Buzz Mill Announces Franklin Barbecue Veteran Joins Their Ranks
The grand opening date is finally set for their new East Austin location
By Jessi Cape, 4:25PM, Thu. Oct. 10, 2019
Buzz Mill Coffee announced Thursday that the pitmaster for their top secret barbecue trailer – located at the much-anticipated additional East Austin location (5012 E. 7th) – will bring all of his Franklin Barbecue skills to their yard.
Ben Lambert, co-owner of the food trailer along with his wife Sarah, was a brisket cook for Franklin Barbecue for five years, and now he’s opening his own endeavor – JNL Barbecue – at Buzz Mill Shady. These Lamberts will begin with pop-ups before moving to full-time hours, and their sure-to-be-delicious menu is coming soon.
In addition to the veteran of meat sweats, beloved local vegan favorite PlowBurger (currently operating onsite at Buzz Mill Riverside) is also debuting a brand new venture, PlowBQ. The menu promises plenty of plant-based smoked goodness: smoked shrimp, sausage, wings, brisket, jalapeno poppers, and of course, their famous burgers with Beyond Meat patties. Rounding out the trifecta, the Austin Rotisserie food truck currently onsite will remain as part of the food trailer park, serving up French-ish charcuterie, baguette sandwiches, and cheese boards along with weekend brunch.
Well-known for late-night coffee, infused spirits, and craft beer, the newest Buzz Mill compound, complete with neighbor Infinite Monkey Theorem Urban Winery, plans to continue their tradition of live music, comedy, and wilderness education. The grand opening of Buzz Mill Shady, the burgeoning empire’s third location, is slated for October 31.
A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for over 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.