aaron franklin

More Proof That Austin Is Smoking Hot!

Jan 27, 2012 By Patricia Sharpe

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…

TMBBQFest, “23 Pitmasters in 23 Days:” Franklin Barbecue

Oct 21, 2011 By Layne Lynch

Editor's Note: The Texas Monthly BBQ Festival is almost here! Each day until then, we'll be talking to one of the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog. Today we bring you Aaron Franklin, 33, of Franklin Barbecue in Austin. For more info, visit their page on TMBBQ.com. Photo Courtesy Franklin Barbecue Facebook/Jeff Stockton What is your heat source? Fire and post oak. We have two stacks. One stack is a year old, and the other is about two years old. We alternate between them. You’ve become popular so quickly. Does that newfound fame ever make you nervous? Yeah, it does make me really nervous. The more people know about a place, the more critical they are of it. You always wonder how to increase volume and keep the quality up when everybody is already searching for something to be wrong with it. It’s a little nerve-racking. We just hope for the best. Where did you learn your barbecue knack from? Honestly, I’d say in the backyard. Stacy and I have backyard barbecues every month, and I’d use my friends as guinea pigs. I remember you telling me your family was involved in the restaurant business? My family had a barbecue place for about three years when I was about ten. Later on when I was really getting into barbecue and getting nerdy with it, I ended up getting a job at John Mueller’s BBQ on Manor Road. I worked the register there and didn’t do a whole lot. I wanted to see if I liked it enough to pursue that kind of thing. You’re self-taught. Is good barbecue something you can be taught, or is it more of an innate thing? I don’t think you can teach someone how to do good barbecue. It takes so much experience to roll with punches and all of the different variables that come up. It’s not the kind of thing where you could work at a place for a year and all of the sudden know how to make great barbecue. It takes time to develop a sixth sense for it where it becomes something that you know exactly what’s going on.

Franklin Barbecue

Sep 13, 2011 By Daniel Vaughn

The music was blaring, and my regard for the speed limit was waning. I’d just finished a hearty breakfast of brisket and brisket at Snow’s in Lexington, and I was racing time to get a spot in line at Franklin Barbecue on a Saturday morning. I’d heard from the Twitterverse…

Smoked Brisket

Apr 1, 2011 By psharpe

THE DISH Why do we love brisket above all other barbecued meats? Is it because of its resonant beefy flavor, its exterior as shiny as black patent leather, its rivulets of fat moistening every mouthful and staining the eater’s shirt? Yes. The very nature of brisket is to…

Street Food

Feb 1, 2011 By Layne Lynch-- DUPE

At a time when trailer food is all the rage, a few Austin restaurateurs are making the shift from mobile to brick and mortar—and lovin’ it.

Franklin Barbecue

Oct 30, 2010 By Daniel Vaughn

Just before the Texas Monthly Barbecue Festival, I met up with John Morthland at Franklin Barbecue to talk barbecue and get some breakfast. I knew I’d be stuffing myself silly in an hour or so, but I can’t rightly pass a chance to get some of Aaron Franklin’s brisket when I’m…

Franklin Barbecue

Mar 1, 2010 By Daniel Vaughn

Just before the Gettin’ Sauced event, I stopped in again at Franklin Barbecue to try the ribs and pulled pork. I knew the brisket was stellar from previous visits (I stole a bite or two from the Patron Saint on this trip too), so I wanted to check on the other…