Aaron Franklin

Aaron Franklin, Author

Pitmaster, pit builder, television star, dad – these all define Aaron Franklin of Austin’s Franklin Barbecue. By next year you’ll also be able to call him an author. Not only was his new television series with KLRU announced two weeks ago, but now comes a book deal with Ten Speed Press. The working title is simply BARBECUE. Here are further details from the press release: “Celebrated pitmaster and owner of the wildly popular Franklin Barbecue—winner…

Franklin Barbecue T.V.

Aaron Franklin of Austin’s Franklin Barbecue is getting a TV show. If you’ve enjoyed the BBQ with Franklin series on Youtube, then you’ll be happy to know that there’s a lot more coming. KLRU produced the popular web series, and this year they’ll shoot ten episodes with Franklin around Texas and beyond. According to KLRU, the new show will “explore the history and culture of BBQ.” They’ll also produce more instructional videos for the web…

Interview: John Lewis of La Barbecue

Owner/Pitmaster: La Barbecue; Opened 2012 Age: 35 Smoker: Indirect Heat Wood-Fired Pit Wood: Post Oak I talked to John Lewis over the phone while he was making preparations at La Barbecue to open up the following day. John Lewis became the pitmaster at La Barbecue on November, 4 2012. That’s a few days after John Mueller was forced out of the same barbecue trailer by the business’s owner and John Mueller’s sister, LeAnn Mueller. John…

Franklin brisket 02

How to Slice a Brisket

When I’m watching a brisket being sliced, a few things make me shudder, like the aggressive purr of an electric knife, the whine of a deli slicer, and, the worst offense, watching the fat cap being discarded (but we’ll save that for another column). I’ll concede that there are several ways to slice a brisket, but I should note that some of them are just wrong, like slicing with rather than against the grain. But again,…

Texas A&M Meat Science's Beef 101 hanging room.

BBQ Anatomy 101: The Slaughter

For three days this week I was a student at Beef 101, an intensive course taught by the Texas A&M University meat science staff, led by Dr. Davey Griffin, Dr. Jeff Savell, and Ray Riley. The class covers everything about cattle, from the time that they’re weaned to the moment their meat makes it to your plate. The first day began with all of us students introducing ourselves. It’s a very cordial way of breaking…

defense_of_gassers

In Defense of Gassers

For one night last week, Franklin Barbecue was transported from Austin to New York. Texas Monthly brought Aaron Franklin and his kitchen manager, Braun Hughes, to cook a little barbecue in the pit of Hill Country Barbecue Market in Manhattan. Tickets for the event sold out in less than a day, and when the time came, the downstairs dining room at Hill Country filled up quickly with hungry patrons. Fifteen-hundred miles away, the true Austin…