Franklin Smoke: Wood. Fire. Food.
Dive into the world of live-fire grilling and smoking with “Franklin Smoke,” the ultimate guide for home cooks looking to master the art of cooking over an open flame. This comprehensive guide is brought to you by Aaron Franklin, a James Beard Award-winning author and the mastermind behind the New York Times bestseller Franklin Barbecue and the renowned Austin hotspot, Franklin Barbecue.
Description
Dive into the world of live-fire grilling and smoking with “Franklin Smoke,” the ultimate guide for home cooks looking to master the art of cooking over an open flame. This comprehensive guide is brought to you by Aaron Franklin, a James Beard Award-winning author and the mastermind behind the New York Times bestseller Franklin Barbecue and the renowned Austin hotspot, Franklin Barbecue.
In collaboration with award-winning food writer Jordan Mackay, Franklin explores the synergy between the grill and the smoker, offering invaluable advice on when and how to use each to its full potential. Richly illustrated, this resource is perfect for the weeknight backyard chef looking to add depth and complexity to their flavors through the use of fire.
Franklin Smoke encourages you to view fire as an ingredient rather than just a medium, guiding you through the various techniques to use over the entire lifespan of a fire, including low- and high-heat techniques, indirect cooking, and smoking. Whether you’re a seasoned BBQ pro or a beginner just starting out with your first grill or smoker, this book is tailored to you. It covers various types of grills, from economical kettle-style grills to Big Green Eggs, offset cookers, and custom-built fire pits.
The book features detailed chapters on tools, techniques, and methods of grilling and smoking various ingredients. It answers all your burning questions – from the basics of smoking a whole turkey to choosing the right wood – all while offering innovative ways to incorporate the elements of fire and smoke into your everyday cooking.
