Jim Shahin on the Rebirth of Real Wood-Cooked Barbecue

Barbecue maven Jim Shahin had a piece last month on NPR about the rise of new barbecue places that cook the old fashioned way – over real wood.  He focuses primarily on Sam Jones’ new place in Winterville, NC, and the much-ballyhooed Franklin Barbecue in Austin, but he also cites Salvage Barbecue in Portland, Maine, and DCity Smokehouse, both reviewed here, and a couple of places my travels will probably take me near – Cracklin’ BBQ in Savannah and Jack’s BBQ in Seattle.

As always, you should read what Jim has to say. http://www.npr.org/sections/thesalt/2015/12/02/457849407/pitmasters-fan-the-flames-of-all-wood-barbecue

The New York Times recently had an article about the three-hour waits at Franklin.  http://www.nytimes.com/2016/01/28/us/for-mavens-of-meat-no-fast-lane-to-slow-cooked-texas-brisket.html?_r=0

I once waited over an hour at Snow’s, but it was a beautiful day and how often am I going to get to Lexington, Texas, on a Saturday morning?  People, there are real good options in Austin for a three hour wait.

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