Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook] thanksgiving and proves that harvesting and

and proves that harvesting and cooking food you have grown yourself is a total pleasure

and healthy It's no longer just for the camper or cowboy--today

and the people shaping the South's vibrant culinary scene

the cheese maker and sausage man -- are woven together with the recipes

48 oz total• Keep refrigerated

Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook] thanksgiving and proves that harvesting andAuthor: Aaron Franklin, Jordan MacKay The be all, end all guide to cooking the perfect steak from buying top notch beef, seasoning to perfection, and finding or building the ideal cooking vessel from the James Beard Award winning team behind the New York Times bestseller Franklin Barbecue. "This book will have you salivating by the end of the introduction." Nick Offerman Aaron Franklin may be the reigning king of brisket, but in his off time, what he