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Franklin Barbecue Reopens Tuesday, July 8
Kitchen expansion will improve service and consistency
DAILY Food  July 8, 2014, by Mick Vann
"...Franklin Barbecue reopens Tuesday, July 8, as previously announced on their website, and I have no doubt that their now world-famous barbecue will be just as good as it’s always been, if not better. After all, the staff will certainly be more comfortable, and their culinary artwork will be a little easier to perform..."

Dear Glutton: Getting in to Franklin Barbecue
And where to go if it doesn't work out
Food Story  March 16, 2017, by Emily Beyda
"...Some friends and I are coming into town for SXSW, and we want to go to Franklin Barbecue. Any tips on getting in? Where should we eat if we don't?..."

Franklin Barbecue and Rye Whiskey
Franklin's and Knob Creek throw a private party for local bartenders
DAILY Food  December 14, 2012, by Wes Marshall
"...What better way to seduce most of the city’s top bartenders (and a few lucky journalists) than to offer a free pass at Franklin’s Barbecue? That’s what the folks at Knob Creek offered as we gained entry to the holy ground of ‘cue...."

Aaron Franklin Is on Fire
Local pitmaster does a victory lap
DAILY Food  April 15, 2015, by Virginia B. Wood
"...This spring certainly qualifies as Aaron Franklin's championship season. Not only does his über-popular barbecue joint have the most famous line in the country, but he's also stepped up as a staunch defender of our local barbecue culture before the Austin City Council...."

Catching Up With Aaron Franklin
Pitmaster is man of the hour
Food Story  May 14, 2015, by Rod Machen
"...Aaron Franklin has had a very good month. On the heels of his first book (Franklin Barbecue) and the announcement of a new PBS series (BBQ With Franklin), Franklin was awarded one of the greatest accolades in all of food: the James Beard Foundation Award for Best Chef: Southwest...."

Top 10 Austin Barbecue Joints
Food Story  January 3, 2014, by Mick Vann
"...Not that long ago, to get first-rate barbecue you had to cruise the barbecue belt from Taylor and Elgin through Lexington, Lockhart, and Luling; now the best is right here in the 'hood, a short drive away...."

Traveling Barbecue Road
Visiting from Germany, Central Texas barbecue has won me over
DAILY Food  October 3, 2012, by Takis Würger
"...Where I am from, cooks throw brisket in a machine called a masticator because they do not know how to cook it to make it tender. All my life, I thought barbecue stood for a sauce that tastes like sweet, artificial smoke..."

Aaron Franklin Wins James Beard Award
Barbecue genius is now Best Chef: Southwest
DAILY Food  May 4, 2015, by Brandon Watson
"...According to live tweets from the event, Franklin was typically gracious in his acceptance speech, saying "On behalf of all the barbecue cooks before me and those to come: thank you."..."

'Texas Monthly' Seeks Submissions for Top Barbecue Joints
Food Editor Pat Sharpe solicits ideas from readers about BBQ joints
DAILY Food  October 30, 2012, by Virginia B. Wood
"...Texas Monthly's barbecue experts are about to hit the road in search of our state's top 50 barbecue joints, an expedition they pursue every five years in preparation of the definitive list of Texas barbecue royalty. So if you've discovered the heir to Snow's or this year's Aaron Franklin, Pat Sharpe wants to know all about it...."

Franklin BBQ Feast With Steven Raichlen
Mick Vann introduces Steven Raichlen to Franklin BBQ
DAILY Food  August 16, 2012, by Mick Vann
"...Noted grilling and barbecue expert and author Steven Raichlen was in town this past Tuesday, here to do a lecture at the Bob Bullock State History Museum on the history of barbecue and its role in the development of civilization (which was critical by the way), and eat some glorious Texas, make that Austin, barbecue...."

BBQ Revolution's Slow-Smoked Vegan Barbecue
The best damn meat-free barbecue you've ever had
Food Story  June 14, 2018, by Alisha McDarris
"...One Austin man stands tall in the fight for animals, environment, and vegans' right to partake in Texas' favorite meal. Blake Newman is hellbent on providing the local meat-free community with the best damn barbecue they've ever had, but this wasn't his original game plan...."

BBQ With Franklin Is on YouTube
Video collaboration with KLRU debuts Oct. 25
DAILY Food  October 25, 2012, by Virginia B. Wood
"...The 8-part series provides step-by-step instruction on creating delicious backyard barbecue: everything from building and curing a pit to picking the right wood and building a clean fire, as well as choosing, trimming, and seasoning meats. To check out the first video in the BBQ with Franklin series, go here..."

Aaron Franklin's Food Festival Announces Dates
Hot Luck will debut in May
DAILY Food  January 26, 2017, by Brandon Watson
"...The lineup is still to be announced, but the event will feature around 35 chefs at casual events spread across multiple venues and will offer à la carte and all-in ticketing. Live music will be a key component, and while barbecue will be involved, it will not be the sole focus...."

La Barbecue Turns Up the Heat With Secret Pit Technology
Is this special new smoker a brisket game-changer?
DAILY Food  April 26, 2013, by Kenny Pailes
"...At least today and at least here, we have an answer: John Lewis, head pitmaster of La Barbecue, spent more than three months toiling in his backyard to create the ultimate dream pit from scratch. [image-1]..."

The Lazarus of Barbecue Rises in East Austin
Mercurial John Mueller is back at the top of his game
Food Story  May 24, 2013, by Mick Vann
"...After the much ballyhooed forced departure of John Mueller from his own barbecue business over on South First last fall, there was great consternation and gnashing of teeth by local, state, and even national barbecue cognoscenti. The Yoda of beef ribs was no longer manning a pit, and tortured withdrawal quickly set in..."

Unicorn Steaks, Mountains of Meat, and Turkey?
It's Texas BBQ Week in Austin, y'all!
DAILY Food  July 18, 2013, by Kenny Pailes
"...The first ever Texas BBQ Week will be over in just two short days, so true Austin barbecue fans need to get out and enjoy it while they can. Here's our handy visual guide to what our city's best pitmasters are offering through this Friday..."

Cafe 909's Mark Schmidt announces a new endeavor, Aaron Franklin doubles-down with KLRU, and more
Food Column  January 31, 2014, by Virginia B. Wood
"...Texas Monthly barbecue editor Daniel Vaughn reported at last week that KLRU will produce a 10-episode television program tracing the history and culture of barbecue in the state of Texas with Austin celebrity pitmaster Aaron Franklin as the host. According to Vaughn, money is being raised to finance the series and episodes will begin at Austin's famous Franklin Barbecue before setting out to other locales, perhaps even to some barbecue competitions..."

Hot Luck Announces Culinary Talent
Tickets to Aaron Franklin's new festival on sale now
DAILY Food  March 7, 2017, by Brandon Watson
"...For the Friday, May 19 event – the Hi Lo – Hot Luck asks invited chefs to share the dishes that shaped their culinary upbringing. Talent for the evening includes  Aaron Franklin (Franklin Barbecue), Adam Sappington (Portland’s The Country Cat), Alex Stupak (New York’s Empellón), Callie Speer (Bombshell), David Bull (Second Bar + Kitchen), David Norman (Easy Tiger), Fiore Tedesco (L’Oca d’Oro), Jason Dady (Jason Dady Restaurants), Joshua McFadden (Portland’s Ava Gene’s), Michael Fojtasek (Olamaie), Rene Ortiz (Launderette), and Tyson Cole (Hai Hospitality)...."

The case of the barbecue bandits
Food Column  January 8, 2015, by Virginia B. Wood
"...Austin's barbecue culture has become such big news over the past few years that we're now accustomed to seeing local pitmasters touted in all kinds of national media outlets. However, during the recent holiday season a different kind of barbecue news gained attention..."

Ready, Set, Fire!
The young guns of Austin barbecue
Food Story  March 9, 2012, by Virginia B. Wood
"...Central Texas is the home of revered barbecue traditions, with knowledge, skills, techniques, recipes, and family pride often passed down through generations. Barbecue has always been good business in these parts, and never more so than in Austin over the last couple of years..."

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