Franklin Barbecue

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…

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 (an online magazine for chefs and culinary insiders) decided to hold one of its four national awards ceremonies in…

Here’s the Beef, Pork, and Sausage–and Apricot Fried Pies

Oct 31, 2011 By Patricia Sharpe

The second annual Texas Monthly BBQ Festival was held Sunday, October 30, at the outdoor terrace of Long Center in Austin. Some 3,000 people attended to sample barbecue from 22 vendors (all of whom had been named to our Top 50 Barbecue Joints in Texas in 2008), listen to music (Jimmie Vaughan and Asleep at the Wheel), and vote for the people’s choice in four categories. The prizes were won this year by Franklin Barbecue of Austin (best brisket), Louie Mueller Barbecue of Taylor (best beef ribs and best sausage), and Stanley’s Famous Pit Bar-B-Q of Tyler (best pork ribs). Last  year’s best brisket winner was Snow’s BBQ of Lexington. Here are some random observations from an assortment of well-fed attendees. It’s kind of like drinking from a fire hydrant. There is so much here!—Seth Dockery This is Texas, so the temperature could have been 40, it could have been 95. But today was perfect.—Jen Pencis, Stanley's Famous Pit Bar-B-Q, Tyler Cooking’s easy. The hardest part is figuring out the amount of meat. –Todd Ashmore, Opie’s Barbecue, Spicewood This event is definitely off the ground. Yesterday I was telling people I was in town for the barbecue festival and everybody knew what I was talking about. Last year they had no idea.—Daniel Vaughn, Full Custom Gospel BBQ blog

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 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.