The ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a Texas pitmaster-from the James Beard Award-winning team behind the New York Times bestseller Franklin Barbecue. Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling 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 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 inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits. Featuring detailed chapters on tools, techniques, 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.
| ISBN: | 9781984860484 |
| Publication date: | 2nd May 2023 |
| Author: | Aaron Franklin, Jordan Mackay |
| Publisher: | Ten Speed Press |
| Format: | Hardback |
| Pagination: | 223 pages |
| Primary Genre | Cookery, Food and Drink |
| Other Genres: |
The ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a Texas pitmaster-from the James Beard Award-winning team behind the New York Times bestseller Franklin Barbecue. Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling 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 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 inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits. Featuring detailed chapters on tools, techniques, 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.
Franklin Smoke features in the following genres: Cookery, Food and Drink, Cookery / food by ingredient: meat and game
Franklin Smoke is available in Ebook, Hardback
Franklin Smoke was written by Aaron Franklin, Jordan Mackay and published by Ten Speed Press
Franklin Smoke has 223 pages
£27.00
