| Edition |
First edition. |
| Description |
ix, 213 pages : illustrations (chiefly color) ; 26 cm |
| Bibliography |
Includes bibliographical references (page 203) and index. |
| Contents |
Beginnings -- The smoker -- Wood -- Fire + smoke -- Meat -- The cook -- Serving + eating. |
| Summary |
A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue - winner of Texas Monthly's coveted Best Barbecue Joint in Texas award. |
|
When Aaron and Stacy Franklin 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. This book unlocks the secrets behind truly great barbecue, and the authors share years' worth of hard-won knowledge. |
| Subject |
Barbecuing.
|
|
Cooking (Smoked foods)
|
|
Smoked meat.
|
|
Franklin Barbecue.
|
|
Barbecuing. (OCoLC)fst01752821
|
| Genre/Form |
Cookbooks.
|
| Added Author |
Mackay, Jordan, author.
|
| ISBN |
9781607747208 (hardback) |
|
1607747200 (hardback) |
|
