Friday Find: Aaron Franklin on the Dave Chang Show

In this conversation, Dave Chang focuses on how Franklin has become a shokunin, or master craftsman, for barbecue. In addition to the usual barbecue talk, Chang also asks Franklin a lot of questions about the hospitality that Franklin shows everyone that comes to Franklin Barbecue and how hard it was for him to step away from being in the restaurant almost 22 hours day.

In 2009, when Aaron Franklin and his wife, Stacy, opened up a barbecue trailer on the side of a highway in Austin, Texas, they had no idea it would snowball into one of the most popular barbecue restaurants in the nation. But Franklin Barbecue wouldn’t have become what it is without Aaron’s unwavering commitment to hard work and dedication. A decade removed from the Austin institution’s humble beginnings, Dave speaks with the world-class pitmaster from the Uber Eats House during SXSW about transfusing love and care into cooking, making an intentional effort to maintain work-life balance, and growing the restaurant through failure.

Linkdown: 2/27/19

The Los Angeles Beer and World Barbecue festival did not go off without a hitch this past weekend

Matt Horn’s Horn Barbecue pop-up is featured in this guide to black-owned restaurants in the Bay area

If I were in Atlanta this coming Saturday, this is what I’d be doing:

AVL Today explores the three predominant sauces in the Carolinas – eastern NC vinegar, Lexington-style (tomato plus vinegar), and SC mustard

Photographer Ted Rutherford shares his ATX BBQ Guide ahead of this year’s SXSW

Killen’s Barbecue brisket pizza is available from Houston-area Papa John’s until the end of March

Located in Bastrop just outside of Austin, The Gas Station serves barbecue and has cabins for rent

Obsessive Compulsive Barbecue recounts a Brunswick stew festival from over 100 years ago

The “Story of Barbecue in North Carolina” travelling exhibit will be on display in Asheville through March 23

Big congrats to our friend Garren at Jon G’s Barbecue who is taking a big step in making his barbecue dreams come true!

Linkdown: 2/14/18

– The upcoming Randy’s Barbecue in Statesville will utilize a type of three-dimensional sign that was just approved by the city’s zoning ordinance in December

– The Michelin Guide to the 4 best barbecue restaurants in NYC includes Arrogant Swine’s eastern NC whole hog

– Tuffy Stone’s barbecue book gets a good review

– The more you know:

– A few photos from the late 50’s at the former Harrill’s Bar-B-Q in Charlotte

– A review of Prissy Polly’s in Kernersville

– Deets on a barbecue panel at SXSW 2018 in a few weeks

– The Whole Hog Barbecue Summit is Feb 24 in Kinston

– Can you find real barbecue in New Hampshire? Now that’s a question.

– Smaller menu, location in Plaza Midwood or Belmont or NoDa, and Cheerwine on the menu? WELL I’M INTERESTED:

Linkdown: 3/8/17

– As part of its Project 543 (named for the 543 miles between Manteo on the coast and Murphy in the mountains), Visit NC has a short profile on Lexington though it curiously says you can “go whole hog” in a city where they smoke pork shoulders

– Pitt County (around Greenville, NC) is working on lining up barbecue joints for a beer and barbecue trail

– Mississippi barbecue isn’t just Memphis’s lesser cousin

“Gas station barbecue is a phenomenon in the South and especially Mississippi,” Hatten said. “It’s servicing a population of the state that otherwise probably wouldn’t have lunch because they have to get back to work … a family-run joint is the archetype in the state.”

– The News & Observer editorial board: Bill Ellis was an inspiration to employees, all

Now here’s a story every North Carolina school child should learn. It is that of a kid who grew up on a Wayne County tobacco farm in the Great Depression, dropped out of school in the eighth grade to help support his family, worked at a variety of jobs and at 29, bought himself a hot dog stand.

– Marie, Let’s Eat! tries the brisket at potentially the best barbecue joint in Chattanooga’s, Shuford’s Smokehouse

– Daniel Vaughn on smoking barbecue in west Texas, where there are no trees

– Euphoria Greenville’s launch event in April will feature Elliott Moss

– Well this looks dang good

– More on Wofford College’s barbecue course held last January

– Barbecue is worth seeing at SXSW; also here’s an interview with director Matthew Salleh

-From an News and Observer sports writer at this week’s ACC Tournament in Brooklyn: