Bon Appétit deputy editor Andrew Knowlton spends 24 hours at Franklin Barbecue starting out at 6:00 am and meeting fans of the restaurant who have been waiting since 4:00 am to be the first in line. He spends the rest of the day learning how they barbecue meat so delicious the brisket has sold out every day since Franklin’s opened.
– Daniel Vaughn on “big city barbecue” (don’t call it “craft barbecue”)
The foundation of big city barbecue is a focus on premium quality meats, such as prime grade beef from boutique brands like Creekstone and 44 Farms. There’s a reverence toward slices of fatty brisket served without sauce. A big city meat cutter might cringe at the idea of chopping their beautiful briskets, looking down on the staple of Texas barbecue that is the chopped beef sandwich. The ribs and pulled pork (and trust me, there will be pulled pork) will likely be identified by breeds like Duroc or Berkshire. Its hard to make a decent profit, even when charging $20 per pound for that prime—or in some cases Akaushi (also known as Texas Wagyu)—brisket, so the menus are diversified with cheaper items like pork shoulder and turkey breast. You won’t find big city barbecue joint that’s a single meat specialist.
– A Pakistani website has the NC Historic Barbecue Trail on its list of best trips for foodies around the world
– A review of D.G. Martin’s book released earlier this year, North Carolina’s Roadside Eateries
– Includes brisket from Franklin Barbecue at #1
— The Ringer (@ringer) December 20, 2016
– Grant and Marie give Hillbilly Willy’s Bar-B-Que in Chattanooga another try, a place that uses Memphis-style dry rub on their ribs
– Mighty Quinn’s opens its latest outpost in…Manilla, Philippines?
– BBQ Hub has a list of whole hog barbecue restaurants across the southeast and even in Brooklyn
– The more you know
Who invented Brunswick stew? Many states claim it but history is on the side of Virginia as the true originator https://t.co/MOtGRrYkQf
— BBQ Hub (@thebbqhub) December 14, 2016
Everyone’s heard of Franklin: the Austin barbecue favorite open only for lunch is known for great brisket and extremely long lines. But on a quick trip through Austin, killing 3–4 hours waiting for a meal is often out of the question. Enter: this episode of The Meat Show, wherein host and professional carnivore Nick Solares offers 3 totally worthy alternatives to Franklin, from the history-rich to the flavorful young guns.
Yet another behind the scenes look at Franklin Barbecue:
“Franklin Barbecue: A Meat-Smoking Manifesto” shows what Aaron Franklin has perfected since smoking beef brisket for friends in his back yard. Franklin says all good Texans barbecue, but he is special: a James Beard Award winner with eager customers who wait for hours at his restaurant. Vinita Nair takes a behind-the-scenes look at Franklin Barbeque in Austin, Texas.
From SXSW a month or so back, here’s the seemingly-yearly video on the line at Franklin Barbecue.
Here’s some gift ideas for the barbecue lover in your life. The bolded items are the ones I can personally recommend. Feel free to add or suggest any other gift ideas in the comments below and I’ll update the post through the holidays.
- The 100 Best Barbecue Restaurants in America by Johnny Fugitt (new)
- Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed and Dale Volberg Reed
- Bob Garner’s Book of Barbecue: North Carolina’s Favorite Food by Bob Garner
- The Best Tar Heel Barbecue: From Manteo to Murphy by Jim Early
- Barbecue Crossroads: Notes and Recipes from a Southern Odyssey by Robb Walsh
- Barbecue: The History of an American Institution by Robert Moss
- Carolina ‘Cue by Our State Magazine (or directly from Our State)
- The Prophets of Smoked Meat: A Journey Through Texas Barbecue by Daniel Vaughn
- Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills
- Barbecue Lover’s the Carolinas: Restaurants, Markets, Recipes & Traditions by Robert Moss (new)
- Franklin Barbecue: A Meat Smoking Manifesto by Aaron Franklin (new)
- Southern Living Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling and Smoking by The Editors of Southern Living (new)
- Foods that Make You Say Mmm-mmm by Bob Garner (new)
- House of Swank North Carolina BBQ Shirt (pictured above)
- Cheshire Pork Gray Pig Logo T-shirt (blue)
- Cheshire Pork North Carolina Flag Pig T-Shirt
- Cheshire Pork Pig Hats, Sweatshirts, Aprons
- Cheshire Pork – lots more state flags and pig shirts here
- Carolina ‘Cuer Shirt
- House of Swank NC BBQ Can Koozie (pictured above with t-shirt)
- The Great NC BBQ Map (as well as prints, stickers, buttons)
- Pork Chart Print (above; not a member of Huckberry? Consider joining via this link)
- Butcher’s Coasters
- Carolina Cue Tote Bag (plus more in the Gift Shop at the site)
- Carolina Cue Gift Packs and Gift Certificates
Franklin and Bryan Butler of Salt and Time, a butcher shop in Austin, break down the different cuts of pork from the round to the shoulder and everything inbetween. Because, the more you know…
– Robert Moss examines the different types of pits you might encounter in the southeastern US
— Southern Living (@Southern_Living) July 20, 2015
– For the home smoker, here are the best smokers under $500
– The Raleigh News & Observer likes The Blistered Pig in Apex
– Johnny Fugitt profiles Smoke House in Newport, RI for Opportunity Lives
– Marie, Let’s Eat! visits Chicken Comer in Columbus, GA
– Burger Mary explains the peach paper that is all the rage for brisket smokers
– Laura Maniec has expanded her Corkbuzz wine studio/restaurant concept to Charlotte (of all places), and even has some wine pairing suggestions for NC barbecue
Okay, last question. What would you pair with classic Southern dishes like pimento cheese and Carolina barbecue — vinegar-based, of course?
Vinegar is typically hard to pair. For a vinegar-based barbecue I would choose something with the acidity to match. A wine from someplace cold, like the Willamette Valley. I think the sweetness and tart flavors of a Pinot Noir and its silkiness would match the fat of the pork. Or something like a really good German Riesling that has sweetness balanced with acidity. It would almost become a glaze to the barbecue.
– Midwood Smokehouse is expected to begin construction this fall on their latest location in Columbia, SC
– Esquire has an excerpt at how to order at a barbecue restaurant from Aaron Franklin’s book
— Esquire Magazine (@esquire) July 21, 2015
– Last call:
What goes better with BBQ than beer? You have until Fri AM to help Kickstart our 2nd project, The Great NC Beer Map. http://t.co/7M1lJIRNPM
— EDIA Maps (@ediamaps) July 21, 2015
– TripAdvisor has come out with their annual huh? list of best barbecue states and places
– The Greenville (SC) Barbecue Tour will launch June 6 and run every Saturday
– Texas BBQ Treasure Hunt has some thoughts (for and against) about Aaron Franklin winning a James Beard Award
– Speaking of Franklin, you can watch the first episode of his new PBS show online
– India gets a barbecue food truck
– Sean Brock’s most under-the-radar eating experience in Nashville is Mary’s Old Fashioned Pit Barbecue
— First We Feast (@firstwefeast) May 27, 2015
– TMBBQ’s thoughts on The 100 Best Barbecue Restaurants in America
– Food Republic has a list of barbecue festivals across the country over the next few months
– As a follow up from the AP Stylebook, Our State Magazine’s editor’s thoughts on “barbecue” as a noun rather than a verb
– A couple of good recent barbecue articles from Our State Magazine
— Our State Magazine (@ourstatemag) May 20, 2015
– In cool local barbecue and beer news, Birdsong Brewing is brewing a small batch beer with the help of Queen City Q
— Birdsong Brewing (@BirdsongBrewing) May 19, 2015
– Congrats to Mac’s Speed Shop as they took 5th in whole hog at last weekend’s Memphis in May
– Charlotte food writer Kathleen Purvis breaks down 5 new barbecue books from 12 Bones, Franklin Barbecue, and more
– Charlotte Five points out what you can eat at The Improper Pig for under $20 (tip not included)
– Chef Ben Adams of Durham’s Piedmont is leaving that restaurant to open a barbecue restaurant in North Durham with Wyatt Dickson, whom he met back in college at UNC
– Meanwhile, The AP Stylebook gets things horribly, horribly wrong: barbecue is a noun not a verb
AP Style tip: barbecue is cooking foods over flame or hot coals. Noun refers to both meat cooked and fire pit. Not barbeque, Bar-B-Q or BBQ.
— AP Stylebook (@APStylebook) May 15, 2015
– This opinion article from blues singer Pam Saulsby contains some updates on Ed Mitchell’s next venture
A reliable source tells me that while Mr. Mitchell’s Que Restaurant and Blues Experience is no longer in business at The American Tobacco Campus in Durham, there are plans to re-open in a larger location. In fact, Mitchell has his eye on two locations: one between Chapel Hill and Durham and another on the outskirts of Raleigh.
– Robert Moss has a list of the top 5 southern barbecue sides, broken down by region, in his latest column
– If you’re smoking barbecue at home (and you should), here’s some great info on what wood to use for what meat
– The Men In Blazers met up with GFOP’s (great friends of the pod) at Joe’s Kansas City last week
— Men in Blazers (@MenInBlazers) May 12, 2015
— Men in Blazers (@MenInBlazers) May 12, 2015