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Franklin Barbecue book
It is not a cookbook with recipes so much as detailed discussion about smokers, wood, smoke, meat, rubs, etc., it is really a book to read. I am about 20 pages in, it is an enjoyable read, I think I will learn a lot from it!
Comments
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I like it so far...about 3 pages left on chapter 5.
A good read to gain a better understanding of smoking meat. Granted...a lot of it is geared to cooking on an offset with wood. I've already contacted my neighborhood welder to modify a pit my grandpa made me. Hoping they can convert into a traditional offset.Just a hack that makes some $hitty BBQ.... -
When you get to the Cook Chapter--he shares his recipes for cooking meat--including rubs and sauces. Then he adds his recipes for sides as well. Being that the book is titled a manifesto Franklin covers the whole spectrum of cooking with smoke and wood. If anyone is expecting a traditional cookbook, this will disappoint. If you're expecting a wealth of information about wood fired smoking and cooking, this is a gem worth reading and "digesting!"Knox, PA, Medium, Mini Max, Mini, Large KJ, grandma, handcyclist, eagle watcher, always in search of good chocolate.
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Handcyclist said:When you get to the Cook Chapter--he shares his recipes for cooking meat--including rubs and sauces. Then he adds his recipes for sides as well. Being that the book is titled a manifesto Franklin covers the whole spectrum of cooking with smoke and wood. If anyone is expecting a traditional cookbook, this will disappoint. If you're expecting a wealth of information about wood fired smoking and cooking, this is a gem worth reading and "digesting!"
However, I think few recipes given are just baseline. I think the biggest joke in Central Texas BBQ is "just Salt and Pepper".Just a hack that makes some $hitty BBQ.... -
I've read a few BBQ books and this is by far the best. Very thorough and detailed. Franklin has an incredible grasp on every detail that goes into smoking. I even like how he has several subsections that dispel common myths of smoking like temp of the meat and the smoke ring.
I definitely agree that his recipes are basic and not what he serves at his restraunt. John Lewis has come out and said there is more to Franklins brisket than S/P. -
cazzy said:However, I think few recipes given are just baseline.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I started the book last night and it's a great read. I enjoyed the whole rags to riches back story. He's one hard working dude.Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois
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mgd_egg said:He's one hard working dude.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
It's amazing that he cooked his first brisket in 2002 and not that many cooks before opening in 2009. I'll stop now...I don't want to spoil anything.Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois
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mgd_egg said:It's amazing that he cooked his first brisket in 2002 and not that many cooks before opening in 2009. I'll stop now...I don't want to spoil anything.
John just moved back to Austin and he and Aaron met on the competition circuit. After he got John Mueller's pit (which was a POS; John also inherited one of Mueller's pits which is also a POS lol), they would do backyard meat parties to perfect the craft. Based on what I know, he spent way more time in the meat lab with John before the trailer dropped. John's pit was a game changer for him. He hired John as a pit boss from go and they launched it together...
John is a competitor now, so Aaron doesn't talk to him anymore. However, up until John started working on his new spot in South Carolina (Lewis Barbecue), he would regularly drink beers with Franklin's brisket cooks in what he called their "Brisket Lab".
Just a hack that makes some $hitty BBQ.... -
I had it preordered and it looks to deliver on Saturday. Look forward to the read.LBGE - Nov/'14A Texan residing in Denver, CO.
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Added to my Amazon wishlist for later.Firing up the BGE in Covington, GA
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Just ordered the book...looking forward to a good read. Thanks fellasMcDonough,Ga Large & Small BGE Dawgs, Falcons and Bravos!
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Started reading it last night. Great read!
LBGE - 2/12/2015
Chesapeake, VA
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Some of you have read lots more of the book than I have yet, and it will take me a while given my schedule.
At any rate, I think Aaron is one of those rare guys who just "gets it", and the insight it brings really does not translate neatly into a book. I am expecting more of a road map that will help me tweak my methods, wood selection, etc. Wish I could cook briskets daily - but it's only 3-4 a year when we have a group around.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
Cookinbob said:Some of you have read lots more of the book than I have yet, and it will take me a while given my schedule.
At any rate, I think Aaron is one of those rare guys who just "gets it", and the insight it brings really does not translate neatly into a book. I am expecting more of a road map that will help me tweak my methods, wood selection, etc. Wish I could cook briskets daily - but it's only 3-4 a year when we have a group around.Just a hack that makes some $hitty BBQ.... -
I do not have an offset. Just 2 eggs. I could not cook enough to justify owning an offset. Maybe a business/hobby when I retireXLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Cookinbob said:I do not have an offset. Just 2 eggs. I could not cook enough to justify owning an offset. Maybe a business/hobby when I retire
Don't spend too much time on wood selection for an egg...we are cooking completely different...which he points out on page 45.Just a hack that makes some $hitty BBQ.... -
Does he really rest his briskets 10-11 hours before serving?
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mrw123 said:Does he really rest his briskets 10-11 hours before serving?
Doing them the day before allows a couple things. It allows extra time for stubborn briskets or weather that might delay the cook. Scheduling them to come off a few hours before service is very risky. This is also employs the mentality that most purists live by..."barbecue is done when it's done". This means nothing is forced to the finish line. Next, it also means that most important and long cook is happening during the day where he and his kitchen manager (Braun) can manage the cook.
Just a hack that makes some $hitty BBQ.... -
cazzy said:mrw123 said:Does he really rest his briskets 10-11 hours before serving?
Doing them the day before allows a couple things. It allows extra time for stubborn briskets or weather that might delay the cook. Scheduling them to come off a few hours before service is very risky. This is also employs the mentality that most purists live by..."barbecue is done when it's done". This means nothing is forced to the finish line. Next, it also means that most important and long cook is happening during the day where he and his kitchen manager (Braun) can manage the cook.
This is why his pits run 24 hours a day. An empty pit is losing money.Just a hack that makes some $hitty BBQ.... -
So - does he put the fat up or down?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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One thing is clear: @cazzy has a man crush on a guy and their name rhymes with Ron Ranklin.
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Foghorn said:So - does he put the fat up or down?
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dstearn said:Foghorn said:So - does he put the fat up or down?Just a hack that makes some $hitty BBQ....
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Thanks @dstearn and @cazzy. I've usually done them fat side down for the reason that was mentioned (heat from below), but I recently did one with the fat side up on a friend's Akorn and it was the best brisket I've ever tasted. We did it very high in the dome and used foil to make sure it got no direct heat. I'm doing one tomorrow night on my egg so I'll try that. This is the kind of stuff I want to learn from him and his book. I'm glad you guys have allowed me to pick this up 3rd hand. But I'll probably get the book for a holiday gift in the near future (by request).
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Not entirely for the purpose of resting...but more so out of purpose to maintain sanity and keep up with the volume. They start coming off at midnight and are held in holding units (Metro, Cambro etc) that are set somewhere between 140-170 degrees. In the really good ones, you can hold protein for up to 24 hours without any degradation in quality.
XL BGE with adj rig & woo2
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damnedhooligan said:Not entirely for the purpose of resting...but more so out of purpose to maintain sanity and keep up with the volume. They start coming off at midnight and are held in holding units (Metro, Cambro etc) that are set somewhere between 140-170 degrees. In the really good ones, you can hold protein for up to 24 hours without any degradation in quality.
Keepin' It Weird in The ATX FBTX -
damnedhooligan said:Not entirely for the purpose of resting...but more so out of purpose to maintain sanity and keep up with the volume. They start coming off at midnight and are held in holding units (Metro, Cambro etc) that are set somewhere between 140-170 degrees. In the really good ones, you can hold protein for up to 24 hours without any degradation in quality.
You'd be looking at something like this, which will give you 4 hours.
http://www.cambro.com/Products/Insulated_Food_Transport/Non_Electric_Food_Transport_Carts/10737429923/1033.aspx
However, it just depends what you're driving around with. If it's big cuts like brisket and butts, that time would likely be a lot longer because of their mass.Just a hack that makes some $hitty BBQ.... -
Sounds like a great read. I am intrigued and believe I'll get it on my Kindle.------------------------------
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