Bon Appétit deputy editor Andrew Knowlton spends 24 hours at Franklin Barbecue starting out at 6:00 am and meeting fans of the restaurant who have been waiting since 4:00 am to be the first in line. He spends the rest of the day learning how they barbecue meat so delicious the brisket has sold out every day since Franklin’s opened.
Aaron Franklin
Linkdown: 12/21/16
– Daniel Vaughn on “big city barbecue” (don’t call it “craft barbecue”)
The foundation of big city barbecue is a focus on premium quality meats, such as prime grade beef from boutique brands like Creekstone and 44 Farms. There’s a reverence toward slices of fatty brisket served without sauce. A big city meat cutter might cringe at the idea of chopping their beautiful briskets, looking down on the staple of Texas barbecue that is the chopped beef sandwich. The ribs and pulled pork (and trust me, there will be pulled pork) will likely be identified by breeds like Duroc or Berkshire. Its hard to make a decent profit, even when charging $20 per pound for that prime—or in some cases Akaushi (also known as Texas Wagyu)—brisket, so the menus are diversified with cheaper items like pork shoulder and turkey breast. You won’t find big city barbecue joint that’s a single meat specialist.
– A Pakistani website has the NC Historic Barbecue Trail on its list of best trips for foodies around the world
– A review of D.G. Martin’s book released earlier this year, North Carolina’s Roadside Eateries
– Includes brisket from Franklin Barbecue at #1
The 10 best things @dannychau ate in 2016 https://t.co/UytphTyItx
— The Ringer (@ringer) December 20, 2016
– Grant and Marie give Hillbilly Willy’s Bar-B-Que in Chattanooga another try, a place that uses Memphis-style dry rub on their ribs
– Mighty Quinn’s opens its latest outpost in…Manilla, Philippines?
– BBQ Hub has a list of whole hog barbecue restaurants across the southeast and even in Brooklyn
– The more you know
Who invented Brunswick stew? Many states claim it but history is on the side of Virginia as the true originator https://t.co/MOtGRrYkQf
— BBQ Hub (@thebbqhub) December 14, 2016
Friday Find: The Meat Show Finds the Best Barbecue in Austin That Isn’t Franklin Barbecue
Everyone’s heard of Franklin: the Austin barbecue favorite open only for lunch is known for great brisket and extremely long lines. But on a quick trip through Austin, killing 3–4 hours waiting for a meal is often out of the question. Enter: this episode of The Meat Show, wherein host and professional carnivore Nick Solares offers 3 totally worthy alternatives to Franklin, from the history-rich to the flavorful young guns.
Friday Find: CBS This Morning visits Franklin Barbecue
Yet another behind the scenes look at Franklin Barbecue:
“Franklin Barbecue: A Meat-Smoking Manifesto” shows what Aaron Franklin has perfected since smoking beef brisket for friends in his back yard. Franklin says all good Texans barbecue, but he is special: a James Beard Award winner with eager customers who wait for hours at his restaurant. Vinita Nair takes a behind-the-scenes look at Franklin Barbeque in Austin, Texas.