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Franklin's BBQ

CPARKTX
CPARKTX Posts: 2,095
in Off Topic
I'm not a wait-in-line type personality, so despite living in Austin, I only now finally tried Frankin's (via catering). I have to say, I was impressed. I tried the brisket, rubs and pulled pork, plus sides.

I'm can't definitively say any was the single best ever, but all well contenders...and collectively I'm can't think of another place where everything I had was very good to excellent, frequently there is a single sand out item with the rest decent to subpar.

The brisket was amazing; super tender and flavorable, yet not particularly marbled (ie lean but very tender).

The pulled pork was super tender and flavrable, not fatty at all, and not visibly moist, but very tender.

The ribs were Texas dry rub style (ie unsauced), and certainly the best un-sauced ribs I've had. Very, very good ribs. Heavily spiced but not over powered.

Overall I was really impressed. I had wondered how much was hype, but I have to give Franklin's props...very, very good BBQ.
LBGE & SBGE.  Central Texas.  
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Comments

  • Mickey
    Mickey Posts: 19,768
    BBQ is a tough act to cater anyway, brisket especially. Wished I got invited to a Franklins catered event.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • cazzy
    cazzy Posts: 9,136
    Hmmm...I wonder if he changed his rib recipe. They were glazed when I went. I need to go back before I move to Houston.
    Just a hack that makes some $hitty BBQ....
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  • Wolfpack
    Wolfpack Posts: 3,552
    I'm not a line person either but the wait wasn't actually that bad- ends up being a giant tailgate. I would highly recommend doing once- getting the food hot and fresh off the line and it was all amazing. Plus the beer girls stopping by while waiting in line were awesome.
    Greensboro, NC
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  • CPARKTX
    CPARKTX Posts: 2,095
    @cazzy yeah I was wondering about the ribs, because I watched his YouTube video and it had a glaze. Yummy though.
    LBGE & SBGE.  Central Texas.  
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  • Mickey
    Mickey Posts: 19,768
    I do my ribs dry and dip them in: image
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • cazzy
    cazzy Posts: 9,136
    Mickey said:

    I do my ribs dry and dip them in:
    image

    I would never even think about mixing sweet vinegar w/ bananas. So going to do that soon!
    Just a hack that makes some $hitty BBQ....
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  • Mickey
    Mickey Posts: 19,768
    =))
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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