Sunday, October 16, 2011
The real question is if it's worth waiting in a line for an hour and a half?
One of Austin's latest hipster trend is the Trailer Park food scene. It's basically a collective of Food Trucks that get together and sell food out of their Trailers. Some of the worlds best chefs work out of these trucks. This is how Franklin BBQ started. This husband & wife trailer became so popular that they moved to a permanent location on 900 E. 11st in Austin. Aaron Franklin is a super nice guy and has a charming way of making you enjoy the BBQ before you even it. However, he does not need that southern charm for him to get the praise he deserves.
One thing that inspires me about his skills is his low and slow technique. I've been finding that my favorite briskets in Texas have been smoked on a high heat. I was even debating experimenting with the high heat technique myself and switching over in my own BBQ. Franklin does an 18 hour smoke at 250. Learning this info has renewed my faith in our low and slow tradition and convinced me to let the Lockhart guys stick with the high heat. I also read somewhere that he uses Angus Beef from Montana. I'm sure his high quality meat makes a huge difference.
Now, I've always been uber critical of the ribs that I've had in Texas. Ribs in Texas have never been up to par in my book. While Franklin didn't make THE BEST Ribs I've ever had, they did make the best ribs I've ever had in Texas. This says a lot. Everything else was also amazing, a little over salted but amazing none the less. Brisket, pulled pork, sausage, ribs, potato salad, etc...amazing. Some places make a good brisket and mediocre ribs. Others are vice versa. Others (like in New Orleans) have great sides and and mediocre meats. Franklin is consistent across the board. Everything out of that smoker/kitchen will be some of the best BBQ you will eat..
They open at 11 am and usually sell out of meat around 1pm. Be prepared to wait in line for at least an hour. It's worth the trip and the wait.
Franklin BBQ will be receiving a 5 out of 5 stars.
Saturday, October 8, 2011
Once upon a time I watched this video...
It looked good...looked real good.
So one magical afternoon I happened to be in Alabama and decided to pull into this little shindig. Let me start by saying that this was some of the best pulled pork I've put into my mouth. It was moist, there was no fat, great texture,...but...NO FLAVOR. Bill Armbrecht (Pitmaster) even said in the featured video that they add no seasoning...and let me tell you what...it tasted like it too. I talked to him for a minute while I was there, it took a moment before he started warming up, but when he did, he was a real nice guy.
I find it amazing that he can smoke a pork butt for 24-30 hours and it come out that perfect. The Ribs were also amazing...but again, lacked flavor. I assume they rely on their bbq sauce for flavor. Not a smart move if you're serving Texan James Westfall. The sides were boring but I've come to expect that now a days.
I feel like if Sir Bill Armbrecht would only find a good seasoning to apply to the meat, he would have one hell of an establishment. He's got everything else perfected (except for the sides). But I tell you what...flavor is kind of a big thing when you judge food. Just sayin...
The Brick Pit will be receiving a 4 out of 5 stars.