See title…

While planning to head to Lockhart for barbecue, I came across my digital copy of Texas Monthly with the cover article “How to Cook Like a Texan”. How appropriate.

So last night laying in a Texas bed reading Texas recipes from my Texas magazine, there were glowing raves for Franklin Barbecue in Austin and in true, busy making plans fashion, mine changed and the trip to Lockhart turned into a jaunt into Austin (which due to traffic is worse than being lost, really.)

 

Aaron Franklin, the owner and proprietor of Franklin Barbecue makes a terrific brisket. They certainly lived up to the hype. After trying it, I can’t wait to try his method listed in Texas Monthly. You may notice on the door the Sold Out sign (if you have good eyesight).

The word on the street is they are building a new pit but until then, they serve ’til they run out and luckily I got there in time. 🙂

Along with my brisket, I had them throw in some turkey; who knew you could smoke turkey, keep it in a warmer and it would still be moist when served.

The purist move is to eat Texas barbecue without sauce and yes, it didn’t need any.

I shared my table with a couple of gentlemen who are frequent customers of Franklin who provided history of the joint as they have come to know it and their favorite meat items. For a more complete background a simple Google search will bring up info on the many places Franklin Barbecue has been featured.

For those of you not from Texas, THIS is what Barbecue should look like. Served on paper with white bread, add some tasty beans, a Lone Star beer and for dessert the Bourbon Banana Pudding Pie.

When I left Aaron shook my hand and in true Texas fashion, made me feel like he really was glad I had stopped by.

If you go, go early and while savoring the food, think of me.

I will be in Arizona trying desperately to replace all my missing Texas food…