Most patrons endure a grueling journey to enjoy Franklin Barbecue. They fight the Texas heat or inclement weather, waiting in a long line from early hours in the morning, hanging on to only the hope of trying a piece of smokey meat. This journey is not for the weak, as some may be turned away from the line once the coveted meat has been consumed by the few lucky ones. (seriously, checkout this news story.)
On the other hand, my affair with Franklin Barbecue is about luck, friendship, and delicious leftovers.
A few weeks ago, my best friend who is a displaced-Texan (i.e. she moved to New York ten years ago) decided to make a pilgrimage to Franklin BBQ.
She waited in line for hours, ordered with her eyes, feasted until her stomach hurt, and brought me back the leftovers. I call her my best friend for a reason (even as a kid she had the best lunch box).
The leftovers were the best BBQ I have had. I am just going to leave it at that because I should give a full review when I get a chance to try the long line and the BBQ fresh. But I will say, I love that the coleslaw is made with red cabbage to give it a dreamy purple pigment and I had BBQ for the next three nights and it was blissful. BBQ is not high up there on my favorite “types” of food, but as far as BBQ is concerned, I have not even tried anything comparable.
Chef Aaron Franklin won a well deserved win of the James Beard Foundation Award, and for showing the culinary world the art of BBQ.
I especially loved his modesty at the podium:
It’s huge for barbecue in general. On behalf of all the barbecue cooks before me and the ones to come, thank you.”
Congrats to Franklin Barbecue.