The “cheftestants” use the pits at the Salt Lick to smoke meat, much to the delight (and horror) of local barbecue aficionados.
The senior editor on writing about Aaron Franklin and John Mueller, eating brisket five days in a row, and mastering a barbecue pit.
John Mueller was the heir to one of the great Texas barbecue dynasties. Aaron Franklin was an unknown kid from College Station who worked his counter. John had it all and then threw it all away. Aaron came out of nowhere to create the state’s most coveted brisket. Then John rose from the ashes.
Aaron Franklin on how to smoke the perfect brisket.
Austin’s Franklin Barbecue is making a few changes in the coming months, according to an interview owner Aaron Franklin did with Eater National this week. In the detailed interview, Franklin touched on changing up the space…
An early look at the cover—and the cover story—of our February issue.
For all the stories that we publish in TEXAS MONTHLY, there are always more that we don’t publish, usually because we run out of space and time. In a state that spans 261,232 square miles and contains 25,145,561 people, it’s a safe bet that the things we could…
There’s nothing like a bandwagon. No sooner did Food & Wine and Bon Appétit fall all over themselves to give Austin a whole lotta love than StarChefs.com (an online magazine for chefs and culinary insiders) decided to hold one of its four national awards ceremonies in…
What we'd like to get Rick Perry, Warren Jeffs, Willie Nelson, and other prominent Texans for Christmas.
A new Twitter parody account dubs acclaimed Austin pitmaster Aaron Franklin “Barbecue Jesus.”