New interview with John Lewis of La Barbeque

[erbeman]

http://www.tmbbq.com/interview-john-lew ... -barbecue/

I detect a bit of tension between John and Franklins. Especially at the end of his interview where he feels he needs to point out that he has never done a dalmation rub, the same rub that Franklin always says that they use at Franklins. I thought it was really cool of John to chime in to reply to that guy on the blog to help him with his brisket and even volunteer to walk him through it on his pit.

[bsooner75]

I picked up on that as well.


Still not sure he's shooting straight w/ the pickle juice thing.

[erbeman]

I picked up on that as well.


Still not sure he's shooting straight w/ the pickle juice thing.

I believe him on the juice. I was watching a pitmasters yesterday and this guy from Georgia injects clam juice in his pork for the saltiness. Pickle juice is salty. So, it could be for the same reason.

[spacetrucker]

good read... thanks

[Papa Tom]

Good read thanks for sharing.

[Raider18]

I want to know how he does his ribs, the best I've had.


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[Grumpy Smiles]

Very interesting read. Especially his comment about never using just salt and pepper.

[Bockbock]

I smoked 3 briskets for Easter using the J Lewis pickle juice recipe with the rub he suggested. They were awesome. The last two cooks I have used the recipe and everyone loved the brisket. I was a little nervous trying it, but it works.