Aaron Franklin

There is a lot of inside baseball talk here aimed at chefs and butchers, including a chapter called "Cutting for Profit" where
The majesty of smoked meat has reduced many grizzled grillhands before you to tears.
There are a lot of things to love about this video. Founder, Josh Ozersky referring to this as a "global festival celebrating
Take a look inside Josh Ozersky's "City of Meat" at Meatopia 2012, including a close look at chef Aaron Franklin's melt-in-your-mouth brisket recipe (Franklin BBQ, Austin, TX).
It was winner-take-all as the five victors from the preliminaries competed for $50,000, the title 'Kingsford BBQ Pitmasters Grand Champion,' and a spot in the Kingsford Invitational.
That sets up a highly competitive final on July 8 with the pitmasters answering the burning question, who goes home with the $50,000?
Competition barbecue has moved so far from traditional Southern barbecue that it must be considered a style of cooking unto itself, as different from the original as is Korean Barbecue.
Sadly there is little room for creativity in competition barbecue nowadays. If barbecue is part of the culinary arts, then the judges and cooks should take a look at other forms.