Aaron Franklin is one of the most influential figures when it comes to the BBQ industry. Aaron is celebrated around the world for his mouth-watering brisket. Franklin has won every major BBQ award there is to win including the Texas Monthly’s coveted Best Barbecue Joint in Texas award and Bon Appétit’s Best Barbecue Joint in America. He has also snatched the James Beard Award for Best Chef: Southwest. Franklin’s ability has been touted to be the best by actors and celebrities including Jimmy Kimmel and Barack Obama. Visitors line outside his restaurant for hours to get a chance to taste his brisket. He is also the author of two books, Franklin Barbecue: A Meat-Smoking Manifesto and Franklin Steak: Dry-Aged. Live-Fired. Pure Beef, and the host of a PBS series, BBQ with Franklin. In this article, we will explore his journey from a backyard dabbler to a king of Texas pitmasters, his secrets behind truly great barbecue, and his passion for steak.
From Trailer to Brick and Mortar
Aaron Franklin was born on December 17, 1977, in Bryan, Texas, and grew up around barbecue. His parents owned a barbecue stand when he was young, and he learned how to cook brisket from his grandfather. He moved to Austin in 1998 and worked as a musician and a cook at various restaurants. He met his wife, Stacy, at a bar and they bonded over their love of food.
Franklin and his wife Stacey would host a weekly cookout for their friends at their home. Comments from friends and family later urged the couple to open up a barbeque stand on the side of the road. This kicked things into action and soon enough Franklin was one of the best BBQ joints in the USA. Not only was Franklin loved by consumers, but it was also celebrated by critics including Gordon Ramsay who praised Aaron Franklin’s brisket on Twitter.
In 2009, they decided to open up a small barbecue trailer on the side of an Austin interstate, using their savings and a $950 smoker. They had no idea what they had gotten themselves into. They started with only a few briskets a day, but soon they had lines of customers waiting for hours to get a taste of their barbecue. They sold out of brisket every day since their opening.
In 2011, they moved to a brick and mortar location on Austin’s historic East Side, painted in the same color scheme as their original trailer. The restaurant has a capacity of 150 people, but it still attracts long lines every day. They open at 11 am and close when they run out of meat, usually around 2 or 3 pm.
In 2017 Aaron launched the Hot Luck Fest alongside James Moody and Mike Thelin. The annual festival brought music and food to the people of Texas. He also launched the Asian smokehouse and bar “Loro,” alongside chef Tyson Cole. Aaron is also the proud owner of Franklin Barbeque Pits, which they launched in 2020.
Television & Authorship
Aaron Franklin is not just a cook; he is an artist. He has a deep respect for the craft of barbecue and a relentless pursuit of perfection. He has spent years honing his skills and experimenting with different techniques and variables. He has also shared his knowledge and passion with others through his books, TV show, and online videos.
Aaron makes regular appearances in the HBO series BBQ Pitmasters. Touted as one of the best pitmasters of his generation, Franklin is also involved in the show BBQ with Franklin. He is also the author of two cookbooks entitled, Franklin Barbecue: A Meat-Smoking Manifesto and Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.
Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue.
Franklin Steak is a celebration of steak, from dry aging to reverse searing, from charcoal grilling to live fire cooking. It covers everything from choosing the right cut to seasoning, slicing, and serving.
