Friday Find: "Are Austin's Tacos Better Than Its Barbecue?

Eater’s Dining on a Dime checked out the Austin taco scene a few years back to see whether its taco scene is actually better than its barbecue scene.

Description: This week on a bonus episode of Dining on a Dime from Austin, host Lucas Peterson forgoes Austin’s plentiful barbecue options to take himself on a taco crawl, sampling a few of the city’s best offerings. Watch the video above to follow him from Veracruz All Natural to Taqueria La Chilanga to Mellizoz Tacos.

Linkdown: 3/11/20

Mr. Barbecue is still on track to reopen in mid to late-May and the block mason started working on the pits as of early last week

Charlotte-based Mac’s Speed Shop names former Del Frisco’s vice president of operations George Shang Skipper as its president with the charge to expand their barbecue business

Duke’s Mayonnaise expands to barbecue sauce

Pik-N-Pig in Carthage is the rare combination of an airport-slash-barbecue joint

Franklin Barbecue Pits is targeting to begin shipping their first units by Memorial Day

Picnic is an essential restaurant in Durham, according to the News & Observer

The 10 best barbecue spots in Richmond according to travel site Trip Savvy

Micklewaith Barbecue’s Smithville location has closed after one year

Details on Carey Bringle’s new barbecue restaurant, called Bringle’s Smoking Oasis, which will focus on barbecue not-native to Tennessee and is eyeing a September opening

The stories behind six Charlotte-area barbecue joints; a re-up from last year from Charlotte Magazine

Linkdown: 1/29/20

RIP to another classic NC barbecue joint: Hill’s Lexington Barbecue in Winston-Salem has closed after 68(!!) years

Prime BBQ will finally open this March in Knightdale

A decent list from Big 7 Travel of the 25 best barbecue places in NC, but there are also some head scratchers

Texans are starting to go whole hog for…well, you know

Barbecue historian Robert Moss digs deep to find out where the idea of “pulled pork” came from when most pork barbecue (aka “barbecue”) is chopped in the Carolinas

RIP Woody Phillips of Woody’s Bar-B-Que in LA

Condé Nast Traveler with their list of favorite Austin barbecue joints

Always worth revisiting this gem from Our State Magazine

A few of Charleston’s less-heralded barbecue joints have closed: Smoke BBQ and Black Wood Smokehouse

Smoking wings for the big game? Jess Pryles has you covered

Barbecue Bros Film Club: The Chef Show S1E8 – “Hot Luck” (Netflix)

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Monk: In the first of two episodes with Aaron Franklin, “The Chef Show” guys learned the basics of trimming, rubbing, and serving a brisket. Now, Favreau and Choi stick around to serve a variation of Choi’s famous short ribs at Franklin’s Hot Luck festival.

But before that, they are chatting over a ridiculous looking platter of meat at Franklin Barbecue and discussing the the “left vs right” theory of brisket. In short, the majority of cows are “rightys” (like humans) and get up from a lying position on their right side. So the theory goes, pitmasters always will want a left brisket from their distributors and thus they are harder to find. Franklin, however, doesn’t lend any credence to this theory and calls BS, even though he notes that he just so happens to have a lot of left briskets at his restaurant. Favreau jokes that he and the rest of the regular joes out there must get all the right briskets for their backyard then. They also discuss stick burners and Franklin’s approach to temperate versus feel. As with any of these conversations, its fascinating to get insight into Franklin’s mind.

Then, the conversation shifts to the Hot Luck Festival, which Aaron created to be the “anti-food-festival festival” for chefs and cooks. This was filmed ahead of the very first one in 2017, and Franklin explains his approach in inviting friends and cooks that he admires. Essentially, he wants each chef to cook what they would cook for their friends, “even if that’s just hot dogs.” Roy Choi is cooking his famous Kalbi short ribs with the tweak that he will be starting them off in the smoker, which isn’t normally the case for Korean short ribs (but which Franklin is very into). Then, Favreau joins Choi in the kitchen to begin prep.

Choi begins game planning what prep can be done today (sauce, kimchi) versus what would need to be done tomorrow (smoking and grilling of the ribs). With just one Vitamix blender (as opposed to a big immersion blender that could be submerged into the big pot), the process isn’t as efficient as it could be but you can see where Choi is adjusting the scaled-up recipe based on instinct and tasting along the way. I wonder if Favreau knew exactly what he signed up when he volunteered to assist Roy in the kitchen.

Texas Monthly Barbecue Editor Daniel Vaughn makes a brief cameo as Favreau and Choi are heading to the smokehouse to check out their smoker for the following day. He will make another appearance later in the episode.

The final piece of prep for the day is marinating the beef short ribs in the Kalbi sauce they just made; Favreau looks exhausted by the end of it.

After a quick diversion to a deconstructed s’more from Rebecca Masson of Fluff Bake Bar (and the custom-made flame apparatus create by Franklin for the festival), it’s finally the day of the festival and time to get down to business. Favreau is once again put to work loading the smoker with the short ribs and 5 hours later, they are done with the initial smoke part of the process. Choi serves a sample rib to fellow Angeleno Adam Perry Lang of APL, who is in town for the festival and approves.

Choi shows Favreau how to finish the ribs on the grill and then heads out to the festival to begin serving. Favreau sends platters of finished ribs out to Choi who slices them and puts them in a bowl with rice and the kimchi they prepared yesterday.

Hot Luck looks awesome, and you get a little sense of the other dishes and chefs/cooks there, including the aforementioned Daniel Vaughn’s smoked NY strip taco.

This episode was a little more process-oriented than the previous episode, mainly because of Choi’s participation in Hot Luck. I’ve gotta say, it was funny to see Favreau working so hard though I must sympathize because that looked to be extremely hot conditions at the festival considering it was May in Austin.

While these two episodes are my only exposure to “The Chef Show” to date, I may go back and check out the other, non-barbecue episodes. Favreau and Choi have an easy going camaraderie between them and the episodes are a good length at 30 minutes or less each. Season 1 was broken into two “volumes” that both premiered in 2019 so I will be curious to see how much more of this show (if any) there will be since Favreau is now helming “The Mandolorian” on Disney+ and Choi is surely busy with his own ventures. In any case, these two episodes are a welcome insight into the mind of Aaron Franklin that you wouldn’t be able to get by watching old episodes of “BBQ Pitmasters.”

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