View allAll Photos Tagged pitmaster
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
Sign up for the free Quickstart Competition Barbecue Tips Interview Series www.grillmasteruniversity.com/quickstart
We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews.
Grill Master University sat down with two members of the Big Bob Gibson team from Decatur, Alabama. If the name Big Bob Gibson sounds familiar to you, we’re not surprised. It’s one of the oldest and most prestigious barbecue restaurants in the world! Founded in Decatur, Alabama, in 1925 by Bob Gibson, a railroad worker who spent his weekend barbecuing with friends and family over a hand-dug barbecue pit. His ‘cue was so delicious, it attracted people from miles away! He was a backyard barbecue enthusiast interested in taking his BBQ to the next level. He opened a family BBQ restaurant and the rest is history; 80 years later, there have been four generations of Big Bob Gibson Bar-B-Q pitmasters in the family.
BBQ Ribs from Moe Cason's Ponderosa BBQ in Des Moines, Iowa
The mobile bbq was set up outside Platinum Kuts at 2301 University Ave in Des Moines.
Hand Pulled Lamb Shoulder | goat yogurt with garlic and Vietnamese mint, house pita
Fatty Cue, at 91 South 6th Street, was opened in 2010 by Zakary Pelaccio. Pelaccio, the chef and restaurateur behind the Malaysian restaurant, Fatty Crab, recruited Queens born pitmaster Robbie Richter, who helped start Hill country in 2007, to launch his Asian-inspired barbecue joint.
Originally from Lockhart, TX we are lucky to have Blacks Restaurant in Austin! If you are ever in the city you should give it a try.
Smokin' Joe's True-Blue Texas Barbecue, led by pitmaster Joe Mizrahi, served La Caja China Roasted Pig.
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
Suenos Restaurant, led by pitmaster Sue Torres, served up Smoked Duck Tacos with a Peach BBQ Glaze on a Canela Tortilla, using duck smoked by Robbie Richter and the Fatty Cue staff.
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Ken Bosley, Moonlite Bar-B-Q Inn, from Owensboro, Kentucky, served up BBQ Mutton & Burgoo. Moonlite has been a Kentucky tradition since 1963 when Catherine and Pappy Bosley bought the 14-year old barbecue joint, the Moonlite.
Barbecued Mutton, pit-roasted sheep, has been popular in Owensboro since the Welsh settled Daviess County with their sheep herds. Owensboro’s burgoo is a hearty soup made from mutton, chicken, and a variety of vegetables. One tradition says it came from Wales and found its way to the frontier through Virginia, evolving very similar to Brunswick Stew. In the early 1800's, burgoo developed as a squirrel stew and was served at political rallies and church picnics. Around Kentucky, burgoo varies with different meats, but always the same consistency--thick and soupy.
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
I-Que BBQ, led by pitmaster Chris Hart, served Competition Style Pork Shoulder.
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
Mr. Bobo's Traveling BBQ Allstars!, led by pitmaster Eric Johnson, served up Pecan Smoked Short Rib over Asian Slaw & Bourbon Infused Mashed Sweet Potatoes
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
The line at 11:50am...
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
Sign up for the free Quickstart Competition Barbecue Tips Interview Series www.grillmasteruniversity.com/quickstart
We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews.
Grill Master University sat down with two members of the Big Bob Gibson team from Decatur, Alabama. If the name Big Bob Gibson sounds familiar to you, we’re not surprised. It’s one of the oldest and most prestigious barbecue restaurants in the world! Founded in Decatur, Alabama, in 1925 by Bob Gibson, a railroad worker who spent his weekend barbecuing with friends and family over a hand-dug barbecue pit. His ‘cue was so delicious, it attracted people from miles away! He was a backyard barbecue enthusiast interested in taking his BBQ to the next level. He opened a family BBQ restaurant and the rest is history; 80 years later, there have been four generations of Big Bob Gibson Bar-B-Q pitmasters in the family.
The Harrison, led by pitmaster Amanda Freitag, served Char Grilled English Lamb Chops.
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
Sign up for the free Quickstart Competition Barbecue Tips Interview Series www.grillmasteruniversity.com/quickstart
We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews.
Next up, we sat down to chat with Pedro Gonzales of the Memphis Latin Porkers. Pedro is from Venezuela, and he’s the head cook for the Memphis Latin Porkers team. They’re currently the only Latin team that competes in Memphis in May. They started competing in 2016, and this team of Latinos is proud to represent their Central and South American origins. Their goal is to provide an opportunity for the Latino community in Memphis to become more integrated, bringing their traditions and integrating them with Memphis cultures. They’re looking to create a culturally-unified Memphis, and they hope to bring everyone together through the family community created by barbecue.
Boqueria, led by pitmaster Seamus Mullen, served Whole Roasted Lamb.
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
Smokin' Joe's True-Blue Texas Barbecue, led by pitmaster Joe Mizrahi, served La Caja China Roasted Pig.
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
I was reading about a BBQ joint in South Plainfield, New Jersey Named Boss Hog Barbecue that I hadn’t visited. It’s a 34 mile drive each way, but most of it is on the Garden State Parkway (70 mph). I arrived at a small place with two large “family style” tables and barstools in front of the cutting stations. Ribs aren’t normally my thing because they are usually wet and sloppy. However they had “Memphis style” dry rubbed ribs so I ordered the 1/4 lb. brisket & 1/4 rack of ribs platter with Southern green beens and coleslaw. I would testify in court that the brisket and ribs were just as good as 90 percent of the BBQ I’ve had in Texas. The brisket was perfection. It had been smoked in a real outdoor offset smoker using a mix of three different types of wood. Apparently the offset smoker was welded together by a genuine redneck in Georgia. (Yes, I know “redneck” and “Georgia” are redundant). The bark was excellent, the meat was moist (SO MOIST!) and it was firm enough to stay in one piece, but not so firm that you couldn’t cut it with the side of a fork. The combination of the three woods gave it a really nice flavor. I could see all of the delicious juices run out when they were slicing it on the carving block. The ribs were exactly how I like them. Just firm enough to stay on the bone, but “al dente”. They were not chewy and the meat easily came off. The coleslaw was excellent and the Southern green beans were, most likely, the best I’ve ever had. They were flavorful and had a sizable quantity of chunks of meat mixed in. I believe there was some onion in there as well. All of their sauces were hand made. I tried the Alabama white because I’d never had that type before. It was delicious. But, to be honest, that BBQ brisket and those ribs would have been just fine with no sauce. The owner/pitmaster is originally from Upstate New York (Watertown) and shows up before sunrise to fire up the smoker for the day’s selection of meats. I don’t know how it happened, but somehow, three pounds of delicious smoked brisket fell into a bag for me to take home. I couldn’t allow myself to smell it while I was driving, so I put it in the trunk with Little Texas Aggie Bear to protect it.
Champion Pitmaster Dan Slick, Slick's Big Time BBQ, Award-Winning BBQ, sharing BBQ tips, techniques on Championship Ribs
Grilling the tomatoes. The 9th Annual Big Apple Barbecue Block Party took place in Madison Square Park June 11-12, 2011. The weekend-long event occurs every June and brings together the country’s top pitmasters who cook up their award-winning food for over a 100,000 barbecue enthusiasts.
Set against the beautiful backdrop of Madison Square Park, the Big Apple Barbecue Block Party attracts people from near and far to sustain and celebrate America’s authentic culinary and musical traditions.
The 6th Annual Snapple Big Apple Barbecue Block Party took place in Madison Square Park on June 7-8, 2008. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Ed Mitchell, The Pit, from Raleigh, North Carolina, served up Whole Hog. Ed Mitchell, a Vietnam Veteran, began selling his parent's 150-year old barbecue recipe at his mother's grocery store in 1990. It proved so poular, that the family store transformed into a family restaurant and Ed's reputation has grown ever since.
Place the roast in a large baking pan and season with salt and pepper. Cover with aluminum foil. Bake at 350°F for 1 hour. Drain the juices and discard. Cover the roast with a thin layer of brown sugar. In a small bowl, combine the barbecue sauce, ketchup, and chili sauce and pour over the roast. Bake, uncovered, at 325°F for 2 hours, basting occasionally with the sauce. To serve, pour the sauce over the hot rice and top with the roast beef. Makes 6 to 8 servings.
fore more: www.woxfood.com/2020/05/texas-style-bbq-roast-red-rice.html
Heritage Pork Ribs | smoked fish/palm syrup, Indonesian long pepper
Fatty Cue, at 91 South 6th Street, was opened in 2010 by Zakary Pelaccio. Pelaccio, the chef and restaurateur behind the Malaysian restaurant, Fatty Crab, recruited Queens born pitmaster Robbie Richter, who helped start Hill country in 2007, to launch his Asian-inspired barbecue joint.
Mr. Bobo's Traveling BBQ Allstars!, led by pitmaster Eric Johnson, served up Pecan Smoked Short Rib over Asian Slaw & Bourbon Infused Mashed Sweet Potatoes
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
The 6th Annual Snapple Big Apple Barbecue Block Party took place in Madison Square Park on June 7-8, 2008. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Ed Mitchell, The Pit, from Raleigh, North Carolina, served up Whole Hog. Ed Mitchell, a Vietnam Veteran, began selling his parent's 150-year old barbecue recipe at his mother's grocery store in 1990. It proved so poular, that the family store transformed into a family restaurant and Ed's reputation has grown ever since.
The 6th Annual Snapple Big Apple Barbecue Block Party took place in Madison Square Park on June 7-8, 2008. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Pete Daversa, Hill Country, which is located at 30 West 26th Street in New York City, served Beef Ribs and Beans.
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
Suenos Restaurant, led by pitmaster Sue Torres, served up Smoked Duck Tacos with a Peach BBQ Glaze on a Canela Tortilla, using duck smoked by Robbie Richter and the Fatty Cue staff.
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
Smoked Crab Laksa | cold smoked crab meat, maitake and shiitake mushrooms, grated daikon, rice noodles
Fatty Cue, at 91 South 6th Street, was opened in 2010 by Zakary Pelaccio. Pelaccio, the chef and restaurateur behind the Malaysian restaurant, Fatty Crab, recruited Queens born pitmaster Robbie Richter, who helped start Hill country in 2007, to launch his Asian-inspired barbecue joint.
The Pitmaster Combo at Hill Country BBQ Market - one of my fave BBQ spots in NYC (along with Daisy Mae's, Dinosaur BBQ and Virgil's).
The combo contains 1/4 chicken, 1 beef rib, 1 pork rib, lean brisket, white bread + 2 sides. I added on a ring of Kreuz sausage (imported from TX).
You know it's great BBQ when it (almost) doesn't need sauce. I'll still add it, but this meat is so flavorful that I don't have to.
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
Boqueria, led by pitmaster Seamus Mullen, served Whole Roasted Lamb.
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
The Harrison, led by pitmaster Amanda Freitag, served Char Grilled English Lamb Chops.
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Chris Lilly, Big Bob Gibson Bar-B-Q, from Decatur, Alabama, served up Pulled Pork Shoulder. Big Bob Gibson Bar-B-Q has been serving fine, slow cooked meats and unforgettable sauces since 1925 when the 6'4, 800-pound Bob Gibson started with a makeshift table in his backyard. Four generations later, and the family businesses has expanded across the south and into supermarkets with their famous white sauce.
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Ken Bosley, Moonlite Bar-B-Q Inn, from Owensboro, Kentucky, served up BBQ Mutton & Burgoo. Moonlite has been a Kentucky tradition since 1963 when Catherine and Pappy Bosley bought the 14-year old barbecue joint, the Moonlite.
Barbecued Mutton, pit-roasted sheep, has been popular in Owensboro since the Welsh settled Daviess County with their sheep herds. Owensboro’s burgoo is a hearty soup made from mutton, chicken, and a variety of vegetables. One tradition says it came from Wales and found its way to the frontier through Virginia, evolving very similar to Brunswick Stew. In the early 1800's, burgoo developed as a squirrel stew and was served at political rallies and church picnics. Around Kentucky, burgoo varies with different meats, but always the same consistency--thick and soupy.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Chris Lilly, Big Bob Gibson Bar-B-Q, from Decatur, Alabama, served up Pulled Pork Shoulder. Big Bob Gibson Bar-B-Q has been serving fine, slow cooked meats and unforgettable sauces since 1925 when the 6'4, 800-pound Bob Gibson started with a makeshift table in his backyard. Four generations later, and the family businesses has expanded across the south and into supermarkets with their famous white sauce.