Franklin's Update

[FulltimeFoodie]

I noticed the sign is up. Looks like it could be soon. Anyone in the know?

[tom in austin]

NYT joins the publicity party:
http://www.nytimes.com/2011/06/19/us/...

[ridgeback]

When I was last there about a month ago, the talk was that Aaron was going to increase smoking capacity by using the biggest metal box he could find - a metal storage container was on order. Anyone hear anything?

[heyzeus212]

Yeah, he's building another pit, and told me that he's going to be able to go from something like 700 lbs a day to 1800 (I don't remember the exact numbers) once it's done.

[amysuehere]

Again, the problem isn't the amount of meat but the speed at which they can distribute it. Can we get several barkers and several cutters instead?

[tom in austin]

I agree with this. I'm OK with them running out if they do it quickly. I don't have an hour to blow just to hear that I got there too late and they're out of brisket; barkers and cutters will increase the distribution velocity, which is the key problem, at least from my (biased) viewpoint.

This is where hiring linewaiters comes in -- Franklin brisket is good enough that I'd happily pay someone ten or fifteen bucks to wait in line for me. (Treated like a commission; I don't pay if they don't deliver brisket!)

The fact that some people (like me) are willing to pay people to wait in line tells you that Franklin has a great product and is also leaving money on the table. The expansion sounds like a good step, although I do worry about the expansion dropping the quality. I suppose I shouldn't, as Mr. Franklin has demonstrated an impeccable ability to scientifically craft his methodology and manage change.

My other concern is that as scarcity drops, so will the perception of value, and I'd hate for Mr. Franklin to face a deleterious outcome as a reward for trying to feed more customers.

Completely off-thread: I'd love for Franklin to do a "team up" and bring in Tony to do CFS and fried chicken, along with Ben to do only mutton. The East side ain't what it used to be, but Franklin's starpower could be the banner that brings back the old greats. Franklin's product wouldn't be threatened, as he would be hiring experts to do just what they do, and he could remain focused on the brisket. A silly dream, I know.

[karma belle]

An honest question, I'm not trying to be a bitch, but which would you rather do? "Pay someone ten or fifteen bucks to wait in line for [you]," or pay a slightly higher price for barbeque in order to pay the wages of the new meat cutters you want? Another thread on the Austin board already discussed the ethics involved with barbeque line holders, and this thread stated earlier that "this is not cheap 'cue." How much is speedy service at Franklin's worth to you?

[tom in austin]

Personally, I'd rather pay more for the barbecue. I doubt the increase in cost would be as much as the pay to the line holders, and I'd prefer that the money go to the Franklin business than to some third party. I think Aaron could get away with charging more, but my opinion about this point is completely irrelevant.

[heyzeus212]

http://www.bonappetit.com/magazine/sl...

Bon Appetit: "The Best BBQ Restaurant in America."

[tom in austin]

http://austin.eater.com/archives/2011...

LeeMNichols comments and makes an interesting point about the reviewer:
"If this reviewer 'never considered Texas brisket real BBQ,' then he is a clueless dope, and any opinion he utters should be considered suspect at best."

Either way, glad to see more publicized success for Mr. Franklin's fine business and even finer brisket, and I'm curious to see if the increased publicity noticeably impacts the current line wait times.

[heyzeus212]

It really is an odd article. The writer concedes to not knowing much about Texas BBQ, then proclaims Franklin the best in the country. He doesn't put the place in context by explaining why it's better than the rest of the pantheon (or state whether he's even tried, say, Kreuz, Smitty's, Coopers etc), or say all that much about the food itself at Franklin. If you're going to make absolute proclamations like that, you gotta back it up.

[taliesin15]

went there Friday with a friend visiting, still in town for SXSW from South of France--if you want the ribs, you gotta get in line by 10:30--we got there more like noon, I ended up getting a pound of brisket that is still, for my money, the gold standard for BBQ Brisket--or perhaps tied with Smitty's in Lockhart--albeit I have not been to Snow's in Lexington--I love Sam's for the Mutton, but otherwise, this is the best BBQ in Austin, by far....

[slowcoooked]

the pork ribs I think are the standout, sorry you missed them G, I've had none better anywhere outside of memphis. yep, the brisket is outstanding even if slightly less, but so good. The 1 hr long lines, now for a year, speak for themselves. what a new gem.

[Carter B.]

I haven't seen any updates on the new Franklin BBQ location E 11th (old Longbranch BBQ spot). We got there at 10:45 this morning to a line of 40+ people. Since the place doesn't open until 11 that's pretty impressive. Of course, there were a good number of SXSW badges in line so I assume when that is over, the line should shrink some.

The good news is the barbecue is spot on perfect as the old trailer location despite being opened just 4 days when we visited. The brisket was so tasty and tender despite being from the lean section. The pork ribs were top notch. The pulled pork is always third to me at Franklin but still might tasty.

The bad news is the line moves no faster than it did at the trailer. It took a solid 40 minutes for us to get to the front before getting our food. They also have not finished any smoker expansion and Aaron said they have been selling out around 2pm so you need to plan accordingly. Long term they plan on expanding their smokers, seating and bathrooms.

Other things to note: this is not cheap 'cue. $15/lb brisket, $13/lb ribs; they serve throwback (aka real sugar) Big Red in bottles; they are selling Cake & Spoon mini-pies (key lime and lemon chess and more) for $4 and it was excellent if you can find room.

All in all, a good experience despite the line. I'm glad they are doing well since the barbecue is so good.

[PappyAustin]

That pricing is $2.00 per pound higher than at the trailer.

[bbq1995]

I was about to say the same thing. Fuel surcharge =)

[manisubra]

2$. I want my 2$. eat it and weep people. Its just damn good and that $2 should go to making a nice comfy home for the owners who f'ing nailed it with what they provide the public. i went opening day. the first people in line showed up at 10 pm the night before and drank 4 lokos. the next group were 7 am arrivals. next 8 am. its just fun to see people revere food this much. it was also fun to collect the 4+ pounds of leftovers from the table of drunkards I attended the opening with. Noshed dor 3 straight days at home on them goods and then took the rest to a dinner party. Won that one. We got there at 10 20 and started eating at 12 30. It was BYOB then but i hear they have awesome local taps now. If i had one eish, just one little wish, please, please Mr and Mrs Franklin; please make your own whole pickles. The idea of having a nice, fat, crsip dill pickle to help digestt that fatty cue would make a world of difference come nap time. I'm serious. It would be like those macrobitoic meals the health nuts talk about . I think something pickled really helps with digestion. Guess that slaw on the tipsy texan works well for that. going back asap no matter .

[heyzeus212]

I was about 20 minutes behind CarterB in line today, and echo his sentiments. I'm bummed that the line moves no faster at the new restaurant, but glad that the quality is exactly the same. No doubt there were a ton of visitors from SXSW in the line - I arrived at 11:05, and didn't have food until 11:45. They were sold out of brisket by 12:50. I had the fatty brisket, and as usual it was pure decadence in meat form.

A nice addition: their soda fountain has Dublin Dr. Pepper on tap. Franklin told me that they should have their beer permit by this weekend, too.

[brentwood]

My best friend's sister's boyfriend's brother's girlfriend heard from this guy who knows this kid who's going with the girl who saw Aaron pass out at 31 Flavors last night. I guess it's pretty serious.

P.S. - It's Franklin, not Franklin's

[popvulture]

This is food we're talking about, not Tolstoy, McGrumps.

[dinaofdoom]

...No problem whatsoever.

[ret3]

Nice. All minor corrections should have to post something funny before the correction in order to soften the blow.

[rudeboy]

I'm confused. What am I missing here? I don't understand the previous four comments at all.

[dinaofdoom]

quotes from ferris bueller, and then a p.s. that the poster mis-spelled the restaurant.

[heyzeus212]

Franklin just posted on Facebook that the new location will open March 12.

Also: This Sunday will be the last day of the trailer location, and he promises "free beer."

[Madcap]

I took a look at the inside this weekend, still a lot of work to be done. March 8 seems like an optimistic date, hope it happens though.

He said they plan on adding a beer garden at some point.

[shalom9]

I was there yesterday and he said hopefully around March 8.

[mkfoodie]

We traded emails last week and he projected pre-SXSW but didn't give me an exact date.

[achtungpv]

I think he said 2nd week of March when I was at the trailer last Saturday. He did say that actual capacity will initially be lower than his current location...48 heads if I remember correctly. He did say that the day he moves in he's getting permits to add ADA accessible bathrooms and outdoor (maybe partially enclosed...can't remember) seating that will significantly increase the capacity.