For one night last week, Franklin Barbecue was transported from Austin to New York. Texas Monthly brought Aaron Franklin and his kitchen manager, Braun Hughes, to cook a little barbecue in the pit of Hill Country Barbecue Market in Manhattan. Tickets for the event sold out in less than a
THE TERM “PIT” ORIGINATED back in the days when that’s just what it was—a pit in the ground, with wood coals inside and a grill made of wood or metal. Most people cooking with direct heat nowadays use an above-ground fire, but the method is essentially unchanged. It works well for
For one night last week, Franklin Barbecue was transported from Austin to New York. Texas Monthly brought Aaron Franklin and his kitchen manager, Braun Hughes, to cook a little barbecue in the pit of Hill Country Barbecue Market in Manhattan. Tickets for the event sold out in less than a
THE TERM “PIT” ORIGINATED back in the days when that’s just what it was—a pit in the ground, with wood coals inside and a grill made of wood or metal. Most people cooking with direct heat nowadays use an above-ground fire, but the method is essentially unchanged. It works well for
