franklin barbecue a meat smoking manifesto

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Franklin Barbecue

Author : Aaron Franklin
ISBN : 9781607747215
Genre : Cooking
File Size : 40. 28 MB
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A New York Times best selling 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. From the Hardcover edition.

Texas Bbq Small Town To Downtown

Author : Wyatt McSpadden
ISBN : 1477316701
Genre : Photography
File Size : 38. 92 MB
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In Texas BBQ, Wyatt McSpadden immortalized the barbecue joints of rural Texas in richly authentic photographs that made the people and places in his images appear as timeless as barbecue itself. The book found a wide, appreciative audience as barbecue surged to national popularity with the success of young urban pitmasters such as Austin’s Aaron Franklin, whose Franklin Barbecue has become the most-talked-about BBQ joint on the planet. Succulent, wood-smoked “old school” barbecue is now as easy to find in Dallas as in DeSoto, in Houston as in Hallettsville. In Texas BBQ, Small Town to Downtown, Wyatt McSpadden pays homage to this new urban barbecue scene, as well as to top-rated country joints, such as Snow’s in Lexington, that were under the radar or off the map when Texas BBQ was published. Texas BBQ, Small Town to Downtown presents crave-inducing images of both the new—and the old—barbecue universe in almost every corner of the state, featuring some two dozen joints not included in the first book. In addition to Franklin and Snow’s, which have both occupied the top spot in Texas Monthly’s barbecue ratings, McSpadden portrays urban joints such as Dallas’s Pecan Lodge and Cattleack Barbecue and small-town favorites such as Whup’s Boomerang Bar-B-Que in Marlin. Accompanying his images are barbecue reflections by James Beard Award–winning pitmaster Aaron Franklin and Texas Monthly’s barbecue editor Daniel Vaughn. Their words and McSpadden’s photographs underscore how much has changed—and how much remains the same—since Texas BBQ revealed just how much good, old-fashioned ’cue there is in Texas.

The Brisket Chronicles

Author : Steven Raichlen
ISBN : 9781523507832
Genre : Cooking
File Size : 66. 25 MB
Format : PDF, Kindle
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Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen. Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.

The Offset Smoker Cookbook

Author : Chris Grove
ISBN : 9781612439259
Genre : Cooking
File Size : 47. 89 MB
Format : PDF
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Discover how to make authentic, competition-quality bbq with your offset smoker Serving up flavor-packed recipes and step-by-step techniques, this handy how-to guide and cookbook will have you smoking like a true pitmaster in no time. It features everything from pro tips on flavoring with smoke to little-known tricks for maintaining perfect temperature control. The easy-to-follow recipes and helpful color photos guarantee you’ll be making the best barbecue of your life including mouth-watering meals such as: Green Chile Crusted Flank Steak Tacos Beef Chorizo Stuffed Peppers Pineapple Habanero Baby Back Ribs Your offset smoker is the best appliance for taking your barbecue to the next level. So open this book, fire up your smoker and start impressing family, friends, and neighbors with your delicious barbecue.

Southern Smoke

Author : Matthew Register
ISBN : 9780760364031
Genre : Cooking
File Size : 53. 23 MB
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Informed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts. For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming "the stall" on large pieces of meat). He then explores iconic barbecue regions and traditions: Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash. Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie. Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck. And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding. Whether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook.

The Austin Cookbook

Author : Paula Forbes
ISBN : 9781683352228
Genre : Cooking
File Size : 74. 51 MB
Format : PDF
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The story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. Austin food is also tacos and Tex-Mex, old fashioned Southern cooking, and street food and fine dining, with influences from all over the globe. And above all, it’s a source of intense pride and inspiration for chefs and diners alike. Organized by Austin’s “major food groups”—like barbecue, tacos, and Tex-Mex—The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to Bob Armstrong dip, Odd Duck’s sweet potato nachos, East Side King’s beet fries, and of course, smoked brisket that has people lining up to eat it—even in the Texas summer. Part cookbook, part souvenir, and 100 percent love letter, The Austin Cookbook is perfect for proud locals, visitors, and (t)ex-pats.

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