Aaron Franklin is one of the biggest, most recognized names
in barbecue and the wider food world. His restaurant, Franklin
Barbecue, has won every major barbecue award and has been in
magazines ranging from GQ to Bon Appetit. The line to
get into his Austin, Texas, hotspot is as long as ever, and the
restaurant has sold out of brisket every day of its existence.
Jordan Mackay is a James Beard Award-winning writer on wine, spirits, and food. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Wine and Spirits, Food & Wine, and Gourmet, among others. He has co-authored a number of cookbooks, including Secrets of the Sommeliers, a James Beard Award winner; Two in the Kitchen; Franklin Steak; and Franklin Barbecue, which spent twelve weeks on the New York Times bestseller list.