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OT.... Franklins
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Serving BBQ on paper is sort of Texas tradition. The food there is incredible, especially the brisket. We waited close to 4 hrs and met a lot of new friends. The line isn't something you would want to do every week but well worth it if in Austin. La Barbeque is also great.Overland Park, Kansas
XL -
northGAcock said:He needs more white bread. That looks awesome for sure.
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I will cook my own brisket, drink beer and sit and our lay in my hammock, stand in line , not going to do it !LBGE, and just enough knowledge and gadgets to be dangerous .
Buford,Ga. -
Carolina Q said:Stand in line for four hours and they give you a piece of paper to eat off of? First class right there.
Will never happen anyway. No food is worth that wait. Auguste Escoffier could come back and I wouldn't stand in line that long. Even if they served it on fine china!
He serves great food every day and he and his staff work their asses off making it. He has the market cachet, and he is making money hand over fist with a great product.........more power to Aaron Franklin.
Why do we not, as BBQ enthusiasts, applaud his success?South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
JOJayhawk said:Serving BBQ on paper is sort of Texas tradition. The food there is incredible, especially the brisket. We waited close to 4 hrs and met a lot of new friends. The line isn't something you would want to do every week but well worth it if in Austin. La Barbeque is also great.Sandy Springs & Dawsonville Ga
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Who's up for a road trip?Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
northGAcock said:Who's up for a road trip?northGAcock said:Who's up for a road trip?
Supply me with your CC info and I'll meet you down there!
I'll pay you back next year when taxes come back.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
blasting said:northGAcock said:He needs more white bread. That looks awesome for sure.
It does look great. Can someone please explain the tradition of serving crappy wonderbread with world class BBQ?
In most cases, the bread is to take home to feed to ducks at the lake. -
tarheelmatt said:northGAcock said:Who's up for a road trip?northGAcock said:Who's up for a road trip?
Supply me with your CC info and I'll meet you down there!
I'll pay you back next year when taxes come back."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
If you are into brisket then at some point you should make the road-trip to Austin-not just for Franklin but the other top quality places as well. After the brisket over-load you will know the target for great results. It may remain elusive but at least you are aware.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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YukonRon said:tarheelmatt said:northGAcock said:Who's up for a road trip?northGAcock said:Who's up for a road trip?
Supply me with your CC info and I'll meet you down there!
I'll pay you back next year when taxes come back.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Thanks for the gorgeous picture, which is now my new desktop background!Mamaroneck
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Mama Roneck said:Thanks for the gorgeous picture, which is now my new desktop background!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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We arrived their last May at 5:45 AM. It was my 60th Bday Pilgrimage that my lovely wife had arranged.
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lousubcap said:If you are into brisket then at some point you should make the road-trip to Austin-not just for Franklin but the other top quality places as well. After the brisket over-load you will know the target for great results. It may remain elusive but at least you are aware.
The meal was great.
Hanging out with other BBQ geeks in line was fun and worth doing by itself.
But most importantly, I got to spend some time with Benji, the general manager and tour the pits and pick his brain about how they cook their briskets and other items. And after eating the brisket I learned what I was shooting for. My brisket cooking improved significantly as the result of that day such that the day has paid large dividends.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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SmokingPiney said:Carolina Q said:Stand in line for four hours and they give you a piece of paper to eat off of? First class right there.
Will never happen anyway. No food is worth that wait. Auguste Escoffier could come back and I wouldn't stand in line that long. Even if they served it on fine china!
He serves great food every day and he and his staff work their asses off making it. He has the market cachet, and he is making money hand over fist with a great product.........more power to Aaron Franklin.
Why do we not, as BBQ enthusiasts, applaud his success?
I would not stand in line for hours, on a butcher paper and cheap white bread sided meal, cooked over fire by Mallmann, APL, or Bayless.
Bucket list?
For brisket???
Come on. LmaoBrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
The brisket and sausage always look incredible....
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Focker said:SmokingPiney said:Carolina Q said:Stand in line for four hours and they give you a piece of paper to eat off of? First class right there.
Will never happen anyway. No food is worth that wait. Auguste Escoffier could come back and I wouldn't stand in line that long. Even if they served it on fine china!
He serves great food every day and he and his staff work their asses off making it. He has the market cachet, and he is making money hand over fist with a great product.........more power to Aaron Franklin.
Why do we not, as BBQ enthusiasts, applaud his success?
I would not stand in line for hours, on a butcher paper and cheap white bread sided meal, cooked over fire by Mallmann, APL, or Bayless.
Bucket list?
For brisket???
Come on. Lmao
I am not one for standing in lines- but that line looks like a good time, beginning and end. -
Smokin_Trout said:Focker said:SmokingPiney said:Carolina Q said:Stand in line for four hours and they give you a piece of paper to eat off of? First class right there.
Will never happen anyway. No food is worth that wait. Auguste Escoffier could come back and I wouldn't stand in line that long. Even if they served it on fine china!
He serves great food every day and he and his staff work their asses off making it. He has the market cachet, and he is making money hand over fist with a great product.........more power to Aaron Franklin.
Why do we not, as BBQ enthusiasts, applaud his success?
I would not stand in line for hours, on a butcher paper and cheap white bread sided meal, cooked over fire by Mallmann, APL, or Bayless.
Bucket list?
For brisket???
Come on. Lmao
I am not one for standing in lines- but that line looks like a good time, beginning and end.Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Focker said:SmokingPiney said:Carolina Q said:Stand in line for four hours and they give you a piece of paper to eat off of? First class right there.
Will never happen anyway. No food is worth that wait. Auguste Escoffier could come back and I wouldn't stand in line that long. Even if they served it on fine china!
He serves great food every day and he and his staff work their asses off making it. He has the market cachet, and he is making money hand over fist with a great product.........more power to Aaron Franklin.
Why do we not, as BBQ enthusiasts, applaud his success?
I would not stand in line for hours, on a butcher paper and cheap white bread sided meal, cooked over fire by Mallmann, APL, or Bayless.
Bucket list?
For brisket???
Come on. Lmao
You ever see the Mind of a Chef show on the island on some huge lake in the Andes? Awesome!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
blasting said:northGAcock said:He needs more white bread. That looks awesome for sure.
It does look great. Can someone please explain the tradition of serving crappy wonderbread with world class BBQ?
All of this was originally being sold in the Meat Markets as a to go item. They weren't thinking about serving onsite as a restaurant. As started to happen though people were hungry and wanted to eat it right there, so they went back inside the market and grabbed a few things off the shelf to go with the barbecue. What they found was a sack of white bread, a jar of pickles, onions and maybe some cheese. As it was not a restaurant they did not have plates, they ate it all on the butcher paper. And that's how the Texas barbecue tradition started.
So now you know the rest of the story....."Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
Small and Large BGE in Oklahoma City. -
Biggreenpharmacist said:tarheelmatt said:JohnnyTarheel said:lousubcap said:Here's a link to the current menu price-list:
https://franklinbarbecue.com/menu I was in Austin in early Dec pounding brisket and found that the prices across the Q places were the same.
NO FORKS!New Albany, Ohio -
@JohnnyTarheel I look at that pic and I began salivating.
Me, all I got is Titos and a Dizzy Mole Spatch about to hit my Egg.New Albany, Ohio -
I have heard that cocktails are not only allowed, but are encouraged, in the line. I'd wait for hours.Large Big Green Egg in a nest. North Shore of Boston.
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ibanda said:blasting said:northGAcock said:He needs more white bread. That looks awesome for sure.
It does look great. Can someone please explain the tradition of serving crappy wonderbread with world class BBQ?
All of this was originally being sold in the Meat Markets as a to go item. They weren't thinking about serving onsite as a restaurant. As started to happen though people were hungry and wanted to eat it right there, so they went back inside the market and grabbed a few things off the shelf to go with the barbecue. What they found was a sack of white bread, a jar of pickles, onions and maybe some cheese. As it was not a restaurant they did not have plates, they ate it all on the butcher paper. And that's how the Texas barbecue tradition started.
So now you know the rest of the story.....
@ibanda
Great explanation - thank you.
Phoenix -
THEBuckeye said:@JohnnyTarheel I look at that pic and I began salivating.
Me, all I got is Titos and a Dizzy Mole Spatch about to hit my Egg.Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
Foghorn said:lousubcap said:If you are into brisket then at some point you should make the road-trip to Austin-not just for Franklin but the other top quality places as well. After the brisket over-load you will know the target for great results. It may remain elusive but at least you are aware.
The meal was great.
Hanging out with other BBQ geeks in line was fun and worth doing by itself.
But most importantly, I got to spend some time with Benji, the general manager and tour the pits and pick his brain about how they cook their briskets and other items. And after eating the brisket I learned what I was shooting for. My brisket cooking improved significantly as the result of that day such that the day has paid large dividends.
I'm still wondering how Franklin will say to not cook a brisket past 190 at Brisket Camp, but in his book say to take it to 203... is that just carry over you think?Milton, GA
XL BGE & FB300 -
Eggcelsior said:blasting said:northGAcock said:He needs more white bread. That looks awesome for sure.
It does look great. Can someone please explain the tradition of serving crappy wonderbread with world class BBQ?
In most cases, the bread is to take home to feed to ducks at the lake.Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
@HofstraJet - I'm with you and no food/stomach distractions with brisket. Just enjoy the finished product, especially in the Austin area.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Happy Independence Day, Texas!!!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
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