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

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  • 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
    show

  • Steak spice rub (page 113)

    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; mushroom powder; tomato powder; mustard powder; white pepper; beef stock powder; Worcestershire powder; celery powder
    show

  • Soprano sauerkraut (page 116)

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

    • Categories: Chutneys, pickles & relishes; Side dish; Cooking ahead; German; Vegan; Vegetarian
    • Ingredients: green cabbage; fresh ginger
    show

  • Fennel and radicchio kraut (page 117)

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

    • Categories: Chutneys, pickles & relishes; Side dish; Cooking ahead; German; Vegan; Vegetarian
    • Ingredients: radicchio; purple cabbage; fennel; fennel seeds
    show

  • Fermented hot sauce (page 118)

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

    • Categories: Sauces, general; Cooking ahead; Vegan; Vegetarian
    • Ingredients: chiles; store-cupboard ingredients
    show

  • Pickled veggies (page 120)

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

    • Categories: Chutneys, pickles & relishes; Cooking ahead; Vegan; Vegetarian
    • Ingredients: rice vinegar; fennel; black peppercorns
    • Accompaniments: Grilled, smoked whole branzino
    show

  • Rye BBQ sauce (page 122)

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

    • Categories: Sauces for meat; Sauces for poultry; Cooking ahead
    • Ingredients: cherry preserves; ketchup; apple cider vinegar; garlic powder; onion powder; Worcestershire sauce; tomato paste; rye whiskey
    show

  • Spicy BBQ sauce (page 123)

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

    • Categories: Sauces for meat; Sauces for poultry; Cooking ahead; Vegetarian; Vegan
    • Ingredients: jalapeño chiles; barbecue sauce; serrano chiles; habanero chiles; ancho chiles
    show

  • Red chimichurri (page 125)

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

    • Categories: Sauces for fish; Sauces for meat; Sauces for poultry; Cooking ahead; Vegetarian; Vegan
    • Ingredients: sweet Hungarian paprika; Aleppo pepper flakes; ground guajillo chiles; garlic; flat-leaf parsley; shallots; sherry vinegar; lemons
    • Accompaniments: Redfish on the half shell
    show

  • Firepit pork shoulder "steaks" (page 133)

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

    • Categories: Dressings & marinades; Grills & BBQ; Main course
    • Ingredients: unsalted butter; thick-cut bacon; oranges; lemons; garlic; yellow onions; bone-in pork shoulder with butt
    show

  • Firepit côte de boeuf (page 139)

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

    show

  • Horseradish cream sauce (page 140)

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

    • Categories: Sauces for meat; Vegetarian
    • Ingredients: sour cream; prepared horseradish; Champagne vinegar; lemons
    • Accompaniments: Firepit côte de boeuf; Prime rib
    show

  • Redfish on the half shell (page 147)

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

    • Categories: Grills & BBQ; Main course
    • Ingredients: Gulf redfish
    • Accompaniments: Red chimichurri
    show

  • Grilled, smoked whole branzino (page 151)

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

    • Categories: Grills & BBQ; Main course
    • Ingredients: whole branzino; fennel fronds; lemons; flat-leaf parsley
    • Accompaniments: Pickled veggies
    show

  • Oysters with shallot-chive butter (page 155)

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

    • Categories: Grills & BBQ; Dips, spreads & salsas; Main course; Appetizers / starters
    • Ingredients: unsalted butter; chives; shallots; oysters with shells; hot sauce
    show

  • Smoked chicken (page 159)

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

    • Categories: Grills & BBQ; Dressings & marinades; Main course
    • Ingredients: spatchcocked chicken; sherry vinegar; honey
    show

  • Grilled mushrooms (page 163)

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

    • Categories: Side dish; Vegetarian; Vegan
    • Ingredients: maitake mushrooms
    show

  • Fire-kissed Brussels sprouts (page 164)

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

    • Categories: Dressings & marinades; Side dish; Vegetarian; Vegan
    • Ingredients: Brussels sprouts; lemons; pomegranate seeds; apple cider vinegar
    show

  • Smoky eggplant baba ghanoush (page 167)

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

    • Categories: Dips, spreads & salsas; Side dish; Appetizers / starters; Middle Eastern; Vegetarian; Vegan
    • Ingredients: globe eggplants; lemons
    show

  • Coal-fired squashes and onions (page 168)

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

    • Categories: Side dish; Vegetarian
    • Ingredients: white onions; acorn squash; flaky salt
    show

  • Fire-steamed cabbage (page 168)

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

    • Categories: Side dish; Vegetarian
    • Ingredients: red cabbage
    show

  • Jordan's perfect green salad (page 169)

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

    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian; Vegan
    • Ingredients: mixed lettuces; store-cupboard ingredients
    show

  • Herby buttermilk potato salad (page 173)

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

    • Categories: Dressings & marinades; Salads; Side dish; Cooking ahead; Cooking for a crowd; Vegetarian
    • Ingredients: Yukon Gold potatoes; dill; chives; parsley; mayonnaise; sour cream; buttermilk
    • Accompaniments: Firepit côte de boeuf
    show

  • The ultimate brisket (page 179)

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

    • Categories: Grills & BBQ; Main course; Cooking for a crowd; American
    • Ingredients: packer beef brisket; yellow mustard; apple cider vinegar; coarsely ground black pepper
    show

  • Big Green Egg brisket (page 195)

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

    • Categories: Grills & BBQ; Main course; Cooking for a crowd
    • Ingredients: packer beef brisket; yellow mustard; apple cider vinegar; coarsely ground black pepper
    show

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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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