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re: What is so special about Franklin's BBQ and why isn't it replicated?
Posted on 7/17/20 at 12:40 pm to LSUZombie
Posted on 7/17/20 at 12:40 pm to LSUZombie
Go to Lewis Barbecue in Charleston for the Franklin stuff without the line. John Lewis opened Franklin's with Aaron.
I haven't been to Franklin's yet but it would be hard-pressed to beat this, especially factoring in the wait.
Lewis Barbecue Story
I haven't been to Franklin's yet but it would be hard-pressed to beat this, especially factoring in the wait.
Lewis Barbecue Story
2
Posted on 7/17/20 at 2:31 pm to CarRamrod
quote:sooo salty.....
Yet that hipster frick talks like he invented BBQ, saying he discovered accepted practices that have been follow before he was born, like the magic 225 smoke temp and being done at 200-205.
He also says he learned to smoke meat by himself but smoking on a box store smoker throwing backyard bbq parties for friends. bullshite, he worked at BBQ restaurants. All of the best chefs give major credit to their mentors. This prick thinks he invented everything himself.
Posted on 7/17/20 at 7:04 pm to Large Farva
quote:
So he just uses equal parts salt and pepper for Brisket? Or what is his recipe?
IDK the answer to that. But you can cook a great brisket using nothing but that.
Killens and now HEB sell a dalmatian rub that works great.
Posted on 7/17/20 at 7:07 pm to metallica81788
Have eaten at John Lewis joint in Charleston. It's good but he lost something in translation.
There are like a dozen joints in Houston alone better than his. IMHO.
There are like a dozen joints in Houston alone better than his. IMHO.
Posted on 7/17/20 at 7:17 pm to lsupride87
quote:
If Aaron looked like this, and talked with a texas twang, Im not sure it all plays out the same regardless of the food put out
I beg to differ, It doesn’t matter abut your physical appearance or dialect, all that matters is “can you cook and produce consistent kick-azz food” ?
Posted on 7/17/20 at 7:49 pm to LouisianaLady
quote:
Why aren’t there Cajun restaurants in other states making exact recipes from reputable Louisiana cookbooks?
In my experience, very few restaurants in Louisiana do Cajun worth a damn.
Posted on 7/17/20 at 10:17 pm to Joshjrn
quote:
very few restaurants in Louisiana do Cajun worth a damn
Cajun food can be hard to do in a standard restaurant setting.
Creole food however plays well
Posted on 7/17/20 at 10:54 pm to Saskwatch
I know John Lewis and he's great at what he does and has a great restaurant that packs them in every Sat just like AF does...but he has told me that AF starts with a raw product that no one ...NO ONE...will ever get there hands on....John worked for AF for 8 years...he can't get it..he does great with what is available in the market place!
Posted on 7/17/20 at 11:18 pm to daberryballer
I went to a wedding in CHS catered by Lewis and his brisket & turkey were sublime. Really great BBQ. Nailed the meat flavor with the smoke kiss.
Like you stated AF is able to cook with such high grade meat and that makes so much difference when dealing with beef bbq
Like you stated AF is able to cook with such high grade meat and that makes so much difference when dealing with beef bbq
Posted on 7/18/20 at 4:28 am to busbeepbeep
quote:
inimum order is 3Lbs though, so only viable if you have a few people
I’d rather throw away some food than sit in line for 5 hours.
Posted on 7/18/20 at 9:37 am to LSUZombie
There are dozens of people and barbecue businesses emulating Franklin's style.
Posted on 7/18/20 at 9:45 am to CarRamrod
quote:
CarRamrod
Melt
Posted on 7/18/20 at 9:52 am to Got Blaze
Prudhomme was popular because he introduced a new food style to the country. Cajun meant Prudhomme.
BBQ has been a part of the country for centuries. AF got popular because his was great AND he appealed to Austin hipsters. If he looked like a Texas baw he wouldn't have tapped into the cool factor.
BBQ has been a part of the country for centuries. AF got popular because his was great AND he appealed to Austin hipsters. If he looked like a Texas baw he wouldn't have tapped into the cool factor.
This post was edited on 7/18/20 at 9:53 am
Posted on 7/18/20 at 9:58 am to LSUZombie
quote:
What is so special about Franklin's BBQ and why isn't it replicated?
quote:
have watched more than my fair share of Franklin videos and his product looks tremendous.
You kinda answered your own question.
quote:
But it's simply salt, pepper, meat, smoke, and time. He even includes instructional videos on how to make his exact recipes.
Most people can't even boil water.
Posted on 7/18/20 at 11:31 am to Jake88
quote:
AND he appealed to Austin hipsters. If he looked like a Texas baw he wouldn't have tapped into the cool factor.
This and he hit when food trucks were just starting to blow up. I think he brought a level of approachability where people saw anyone could make good BBQ, not just rugged "Texas baw."
Austin people are notoriously and militantly "support local" so that helped in the start even though it's the opposite now of "only loser tourists go there" snobbery.
Posted on 7/18/20 at 8:26 pm to VinegarStrokes
Dork.
Posted on 7/18/20 at 8:49 pm to CarRamrod
quote:
Dork
lol
Posted on 7/19/20 at 4:43 am to LSUZombie
quote:
What is so special about Franklin's BBQ
Nothing, it is good and consistent but nothing out of this world.
You can do better if you take your time and perfect what works best for you.
Posted on 7/19/20 at 2:01 pm to metallica81788
Just got back from Charleston Friday. Wish I could have seen this beforehand
Posted on 7/19/20 at 7:46 pm to jrobic4
It was during China virus so I had to get it to go, bit grabbed Franklin's while.in Austin getting my new smoker. I'll take Evie Mae's (Lubbock) brisket over the brisket I got from Franklin's. His turkey breast was pretty awesome.
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