The Franklin Barbecue Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin Steak

by Aaron Franklin, Jordan Mackay

From brisket to steak, here's everything you need to know about meat. This deluxe boxed set from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features exclusive paperback editions of his already iconic Franklin Barbecue and Franklin Steak .

From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge.

Franklin Barbecue : This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue.

Franklin Steak : This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

Genres: Cookbooks, Food, Cooking

448 pages, Paperback

Published April 28, 2020

Reviews

[Jody]

An interesting book that has cuts ,dry aging, all your steak lingo , what to look for when your buying, how to store , each cut has ideas for how to cook than a grill chapter um different equipment sous vide, kamado , hamachi the pk grill , fuel chapter, chapter seven is the firing up and cooking of the meat so that’s 141 pages of everything you need to know before your meat nears the set up you’re decided on than chapter eight is the cook how to get a crust , proper doneness, salting, fats and oils, your hot and fast , long and slow, reverse sear, on the coals, blast furnace , chapter nine sides , sauces, and drinks than the bbq book on smoking , has what to look for in a smoker, how to make to insulate or not how to modify store bought smokers, what woods, how to build a fire and get a good smoke, maintaining the fire, chapter five is on the meat ;brisket, breeds and brands, dry aging , wet aging, ribs, pork butt, sausage, chapter six is the cook and principals of smoking, the basic steps and the rub wrapping, maintaining temp, the stall, the smoke ring under the bark, cooking the brisket on pages 147- 158 spare ribs goes from page 161- 168. Than has recipes for ribs, turkey breast, chapter seven is on service and eating so how to cut serving with a sauce. So if your looking for a recipe book this isn’t it but if you want one on technique and how to this can’t be dismissed