Franklin Barbecue

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…

Lines Big Apple

Everybody Line Up

“Line are overrated.” This is the conclusion of economist Tyler Cowen in a recent article where he shared some of his principles for finding good restaurants. For Cowen, standing in line is a conformist activity, and the presence of a line is a not a good indicator of the quality of food inside. This principle was aimed at all restaurants, especially those that manufacture an unnecessary line, but it got me thinking: what does a line,…

wagyu brisket

Feasting On PDX

Feast Portland, an enormous four day culinary event, was held this past weekend in Portland, Oregon. The main purpose of the event was to highlight the bounty of culinary talent in the area and to showcase food producers from the Northwest. The organizers certainly met their goal. I came away knowing that I can eat as well in and around Portland as I can almost anywhere else in the country.  Whether it was the famous…

Hog mid-section. Baby backs and loin on the left, spare ribs and belly on the right.

BBQ Anatomy 101: Pork Ribs

The Texas Trinity combo plate—beef, ribs, and sausage—is probably the most commonly served dish at Texas barbecue joints, and usually, the beef brisket gets all the glory. But we should shine a little more light on pork ribs, which are often a joint’s better tasting meat (it’s difficult to perfectly execute a beef brisket while pork ribs are more forgiving in the smoker). The strong association people have of Texas barbecue and beef is undeniable,…

Photo compilation with Parade promo cover by @thatssoboss

Covered in BBQ: Parade’s Homage to Texas Monthly

“Great barbecue clearly makes creative teams think alike.” Thus begins the explanation of Parade‘s food editor on why yesterday’s cover had a curious resemblance to Texas Monthly’s June cover. The Texas Monthly team worked with Franklin Barbecue to style a tray of smoked meats fitting for a cover announcing the “50 Best BBQ Joints in the World.” Texas Monthly made a big deal of it, complete with a cover reveal before the issue came out. A…

TM_FranklinSlices_2013

Come back to Texas, John T.

I read your plea, John T. Edge. Until now I’ve been a great admirer of your writing. It’s hard to read the words without hearing your buttery Southern intonation like the read-along records of my youth. It is through your articles and lectures that I’ve learned much of what I know of barbecue in the American South. You know from our conversations that I love a good bite of outside brown meat in the Piedmont…