By Aaron Franklin
A New York Times best promoting whole meat- and brisket-cooking schooling from the country's so much celebrated pitmaster and proprietor of the wildly renowned Austin eating place Franklin Barbecue.
When Aaron Franklin and his spouse, Stacy, spread out a small barbeque trailer at the part of an Austin, Texas, interstate in 2009, that they had no inspiration what they’d gotten themselves into. this day, Franklin barbeque has grown into the most well-liked, seriously lauded, and obsessed-over fish fry joint within the nation (if no longer the world)—and Franklin is the winner of each significant barbeque award there is.
during this much-anticipated debut, Franklin and coauthor Jordan Mackay liberate the secrets and techniques in the back of really nice fish fry, and percentage years’ worthy of hard-won wisdom. Franklin Barbecue is a definitive source for the yard pitmaster, with chapters devoted to development or customizing your individual smoker; discovering and curing the appropriate wooden; developing and tending excellent fires; sourcing foremost meat; and naturally, cooking astounding, ridiculously scrumptious fish fry, greater than you ever idea attainable.