Franklin Barbecue

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.

Trailer Thursday: A Very Trailer Thanksgiving

Nov 25, 2010 By Megan Giller

Poor Snoopy. He concocted the best Thanksgiving dinner he could, but Peppermint Patty flew into a rage when she saw the spread: buttered toast, pretzel sticks, popcorn, ice cream sundaes, and jelly beans. I’ve never understood why Patty got so angry at Charlie Brown about that assortment of carbs…

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…

Franklin Barbecue

Jan 1, 2010 By Daniel Vaughn

It’s been a while since I’ve found an honest “sugar cookie” on my brisket, but as I waited for my order to be filled, owner and pitmaster Aaron Franklin handed me a preview morsel from the fatty end of the brisket and the flavor was transcendent. If I lived in…