Oct 25, 2017
One smokes the best Central Texas-style brisket on Planet Earth. The other is the country's foremost practitioner of whole hog barbecue. Both deal with fire, day through night. And, wouldn't you know it, they're buddies who were in Houston recently to cook up their respective specialties at Southern Smoke to raise money for hospitality industry workers affected by Hurricane Harvey.
Austin-based brisket king Aaron Franklin and South Carolina's pulled pork superstar Rodney Scottreally need no introduction, but there you go. On this week's episode of BBQ State of Mind, recorded at Underbelly restaurant, they shoot the breeze with Chronicle crew J.C. Reid, Alison Cook and Greg Morago in a wide-ranging conversation that kicks off with Franklin cracking a beer and wraps up with geeky chatter about different types of wood. In between they discuss the silver lining of having your barbecue joint burn down, what music they listen to while they work and other pressing subjects. Bonus: In a second episode, Southern Smoke founder and James Beard Award-winning chef Chris Shepherd joins the party.
Give it a listen by using the player above, or even better search for "BBQ State of Mind" on Apple Podcasts and click subscribe. You can find us on Stitcher, too.