Met Franklin and ate there a few times when I was living in ATX. And Aggie(Gig 'em) is right, always a long line, but rumor is he does it on purpose for promotion. I prefer Blacks down in Lockhart, TX, usually not a line.
City Market in Luling, too. Man, you see some real beefeaters there, utility workers and roughnecks, eating like there's no tomorrow and eating like cooked meat is a nice option, but only when you have the time.
I read the book from cover to cover. Aaron Franklin wraps his brisket with pink butcher paper. I have tried it and it works well. The book is more a philosophical tome on the preparation of Texas Hill Country style BBQ than a cookbook.
I do need to make pilgrimages to Lockhart and Luling for BBQ. They are between 2 and 3 hours from where I live west of San Antonio.
Always a line at the Franklin BBQ, even though it's in the middle of nowheresville. I hear he wraps his briskets in parchment to finish them.
ReplyDeleteMet Franklin and ate there a few times when I was living in ATX. And Aggie(Gig 'em) is right, always a long line, but rumor is he does it on purpose for promotion. I prefer Blacks down in Lockhart, TX, usually not a line.
ReplyDeleteCity Market in Luling, too. Man, you see some real beefeaters there, utility workers and roughnecks, eating like there's no tomorrow and eating like cooked meat is a nice option, but only when you have the time.
DeleteLooks much better than breakfast at London Ritz!
ReplyDeleteI read the book from cover to cover. Aaron Franklin wraps his brisket with pink butcher paper. I have tried it and it works well. The book is more a philosophical tome on the preparation of Texas Hill Country style BBQ than a cookbook.
ReplyDeleteI do need to make pilgrimages to Lockhart and Luling for BBQ. They are between 2 and 3 hours from where I live west of San Antonio.