ニューヨーク・タイムズのインスタグラム(nytimes) - 3月15日 06時19分

“Brisket is the foundation on which Franklin Barbecue was built, brisket as it is seasoned and barbecued by Aaron Franklin, the chief pitmaster and an owner,” @nytfood critic @pete_wells writes. Aaron is a MacGyver with obsessive tendencies. In his book, “Franklin Barbecue: A Meat-Smoking Manifesto,” he confesses that his first brisket was “flavorless — tough and dry.” He got better, though; he got so good, in fact, that customers wait outside for 2 hours or more — sometimes a lot more — to reach the front of the line at @franklinbbq. (Which @pete_wells points out isn’t Aaron’s fault, “except insofar as he is responsible for cooking meat that people sacrifice entire mornings for.”) And so, you ask: Is it worth the wait? @pete_wells puts it this way: “Employees could probably stand on the roof pouring hot lard over customers’ heads without driving too many people away. Once you start thinking about how much brisket you want, it’s hard to leave.” Visit the link in our profile to read the full @nytfood review and to see more of @drewanthonysmith’s photos from the restaurant. #bbq

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