Aaron Franklin Teaches Texas-Style BBQ
Salepage : [Masterclass Course] Aaron Franklin Teaches Texas-Style BBQ
Courses Content
The craft of fire and smoke
Aaron Franklin, formerly a backyard enthusiast, is now the James Beard Award-winning proprietor of Franklin Barbecue, where customers wait hours for his renowned smoked brisket. The Central Texas master of barbecue is now imparting to you his painstaking low and slow method for succulent ribs, pig butt, and brisket. You’ll discover how to operate an offset smoker like a professional pitmaster with precisely seasoned cuts and ideal temps.
Study Guide
Introduction, page 1
02 – Smoke and Fire
03 – Pork Butt Smoke
Pork Ribs, category 4
05 – Wood
06 – Broccolini and steak on the grill
07 – Quality and Selection of Beef
08 – Prepare: Trim the brisket
Brisket Part I: Smoke in 09; Brisket Part II: Smoke in
11 – Smoke: Part III of brisket
12 – Finish: Slice of brisket
13 – Make the sauce
Offset Smokers: 14
Aaron’s Road to Pitmaster, Chapter 15
16 – Bonus Chapter: The Evolution of Central Texas Barbecue: How Brisket Became King
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[Masterclass Course] Aaron Franklin Teaches Texas-Style BBQ
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