Ten Speed Press, 2015, hardbound, 212 pages, a few good recipes, plenty of photos and illustrations
Franklin Barbecue in Austin is widely considered the best in the world and people stand in line for hours to get in. He got to the pinnacle the old fashioned way, patience and skill. He uses massive old school offset pits, logs, and fire control.
Franklin shares his secrets for building and maintaining a fire that produces clean smoke, and how to prepare the classic meats of the Texas barbecue canon, beef brisket, the meat that made him famous, beef ribs, and pork spare ribs. He throws in turkey breast, four sauces, and three sides.
But if you crave the simple excellence of Texas barbecue, salt and pepper only, no sauce, brilliant meat standing on its own, this is the manifesto. It is clearly written with a wry sense of humor typical of Franklin, and his infectious smile runs cover to cover.
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