Wednesday, March 11, 2015

From obsession comes great barbecue

As I wrote the first time I had the privilege of tasting Aaron Franklin's barbecue brisket at Franklin Barbecue, that brisket is the truth, by far the very best I've ever tasted.  When I asked Franklin the secret to his great barbecue, he shrugged and said, "We just cook it 'til it's overcooked."

The truth, of course, is more complex.  As you can see in this great Lucky Peach article (which I strongly encourage all barbecue fans to read), what really makes Franklin's meat so great is the obsessive attention to detail and the constant quest to improve his work that he brings to every piece of meat he cooks.  As the article shows, he notices and cares about every detail of what he does.

Well done, Aaron Franklin.  I cannot wait to eat your food again!


Kyle said...

I think you wanted this link:

Mark said...

Yup. I messed up the link. I fixed it in the post. Thanks.


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