Pellet Fan
All Things Considered => General Discussion--Non food Related => Topic started by: JoeGrilling on June 18, 2018, 02:21:39 PM
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I spent the past month moving my son from college to his first job and finally got a chance to eat at Franklin Barbecue in Austin, TX. Our travels took us from our home in California to Virginia to visit relatives then Maryland for his graduation and finally on to Texas where his job is located. We stayed at a friends house in Leander, TX which is close to Austin and decided to eat at Franklin's before moving on to Houston where his job is located.
Stories about Aaron Franklin's restaurant are pretty much true. You really need to be in line by 9:00AM on a weekday when we arrived in order to get served. The restaurant opens at 11:00AM and we finally sat down to eat at 12:30PM. We invited my friend to come along but he refused to wait in line. Most of the folks we met in line were from out of town.
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Franklin's brisket lives up to it's reputation. We had brisket, sausage, and pork ribs. Aaron sticks to the central Texas style of a salt and pepper rub on everything.
This restaurant does take care of it's customers. Even though the line was long, they do provide a jug of ice water and cups for patrons waiting in line. Around noon time one of the restaurant workers served chopped beef sandwiches to the folks in line.
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After eating, we were sitting on the porch outside and were invited by the smoke house manager for a tour of the smokehouse. The room was filled with 1000 gallon propane tanks that were used as smokers. He showed us some of the 100 briskets already cooking for the next day.
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Briskets cooking for the next day
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Very nice. Everyone I know who has visited Franklin agree it is some good Que.
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I suppose I should know this...What's the foil "cap" on the brisket corners for?
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I suppose I should know this...What's the foil "cap" on the brisket corners for?
was thinking the same thing
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I suppose I should know this...What's the foil "cap" on the brisket corners for?
was thinking the same thing
Maybe to see the grain of the brisket for slicing???
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I suppose I should know this...What's the foil "cap" on the brisket corners for?
I'm pretty sure that's protecting the thinner flats from being burnt. I recall a video on it from 2013. Back when he was doing public broadcasting episodes.
DK
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Maybe to see the grain of the brisket for slicing???
Do people mark the way the grain is before cooking the brisket? I can pretty much look at a brisket and tell which way the grain is. If I get it wrong I just start cutting it the opposite way.
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'Iconic" Lucky you..That's something I would do for sure if I got the chance. Nice pics and well described.
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I always use the Franklin method of the salt and pepper combo on my briskets. I will never change.
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Looks good and I'm sure it taste great. However, I would not stand in line that long if it were Chateaubriand and they were giving it away free. :2cents:
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However, I would not stand in line that long if it were Chateaubriand and they were giving it away free.
Did you make the never again decision while standing in a US Army chow line? :)
Airborne had to run in place.
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Did you make the never again decision while standing in a US Army chow line? :)
Airborne had to run in place.
It was the Air Force and lines were never that long. If we ran in place it was to keep warm in the Northern Michigan winters. :cool:
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I have always found if I have to wait in line for food, a long time, and I would consider 45 minutes a long time. There is no way the food can ever live up to what I think it should be. I am sure it is very fine food, I know for me, there is no food on earth worth waiting 3 hours in line for. I believe this is how some stay in business, that mystique...as you said, almost all out of towners.
What person with a job can stand in line for 3 hours for food?
He is like the Disneyland of Brisket!
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Yes in Competition we always mark the Brisket so we cut across the grain.
Do people mark the way the grain is before cooking the brisket? I can pretty much look at a brisket and tell which way the grain is. If I get it wrong I just start cutting it the opposite way.
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Though three and a half hours is a long time, it went by fairly quickly. The weather was not all that hot. There were lots of great people from all over the US to talk to in line.
My son made an interesting comment while we were eating. He commented that Franklin's brisket was good but felt mine was better. My 21 year old son is no BBQ judge but thought the grade of meat made the difference. I follow the Bentley's Basic Method and we had it at home the weekend before for his graduation party.
Just a side note. My son's graduation was the second time I cooked for my wife's family using the Traeger. The first time was last September for her younger sister's birthday party. I made 3-2-1 St Louis style ribs that time. My brother-in-law tried to get my wife to let him take ribs home instead of left over birthday cake. My son and I went fishing with him a few days after the graduation party. He commented that the next day after the party his wife made him go out to buy a Traeger. Another convert!
The thing I like best about Texas is BBQ is everywhere. My friend took my son out to Cooper's before he flew back to California for his graduation party. My son is still talking about the how great the dino bones were. I flew back to Texas with him to move him into his place in Houston. My friend's wife recommended going to a chain called "Rudys". It was good but nothing compared to Franklin's.
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I don't doubt it!
My son made an interesting comment while we were eating. He commented that Franklin's brisket was good but felt mine was better.
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I went to Rudy's about 8 years ago when I was in that area. I thought the jalapeno sausage was great, brisket was pretty good, and the ribs were average at best. Neat atmosphere though.
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I went to Rudy's about 8 years ago when I was in that area. I thought the jalapeno sausage was great, brisket was pretty good, and the ribs were average at best. Neat atmosphere though.
We had the jalapeno sausage. It was pretty good.