Jordan Mackay is the co-author, with the Austin-based BBQ star pitmaster Aaron Franklin, of Franklin Barbecue: A Meat-Smoking Manifesto. The book is a crazy success—a rare cookbook that bounded onto both the New York Times and Amazon best-seller lists—but one thing it leaves out is an answer to that vital question: What wine goes best with BBQ?
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All the more strange, since Mackay has primarily made his career by writing about wine. But as he said when I spoke to him, “Aaron’s not really a wine drinker. He loves beer.” Fair enough. (He also mentioned that Franklin really loves sushi, too; that one threw me—the guy who makes the most obsessed-over brisket in all of Texas eats sushi when he’s not at work? It’s a weird world over there in Austin.)