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Started By
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re: What is so special about Franklin's BBQ and why isn't it replicated?
Posted on 7/19/20 at 11:56 pm to busbeepbeep
Posted on 7/19/20 at 11:56 pm to busbeepbeep
quote:
yeah, it's definitely diminishing returns when you can get other top tier BBQ that isn't as good, but not that far off
While true, it‘s still worth doing at least once. Make a day out of it and make it fun. If you only make it about the food then of course there’s no way it’s “worth it,” but there are far worse ways to spend a Saturday than hauling a cooler and chairs out to Franklin at the crack of dawn, getting a nice buzz at sunrise, hanging out and having amazing BBQ before noon.
If that doesn’t sound fun to you then it won’t be fun. But for many it’s a nice little bucket list. I’d much rather do that shite than mow the yard at 6:30 like half the OT
2
Posted on 7/20/20 at 12:08 am to joeleblanc
quote:
Texans aren’t the smartest of folk.
90 percent of people in that line aren’t from Texas
Posted on 7/20/20 at 10:06 am to REG861
quote:
f you get out there around 6, chill in a folding chair in the shade and it'll be 11 before you know it.
Posted on 7/20/20 at 10:12 am to Dam Guide
quote:
You realize he lies about this right?
Tha hell you talking about? He makes sauces yes, but as mentioned earlier in the thread he smokes all his meat on oak, with his beef seasoned with S&P only, and adds a few basic rub ingredients for his pork.
This post is just straight up false.
Posted on 7/20/20 at 10:20 am to Cold Drink
quote:
If that doesn’t sound fun to you then it won’t be fun. But for many it’s a nice little bucket list. I’d much rather do that shite than mow the yard at 6:30 like half the OT
You got the right idea. Think of it as a tailgate. Not like you’d be doing much else that early in the morning.
quote:
, it's definitely diminishing returns when you can get other top tier BBQ that isn't as good, but not that far off
I don’t necessarily disagree but I’m curious what y’all think these other places doing it almost as good are. You won’t find a beef rib like Franklin at Terry black’s and you aren’t making one like that at home, sorry salty baws.
This post was edited on 7/20/20 at 10:22 am
Posted on 7/20/20 at 10:41 am to LSUZombie
Its absolutely worth the wait. I've never gotten in line before 7AM, and I've never been more than 15th or so in line. I'm from Mississippi and we have awesome BBQ, but he has the best brisket imaginable. You can't know how good it is until you take that first bite.
Posted on 7/20/20 at 11:45 am to The Dozer
quote:
Tha hell you talking about? He makes sauces yes, but as mentioned earlier in the thread he smokes all his meat on oak, with his beef seasoned with S&P only, and adds a few basic rub ingredients for his pork.
John Lewis has said before if you think Franklin only used S&P then you're crazy.
Posted on 7/20/20 at 11:54 am to ruger35
Franklin himself had alluded to as much
Posted on 7/20/20 at 2:15 pm to REG861
quote:
I don’t necessarily disagree but I’m curious what y’all think these other places doing it almost as good are. You won’t find a beef rib like Franklin at Terry black’s and you aren’t making one like that at home, sorry salty baws.
La BBQ and Valentinas for starters. I can't comment on the beef rib specifically but these places do some fantastic brisket. The BBQ scene exploded in central TX over the last 10 years. Everyone used to take a trip to Lockhart for good bbq. Since about 7 or 8 years ago, Lockhart became an afterthought. And the bbq there is awesome.
Posted on 7/20/20 at 3:46 pm to SUB
I noticed Franklin smokes his Butts fat side up. Is that the consensus here? Planning to use his rub this weekend for some pulled pork to take to the beach next week.
Posted on 7/20/20 at 4:02 pm to REG861
quote:
I don’t necessarily disagree but I’m curious what y’all think these other places doing it almost as good are. You won’t find a beef rib like Franklin at Terry black’s and you aren’t making one like that at home, sorry salty baws.
When Truth was just in Brenham, their Saturday only beef rib was incredible. The Houston location is still really good, but both the meat and the sides were better in Brenham.
Posted on 7/20/20 at 5:35 pm to GynoSandberg
Let’s see a link.
Posted on 7/20/20 at 5:44 pm to The Dozer
There are like 25 podcasts where Aaron Franklin is a guest. Can’t remember which one. May have been one with Dave Chang
Posted on 7/20/20 at 9:11 pm to LSUZombie
quote:
Literally apples to oranges.
Actually it’s figuratively apples to oranges.
Posted on 7/20/20 at 9:49 pm to TigeRoots
quote:it is all about your smoker and where the heat is coming from. His smokers, the heat travels across the top so he puts fat cap up. If your smoking in a komado, WSM, vertical smoker, etc. your heat comes from the bottom. So your cap should be on the bottom.
I noticed Franklin smokes his Butts fat side up. Is that the consensus here? Planning to use his rub this weekend for some pulled pork to take to the beach next week.
Posted on 7/21/20 at 12:03 am to CarRamrod
quote:
. Idk if it is known where he gets it from.
Left sided brisket from Montana. So I have been told.
Posted on 7/21/20 at 4:05 am to Cold Drink
quote:
I’d much rather do that shite than mow the yard at 6:30 like half the OT
They better not be mowing the frickin lawn at 6:30. Not without an electric mower, anyway. That’s a noise ordinance violation and, in Texas, a Class A misdemeanor which is punishable by up to one year in jail, a fine of up to $4,000, or both jail time and a fine.
Posted on 7/21/20 at 7:22 am to ruger35
quote:
John Lewis has said before if you think Franklin only used S&P then you're crazy.
Yeah I’ve seen a few people echo this
quote:
Well, perhaps not all his knowledge. John Lewis used to work at Franklin BBQ before heading off to la Barbecue, his own restaurants, etc., and has stated on the record that he has never smoked a brisket with only salt & pepper on it in his life. He won't reveal what they did at Franklin, but it seems clear something is going on besides dalmatian rub.
Posted on 7/21/20 at 7:34 am to CarRamrod
quote:No. Fat side up in the WSM. When you score the fat on top and then season with rub, the little squares of blackened fat that you can pull off to sample when it's done are some of the tastiest things you will ever put in your mouth. I pick off a couple and mix the rest in with the pork. It's like a seasoned foie gras, it simply melts over your tongue.
WSM, vertical smoker, etc. your heat comes from the bottom. So your cap should be on the bottom
Posted on 7/21/20 at 8:12 am to REG861
Yea I did it once for my little bro’s graduation weekend. Got there at 715 got some breakfast tacos watched a movie and had a couple of beers.
It wasn’t a bad wait
It wasn’t a bad wait
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