On this week’s National Podcast of Texas, the celebrated Austin pitmaster discusses the first ten years of Franklin BBQ, the psychology of expectations, and next week’s Hot Luck Fest.
Meet the passionate welders who are building these big beauties for pitmasters in the state and around the world.
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.
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.
Congratulations, displaced Texans, you no longer have to load your luggage up every time you visit home.
How is thirteen-year-old Desmond going to save for a car now?
Brisket, anyone? KLRU debuts its new web series, "BBQ with Franklin."
Daniel Delaney, a Brooklyn-based blogger who professes a deep and profound respect for Texas barbecue, bought a 200-pound smoker and a truckload's worth of Texas post oak to start Brisket Lab in his home state.