11, 2021
And that’s fine. If you want to know how to barbecue…use the internet. If you want to open a barbecue restaurant in Texas complete with handmade smoker, read Franklin BBQ. I actually like the Steak book better, but it has the annoying habit of referring to the two “authors”... See more
And that’s fine. If you want to know how to barbecue…use the internet. If you want to open a barbecue restaurant in Texas complete with handmade smoker, read Franklin BBQ. I actually like the Steak book better, but it has the annoying habit of referring to the two “authors” in the third person. They’re also both pretty judgmental about the right way to cook, which in the case of BBQ, sure, Franklin is the best, but they’re just kind of opining on steak.
One person found this helpful
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Will
5.0 out of 5 starsVerified Purchase
Great introduction to the art of smoking
Reviewed in the United States on September 6, 2020
Smoking is not just recipes. Knowing the history and the reason why it’s done a certain way helps round out the knowledge. While Franklin uses wood, his techniques can be applied to charcoal. Highly recommend his books for the enthusiast.
2 people found this helpful
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Stephen
5.0 out of 5 starsVerified Purchase
Oh Wow!
Reviewed in the United States on June 3, 2021
These two books turned out to be more than I expected. It covers everything that anybody needs to know about smoking meats and grilling each kind of steak. And it does it in a start to finish manner too. What cuts of meat, what kinds of wood, marinates, sauces, and rubs.... See more
These two books turned out to be more than I expected. It covers everything that anybody needs to know about smoking meats and grilling each kind of steak. And it does it in a start to finish manner too. What cuts of meat, what kinds of wood, marinates, sauces, and rubs. Types of grills and smokers too. These are good instructive books with lots of pictures.
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B. Knutson
5.0 out of 5 starsVerified Purchase
Simple and effective
Reviewed in the United States on December 26, 2020
Keep in mind he''s smoking briskets in completely different smokers than what I imagine the typical reviewer uses. Ensure you treat his reading as a starting point, and learn your own smoker''s hotspots, tolerances, etc.
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lori parker
5.0 out of 5 starsVerified Purchase
Great book! Successful Father''s Day
Reviewed in the United States on July 6, 2020
Gave this book to my Dad for Father''s Day and he loved it. Tried the smoked brisket for the 4th of July and we will never go back to other brisket recipes. Thank you.
3 people found this helpful
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Top reviews from other countries

T McMillen
5.0 out of 5 starsVerified Purchase
Great gift for grill lovers
Reviewed in the United Kingdom on June 30, 2020
Husband LOVES these books!
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Nikos Avlonitis
5.0 out of 5 starsVerified Purchase
Exactly what I expected!!!
Reviewed in the United Kingdom on December 30, 2020
Really easy to read and very helpful. Perfect if you want to get deeper in bbq!!
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MAtt BEamish
5.0 out of 5 starsVerified Purchase
Worth every cent!
Reviewed in Australia on November 22, 2020
If you are interested in more of the how-to rather than just recipes then you must buy this book. It has such an easy to read style and starts right at the buying (or even building) a smoker/grill. It also discusses fuel, fire, selecting meat and even how to cut the meat...See more
If you are interested in more of the how-to rather than just recipes then you must buy this book. It has such an easy to read style and starts right at the buying (or even building) a smoker/grill. It also discusses fuel, fire, selecting meat and even how to cut the meat once you''ve cooked it. It''s basically the book you need to tell you everything that the BBQ recipe books don''t tell you.
2 people found this helpful
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S. Landry
5.0 out of 5 starsVerified Purchase
Great book!
Reviewed in Canada on February 23, 2021
Loved it. I learned a lot of details I did not know. Great book and fun to read.
One person found this helpful
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Amazon Customer
5.0 out of 5 starsVerified Purchase
A great pair...
Reviewed in Canada on July 13, 2021
Awesome BBQ book by Aaron Franklin. Written in such a captive manner that I just could not put down. Anything you need to know about BBQ is here. The second book is written differently, and not as engaging as the first. Still a lot of useful information for an experienced...See more
Awesome BBQ book by Aaron Franklin. Written in such a captive manner that I just could not put down. Anything you need to know about BBQ is here. The second book is written differently, and not as engaging as the first. Still a lot of useful information for an experienced griller as I am.
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popular The Franklin Barbecue online sale Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin 2021 Steak outlet sale

popular The Franklin Barbecue online sale Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin 2021 Steak outlet sale

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popular The Franklin Barbecue online sale Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin 2021 Steak outlet sale

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