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.
Before you can post a comment or question you must sign into our commenting partner, Disqus. This helps make sure everyone hanging around the grill is civil. We do not tolerate nastiness, racism, porn, inappropriate language, or attacks on others. All comments are the property of AmazingRibs.com and we reserve the right to quote them, edit them, delete them, and block people from making future comments.
Please leave comments and questions on the same page that is devoted to that subject so others can see questions and our answers when they are reading about the subject. You must enable JavaScript to use the comments section, and you must accept cookies to post comments. Note: the software that runs Disqus is different from the Pitmaster Club, so members need to sign into the Pitmaster Club separately.
Moderators