Picked this up while at the NC Meat-Up over the weekend. Haven't started reading it but it looks like it will be a pretty good read based on scanning through it...
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Pre-ordered mine on Amazon, got a shipment notice this morning. His other books are good so I hope this one is too. -
I didn't realize it was you how bought it - good for you.Comment
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Nifty to get it early. Mine’s on order also.Comment
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Cool! I’m looking forward to hearing what you think about it.Comment
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Looking at it on Amazon, I noticed that Franklin has a Steak Cookbook. Personally, I like steak better than BBQ. So since I have Franklin's first BBQ cookbook, I ordered his steak cookbook.
Would not have found this unless you posted. Thanks for posting.Comment
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fzxdoc and Mosca - 30 pages into the book and it is really good. Already learned things about Wagyu that I did not know and corrected some things I thought I did know. I like his steak cut cooking flow chart right at the beginning. He's a front sear man on steaks and chops and reverse sear on larger cuts....just like me. Great minds think alike...ha, ha.
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If nothing else, they are really fun to look at and read. There is a ton of cool pictures and stories in those books he puts out.Comment
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My read is this one seems more geared towards tips for folks that smoke and grill at home versus sharing his restaurant tips and offset secrets. It could be good but also might repeat a lot of material from his first book. I would not be surprised if there are some heavy plugs for Franklin offsets for the home cooks.Last edited by STEbbq; May 8, 2023, 03:22 PM.Comment
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And on the plus side Aaron is willing to share up to 80% of how he actually smokes his product.
robComment
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Just got it and have begun to read it. First impressions are some repetition from older books, but still a good read. First chapter is interesting but not all that relevent - about rebuilding his restaurant after a fire that closed his business for 3 months.
Another chapter is about his love for PK grills with promos for his own version. And a third chapter is about how he came to build his offset smoker that he now sells. Fans might find it all interesting, while BBQ afficiandos might see it as lots of self-promotion.
One cool thing is how he modifies a BGE with a 2 foot smokestack in his attempt to make brisket on the BGE. Pictures like in his other books are great, especially the closeups of the beef ribs.Last edited by BBQPhil; May 11, 2023, 05:17 PM. Reason: added additional comments after reading 2 more chaptersComment
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I don’t usually defend kamados, and I also don’t usually derail discussions, and I have no business questioning Aaron Franklin: but he is trying to get BGE brisket to taste like offset brisket, instead of trying to make great BGE brisket. You don’t start by trying to put a square peg in a round hole. If the food TASTES good, then it IS good. It might not taste like how you make it on a different smoker, but Jewish braised brisket from a Dutch oven doesn’t either, and I’ll still eat it.Last edited by Mosca; May 12, 2023, 06:48 AM.
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I see the book so far as a big infomercial - Franklin charcoal, Franklin offset, Franklin PK, Franklin sauce, Franklin online ordering. A bit disappointed at this point but hopefully it will improve.Comment
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TripleB -- you said the book corrected a number of things you knew about Wagyu. I try to read the book to see what it says. In the meantime, I am curious what in particular it cleared up for you regarding Wagyu?
There are a ton of questions about Wagyu, and it is sometimes hard to get accurate answers. I don't claim to know every answer, but our business is raising high quality Wagyu . . . and we love to discuss the subject, especially with meat enthusiasts.
We firmly believe that Wagyu cattle provide the very best in beef, and that everyone should try some to see for themselves. Yes, it is more expensive, but there are good reasons why. We view it more as a special occasion beef than an everyday meal.
When people want a special night out, they easily understand why a 4 or 5-star hotel costs more than a 2 or 3 star place. You can see the difference. With beef, it takes a very well trained eye to see the difference. It is much easier to taste the difference . .. so that is why everyone needs to try it at least once.
Fire away if you have any questions about Wagyu!
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After experiencing Wagyu in Japan an the US, I find it an occasional treat but too rich for frequent use. I’ll take a prime NY most days over it.Comment
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Given that you were in Japan -- and given that you indicated it was too rich -- my guess is that you had A5 Wagyu, with a BMS score of 11 or 12.
That would be too rich for most steak-lovers. We've found through taste tests that many people prefer steaks with BMS scores of between 6 -10. That range is all above prime, but it does not have as much intermuscular marbling as what you likely had.
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SJUfeller - Sorry, what I think I'm saying and how it comes across sometimes are different. Franklin's Steak book corrected a few things I thought I knew about steak and really one thing about Waygu. I thought the American Waygu was a specific breed, but according to Franklin it is not. It is a cross-bred....according to the book.
What the book is really getting me to look at is sourcing and where my beef comes from. I cook steaks all the time and 99% of my steaks come from Kroger. I buy the Prime, Choice or Waygu that ends up in the Manger's Special Section. I look for the cut, marbeling, uniform thickness, amount of internal fat pockets, etc. But that is really all I ever buy and my family (like many others on this board experience with their families and friends) thinks I grill and serve steaks better than what you get in our local steakhouses. I have even aged beef a few times.
So as I stated above, I want to learn more about beef purveyors. Find someone local or fairly local to gain better knowledge and ultimately, a better steak.Comment
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Sounds like you are doing a great job! Having a reliable purveyor is key. There are numerous farm-to-table options out there. Some just sell quarters though, which is not an option for everyone.
I rarely get steak at a restaurant -- but not because I am a great chef, but because I know I can have top-notch steak just about whenever I want. Knowing where each steak was raised and butchered is not something most restaurants can tell you.
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