Aaron Franklin

Linkdown: 7/31/19

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The Free Times profiles three Columbia-area pitmasters who are doing different styles of barbecue

The Smoke Pit will open it’s fourth location in Gastonia later this year. Its original location is in Concord with two more stores in Salisbury and Monroe.

NC Tripping with a primer on NC barbecue plus their list of the best in the state

The Editor in Chief of Garden and Gun fondly remembers barbecue meals over the years

An American living in Canada takes a 10-day southern barbecue odyssey through Florida, Georgia, South Carolina, North Carolina, Tennessee, Alabama, Mississippi, Arkansas and Missouri

Reposting this fantastic article on the history of ribs from barbecue historian Robert Moss just because:

The Redneck BBQ Lab, a barbecue restaurant attached to a gas station in in Benson, gets profiled by news channel WTVD 11

Plan accordingly:

Instapot ribs: “The meat was tender and juicy, albeit a pallid gray color. Never mind, slap some sauce on those ribs and throw them in the hot oven until the sugars caramelize. They turned gloriously glossy with meat you could slurp off like a cartoon dog eating a chicken leg.“

Linkdown: 6/19/19

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Do you have what it takes to be Reynolds Wrap’s Chief Grilling Officer and taste ribs across america?

Another Carolina-style barbecue joint is closing, but this one’s in San Francisco

Wilber’s Barbecue in Goldsboro is officially for sale after unexpectedly closing earlier this year due to back taxes owed

Do you order lean or fatty brisket? A primer from Robert Moss for those who aren’t familiar with Texas barbecue

The Raleigh News & Observer gets around to reviewing the two NC barbecue books released last month from Sam Jones and Matthew Register of Southern Smoke

You can still use this barbecue sauce and beer pairing guide even though Father’s Day has passed

Over 30 Bloomberg journalists tasted a variety of barbecue sauces and gave their impressions

Interesting story on the latest move towards openness in barbecue

Sweet Old Bill’s ups the ante on High Point barbecue scene

Sweet Lew’s BBQ gets a mention in the Washington Post’s locals guide to Charlotte

Friday Find: Aaron Franklin on The TASTE Podcast

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For the first half of this podcast, Aaron Franklin sits down for a cordial interview about steak and his recent cookbook Franklin Steak. While the conversation is not specifically about barbecue, brisket does get weaved into it several times during the discussion by Franklin. Check it out to hear his thoughtful discussion on live fire cooking as well as a tip on how long in advance to salt a steak.

Friday Find: Aaron Franklin on the Dave Chang Show

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In this conversation, Dave Chang focuses on how Franklin has become a shokunin, or master craftsman, for barbecue. In addition to the usual barbecue talk, Chang also asks Franklin a lot of questions about the hospitality that Franklin shows everyone that comes to Franklin Barbecue and how hard it was for him to step away from being in the restaurant almost 22 hours day.

In 2009, when Aaron Franklin and his wife, Stacy, opened up a barbecue trailer on the side of a highway in Austin, Texas, they had no idea it would snowball into one of the most popular barbecue restaurants in the nation. But Franklin Barbecue wouldn’t have become what it is without Aaron’s unwavering commitment to hard work and dedication. A decade removed from the Austin institution’s humble beginnings, Dave speaks with the world-class pitmaster from the Uber Eats House during SXSW about transfusing love and care into cooking, making an intentional effort to maintain work-life balance, and growing the restaurant through failure.