Barbecue Bros Book Club: “Franklin Steak” by Aaron Franklin and Jordan Mackay

Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.

Monk: As I mentioned in my prior book club entry, it took me years to finally read “Franklin Barbecue: A Meat Smoking Manifesto” as I (wrongly) assumed it was just yet another barbecue recipe book. As is the case with “Franklin Steak,” these books are more textbook than cookbook.

In “Franklin Steak,” Aaron Franklin and his co-writer Jordan Mackay, a California-based food and wine writer, take much the same approach as they did on “Franklin Smoke.” They take their time getting to the actual cooking of the meat; in the three parts of the book (each with three chapters), they don’t get to the cooking until midway through Part III.

The book starts with “Know Thy Beef” and educates the reader on the history of beef and how the evolution of cattle and beef has coincided with the evolution of man (seriously), before getting into the different breeds of cows on the market today and the different cuts that make them up.

Part II handles the aspects of steak leading up to the actual firing of the grill. It dedicates an entire chapter to dry aging and the science behind it. For the curious home chef, it even shows step by step how you can dry age at home by utilizing an old fridge (which may be the only way to get it outside of a restaurant).

There’s also a chapter on the different styles of grills, from the basic Weber Kettle to a Kamado-style cooker (such as a Green Egg) to the PK Grill to a Santa Maria style grill. After reading about the PK Grill (Aaron’s preferred grill), my interest is definitely piqued into potentially getting one of those, which can be used for steaks or for smoking and I think would be a perfect complement to my old Weber and my Oklahoma Joe offset.

Finally, Part II ends with an exploration of different types of fuel; that is – the various types of charcoal found around the world as well as all the varieties of woods suitable for grilling.

Finally, its grilling time, and Part III (“Steak Perfection”) gets down to business. After a short chapter on lighting the grill and some different set ups (in particular, the charcoal and accent long two-zone method known as the “Franklin Formation”), it’s time to grill the steaks. Using a science and evidence-based approach, the book walks through how to do each method (hot and fast, reverse sear, on the coals, and blast furnace over the top of a charcoal chimney) and pros and cons of each. Finally, the book ends with the self-explanatory “Sides, Sauces, and Drinks” to pair with steak.

Sprinkled throughout the book are short profiles on the best steakhouses in the world, from New York to Spain to Japan. Interesting but not essential for 99% of the us who will likely never make it to any of these hallowed institutions of beef.

Franklin and Mackay’s writing is smart and sharp but also accessible. You can tell they both know their stuff when it comes to the science of beef and steak. As was the case with “Franklin Barbecue,” throughout the book are wonderful photos by Wyatt McSpadden, the fantastic Texas photographer who has two barbecue books of his own (one of which we previously featured).

Rest assured, I will be purchasing the “Franklin Barbecue Collection” gift box set so I can have both of these books on my shelf. They are filled to the brim with so much information, that it will be nice to be able to return to them time and time again.

Available at Amazon or wherever you buy books

Barbecue Bros Book Club: “Franklin Barbecue: A Meat Smoking Manifesto” by Aaron Franklin and Jordan Mackay

Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.

Monk: For some reason, it’s taken me years to finally read “Franklin Barbecue: A Meat Smoking Manifesto” as I assumed it was just yet another barbecue recipe book, albeit one from the man behind the most renowned barbecue restaurant in America. But I’m happy to report that it’s so much more than than – more textbook than cookbook – and is a valuable reference for any backyard smoker.

Aaron Franklin and co-author Jordan Mackay, a California based wine writer, take their time before they get to the meat of the matter. The first chapter covers Franklin’s humble beginnings with barbecue and how he leveled up from backyard smoking on a cheap offset to the restaurant he has today (his wife Stacey partnering with him the whole way). It’s a story that has been well-covered before but perhaps not to the depth Franklin writes about in this first chapter.

Franklin (the writing is primarily in his voice) then goes hardcore textbook on the reader, discussing different types of smokers (including the thermodynamics behind how they work) and even how to construct your own offset or modify an existing one if you’ve got one already.

The next chapters cover the wood, fire management for smoking, and finally the meat. Franklin goes in depth into the different types of wood used for barbecue, how to start and maintain the fire during a smoke, and the different meats he smokes (with a particular focus on brisket, naturally).

Finally, he gets to the main event in Chapter 6 (“The Cook”), which builds on the previous three chapters. From the prep work needed to being the smoke to the basics of smoking meat to different spices commonly found in barbecue rubs to the dreaded stall and finally the myth behind the smoke ring. Any aspiring pitmaster will surely pore over every page of this section, dog-earing along the way.

The last quarter of the book is where you will find recipes on how to smoke each meat as well as what sides and sauces to make and even what to drink with barbecue. Franklin is clearly a beer guy, and he gives in-depth thoughts about which beers pair the best with barbecue (avoid IPAs and higher ABV beers, for instance).

I will surely be returning to “Franklin Barbecue: A Meat Smoking Manifesto” as I continue my backyard smoking experiments during the pandemic, and as you will read next week this and the “Franklin Steak” book will soon be occupying permanent space on my bookshelf.

Linkdown: 5/20/20

Heim Barbecue laments rising meat prices in this piece from the local Fort Worth paper: “I’m afraid these meat shortages are going to be the final nail in the coffin for a lot of independent BBQ joints” 

In NC, JD’s Smokehouse in Connelly Springs has been having issues procuring meat

Rodney Scott’s newest barbecue store won’t open in Atlanta by the end of the spring as originally planned, but they are still moving forward

For those barbecue fans looking for a new ebook

Pork prices have increased by 3%

Five spots for “quarantine barbecue” in Asheville, according to the AVL Today blog

NYC barbecue takeout options

Quite the photo here

Even the NC Museum of History is getting in on “The Last Dance” memes

Linkdown: 4/15/20

Grady’s BBQ has closed until further notice

The Southern Smoke Foundation has donated more than $600,000 during the coronavirus pandemic

Barbecue joints from Los Angeles to Portland to Texas are having to adapt to a new model of doing business

Support Texas BBQ

Jon G’s Barbecue has an updated website ahead of their brick and mortar launch later this year

Wilber’s Barbecue continuing to get us primed

Tommy Tomlinson gets it

Bette Midler gets it