Franklin Barbecue

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Dining Guide: Highlights From Our April 2020 Issue

Mar 18, 2020 By Texas Monthly

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…

Franklin Barbecue (Top 50)

Jun 1, 2017 By Daniel Vaughn

Four years ago, Franklin Barbecue was our hands-down pick for best barbecue in the state (i.e., the world). A couple of years later, Aaron Franklin published a best-selling cookbook and won a James Beard award for best chef in the region, a first for a pitmaster. He’s the most famous…

Franklin Barbecue in Sweden

Aug 18, 2016 By Daniel Vaughn

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…

Brisket at the Beards

May 2, 2016 By Daniel Vaughn

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…

Faux-Vide

Apr 14, 2016 By Daniel Vaughn

If you’re king of the backyard barbecue, chances are you’ve held cooked barbecue in your cooler (without ice, of course). Some even have a name for it, the faux Cambro, named after the insulated food storage boxes made by Cambro Manufacturing. Suffice it to say, it’s a simple…

The Many Briskets of Texas

Dec 1, 2015 By Daniel Vaughn

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…

Sauce Sells

Jun 23, 2015 By Daniel Vaughn

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…

Franklin Barbecue: A Meat-Smoking Manifesto

Apr 1, 2015 By Daniel Vaughn

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…

Scrubbing Out Austin’s BBQ Growth?

Mar 31, 2015 By Daniel Vaughn

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)…

A Barbecue Man in a Quiche Town

Feb 24, 2015 By Daniel Vaughn

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”…

Texas’s Best BBQ Sandwiches

Feb 14, 2014 By Daniel Vaughn

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 in Austin

Feb 10, 2014 By Daniel Vaughn

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…

Aaron Franklin, Author

Feb 5, 2014 By Daniel Vaughn

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…

Franklin Barbecue T.V.

Jan 24, 2014 By Daniel Vaughn

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…

Everybody Line Up

Oct 25, 2013 By Daniel Vaughn

“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…

Feasting On PDX

Sep 27, 2013 By Daniel Vaughn

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.

BBQ Anatomy 101: Pork Ribs

Aug 30, 2013 By Daniel Vaughn

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…

Covered in BBQ: Parade’s Homage to Texas Monthly

Jul 22, 2013 By Daniel Vaughn

“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…

Come back to Texas, John T.

Jun 19, 2013 By Daniel Vaughn

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…

In Defense of Gassers

Jun 14, 2013 By Daniel Vaughn

For one night last week, Franklin Barbecue was transported from Austin to New York. Texas Monthly brought Aaron Franklin and his kitchen manager, Braun Hughes, to cook a little barbecue in the pit of Hill Country Barbecue Market in Manhattan. Tickets for the event sold out in less than a…

BBQ News: 06/07 – 06/13

Jun 13, 2013 By Daniel Vaughn

– Making the most recent Texas Monthly Top 50 BBQ joint list has been big local news for a few barbecue joint across Texas. Among those is Fargo’s in Bryan, The Granary and Two Bros. BBQ Market in San Antonio, Hatfield’s in Rockport, Hays…

BBQ Anatomy 101: Know Your Brisket

May 31, 2013 By Daniel Vaughn

IF YOU’RE EATING BRISKET in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless. The number corresponds to the cut of meat defined by the Institutional Meat Purchase Specifications, or IMPS. No. 120 is “boneless,” meaning that ribs one through four have been…

BBQ News: 5/23 – 5/30

May 30, 2013 By Daniel Vaughn

–A deal was announced yesterday that “would be the biggest takeover of an American company by a Chinese concern.” That deal was for the Shuanghui Group to purchase Virginia based Smithfield Foods which is the largest pork processor in the world. -Tune in to…

Interview: Aaron Franklin of Franklin Barbecue

May 29, 2013 By Daniel Vaughn

Aaron Franklin Owner/Pitmaster: Franklin Barbecue in Austin; opened in 2009 Age: 35 Smoker: Five steel offset smokers made from 1000 gallon propane tanks that are 5/16” thick. Wood: Post oak. Some seasoned, some green. Last week, I sat down with Aaron Franklin over a tray of ribs and brisket at…

Franklin Barbecue

May 21, 2013 By Texas Monthly

The best barbecue joint in Texas is only four years old. This is an unusual development, but one that will surprise no one familiar with Franklin Barbecue, which, since opening in 2009, in a trailer off Interstate 35, has built a cult following for its meats. Has any other restaurant…

A Q&A With Katy Vine

Jan 21, 2013 By Alexandra Scoptur

The senior editor on writing about Aaron Franklin and John Mueller, eating brisket five days in a row, and mastering a barbecue pit.

Of Meat and Men

Jan 21, 2013 By Katy Vine

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.

A New Definition of Cow Tipping: Tell Us Your Favorite BBQ Joints!

Oct 17, 2012 By Patricia Sharpe

Dear barbecue buffs, fans, mavens, hounds, fanatics, cognoscenti, nuts, addicts, maniacs, aficionados, zealots, enthusiasts, devotes, groupies, and lovers: Do you have a barbecue destination that you think is worthy of being on Texas Monthly’s “The Top Fifty BBQ Joints in Texas” list? Now’s the time to tell us!…

Smoke Gets in Your Eyes

Feb 1, 2012 By Jake Silverstein

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…