The full episode of Anthony Bourdain visiting Austin durnig SXSW from season 8 of his show “No Reservations” a few years back. The visit to Franklin Barbecue with Daniel Vaughn of TMBBQ (aka BBQ Snob) – whose book “The Prophets of Smoked Meat” is on Bourdain’s book imprint – begins at 7:13.
-Monk
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.
– 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
– Buxton Hall is going to NYC in September as part of the Bon Appetit Hot 10 (believe thats their fried chicken sandwich in the photo)
Unreal! Going to NYC @SpringStudios for @bonappetit #BAhot10-September 8th #allwood #stayhumble #regram Elliott Moss pic.twitter.com/T6gmXMufRs
— Buxton Hall Barbecue (@buxtonhall) August 23, 2016
– More coverage of the NC BBQ Revival from tv station WRAL and Eater
– The North Carolina 100 (which posts 100 word “stories”, but thats for another day) list of their favorite barbecue joints
– Barbecue man Evan LeRoy is leaving Freedmen’s Bar to start his own place
– Where to eat barbecue in Austin when you don’t want to endure the line at Franklin
– Also from Eater (I may have missed this from June, can’t remember), an Austin barbecue primer that includes a brief and incomplete history of barbecue in Austin
A seismic shift in Central Texas barbecue lore began in the early aughts with John Mueller’s spot on Manor Road 2001 (yes, related to the Taylor Muellers). He opened the restaurant with little fanfare, but drew loyal crowds and acclaim for five years despite battles with personal issues and middling profits. Mueller also famously employed Aaron Franklin at the register (not on the pit) and the prep station, leading to Franklin’s $1,000 purchase of Mueller’s old pit for what would become the Franklin Barbecue trailer.
– The new Midwood SmokeShack opened out of the blue last Thursday
The NEW Smokeshack is in the Publix shopping center. Corner of Weddington Rd & McKee https://t.co/bDIYrbuCWC pic.twitter.com/sQELgkZQAQ
— Midwood Smokehouse (@MidwoodBBQ) August 18, 2016