> Skip to content

Q&A  •  3 March 2023

 

One of the world’s top barbecue chefs shares his favourite food memory

We caught up with Aaron Franklin, author of ‘Franklin Smoke’ and the man behind the restaurant, Franklin Barbecue in Texas. Learn about his ultimate comfort food cooking hacks and more.

What ingredient/s do you enjoy cooking with the most? 

I lean toward foods that carry a certain kind of nostalgia for me. It's fun for me to work out a Sunday pork roast like my grandparents made or gumbo and etouffee that my grandfather made.

What is your ultimate comfort food? 

Pot roast (chuck roast) cooked for 6-8 hours with brown gravy made from the braising liquid and mashed potatoes.

What utensils do you use the most? 

Knives, a fish spatula, tongs and a have a good wooden cutting board on my kitchen counter at all times.

If you could choose your last meal, what would it be? 

I'd start with a rye whiskey cocktail, Caesar salad, and shrimp cocktail with a seafood tower, followed by a dry-aged T-bone steak and a fully loaded baked potato (and more whiskey). 

What are five essential ingredients you always have on hand? 

Grapeseed oil or high temp oil, kosher salt, crunchy finishing salt, rice wine vinegar or champagne vinegar, lemons.

What is your most commonly used ingredient? 

Salt. I don't really use many spices in my cooking, but I do use a good bit of salt. 

What is your favourite food memory? 

Eating ice cream in Paris outside the Notre Dame cathedral.

What is the best way to elevate an ordinary meal? 

More acid and more salt to balance the flavours. 

What is the one life-changing cooking hack you were taught? 

Pour a small amount of water on top of guacamole in an airtight container. This helps form a barrier to the air and keeps it from browning.

 

Are you a fan? Check out all of Aaron's cookbooks here

Feature Title

Franklin Smoke
The ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue.
Read more

More features

See all
Recipe
Smoked Chicken

Every time that I serve a smoked chicken to guests, they all say, ‘Wow, I never thought of smoking chicken.’

Recipe
Firepit côte de boeuf

A staple of French cookery, côte de boeuf is immensely versatile.

Recipe
Fire-kissed brussels sprouts

I could eat brussels sprouts just about every day of the week, and I love doing them on the fire.

Q&A
Alex Michaelides shares why his new novel was his favourite to write

Learn about Alex Michaelides’s new book, the real-life people who inspired his characters and how growing up in Cyprus contributed to the setting.

Q&A
Rachael Johns shares her trick for getting words onto the page

We caught up with Rachael Johns to learn about her writing routines, favourite rom-coms and new book The Other Bridget.

Q&A
Shannah Kennedy and Colleen Callander explain what the word 'elevate' means to them

We caught up with the co-authors of Elevate to learn more about their work, their goals for 2024, and their best advice for getting out of a slump.

Q&A
Anna Funder taking on the patriarchy

We caught up earlier this year with Anna Funder to discuss her upcoming book Wifedom, and how it explores marriage and art as a piece of 'counter-fiction'.

Q&A
The unlikely way Kate Dramis found her literary agent

We asked debut author Kate Dramis about the publication of her first novel, The Curse of Saints. Read about her ‘fairy-tale’ submission experience, how she came up with the idea for the book and more.

Q&A
Nathan Anthony of Bored of Lunch fame shares his ultimate comfort food

We chatted with social media star and home cook extraordinaire Nathan Anthony to learn about his favourite herbs, most-used ingredients and more.

Q&A
What happens when your debut novel becomes a bestseller? We asked Bonnie Garmus

We caught up with Bonnie Garmus after a whirlwind year of success with her debut novel, Lessons in Chemistry.

Q&A
Jordan Collins talks inspiration behind new book, ‘Dorothy’

Learn all about ‘Dorothy’, straight from the author. Jordon Collins shares what they want readers to take away from the book, their writing process and what their favourite books were as a child.

Q&A
Eloise Head (AKA Fitwaffle) shares her all-time favourite baking ingredients

We caught up with Eloise Head ahead of the release of her cookbook, ‘Fitwaffle’s Baked In One.’ Learn about her favourite ingredients, ultimate comfort food and more.

Looking for more Q&As?

See all Q&As