BBQ legend Aaron Franklin in Houston for new cookbook signing

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Pitmaster Aaron Franklin at Houston's Southern Smoke Festival.

Pitmaster Aaron Franklin and chef Tyson Cole are partners of Loro, the Asian smokehouse restaurant in the Heights.

It has been a busy couple of months even for the always-on-the-go Aaron Franklin.

The award-winning pitmaster, who made Central Texas-style barbecue world-famous when he opened Franklin Barbecue in Austin in 2009, has been doing the opposite of his "low and slow" cooking mantra by burning hot and fast with a variety of projects.

April saw the opening of Uptown Sports Club, the New Orleans-inspired restaurant and all-day bar in East Austin that he owns with partner and music maven James Moody. In May he drew thousands to Austin for Hot Luck, the annual music and food festival that wrapped a four-day stint on Memorial Day weekend.

And May also saw the publication of Franklin's third dive into meat magic. "Franklin Smoke," written with Jordan Mackay, who also co-authored "Franklin Barbecue" and "Franklin Steak."

Franklin will be in Houston this weekend to promote his new guide to at-home live-fire grilling and smoking. He’ll be at Loro (the Asian smokehouse restaurant he runs with fellow James Beard Award-winning chef Tyson Cole), 1001 W. 11th in the Heights on Sunday, June 11, for a book-signing from 2 to 5 p.m. The cookbook will be offered for sale.

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The event is free, but customers can reserve a spot by signing up here. The patio party will also feature pulled pork and chopped brisket sandwiches for sale. The first 50 guests to purchase a smoked sandwich will receive a free signed copy of "Franklin Smoke."

Like his previous books, Franklin shares information about smoking fundamentals (tools, equipment, fire-building, cooking methods) and offers recipes for cooks of all levels working with a variety of smokers from pricey offsets to inexpensive kettle-style grills.

"Franklin Smoke" is described as a collection of ideas and recipes for using fire and smoke to create everyday meals including those beyond barbecue. It begins with hardware (smokers, grills, and firepits), explaining what they are and how they work. The book moves on to wood (and the dynamics of combustion) as well as charcoal and briquettes, followed by an extensive look at fire, fire tools, fire building, and smoke. Next comes a trip to the pantry: essential tools, spices, rubs and sauces for building good meals. Then recipes including sauces, pickled vegetables, meats, fish and shellfish, vegetable side dishes, salads, and barbecue: chicken, pork steaks, pork ribs, beef ribs, duck, turkey, and "ultimate brisket," of course.

Here are two recipes from "Franklin Smoke":

Rye BBQ Sauce

1 cup cherry preserves1 cup ketchup½ cup apple cider vinegar3 tablespoons freshly ground black pepper2 tablespoons garlic powder2 tablespoons onion powder½ cup Worcestershire sauce4 tablespoons tomato paste2 tablespoons Dijon mustard1 cup dry rye whiskey

Instructions: In a medium saucepan over medium heat, combine the preserves, ketchup, and vinegar and warm through. Pour the hot liquid into a blender and puree until silky smooth. Pour the m mixture into a 1-quart jar.

Add the pepper, garlic powder, onion powder, Worcestershire, tomato paste, and mustard to the jar and whisk until smooth. Let the sauce cool to room temperature, then add the whiskey and stir to combine. Taste and adjust any flavors as you like, then cap and refrigerate.

The sauce will keep in the fridge for up to 6 weeks, serve as soon as you can. Makes about 4 cups. Use with barbecue chicken, pork ribs, and pork steaks.

Red Chimichurri

½ cup grapeseed oil1 tablespoon Hungarian sweet paprika1 tablespoon Aleppo pepper flakes1 teaspoon ground guajillo chile6 garlic cloves, finely chopped1 bunch flat-leaf parsley, leaved plucked and finely chopped3 tablespoons finely chopped shallot½ cup olive oil4 tablespoons sherry vinegarFinely grated zest of 1 lemon1 teaspoon kosher salt

Instructions: In a small saucepan over low heat, combine the grapesee oil paprika, Aleppo pepper, and ground guajillo chile, stir to combine, and let infuse for about 30 minutes. Stir in the garlic and let it warm for 3 minutes. Remove the pan from the heat and allow the mixture to cool slightly.In a medium bowl, combine the parsley, shallot, olive oil, vinegar, and lemon zest. Pour in the warm peppery oil and stir with a spoon. Adjust the salt, as needed, to taste.

Pour the chimichurri into a jar, let coo, cover, and refrigerate for 1 to 2 days to allow the flavors to develop before using. The sauce will keep in the fridge for up to 2 weeks.

Makes 1 cup. Use with almost any protein, especially good with redfish on the half shell.

Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him news tips at [email protected]. Hear him on our BBQ State of Mind podcast to learn about Houston and Texas barbecue culture.