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Started By
Message
re: Having to wait 3 hours for Franklins BBQ got me thinking
Posted on 4/27/17 at 10:42 am to GeauxTigers0107
Posted on 4/27/17 at 10:42 am to GeauxTigers0107
quote:
I'd like to try it just once...to see if his brisket is as good as mine.
0
Posted on 4/27/17 at 10:45 am to fareplay
Do people not realize how much that guy is trolling people. He writes sold out on butcher paper OMG how cool. I didn't make it this time I better get there at 3am next time.
Posted on 4/27/17 at 12:02 pm to LSUrme
quote:
We waited for La BBQ on a Saturday for about 2 hours. Of course, they had a keg so it was totally fine.
John Lewis opened up shop here in Charleston and lines are usually less than 30 minutes
and the waitress will come by to get you a drink while you're in line. I last ate there two Fridays ago for dinner and the line was only 10 minutes
Posted on 4/27/17 at 4:10 pm to JimMorrison
Just read about the place, so much absurdity I don't know where to begin. First off, I wouldn't doubt someone like that is not paying his sales tax or something like that. Guy thinks people waiting in line is "cool" and brags about treating his customers like crap, usually has something else he is doing to cut corners. I see it in the restaurant business all the time.
But most importantly, the idiot is losing all kinds of money. Austin is a huge place, figure out a way to double your cook so people have much shorter lines and you sell more food. The whole running out of food thing is absolutely absurd to do at 1-2pm. Sure, a restaurant at night running out of fresh fish or something is one thing. But running out of bbq at 2pm is just stupid. Make enough, and you can pay a counter person $10/ hour to sit around until you sell out later in the day.
I'd have no issues drinking beers in the afternoon, but acting like its cool to hang out in line and drink beers in the morning for your lunch is just absurd imo.
But most importantly, the idiot is losing all kinds of money. Austin is a huge place, figure out a way to double your cook so people have much shorter lines and you sell more food. The whole running out of food thing is absolutely absurd to do at 1-2pm. Sure, a restaurant at night running out of fresh fish or something is one thing. But running out of bbq at 2pm is just stupid. Make enough, and you can pay a counter person $10/ hour to sit around until you sell out later in the day.
I'd have no issues drinking beers in the afternoon, but acting like its cool to hang out in line and drink beers in the morning for your lunch is just absurd imo.
Posted on 4/27/17 at 4:19 pm to baldona
quote:
But most importantly, the idiot is losing all kinds of money. Austin is a huge place, figure out a way to double your cook so people have much shorter lines and you sell more food. The whole running out of food thing is absolutely absurd to do at 1-2pm. Sure, a restaurant at night running out of fresh fish or something is one thing. But running out of bbq at 2pm is just stupid. Make enough, and you can pay a counter person $10/ hour to sit around until you sell out later in the day.
Austin people are about that rare.
Posted on 4/27/17 at 4:54 pm to Trout Bandit
quote:I laughed wayy to hard at this
You call and order a brisket a few weeks ahead of time.
Posted on 4/27/17 at 6:41 pm to Buckeye06
quote:
FTR, we were there at about 7:15, and ate at about 1. That's a lot longer than 3 hours, but it was an experience
There's no way I'd wait like that. It's degrading. Forty minutes is the longest I'd wait for any meal.
Posted on 4/27/17 at 8:10 pm to Jake88
I always said I would like to eat his brisket, as someone else said to see if it was anywhere near as good as mine
Then I realized you guys were writing 3 hours. There is no way I would ever wait in line for three hours to eat anywhere. I won't wait half that time if there was anywhere else in town to eat.
No I wouldn't.
Then I realized you guys were writing 3 hours. There is no way I would ever wait in line for three hours to eat anywhere. I won't wait half that time if there was anywhere else in town to eat.
No I wouldn't.
Posted on 4/28/17 at 8:29 am to fareplay
I came here last night to post a thread about Franklin's. Just got in town yesterday, headed that way right now to wait in line. Any guesses if/when we will be served? Will follow up with a report.
I do enjoy his YouTube videos and know two guys in Baton Rouge who are building large Pits based on his design. I typically refuse waits like this but this is one time I am ok with it.
I do enjoy his YouTube videos and know two guys in Baton Rouge who are building large Pits based on his design. I typically refuse waits like this but this is one time I am ok with it.
Posted on 4/28/17 at 10:04 am to Whatafrekinchessiebr
Arrived at 9am, they told us we were right on the line and wouldn't be served until 2pm if at all. I was ok with waiting a couple hours but frick that noise.
Currently 1st in line at LABBQ, greeted by owner, very nice guy, looking forward to some Q.
Posted on 4/28/17 at 10:55 am to MeridianDog
quote:
I always said I would like to eat his brisket, as someone else said to see if it was anywhere near as good as mine
ugh
Posted on 4/28/17 at 11:00 am to baldona
quote:
But most importantly, the idiot is losing all kinds of money. Austin is a huge place, figure out a way to double your cook so people have much shorter lines and you sell more food. The whole running out of food thing is absolutely absurd to do at 1-2pm. Sure, a restaurant at night running out of fresh fish or something is one thing. But running out of bbq at 2pm is just stupid. Make enough, and you can pay a counter person $10/ hour to sit around until you sell out later in the day.
Its about the food not the money. He keeps expanding so hes lucky, and good on both food and $$$ #notinnolatho #100post
This post was edited on 4/28/17 at 11:01 am
Posted on 4/28/17 at 12:26 pm to TheChefRob
quote:
TheChefRob
Trying to figure out who you are so I will know if you have any idea how good my brisket is to base that head smash emo on.
I can guarantee you I have been cooking brisket longer than Franklin has, because I doubt he cooked his first one in 1968, since he went into business in 2009. I have won awards in competition cooking and in my opinion My briskets are at the very top level of brisket.
I am certain he smokes a good brisket. I am uncertain if it is better them mine. I know it is not worth a three hour wait.
Peace to you.
Posted on 4/28/17 at 1:04 pm to golfntiger32
quote:
What ever happened to BBQ being cheap cuts turned into good food, at low cost?
yeah wtf, i usually pay $1.19/lb for brisket and i think mine is pretty damn good. aint no way in hell franklin's is worth $20+ lb
Posted on 4/28/17 at 1:44 pm to MeridianDog
quote:
Trying to figure out who you are so I will know if you have any idea how good my brisket is to base that head smash emo on. I can guarantee you I have been cooking brisket longer than Franklin has, because I doubt he cooked his first one in 1968, since he went into business in 2009. I have won awards in competition cooking and in my opinion My briskets are at the very top level of brisket.
Lol, that's Chef Rob from NOLA Smokehouse/Central City BBQ.
The pics must not do it justice, cause it doesn't look like the top end out there. I've seen some of your threads here though and you put out some amazing threads to discount the visual without tasting. Just going with what I've experienced from my brisket travels in Texas.
This post was edited on 4/28/17 at 1:46 pm
Posted on 4/28/17 at 1:47 pm to Whatafrekinchessiebr
Opened up at 10:45, back on the road for 11:00.
Owner and the pitmaster's were very friendly. Caught a little attitude from the guy behind the counter when I asked a simple question about the sausage.
All brisket was top notch, but I preferred the lean. Side note-owner was dismissive of burnt ends, said he typically trims ir off before cooking.
Sausage was super moist, almost a little too spicy (tasted kind of like a jap cheddar).
Pork ribs were great.
Beef ribs were fantastic.
Pulled pork was good.
We were the first in line after leaving Franklins at 9:15 and people started showing up within minutes of our arrival. By the time they opened they probably had 75 or so people waiting in line.
The guys tending the pits were friendly and took no issue with asking questions and watching them work.
Still plan on making it to Franklins but I won't give up 1/2 a day to do it.
Owner and the pitmaster's were very friendly. Caught a little attitude from the guy behind the counter when I asked a simple question about the sausage.
All brisket was top notch, but I preferred the lean. Side note-owner was dismissive of burnt ends, said he typically trims ir off before cooking.
Sausage was super moist, almost a little too spicy (tasted kind of like a jap cheddar).
Pork ribs were great.
Beef ribs were fantastic.
Pulled pork was good.
We were the first in line after leaving Franklins at 9:15 and people started showing up within minutes of our arrival. By the time they opened they probably had 75 or so people waiting in line.
The guys tending the pits were friendly and took no issue with asking questions and watching them work.
Still plan on making it to Franklins but I won't give up 1/2 a day to do it.
Posted on 4/28/17 at 1:51 pm to baldona
quote:
First off, I wouldn't doubt someone like that is not paying his sales tax or something like that.
Why? Was something to that effect said in what you just read?
quote:
Guy thinks people waiting in line is "cool"
If I had a restaurant and people waited in line for 3 hours or more I would definitely think it was very "cool".
quote:
brags about treating his customers like crap
Never have seen or heard this before. Was this in what you read also?
quote:
usually has something else he is doing to cut corners. I see it in the restaurant business all the time.
Was the it the "cool" to wait in line or treating customers like crap that was the other cutting corners measure? I imagine anyone with any type business will try to cut corners whenever possible.
quote:
the idiot is losing all kinds of money
I think the idiot is probably MAKING all kinds of money. The idiot was on a season or two of a BBQ show as a judge because of his fame from running a very successful restaurant. I think at this point he would be an idiot to listen to others who try to tell him what he needs to do to run a successful business.
quote:
I'd have no issues drinking beers in the afternoon, but acting like its cool to hang out in line and drink beers in the morning for your lunch is just absurd imo.
You have never tailgated have you? I know people who have stood in line and they have had great times doing it. And all but one person from different groups said they would do it again.
I would do it. If I did I would first go on a Tuesday or Wednesday when the line is only an hour to 1 1/2 hours long. If it was as fun as they said I might go for the longer lines.
Posted on 4/28/17 at 2:11 pm to Tiger Ree
quote:
think the idiot is probably MAKING all kinds of money. The idiot was on a season or two of a BBQ show as a judge because of his fame from running a very successful restaurant. I think at this point he would be an idiot to listen to others who try to tell him what he needs to do to run a successful business.
Right? The guy is probably rolling in money right now. He has his own show on PBS because of what he built and how he's maintaining it. He's obviously someone who likes to have control over his final product, which probably has factored into him not expanding the business.
Posted on 4/28/17 at 2:13 pm to MeridianDog
quote:
I always said I would like to eat his brisket, as someone else said to see if it was anywhere near as good as mine
I don't think you will get the reaction you were hoping for by posting those pics.Posted on 4/28/17 at 2:21 pm to Tiger Ree
Those Franklin comments were monumentally stupid, but I felt it best to just leave it alone. You eventually hit a point where you can't scale up without negatively influencing the quality of the food; Franklin already puts out a lot of food.
This post was edited on 4/28/17 at 2:22 pm
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