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Aaron Franklin
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“Sure, I was poor. But barbecue has never been a rich man’s pleasure. It’s always been a culture of thrift. It’s a poor, rural cuisine based on the leanest, throwaway cuts of the animal being cooked until edible with a fuel that can be picked up off the ground (at least it used to be).”
― Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
― Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
“Attached to the loin, which is a lean cut of meat, baby backs are typically leaner than spares. But their meat is still juicier and fattier than the loin, which is one reason for their popularity. Another reason is a certain boppy commercial jingle for a national restaurant that never seemed to go away.”
― Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
― Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
“The enhancement in question is the common practice of big meat packers to inject solutions consisting mainly of water and salt into the pork and poultry they sell. Other components of the brine might include sodium phosphates and sugar. They might offer all sorts of reasons for this, but they all pretty much mean that it’s an industrial solution to the industrial problem of mass-producing and mass-distributing pork. “Enhancement” adds artificial moisture to pork that’s otherwise dried out, extends its shelf life, reduces the amount of liquid that seeps from meat that’s been sitting around for a while, and, most insidiously, makes meat more profitable by adding weight to something you’re buying by the pound.”
― Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
― Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
Topics Mentioning This Author
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| The 104 Book Chal...: Lindsay's Reads for 2015 | 48 | 45 | Oct 20, 2015 10:17AM |
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