{"product_id":"the-complete-franklin-barbecue-collection-three-book-boxed-set-aaron-franklin-cookbook","title":"Complete Franklin Barbecue Collection by Aaron Franklin \u0026 Jordan Mackay – Boxed Set","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Boxed set of three paperbacks, 672 pages in total\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Aaron Franklin of Franklin Barbecue, Austin, Texas, with James Beard Award-winning writer Jordan Mackay\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Ten Speed Press, 2025\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Franklin Barbecue (smokers, wood, fire, brisket), Franklin Steak (beef, ageing, cooking) and Franklin Smoke (live-fire and smoke cooking)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e The serious backyard pitmaster, or the best barbecue gift under the tree\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780593839638\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe Complete Franklin Barbecue Collection is a three-book box set of Aaron Franklin's Franklin Barbecue, Franklin Steak and Franklin Smoke, written with Jordan Mackay, covering brisket, steak and live-fire cooking from the Austin pitmaster behind Franklin Barbecue.\u003c\/strong\u003e It packs exclusive paperback editions of all three books into one slipcase, 672 pages in total.\u003c\/p\u003e\n\u003ch2\u003eThree books, one box, the whole Franklin education\u003c\/h2\u003e\n\u003cp\u003eAaron Franklin's books are the ones serious cooks wear out. Instead of buying them one at a time, this special edition gathers all three in a single wood-grain box. Together they take you from tuning a smoker and cooking a proper brisket, through buying and cooking great steak, to everyday live-fire cooking with smoke.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eFranklin Barbecue covers building and tending fires, choosing and seasoning wood, sourcing meat and the famous brisket. Franklin Steak is a deep dive into beef: how to buy it, season it, age it and cook it, and the gear and fire that do it best.\u003c\/p\u003e\n\u003cp\u003eFranklin Smoke brings the fire into everyday cooking, with more than fifty technique-driven recipes for meat, fish, poultry and vegetables, plus rubs, sauces and sides. Across the set you get the brisket method that made the Austin queue famous, alongside steak and smoke techniques you'll use every weekend.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who wants to understand fire, smoke and beef rather than just follow recipes. Offset owners will get the most from Franklin Barbecue, but the steak and smoke books suit kettles, kamados and any live-fire set-up. It's also one of the best barbecue gifts you can wrap.\u003c\/p\u003e\n\u003ch2\u003eAbout Aaron Franklin \u0026amp; Jordan Mackay\u003c\/h2\u003e\n\u003cp\u003eAaron Franklin is from Bryan, Texas, and co-founded Franklin Barbecue in Austin with his wife Stacy in 2009. The restaurant has been named Best Barbecue in Texas by \u003cem\u003eTexas Monthly\u003c\/em\u003e and Best Barbecue in America by \u003cem\u003eBon Appétit\u003c\/em\u003e, and Aaron hosts the PBS series \u003cem\u003eBBQ with Franklin\u003c\/em\u003e. Jordan Mackay is a journalist and James Beard Award-winning co-author of books on wine and food, including \u003cem\u003eSecrets of the Sommeliers\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/260_proud-whole-brisket-board.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons this box is the whole Franklin curriculum in one tidy crate: fire, beef and smoke, start to finish. What gets him is how Aaron teaches fire management before a single recipe, so every cook you do after makes more sense. Give it to someone you like, or keep it, and your brisket will thank you by next weekend. Once you've finished it, chase the whole-hog Carolina side with \u003ca href=\"\/products\/rodney-scotts-world-of-bbq-rodney-scott-cookbook\"\u003eRodney Scott's World of BBQ\u003c\/a\u003e, then the New York smokehouse take in \u003ca href=\"\/products\/pig-beach-bbq-cookbook-matt-abdoo-cookbook\"\u003ePig Beach BBQ Cookbook\u003c\/a\u003e. Season like Austin with coarse \u003ca href=\"\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Burnt-Tallow Toast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe best thing you'll eat all cook happens before the brisket's sliced.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e rendered brisket fat or tallow, thick slices of white bread, flaky salt, cracked black pepper\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm a few spoons of rendered fat in a cast-iron pan.\u003c\/li\u003e\n\u003cli\u003eFry the bread until deep golden on both sides.\u003c\/li\u003e\n\u003cli\u003eHit it with flaky salt and pepper and hand it to whoever's been tending the fire.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Rendered beef fat carries all the smoke from the cook, so the toast tastes like bark without needing any meat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat's in The Complete Franklin Barbecue Collection?\u003c\/h3\u003e\u003cp\u003eIt's a box set of three paperback books by Aaron Franklin and Jordan Mackay: Franklin Barbecue, Franklin Steak and Franklin Smoke.\u003c\/p\u003e\n\u003ch3\u003eWho wrote the Franklin Barbecue books?\u003c\/h3\u003e\u003cp\u003eThey were written by Aaron Franklin, co-founder of Franklin Barbecue in Austin, Texas, with James Beard Award-winning writer Jordan Mackay.\u003c\/p\u003e\n\u003ch3\u003eIs the Franklin box set good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The books explain fire, wood, smoke and meat before the recipes, so beginners learn the fundamentals and experienced cooks pick up plenty of detail.\u003c\/p\u003e\n\u003ch3\u003eAre the books in the box set hardback?\u003c\/h3\u003e\u003cp\u003eNo. The set contains exclusive paperback editions of all three books in a slipcase, 672 pages in total, published by Ten Speed Press in 2025.\u003c\/p\u003e\n\u003ch3\u003eDoes the box set cover steak as well as brisket?\u003c\/h3\u003e\u003cp\u003eYes. Franklin Steak is dedicated to buying, ageing, seasoning and cooking steak, while Franklin Barbecue covers brisket and Franklin Smoke covers everyday live-fire cooking.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What's in The Complete Franklin Barbecue Collection?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's a box set of three paperback books by Aaron Franklin and Jordan Mackay: Franklin Barbecue, Franklin Steak and Franklin Smoke.\"}}, {\"@type\": \"Question\", \"name\": \"Who wrote the Franklin Barbecue books?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"They were written by Aaron Franklin, co-founder of Franklin Barbecue in Austin, Texas, with James Beard Award-winning writer Jordan Mackay.\"}}, {\"@type\": \"Question\", \"name\": \"Is the Franklin box set good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The books explain fire, wood, smoke and meat before the recipes, so beginners learn the fundamentals and experienced cooks pick up plenty of detail.\"}}, {\"@type\": \"Question\", \"name\": \"Are the books in the box set hardback?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. The set contains exclusive paperback editions of all three books in a slipcase, 672 pages in total, published by Ten Speed Press in 2025.\"}}, {\"@type\": \"Question\", \"name\": \"Does the box set cover steak as well as brisket?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Franklin Steak is dedicated to buying, ageing, seasoning and cooking steak, while Franklin Barbecue covers brisket and Franklin Smoke covers everyday live-fire cooking.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824816586804,"sku":"9780593839638","price":170.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/the-complete-franklin-barbecue-collection-three-book-boxed-set-aaron-franklin-cookbook-front.png?v=1792910435","url":"https:\/\/www.therubhub.com.au\/products\/the-complete-franklin-barbecue-collection-three-book-boxed-set-aaron-franklin-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}