Franklin Barbecue

Franklin Barbecue. Located in Austin, Texas, this renowned barbecue joint has been featured on Anthony Bourdain's No Reservations and Diners, Drive-Ins and Dives with Guy Fieri. Food Network and The New York Times have also highlighted the restaurant, praising its unique Texas-style barbecue flavors. Bon Appétit magazine has named it one of the best barbecue restaurants in the United States, alongside Central Texas-based Kreuz Market and Smitty's Market.

● History

The restaurant was founded by Aaron Franklin and his wife Stacy Franklin in 2009, initially operating as a food truck in Austin, Texas. After gaining popularity, they moved to a permanent location on Eleventh Street in East Austin. Daniel Vaughn, the barbecue editor for Texas Monthly, has written about the restaurant's early days and its rise to fame. Robb Walsh, a James Beard Foundation Award winner, has also mentioned Franklin Barbecue in his writings on Texas barbecue history, alongside other notable establishments like Cooper's Old Time Pit Bar-B-Que and Snow's BBQ.

● Menu and Style

The menu features a variety of meats, including brisket, ribs, sausage, and pork, all smoked to perfection using post oak wood. Aaron Franklin has been influenced by Central Texas-style barbecue, as seen in the restaurant's use of dry rubs and emphasis on meat quality. Wikipedia and The Spruce Eats have detailed articles on the different types of barbecue styles, including Kansas City-style barbecue and Carolina-style barbecue. Meathead Goldwyn, a well-known barbecue expert, has written about the importance of wood selection and smoking techniques in achieving the perfect barbecue flavor.

● Awards and Recognition

Franklin Barbecue has received numerous awards and accolades, including being named one of the best barbecue restaurants in the United States by Bon Appétit and Texas Monthly. Aaron Franklin has won several awards, including the James Beard Foundation Award for Best Chef: Southwest and a Food & Wine Best New Chef award. The restaurant has also been featured on The Today Show and Good Morning America, with Al Roker and Lara Spencer visiting the restaurant to sample its famous brisket. Andrew Zimmern, the host of Bizarre Foods, has also visited Franklin Barbecue and praised its unique barbecue flavors.

● Operations and Management

The restaurant is known for its long lines, with customers often waiting for hours to get a taste of the famous barbecue. Aaron Franklin has been praised for his commitment to using only the highest-quality ingredients and for his attention to detail in the smoking process. The restaurant has a small team of pitmasters, including Franklin himself, who work tirelessly to ensure that every piece of meat is smoked to perfection. The Washington Post and Eater have written about the restaurant's operations and management style, highlighting its focus on quality control and customer service.

● Cultural Impact

Franklin Barbecue has had a significant impact on the barbecue culture in Austin, Texas and beyond. The restaurant has been credited with helping to popularize Texas-style barbecue and has inspired a new generation of pitmasters and barbecue enthusiasts. The New Yorker and Texas Monthly have written about the restaurant's influence on the barbecue scene, with Calvin Trillin and Patricia Sharpe praising its unique flavors and atmosphere. Franklin Barbecue has also been name-checked in songs by Kacey Musgraves and Willie Nelson, cementing its place in Texas music and culture. Category:Restaurants in Texas