Franklin Smoke
Wood. Fire. Food. (A Cookbook)
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Narrado por:
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Aaron Franklin
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Jordan Mackay
Acerca de esta escucha
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 true Texas fire wrangler—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.
The audiobook includes a downloadable PDF containing recipes, techniques, and selected photographs from the printed book.
PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
©2023 Aaron Franklin and Jordan Mackay (P)2023 Random House AudioLos oyentes también disfrutaron...
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Franklin Barbecue
- A Meat-Smoking Manifesto - A Cookbook
- De: Aaron Franklin, Jordan Mackay
- Narrado por: Aaron Franklin, Jordan Mackay
- Duración: 8 h y 10 m
- Versión completa
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General5 out of 5 stars 113
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Narración:5 out of 5 stars 93
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Historia5 out of 5 stars 93
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world) - and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue and share years’ worth of hard-won knowledge.
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5 out of 5 stars
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Mi apreciación
- De Junior Owens en 07-13-22
De: Aaron Franklin, y otros
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Rodney Scott's World of BBQ
- Every Day Is a Good Day: A Cookbook
- De: Rodney Scott, Lolis Eric Elie
- Narrado por: Rodney Scott
- Duración: 4 h y 25 m
- Versión completa
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General4.5 out of 5 stars 43
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Narración:4.5 out of 5 stars 36
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Historia5 out of 5 stars 36
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just 11 years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special.
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5 out of 5 stars
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Tasty Daang Book
- De VAJ en 06-14-21
De: Rodney Scott, y otros
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- De: Michael Brenner, Pia Sörensen, David Weitz
- Narrado por: Donna Postel
- Duración: 9 h y 12 m
- Versión completa
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General4.5 out of 5 stars 25
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Narración:4.5 out of 5 stars 22
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Historia4.5 out of 5 stars 22
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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5 out of 5 stars
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A good book - with some winning points
- De Chris L. en 07-17-21
De: Michael Brenner, y otros
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The Wok
- Recipes and Techniques
- De: J. Kenji Lopez-Alt
- Narrado por: Eric Jason Martin
- Duración: 19 h y 44 m
- Versión completa
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General4.5 out of 5 stars 22
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Narración:4 out of 5 stars 19
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Historia4.5 out of 5 stars 18
J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
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3 out of 5 stars
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Does not work as an audio book
- De Anonymous User en 04-22-22
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Masala Lab
- The Science of Indian Cooking
- De: Krish Ashok
- Narrado por: Ashish Bhandari
- Duración: 7 h y 51 m
- Versión completa
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General4.5 out of 5 stars 10
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Narración:5 out of 5 stars 10
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Historia4.5 out of 5 stars 10
Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.
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5 out of 5 stars
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Learned a lot!
- De Sharon S. Dorondo en 12-21-22
De: Krish Ashok
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The Food Lab
- Better Home Cooking Through Science
- De: J. Kenji Lopez-Alt
- Narrado por: Mike Chamberlain
- Duración: 21 h y 22 m
- Versión completa
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General4.5 out of 5 stars 207
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Narración:4.5 out of 5 stars 168
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Historia4.5 out of 5 stars 164
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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5 out of 5 stars
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Props to the narrator, and amazing book
- De Carla Nowicki en 08-22-20
Lo que los oyentes dicen sobre Franklin Smoke
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- Minnie H
- 07-05-23
Another Instant Classic
What another wonderful book!
I'm obsessed with learning and barbeque and fire cooking happen to be my favorite processes and favorite results yielded. I listened to Franklin BBQ FOUR TIMES over the course of a year. I occasionally travel by car for work and this immersive content makes the long rides a lot of fun. BBQ for me is more than just great food, or a fun cook. It's really my core way of meditating and finding my center. It's degrumpifying properties make life sweeter. Aaron and Jordan, thanks again for another wonderful book!
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- Amazon Customer
- 07-23-23
Perfect for the BBQ enthusiast.
The chapter including “The Ultimate Brisket” takes us for a ride in Aaron’s smoky world. Inspires me to bust out my cooker literally every other weekend in the pursuit of mimicking what he does in Austin. Tons of great recipes with plenty of helpful tips. Jordan - love the passion for smoked chicken… me too!
Pmc
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