There’s an awarding winning barbecue joint here in Austin. It started out as a trailer and soon graduated into its own building. The barbecue is so good that you have to line up at 10:30 in the morning, wait an hour until they open the doors at 11:30, and when the meat is gone…they close. I’m not kidding.
This past summer Bon Appétit magazine called it the Best Barbecue in America.
Aaron Franklin was asked by our local news what his secret was, I’m paraphrasing, but this was his response:
We get the best meat from Montana, and then it’s about salt and pepper, time and temp. That’s it.
Really? No secret sauce? He’s not blending 200 spices together, or using his great grand daddy’s recipe?
How many times have we messed something up, failed at making something better, because we kept piling on all of our little tricks.
How many times have we rushed to decisions, because we didn’t have the patience to just let it be and see it through?
The recipe for success here can easily be translated to your life and your work. Don’t over season, make sure the basics are being executed, and above all…be patient.



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