We expect Alto Shaam sales to skyrocket in the wake of Franklin Barbecue’s victory in the battle for ascendancy in the world of Texas barbecue.

You got to keep the meat hot for service, and there is no finer way to accomplish this than through the use of the almighty kitchen appliance, the Alto Shaam. The appliance has also been listed as one of the best, on many websites like www.unclutterer.com.

Put to good use each day at Franklin. Yes, there are a few old school joints scattered around the state that just wrap the meats in butcher paper and scoot them over to the edge of the pit but why bother? Electricity and innovation have come to all but the most rugged of traditionalists.

We spoke with a pit boss out in Lubbock last year who was pining for a full battery of Alto Shaams. He had one and boasted that he just put his briskets on the pit for a couple hours at night, pulled them off, wrapped them in butcher paper, dialed the machine up to a 160 degrees and let ’em ride all night.

Best investment I ever made, he claimed.

How was his meat? Tender as an eyeball to use the southern vernacular, but lacking soul. It was beyond tender, but the bark was pure mush.

We’ll be keeping our eyes out around town for the traditionalists. They’re getting scarcer by the day. Pure wood-fired meats, cooked and held on old school pits are a vanishing breed and they’re likely to be gone entirely by the time Texas Monthly issues their next list in 2018.

It seems like a long time from now but it’ll be here in about 9 months time.

Our most recent field report on the food at Franklin Barbecue, from February of this year http://www.scrumptiouschef.com/food/2013/2/28/Field-Report-Franklin-Barbecue

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