Aaron Franklin by the numbers


 
Thanks for sharing Chris, a real eye opener to what's involved being in the BBQ restaurant business. You sure have to be dedicated to that kind of hectic lifestyle.
 
“There’s no right way to do BBQ,” says Franklin, whose restaurant sells out of meat every single day. “It’s more intuition and feel, and teaching people how to think for themselves.”


I love that line!

Tim
 
good day! gotta tell you Chris, you do send out some cool stuff. i just read the article and have seen something of the sort one time before, back when him and Byron were hitting the big time on TV. thanks for the link and the read. also, thanks for the heads up on the SS rack for the kettle. i made the purchase of two for my Weber's. you mentioned they are slightly loose as a fit where they fix to the 4 brackets, i must have got lucky, mine seem to fit as good if not a bit more snug that the original... one way or the other, i'm keeping an eye on you, you're on it! thanks!
 

 

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