More Books:

Franklin Barbecue
Language: en
Pages: 224
Authors: Aaron Franklin, Jordan Mackay
Categories: Cooking
Type: BOOK - Published: 2015-04-07 - Publisher: Ten Speed Press

NEW YORK TIMES BESTSELLER • A 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,
The Franklin Barbecue Collection [Two-Book Bundle]
Language: en
Pages: 448
Authors: Aaron Franklin, Jordan Mackay
Categories: Cooking
Type: BOOK - Published: 2020-04-28 - Publisher: Ten Speed Press

From brisket to steak, here’s everything you need to know about meat. This convenient ebook bundle from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features his already iconic books Franklin Barbecue and Franklin Steak. From America's foremost barbecue authority and bestselling author Aaron Franklin
Franklin Steak
Language: en
Pages: 224
Authors: Aaron Franklin, Jordan Mackay
Categories: Cooking
Type: BOOK - Published: 2019-04-09 - Publisher: Ten Speed Press

The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue. “This book will have you salivating by the end of the introduction.”—Nick Offerman Aaron
Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
Language: en
Pages: 352
Authors: Steven Raichlen
Categories: Cooking
Type: BOOK - Published: 2017-05-02 - Publisher: Workman Publishing

Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and
Barbecue Crossroads
Language: en
Pages: 295
Authors: Robb Walsh
Categories: Cooking
Type: BOOK - Published: 2013-06-06 - Publisher: University of Texas Press

In stories, recipes, and photographs, James Beard Award–winning writer Robb Walsh and acclaimed documentary photographer O. Rufus Lovett take us on a barbecue odyssey from East Texas to the Carolinas and back. In Barbecue Crossroads, we meet the pitmasters who still use old-fashioned wood-fired pits, and we sample some of