BreakingModern — In a city that prides itself on great BBQ, Franklin Barbecue has a well deserved, cult-like following. People wait up to four hours in a line that forms around the turquoise cinder block restaurant, which then winds around the block, all for a delicious lunch.
Franklin’s has become nationally and internationally know for their great brisket, ribs and sausage. The meat is tender and juicy, smoked each night behind the restaurant by pitmaster and owner Aaron Franklin. In traditional Texas style the BBQ sauce is served on the side with pickles, onion slices and all-you-can-eat white bread. Vegetables are kept to a minimum. Meals are served on brown butcher paper.
The restaurant opens at 11 a.m. for lunch and serves until a cardboard “sold out” sign is hung on the door. People start arriving around 7:00 a.m. with lawn chairs and coolers. The crowd definitely picks up during SXSW, but waiting in line with meat lovers from all over the world is all a part of the experience. There’s a live webcam feed to monitor the line and Twitter feeds will keep you up to date.
Franklin Barbecue has just been nominated for 2015 James Beard Awards, an award that up until this year has only included gourmet offerings. To put things into perspective, when Obama spoke in Austin in July, he finished his trip with a stop at Franklin’s.
If you don’t have time to wait in line, don’t worry, a cottage industry has started up that will wait in line for you! Just make sure they don’t eat for you.
For BMod, I’m Betsy Woldman.
All Images: Betsy Woldman