Savoring barbecue in America means a delightful journey through a rich tapestry culinary traditions. However, not all barbecues are created equal. Among the country’s vast variety and styles, Franklin Barbecue, located in Austin, Texas, stands on the zenith. It’s a barbecue paradise that represents the quintessential classic Texas-style barbecue, where premium grade meats are slow-cooked to a savory, smoky perfection, establishing Aaron Franklin, the pitmaster himself, as a well-deserved legend of barbecue.
Blazing its way through global foodie charts, Franklin Barbecue has brought the Texas Barbecue tradition to international limelight. Established in a humble trailer in 2009, the smokehouse has come a long way, becoming synonymous with the best of what barbecue has to offer worldwide. The menu is a simple one- brisket, ribs, and sausage, with a few traditional sides. Yet, the allure of Franklin’s barbecue isn’t in its variety but its flavor, tenderness, and the love visibly seen in the food there.
At the heart of it all is the world-renowned brisket, which is so tender it can literally melt in your mouth. In fact, the secret lies within the patience required for smoking the meats. The slow cooking process enables the smoke to permeate deep through the meat, which adds to the meat’s flavor profile and adds a crusty exterior while maintaining a juicy, tender interior.
The formula for such perfection? A combination of superior quality meat, a flawless blend of wood for smoking, temperature management, and above all, time. At Franklin Barbecue, “Low and Slow” isn’t just a slogan, it’s a craft – a way of living. Aaron Franklin believes that there is a unique relationship between the pitmaster and their pit, which allows for a kind of intimacy and mastery over the process that results in such outstanding barbecues.
This is where ‘weber’ enters. While Weber grills are world-famous for their quality and durability, Franklin’s technique showcases how crucial a pitmaster’s understanding and manipulation of their tool can be, regardless of brand or design. It’s not just about the device; it’s about the understanding and respect for the process that can even lead to someone a simple Weber grill to create something that goes beyond ordinary.
Aaron Franklin’s dedication to his craft is unparalleled. Working more than 10 hours daily to ensure every batch of barbecue taking multiple days of preparation remains in optimal conditions. Moreover, Franklin’s commitment towards sharing his knowledge is just as profound. This is evident with his detailed guides available on YouTube as well as his masterclass, through which he gladly provides advice to aspiring barbecue enthusiasts all over the world.
Franklin Barbecue operates on a principle that believes in quality and integrity over mass production. This belief resonates with the line of customers that begin to form outside the restaurant early in the morning. The smokehouse serves until it’s sold out, following the age-old Texan barbecue tradition, which usually occurs before mid-afternoon. This has transformed it into a cultural phenomenon, whereby people from near and far, including celebrities, happily endure long lines just to enjoy a slice of their heavenly barbecue.
Aside from the mouth-watering food, visiting Franklin Barbecue is an experience in itself. Being part of the crowd of barbecue enthusiasts and experiencing the anticipation of the vibrant crowd, combined with the smoky aroma wafting from the pit, is something truly magical.
In conclusion, Franklin Barbecue is more than just a place to eat; it’s a culinary voyage. It is a testament to the expert barbecue craftsmanship that elevates the humble backyard barbecue to an art form. It’s indeed worth every bit of the hype!