Franklin Smoke: Wood. Fire. Food. by Aaron Franklin and Jordan Mackay

  • BBQ spice rub (page 112)

    from Franklin Smoke: Wood. Fire. Food. Franklin Smoke by Aaron Franklin and Jordan Mackay

    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: garlic powder; onion powder; paprika; mustard powder; mushroom powder; celery powder; lemon powder
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  • ISBN 10 1984860488
  • ISBN 13 9781984860484
  • Linked ISBNs
  • Published May 09 2023
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire cooking and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements.

The trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for formulating and executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you're an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from an inexpensive kettle-style grill or Big Green Egg to an offset cooker or hand-built fire pit.

Featuring detailed chapters on tools and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions—from "How do I smoke a whole turkey?" to "What kind of wood should I use?"—while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.

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