Franklin Barbecue

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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…

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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…

BBQ News: 06/07 – 06/13

– Making the most recent Texas Monthly Top 50 BBQ joint list has been big local news for a few barbecue joint across Texas. Among those is Fargo’s in Bryan, The Granary and Two Bros. BBQ Market in San Antonio, Hatfield’s in Rockport, Hays County BBQ in San Marcos, Kirby’s in Mexia, Mumphord’s in Victoria, Pecan Lodge in Dallas, Stanley’s in Tyler, Tyler’s in Amarillo and Zimmerhanzel’s in Smithville. Bartley’s in Grapevine got only a lukewarm review from…

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BBQ Anatomy 101: Know Your Brisket

IF YOU’RE EATING BRISKET in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless. The number corresponds to the cut of meat defined by the Institutional Meat Purchase Specifications, or IMPS. No. 120 is “boneless,” meaning that ribs one through four have been removed (Item No. 118 is just “Beef Brisket” and the bones remain intact), and the “deckle,” or the hard fat between the rib cage and…

BBQ News: 5/23 – 5/30

–A deal was announced yesterday that “would be the biggest takeover of an American company by a Chinese concern.” That deal was for the Shuanghui Group to purchase Virginia based Smithfield Foods which is the largest pork processor in the world. -Tune in to Austin’s KLRU next Thursday from 8:00-9:30pm for a special showing of the BBQ with Franklin series as well as The Kings of BBQ Barbecue Kuwait, a documentary that tells the story of several…

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Interview: Aaron Franklin of Franklin Barbecue

Aaron Franklin Owner/Pitmaster: Franklin Barbecue in Austin; opened in 2009 Age: 35 Smoker: Five steel offset smokers made from 1000 gallon propane tanks that are 5/16” thick. Wood: Post oak. Some seasoned, some green. Last week, I sat down with Aaron Franklin over a tray of ribs and brisket at the Blue Ox in Austin. Franklin had left the following day’s early shift to another employee so he had time for a few beers and…