Aaron Franklin has a new pbs series. Been really enjoying it!
Check it out. http://video.klru.tv/program/bbq-franklin/episodes/
Check it out. http://video.klru.tv/program/bbq-franklin/episodes/
BBQ with Franklin
- Thread starter Cowguy
- Start date
Thanks for that. J was telling me about seeing him on tv but didn't know it is a series.
SIL waited in line down there twice last week. He's more patient than I'll ever be.
Started at 8:30 one weekday and barely got in before they ran out. So he got there at 7 a couple of days later and improved his position by only a few spots.
Guy across the street in a tall building takes a photo just about every day around 9 and posts on twitter or something so people can show friends how long the line was.
Don't know if I can get it on here from phone.
SIL waited in line down there twice last week. He's more patient than I'll ever be.
Started at 8:30 one weekday and barely got in before they ran out. So he got there at 7 a couple of days later and improved his position by only a few spots.
Guy across the street in a tall building takes a photo just about every day around 9 and posts on twitter or something so people can show friends how long the line was.
Don't know if I can get it on here from phone.
He and E talked like the ribs and brisket were ok, but the pulled pork was the best ever, which insulted the hell out of me. Guess they can sit somewhere else next fall.
He said the beef ribs were to die for. I never cook those cuz they seem at least half fat.
He said the beef ribs were to die for. I never cook those cuz they seem at least half fat.
Aggie, I'll get you some of my beef ribs this fall. My butcher does a special trim that is fairly lean for beef ribs. The flavor of the beef ribs is so much richer than pork it has made it hard for me to eat pork ribs.
I've had the brisket. It's something that you probably have to have a few times, or grow up on that type of babrbecue to truly understand how great it is. Strictly salt and pepper rub, but it's how he trims and cooks that's inedible. Never had better cooked (sorry Scotty) brisket ever. He has like a nine minute video that shows how to pick and trim a brisket. Pretty cool.
Just any FYI ... If you preorder, it used to be at least five pounds of meat, you can skip the line and pick it up.
Yeah R saw the pics on Instagram of their visit. Like I said in my last post, central Texas barbecue is just a different experience. With mom living in Austin, we've tried all the biggies, over the years. Never disliked it early on, but it was just different than what I was used to. Now I have a palate for it, but really only for the brisket and the sausage. If I want pork ribs, it's Memphis style all day.
I'm hungry.
I've eaten at a bunch of Beard joints, Michelin star joints, Franklins holds its own with the best I've tried.
Consistently excellent.
Consistently excellent.
Sounds great, man! Stop by and we'll place an order or maybe I can catch you out west later in the summer. I'll prolly make a run to Sweetwater in August. We can wait until later in the fall if you want.
If you come to Sweetwater you can just drop by the house. We moved to Hydro and are right off the interstate.
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