Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin and Jordan Mackay

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  • Brisket and beef rib rub (page 137)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Spice / herb blends & rubs
    • Ingredients: pepper; kosher salt
    show

  • Pork rib and turkey rub (page 137)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Spice / herb blends & rubs
    • Ingredients: pepper; kosher salt
    show

  • Brisket (page 147)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Grills & BBQ; Main course
    • Ingredients: beef brisket; pepper; kosher salt
    show

  • Spare ribs (page 161)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Grills & BBQ; Main course
    • Ingredients: pork spareribs; barbecue sauce; pepper; kosher salt
    show
  • Beef ribs

    Beef ribs (page 171)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Grills & BBQ; Main course
    • Ingredients: beef short-ribs; hot sauce; pepper; kosher salt
    show
  • Turkey breast

    Turkey breast (page 173)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Grills & BBQ; Main course
    • Ingredients: turkey breast; butter; pepper; kosher salt
    show

  • The tipsy Texan (page 188)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Grills & BBQ; Sandwiches & burgers; Main course
    • Ingredients: beef brisket; tomato ketchup; apple cider vinegar; dark soy sauce; garlic powder; onion powder; espresso; sausages; pickles; onions; shredded cabbage mix; sour cream; mayonnaise; rice vinegar; mustard powder; burger buns; white vinegar; beef brisket drippings
    show
  • Regular barbecue sauce

    Regular barbecue sauce (page 192)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Sauces for meat
    • Ingredients: tomato ketchup; apple cider vinegar; white vinegar; Worcestershire sauce; chile powder; ground cumin
    show
  • Espresso barbecue sauce

    Espresso barbecue sauce (page 193)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Sauces for meat
    • Ingredients: tomato ketchup; white vinegar; apple cider vinegar; dark soy sauce; garlic powder; onion powder; espresso; beef brisket drippings
    show
  • Vinegar sauce

    Vinegar sauce (page 193)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Sauces for meat
    • Ingredients: white vinegar; apple cider vinegar; tomato ketchup; hot sauce; Worcestershire sauce; Hungarian paprika
    show
  • Fig ancho beer barbecue sauce

    Fig ancho beer barbecue sauce (page 194)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Sauces for meat; Vegetarian
    • Ingredients: ancho chiles; figs; stout; tomato ketchup; white vinegar; apple cider vinegar; fig preserves; honey
    show
  • Beans

    Beans (page 196)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Side dish
    • Ingredients: pinto beans; chile powder; onion powder; garlic powder; ground cumin; smoked beef brisket
    show

  • Bean seasoning (page 196)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Spice / herb blends & rubs
    • Ingredients: chile powder; onion powder; garlic powder; ground cumin
    show

  • Potato salad (page 197)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: potatoes; mayonnaise; yellow mustard; dill pickles; pickle juice
    show

  • Cole slaw (page 197)

    from Franklin Barbecue: A Meat-Smoking Manifesto Franklin Barbecue by Aaron Franklin and Jordan Mackay

    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: shredded cabbage mix; sour cream; mayonnaise; apple cider vinegar; rice vinegar; mustard powder
    show

Notes about this book

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Notes about Recipes in this book

  • Brisket and beef rib rub

    • Foodo on July 04, 2017

      Awesome. Followed his directions as best I could and came out with my first brisket melt in your mouth FANTASTIC! Tried it again a few months later and another success!

  • Regular barbecue sauce

    • meginyeg on April 16, 2023

      This was ok. I thought it was a bit too cumin forward in flavour. But its quick and relatively easy to make.

  • Espresso barbecue sauce

    • HalfSmoke on February 19, 2017

      This is a terrific sauce for brisket, although I'd probably not use it for much else. Don't skip adding the brisket drippings. The drippings, espresso, and soy sauce give it a deep umami flavor. Definitely not sweet, so not your typical BBQ sauce, but a great accent for beef.

  • Vinegar sauce

    • meginyeg on April 16, 2023

      We liked this. I used a locally made Haberno hot sauce. It was tasty. We will make this.

  • Potato salad

    • twoyolks on May 16, 2016

      This is a pretty good potato salad. It's definitely strong on the tangy side which contrasts nicely with rich barbecue.

  • Cole slaw

    • twoyolks on July 28, 2015

      This was so incredibly tangy as to be virtually inedible.

    • CarbonToe on January 23, 2016

      This recipe appears to be missing sugar

    • meginyeg on April 16, 2023

      Tangy but went well with the fatty smoked pork shoulder.

    • Stephenn31 on February 12, 2023

      Very tangy. Excellent in small portions and cuts richness of the meat but harder to eat in larger portions

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Reviews about this book

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  • ISBN 10 1607747219
  • ISBN 13 9781607747215
  • Published Jan 01 2015
  • Format eBook
  • Page Count 236
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Potter/Tenspeed/Harmony

Publishers Text

A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award.

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.

In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a 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, better than you ever thought possible.

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