Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Great question. Who better to answer this than Meathead. I've asked his thoughts, stay tuned....
But, this is the nature of recipes. As long as the source is credited, there's really no issue. If someone copied a recipe directly and tried to sell it as their own or get credit as creator, there'd be an issue. If Franklin wanted to keep this secret he wouldn't publish it anywhere.
This is a tricky question. If it is from a book or something else with a (c) mark and a date, then permission must be asked and granted. That said, book authors usually don't quibble over the copying of a recipe or two. We consider it good publicity especially if a link or plug accompanies the recipe "This recipe is From Aaron Franklin's Franklin Barbecue: A Meat-Smoking Manifestohttps://amzn.to/2t8Ywc9 ". This is what the Washington Post did. Authors usually appreciate being asked permission.
Where it gets tricky is that he granted permission to the WaPost and it appears online. It also carries a Post copyright, but when he granted permission he had to know that he was putting it out there in no-man's land where (c) is scoffed at. So it is a pretty safe bet that he expected it to be copied.
In my case, I almost always grant reprint rights with proper credit for a recipe or two, but I explain that we are a business and a lot of people depend on traffic coming to the site and for sales of the book. I would have probably made a post like this "Hey folks, I just tried a great recipe from Aaron Franklin published in the Washington Post. Here is a link." Same effect, absolutely legal, the Post gets the traffic it deserves, Franklin get the link to sell his book that he deserves, and there is no gray area.
If the recipe is to be copied in a book or someplace where it is to be sold then you can expect an intellectual property cease and desist letter or a lawsuit. You need written permission.
All this said, I know Aaron and I doubt he would object. So don't sweat this one. Leave it. Going forward it is always better to post a link if it is copyrighted and make sure to get that book link in there so it can be said you were promoting his book.
I like this one but I think there’s too much ketchup. A bit too present in the sauce to me. If anyone has substitute ideas for part of it I’d be happy to see.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
MeatheadHuskee would you prefer that we make it clear that this is our own recipe, as well? Or is that no big deal in a private forum?
PS I didn't intend to appear to be stealing intellectual property. I genuinely felt I gave Franklin credit for something that was in the public sphere. As a guy who's done tons of work in the technology and software arena, intellectual property is a really big deal to me. I will be more careful to make sure I post a link to original sources for things that are in the public sphere, or go and request permission to publish if it is clearly not in the public sphere.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
MeatheadHuskee would you prefer that we make it clear that this is our own recipe, as well? Or is that no big deal in a private forum?
PS I didn't intend to appear to be stealing intellectual property. I genuinely felt I gave Franklin credit for something that was in the public sphere. As a guy who's done tons of work in the technology and software arena, intellectual property is a really big deal to me. I will be more careful to make sure I post a link to original sources for things that are in the public sphere, or go and request permission to publish if it is clearly not in the public sphere.
No worries at all. Yeah, if a recipe is your own PLEASE say so. This isn't for bragging rights alone (but sure there's some of that too) but we also have a Member Recipe program we're working on. If you borrowed a recipe from, say, Frugal Gourmet and made a couple changes, please note that it's "based on a recipe from Jeff Smith of Frugal Gourmet" and list your changes.
Copyright law does not protect recipes that are mere listings of ingredients. Nor does it protect other mere listings of ingredients such as those found in formulas, compounds, or prescriptions. Copyright protection may, however, extend to substantial literary expression—a description, explanation, or illustration, for example—that accompanies a recipe or formula or to a combination of recipes, as in a cookbook.
So posting a recipe you got from someone with your own description of how you did it is probably cool, copying the recipe and descriptive text from Franklin's book (or anyone else's) is very likely not. That being said, crediting the original author is the right thing to do.
DISCLAIMER: I am not a lawyer, YMMV, Offer void where prohibited, may cause swelling, nausea, high blood pressure, low blood pressure, irritable bowel syndrome, gamma radiation exposure, marital strife, small clandestine wars in Asia, impaired ability to operate machinery, bunions, sciatica, toe warts, and death.
If it is in the public sphere, and a recipe published on the internet certainly is, then giving credit and not copying the narrative text word for word is the key. That said, I will respect how Meathead and Huskee want this done. It’s their forum
Just to be clear, I’ve been part of teams that have created intellectual property that was patented, copyrighted and/or trademarked. I know a bit about this. Today I am the person accountable for defending my company’s intellectual property from outright theft by others.
ecowper That's my take too. The way Meathead and Huskee want it done is the right way to do it, even if it's not legally necessary. Attribution is always the right thing to do. Even if I'd hacked a recipe to death, I'd probably still attribute it to who I got it from. Provided, of course, I actually remember where I got it.
Absolutely .... my chili recipe has multiple sources. One of them is Meathead, because I got the idea to smoke my meat from Meathead. I have a number of other sources, also. When I post that recipe, I’m careful to attribute the sources I recall as definitely contributing. It’s the RIGHT THING to do
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