Franklin Barbecue

Gimme Franklin Brisket

Brisket at the Beards

Last year, Aaron Franklin made history by being the first pitmaster to win in the Best Chef category at the James Beard Awards. He’s back at the awards ceremony in Chicago this year with the dish that got him the 2015 prize. Franklin packed up twenty briskets to serve to the country’s best chefs tonight. Franklin’s plate presentation won’t be fancy. “It’s a big hunk of meat on a piece of bread,” he told me. The brisket…

Cooler Brisket 10

Faux-Vide

If you’re king of the backyard barbecue, chances are you’ve held cooked barbecue in your cooler (without ice, of course). Some even have a name for it, the faux Cambro, named after the insulated food storage boxes made by Cambro Manufacturing. Suffice it to say, it’s a simple hack to keep barbecue hot without electricity, and using equipment most of us have at home. I use the method often, but I’d never considered that the same cooler…

Smoked Brisket 01

The Many Briskets of Texas

Not all briskets are created equal. That much is obvious to anyone who’s had a great one—or a bad one. Those experiences are easy to contrast, but what about when it’s not a question of good or bad? When it’s a matter of simply being different? I was struck by the variety in briskets during a recent barbecue road trip between Belton and Luling. As much as the barbecue changes across the state, we know the catch-all term of…

HEB BBQ Sauce 01

Sauce Sells

Times have never been better for small-batch Texas barbecue sauces. Six months ago, Texas-based grocery store H-E-B debuted a new line of barbecue sauces in their stores, featuring bottles from the state’s most popular barbecue joints, including Louie Mueller Barbecue, Fargo’s BBQ, Terry Black’s Barbecue, and Hays County BBQ. The case for sauce statewide also got a fresh boost last month when Texas Governor Greg Abbott proclaimed that “the most important thing about barbecue is sauce.” Abbott has since…

Franklin BBQ Book 01

Franklin Barbecue: A Meat-Smoking Manifesto

Aaron Franklin is giving us the keys to his barbecue kingdom. Some of his meat smoking secrets have already been leaked via his YouTube series BBQ With Franklin, and more is to come with a new PBS series of the same name, but his upcoming book puts it all out there. Franklin Barbecue: A Meat-Smoking Manifesto is a detailed instruction manual on how to copy the entire operation at one of the country’s most well…

Smoke Scrubber3

Scrubbing Out Austin’s BBQ Growth?

If you live on the outskirts of Austin, your suburb might be the new target for barbecue joints looking to open in Travis County. That is if prospective restaurateurs see a new resolution from the Austin City Council as too onerous. It requires that barbecue smokers (and other wood-fired cooking devices) be placed at least 100 feet from adjacent residential property lines, or that they “mitigate the impact of smoke emissions” on their neighbors. Aaron Franklin, the owner…