An early look at Uptown Sports Club shows gumbo stocked with Franklin Barbecue sausage, a raw bar, and four different po’ boys.
The Southern Foodways Symposium, held last weekend in Mississippi, made barbecue editor Daniel Vaughn reflect on the industry and his career.
A road trip from the Midwest to Austin culminated in Matt McKinney on bended knee in the pit room of the most famous joint in Texas.
While most joints proclaim there's just salt and pepper in their rubs, there is a key ingredient that even Aaron Franklin himself fesses up to using.
The Capital City is overflowing with great places to grab some ’cue, from classic trays to more unconventional meats and sides.
After enduring twenty months of takeout-only service, Franklin fanatics were thrilled to spend hours—up to ten of ’em—in line for Texas’s most famous brisket.
An Arlington man wonders if his penny-wise buddy is being barbecue-foolish.
Plus, our very own BBQ Fest culminates in a virtual backyard barbecue this Sunday.
The honor comes as his business struggles to break even during the pandemic.
How three of the city's most popular and beloved joints are trying to stay afloat during the pandemic.
Texas Monthly adds and updates approximately sixty restaurant listings to our Dining Guide each month. There’s limited space in the print issue, but the entire searchable guide to the best of Texas cuisine is at your fingertips online!Below are a few highlights from the new restaurants reviewed in our April 2020 issue.
Plus: the most influential Austin restaurants of the last decade.
Plus: Senator Ted Cruz pays off a bet with barbecue.
Transplants bring familiar flavors of smoked brisket and beef ribs to the Mile High City.
The Saturday-only special of beef short ribs outdoes everything else on the menu. Just be prepared to pay big bucks.
The Austin pitmaster spills seemingly all the secrets to making his phenomenal brisket in a new video series.
The meat whisperer and the book whisperer have teamed up again, and this time, it’s all about steak.
In April, the pitmaster and Jordan Mackay will follow up their barbecue best-seller with recipes and tips for grilling their favorite cuts.
Meet the passionate welders who are building these big beauties for pitmasters in the state and around the world.
Rumors claimed that the renowned barbecue joint was shutting down, but Franklin Barbecue isn’t going anywhere.
After a tragedy in the pit room in 2017, it didn't take long for Franklin Barbecue to rebound—or for the lines to start forming again.
Co-founder Aaron Franklin says he's excited about the four-day food and music extravaganza, happening this May in Austin.
Since Franklin Barbecue opened, pitmasters have turned to the more expensive cuts of meat. And that's a good thing.
Aaron Franklin goes kosher for the day.
Franklin Barbecue went up in flames Saturday morning.
This just in: Texas Monthly’s curated BBQ Collection of made-in-Texas artisan goods.
Although he runs Franklin Barbecue out of Austin, Aaron Franklin is known worldwide for his barbecue. Franklin’s smoked meats are respected by his peers and revered by critics, and he has a James Beard Award to prove it. He has shared his knowledge through his show, BBQ With Franklin, and his
Last year, Aaron Franklin made history by being the first pitmaster to win in the Best Chef category at the James Beard Awards. He’s back at the awards ceremony in Chicago this year with the dish that got him the 2015 prize. Franklin packed up twenty
Hacking a brisket reheat.
They should get their brisket sometime before their tenth anniversary.
'The New York Times' just discovered the Franklin Barbecue line, and they wrote about it like anthropologists.
Not all briskets are created equal. That much is obvious to anyone who’s had a great one—or a bad one. Those experiences are easy to contrast, but what about when it’s not a question of good or bad? When it’s a matter of simply being different?I was struck by the variety in
Congratulations, displaced Texans, you no longer have to load up your luggage every time you visit home.
How is thirteen-year-old Desmond going to save for a car now?
With all the candidates thus far who have entered the 2016 run for president, the logos and mottos abound. Our new crop of Texas Monthly interns figured that none of the candidates matched the qualifications of one Aaron Franklin, proprietor of Austin’s Franklin Barbecue, so they made some alterations to the
Times have never been better for small-batch Texas barbecue sauces. Six months ago, Texas-based grocery store H-E-B debuted a new line of barbecue sauces in their stores, featuring bottles from the state’s most popular barbecue joints, including Louie Mueller Barbecue, Fargo’s BBQ, Terry Black’s Barbecue, and Hays County BBQ.The case
Aaron Franklin is giving us the keys to his barbecue kingdom. Some of his meat smoking secrets have already been leaked via his YouTube series BBQ With Franklin, and more is to come with a new PBS series of the same name, but his upcoming book
If you live on the outskirts of Austin, your suburb might be the new target for barbecue joints looking to open in Travis County. That is if prospective restaurateurs see a new resolution from the Austin City Council as too onerous. It requires that barbecue smokers (and other wood-fired cooking devices)
One thing is for sure—a Texan knows what’s for dinner and where to get it. But if you’re new to the state, check out these iconic restaurants.
Barbecue’s reputation in the culinary world has turned a corner. Last week the nominations for the New York based James Beard Foundation’s annual awards were announced, and a pitmaster was among the names that were otherwise a roll call of haute cuisine. Under the heading “Best Chef: Southwest”
At Prause Meat Market in La Grange, there is a green paper sign right next to the barbecue counter. It reads “Sorry We Do NOT Make Sandwiches.” It’s a reminder to customers that this is a meat market where meat—smoked or raw—is sold by the pound. If you want a
Jimmy Kimmel and his sidekick Guillermo Rodriguez came to Austin for some SXSW scouting over the weekend. Kimmel will be taping his popular late night show in Austin during SXSW, and he was doing some advance barbecue scouting. Saturday began with Franklin Barbecue followed by Micklethwait Craft Meats
Pitmaster, pit builder, television star, dad – these all define Aaron Franklin of Austin’s Franklin Barbecue. By next year you’ll also be able to call him an author. Not only was his new television series with KLRU announced two weeks ago, but now comes a
Aaron Franklin of Austin’s Franklin Barbecue is getting a TV show. If you’ve enjoyed the BBQ with Franklin series on Youtube, then you’ll be happy to know that there’s a lot more coming. KLRU produced the popular web series, and this year they’ll shoot ten episodes with Franklin
“Line are overrated.” This is the conclusion of economist Tyler Cowen in a recent article where he shared some of his principles for finding good restaurants. For Cowen, standing in line is a conformist activity, and the presence of a line is a not a good indicator of the
Feast Portland, an enormous four day culinary event, was held this past weekend in Portland, Oregon. The main purpose of the event was to highlight the bounty of culinary talent in the area and to showcase food producers from the Northwest. The organizers certainly met their goal.
The Texas Trinity combo plate—beef, ribs, and sausage—is probably the most commonly served dish at Texas barbecue joints, and usually, the beef brisket gets all the glory. But we should shine a little more light on pork ribs, which are often a joint’s better tasting meat (it’s difficult to perfectly
The beef short rib has become the ultimate carnivore trophy, but they're a costly menu item to produce.
“Great barbecue clearly makes creative teams think alike.” Thus begins the explanation of Parade‘s food editor on why yesterday’s cover had a curious resemblance to Texas Monthly’s June cover. The Texas Monthly team worked with Franklin Barbecue to style a tray of smoked meats fitting for
I read your plea, John T. Edge. Until now I’ve been a great admirer of your writing. It’s hard to read the words without hearing your buttery Southern intonation like the read-along records of my youth. It is through your articles and lectures that I’ve learned much of