Aaron Franklin's account of fire management and brisket from the most famous barbecue joint in Texas. Long on fire, short on filler.
| Author | Aaron Franklin |
| Focus | Brisket, offset fire |
A good barbecue book earns its price many times over, because the difference between fine and excellent barbecue is technique, and technique is exactly what a book teaches better than a product ever will.
Filed under Books and Inspiration and made by Ten Speed Press.
The most useful single book on live-fire cooking, built on actual food science, from the founder of AmazingRibs. Explains why techniques work rather than just listing them.
A louder, more British take on live fire from Christian Stevenson, good for people who want the fun as much as the theory.