Franklin Barbecue: A Meat-Smoking Manifesto (Kindle eBook) EXPIRED

Wow what a treat for $3!!

Solid book, I've learned quite a bit to apply even to generalized grilling and sides

Good book. Very opinionated on what kind of smoker you need and his process, but there's a lot of good content.

I have the physical copy. Well worth the $3 for digital. This and Project Smoke are great introductions to BBQ and the art of smoking.

I have the physical book and it's great. Lots of interesting info and background info about how to approach smoking, and of course recipes that help you put that knowledge into action. No brainer at this price.

Much cheaper than the 20% gratuity Franklin tacks on to bring your order to your vehicle. Inside dining is closed.

While I think it's worth it for $3, I am going to go against the crowd and say it's only okay, not great (I have the physical book and am very into grilling/smoking). I personally found Meathead's book much more useful.

While this book is OK, I would really check out the free videos on YouTube by Franklin. The videos are gold for novices.

Brisket
Part 1 - prep
https://youtu.be/VmTzdMHu5KU

Part 2 - cook
https://youtu.be/pGZ39yYxeBk

Part 3 - payoff
https://youtu.be/sMIlyzRFUjU

Quote from uthorns1976 : Much cheaper than the 20% gratuity Franklin tacks on to bring your order to your vehicle. Inside dining is closed.

True that. Still, I have take out reservations for 11am next Monday. ;-)

In my opinion, Franklin isn't the best brisket, but he's certainly good at what he does. The publicity and the legend carries him. Would put any of the Blacks' restaurants ahead of him. Even all the Rudy's places are right there. Black's in Lockhart is my #1, and the brother Black's in San Marcos and near downtown Austin is #2 and #3.

Still, his accessible hipster charm and the lessons learned that he puts in his books and his masterclass on fire building is worth the price of admission.

This book was on sale for same price on april 2, 2018, if that means anything.

Would this be useful for someone who has already purchased a pellet smoker and isn't interested in advice on what smoker to buy?

With modern [larger the better] toaster ovens you can get smoker-like cooks without the smoke taste. I have a Breville Air, but there are many cheaper version that have hit the market. They allow consistent tempature low heat, long cooking. I do low and slow 4-8 hour cooks at 200-275F with incredible results. Short Ribs, Ox tail, Chuck are the go-tos. I just got a small $45 15LB brisket ($3/lb) from costco. Got it home and cut it in to 4 equal sized rectangular pieces and pout them in gallon ziplocks and into the freezer Going to try brisket next.

Will look through this book for tips and possible adaption possibilities.

A 4 quart Staub Dutch oven($300 or $99 on sale sometimes like black fridays of last few years) fits in a Breville Air perfectly, if that helps anyone.. I have a 3.5" braser that fits in it perfectly too.

If you go the Slow and Low toaster oven strategy, carefully find a toaster oven that will do low temperatures for long times. My last toaster oven had a max on time of 2 hours, So to do a 4 hour cook I had to set an alarm for 2 hours to turn it on again. Some toasters have limits how low temp they will go. A toaster that has a lowest temp of 300F, for example is useless (no useless but a compromise) for slow and low cooking. The Largest toaster oven is the one that is the minimum size for awesome cooking. My 'big' breville Air fits a 'small' 4 quart dutch oven, which is the perfect size for 2 people or one hungry ass person. Can also make bool bread, reverse-seer rib eye steaks finished in cast iron pan, pinto beans, bakery stuff. Chef Johns Lemon Greek chicken and potatos (great and easy).


Also look for a toaster oven with the 'warm' function. So your roast (or whatever) can stay in the oven at 140F for a full day or two. Can feed off it for a day or two. If properly held at 140F there is no bacteria multiplying. 140F hold is better than refrigeration. Food in fridge spoils as bacterial slowly grows. There is no growth at 140F. The downside of holding at 140F is the texture will slowly change. The roast will turn to mush in 2-3 days, but still be bacteria/spoil free. just not something attractive to eat. Eatigna roast over a day or day and half is a great dining experience though.

Slow cooking like stuff in this book can be done in toaster ovens know if you know how to shop for one. Good luck.

Quote from jeffricks2051 : With modern [larger the better] toaster ovens you can get smoker-like cooks without the smoke taste. I have a Breville Air, but there are many cheaper version that have hit the market. They allow consistent tempature low heat, long cooking. I do low and slow 4-8 hour cooks at 200-275F with incredible results. Short Ribs, Ox tail, Chuck are the go-tos. I just got a small $45 15LB brisket ($3/lb) from costco. Got it home and cut it in to 4 equal sized rectangular pieces and pout them in gallon ziplocks and into the freezer Going to try brisket next. Will look through this book for tips and possible adaption possibilities. A 4 quart Staub Dutch oven($300 or $99 on sale sometimes like black fridays of last few years) fits in a Breville Air perfectly, if that helps anyone.. I have a 3.5" braser that fits in it perfectly too. If you go the Slow and Low toaster oven strategy, carefully find a toaster oven that will do low temperatures for long times. My last toaster oven had a max on time of 2 hours, So to do a 4 hour cook I had to set an alarm for 2 hours to turn it on again. Some toasters have limits how low temp they will go. A toaster that has a lowest temp of 300F, for example is useless (no useless but a compromise) for slow and low cooking. The Largest toaster oven is the one that is the minimum size for awesome cooking. My 'big' breville Air fits a 'small' 4 quart dutch oven, which is the perfect size for 2 people or one hungry ass person. Can also make bool bread, reverse-seer rib eye steaks finished in cast iron pan, pinto beans, bakery stuff. Chef Johns Lemon Greek chicken and potatos (great and easy). Also look for a toaster oven with the 'warm' function. So your roast (or whatever) can stay in the oven at 140F for a full day or two. Can feed off it for a day or two. If properly held at 140F there is no bacteria multiplying. 140F hold is better than refrigeration. Food in fridge spoils as bacterial slowly grows. There is no growth at 140F. The downside of holding at 140F is the texture will slowly change. The roast will turn to mush in 2-3 days, but still be bacteria/spoil free. just not something attractive to eat. Eatigna roast over a day or day and half is a great dining experience though. Slow cooking like stuff in this book can be done in toaster ovens know if you know how to shop for one. Good luck.

Ugh...