The Dish: Inside Austin’s Franklin Barbecue

"Franklin Barbecue: A Meat-Smoking Manifesto" shows what Aaron Franklin has perfected since smoking beef brisket for friends in his back yard. Franklin says all good Texans barbecue, but he is special: a James Beard Award winner with eager customers who wait for hours at his restaurant. Vinita Nair takes a behind-the-scenes look at Franklin Barbeque in Austin, Texas.

[@adamr63]

Nice report, no hype or pointless questions, refreshing. Franklin is a gem, as always.

[@santishorts]

Bro why ya gotta steal a comment from someone from 3 years into the future word for word? Lol

[@rodneytraylor9892]

Love how humble he is

[@DonWorkman]

The funniest story is when Kanye West went there and tried to cut in line and Franklin sent him to the back of the line. Aaron became my hero from that moment! lol

[@fapo803]

really!??

[@DonWorkman]

yes! KW is a legend in his own mind and had the audacity to try to cut in line. He's no better than the rest of us. You want that BBQ goodness, stand in line like everyone else.

[@oof8850]

Gordan Ramsey managed to skip lol

[@timcox4046]

GlitterBuzz nope he paid someone to wait in line for him people do it all the time there sounds weird but its true

[@manchesterunitedno7]

more often such dignitaries called in advance, especially potus.

[@omarjohndeprisa5979]

I've just finished watching "chef" and this man literally appeared in my recommendations. I thought this man is an actor but i can't figured out that this man is the owner big respect.

[@vick07esco]

Good movie, ugh the food 🤗

[@amyrivers9792]

Good for you man. Your hard work has paid off.

[@penguin12902]

Love that Old Style shirt. Grandpa used to drink an Old Style at all our family backyard cook outs.

[@wearebillionyearoldcarbon9563]

This opens my eyes to how off our BBQ game is here in the UK 😂 we literally just whack meat on a BBQ grill or one of those disposable BBQS and that's it normally its either over cooked or undercooked as well 😒

[@sushisnacks]

I dig watching and learning from him, 1/3 of my smoking ideas and knowledge I owe to Aaron F. Keep it low and slow bro.

[@TOMVUTHEPIMP]

Franklin does not cook low and slow.

[@wardad5628]

@@TOMVUTHEPIMP correct 265-275 brisket

[@prettynerd4779]

I still remember seeing this on Chef movie and him making brisket sliders on King Hawaiian bread..hmm yummy ☺

[@lifewithoutboundaries4304]

About an hour east of Austin in Lexington...snows bbq the lines are long too. The brisket and pork steaks are mouth watering.

[@doshooodoshoo9498]

this interview just on point. no hype, no over-react, no pointless questions. and as always, aaron is diamond

[@-TheRealScubasteve-]

Bro why ya gotta steal a comment from someone from 4 years ago word for word? Lol

[@jamalmixon9518]

vince vaughn would be great if this guys going to have a biopic lol

[@uraharamitchell7250]

HEAR HEAR!!!

[@rupman27isback]

i hope you're joking lol.

[@royroblox]

or the flight of the concords guy

[@carltrano1325]

The guy is one cool cat and master at his craft.

[@ER-me1ii]

Not a big fan of hipsters in general but this guy is so respectful of bbq tradition, so commited to his product and so unwilling to sell out that have nothing but respect for him. Bravo !

[@lukasahs6064]

He ain't a hipster wtf?

[@Daniel-nf5bz]

Not every young guy who wears glasses is a hipster

[@davidbueso3840]

What kind of comment is this?🤔 wtf

[@ER-me1ii]

Fkn hipster.

[@justinbieber12373]

God Bless this MAN , for GREED has not taken over his SOUL. ........

[@gplunk]

Thank you.

[@jamespawlowski4310]

Does Franklin BBQ how have a place in Charleston SC?

[@verward]

"... could never control the quality if he produces in mass quantity..." TWO THOUUUUUUUUSAND POUNDS!!! *flips table*

[@alphaonetwoonetwofive5680]

Ward Huyskes so ? At a small 10 pounds per brisket that is a mere 200 brisket he has to look out for. It's not like it is rocket science it's 3 big smokers that you need to keep at a constant temperature. 2 people can do that easily and Infact that is how many people do it. These are big pieces of meat, and if you want to talk mass quantity you are talking about 20 or 30 thousand pound a day which would be just 10 shops that size

[@mikehawk2148]

3:24 that's Alvin from Masterchef

[@henryli693]

The restaurant just is the movie "Chef" they get the barbecue that one. The Owner is same person in the movie, just change the name. He was show up in movie 01:29:35 to 01:30:54.

[@johnme4443]

this dude is awsome.

[@user-hm8hd2nc6u]

Quality sunshine, quality farmland, good beef and milk, thus good bbq and ice cream, plus Texas big portion size, o, I miss Texas, and I miss that burnt orange color

[@freddieflores8881]

I went to Salt Lick and enjoyed it somewhat. Now in going to try this place. Hopefully it's better

[@TOMVUTHEPIMP]

Salt Lick is garbage. Cooked with Propane, then thrown in a fridge, then reheated and served. Total garbage

[@TheRandomGamerhi]

Lloyd Bonafide no Rudy’s is good, no clue what you are talking about

[@TheRandomGamerhi]

Lloyd Bonafide ok ok lol it’s alright. One question though, since you are this bbq master, we can agree that franklins is overrated, and you wouldn’t spend 2 hours in a line?

[@TheRandomGamerhi]

Lloyd Bonafide what a story

[@user-hm8hd2nc6u]

You can try rudy s by the amc 360

[@Meme.Machine]

What a man. What a place!

[@verward]

At 20 a pound and 2000 pounds his turnover is 40 000 a day on the brisket alone. Let that sink in for a minute.

[@oof8850]

so how much profit do you think?

[@verward]

GlitterBuzz I think surprisingly little. But they probably make confortable living.

[@oof8850]

Ward Huyskes I love his mentality though. If that was me I would franchise like crazy

[@bobogus2018]

Watch his trimming videos, and then subtract about another 40% loss (water/fat) during the cook.

[@christianjames9667]

Yeah, but the downside to that is he can't control the quality of the food everywhere and that matters. But, yeah, if he could get at the very least 5 of these spread around Texas he'd easily become a multi-millionaire. But from my knowledge he's cool working from 6 to 4 or 5 when they close and he doesn't have to answer to any bosses and this is second nature to him so it's not really hard. He's still living the life.

[@JackieTheBlade13]

He seems like such a genuinely pleasant goof ball.

[@significantnobody823]

Why do I believe him, when he says crack?

[@JohnDoe-xu2vx]

what a great success story...only in America

[@eliasn.9960]

John Doe seems you have no passport 😂

[@TheBlackDog73]

I want to go to FRANKLINS

[@ELOELO-lg5gt]

i like him, he always drink a beer lol

[@andersonryu772]

아메리칸쉐프에 나온 가게구나!

[@lauranyc4966]

JESUS IM ON MY WAY 😍👍🇺🇸😋

[@MadRhetorik.]

3:24 that asian guy is Alvin Schultz. He was on MasterChef.

[@TeamLakers24]

AUTHENTICITY

[@fishingwithsam7526]

He is sooo cool

[@toranarama1]

What a dude..🤘🤘

[@ravisub304]

Nice video...............................

[@Jase2114]

How much was that guys bill??

[@gwedoh69]

lots of people have anointed him brisket king. i would like to compare his to all i've had previously.

[@fishingwithsam7526]

Best ever 😊😊😊😊

[@joelsimms4636]

I refuse to wait 4 hours for BBQ!!

[@jakejjs]

Rather wait 12 hours to cook your own brisket?

[@FedorMachida]

This is real, top-shelf BBQ.

[@misesmedicine]

Don't ever sell out, Aaron. No franchise, no location change, just no.

[@kylehhotwork]

The Corkscrew in Spring Tx.

[@TOMVUTHEPIMP]

The Corkscrew? You dont even know the name of the place...haha......you never been obviously.

[@carlosfelix5856]

That is a TEXAS SIZED BABY!!

[@jtubbs7135]

Makes me hungry

[@uraharamitchell7250]

This man is Thanos to Vegans. He is Uchiha Madara to those who eat only plant based. The Doomsday to those who consume no meat or dairy or any processed food. AND I LOVE HIM FOR IT!!!

[@benoitocazallo6841]

Really liked it. :)

[@fachrihs235]

Film Chef bring me here..

[@muP8085]

Franchise it.. 4:20 😄

[@spacemanwithraygun3933]

Franklin for president.

[@Photograph1974]

Brown's BBQ in Austin has better brisket than Franklin. Franklin is good and it's fun hanging out in line meeting new interesting people, but there is better barbecue to be had in Austin.

[@musyckman]

OH MY GRACIOUS!!!!!!! COSIGN AND HEADED DOWN S. LAMAR BLVD!!!!!!!

[@MG-vs9ip]

Is it lamb of pork meat?

[@jeroenroland9322]

I watch the movie Chef (2014 film), I saw pork stoof 16 hours and wow! That's amazing!! and OAK, is use by Champagne houses bottles. OAK have something special!

[@ericangton2579]

the lines are there for a reason. there may be other spots that you can go to that has great brisket but still its not like franklins, and they too have lines just not as long. people just cant give a person props when they are doing good.

[@TOMVUTHEPIMP]

+Eric Angton It's not "Franklin's".

[@Frit0Pie]

3:20 that chick had a full beard!!

[@henrypham904]

That's a dude

[@pointuout2020]

Franklyn’s is in east Austin, Texas!

[@smug8567]

Sherwood Cryer was good at starting fires, he probably done it.

[@santiagomacahilas2346]

I guess if he messes up there will be a BBQ RIOT

[@hankterreros223]

Oak? Hickory.....\\//,

[@aslamsanoo3754]

Why don’t you open another barbecue store Franklin.or many of them. just go inspection every store what your employees doing what you told.

[@ayearetee3342]

Franklin buy his house from him!! Get him out if there!! Everyone WINS

[@Finn.P-mf3eh]

the secret is he puts beef tallow in the meat

[@dwigamaniac]

And lowrys seasoned salt instead of just kosher salt

[@user-tk5xh3bh7e]

Some of the best barbecue is in your own backyard think about it!

[@user-dx5oj5eu7z]

Those people don't work?dang 5am

[@Jdb_]

You plan a trip to go there you don’t just go there

[@pointuout2020]

Yes the real Mack daddy of Austin BBQ! Franklyn’s is the Best quality BBQ in Texas! All the other BBq joints in Austin are for quantity consumption!

[@caninho1]

even as a vegan I must say that meat looks soooo damn good dude!!!

[@KingJerry2323]

You have to try it. Just one bite and then go back to vegan if you want lol

[@hh-eq4lv]

영화에 출연한 그남자입니까?

[@kk9841]

he was in film chef

[@scottspencer1914]

Hip hop bar b q !!!

[@JohnDoe-xu2vx]

I would rather be Franklin than Clooney

[@reginaldsmith7897]

👋🏿

[@luisrivera3056]

I dont know, but I really think that's Steve-O

[@westexascaser4324]

2,000lbs × $20=$40,000 in brisket alone

[@Metal_Auditor]

Not quite. Based on the number of briskets they cook per day (between 106 and 120, according to various videos), that 2,000 lbs figure is before trimming and cooking. He's losing between 1/3 and 1/2 of that between trimming and moisture loss during cooking, and the price charged to the customer is by weight of the final product, so it's probably more like $25,000 in brisket sales per day, which is still a lot.

[@samsung-eh4dv]

Lol first time is free.

[@adrianmolina821]

Hes definitely an artist.. Not a business man

[@bunthansephierothkong5478]

I want to try maybe only once who wants to wait in line with me.

[@bobsandman4821]

Aaron is with no doubt the best barbecuer in the land. With that said,This man has no vision, no williness to feed the masses that just cannot reach Austin. Forget about the money, forget about the fame. All that is there and probably more to come over the horizon. Why not attempt to service the milions of people that want(and willing to pay). Im fron Florida and i will wait in long lines here for a taste of Franklins BBQ. What would our landscape look if all the big franchises would have kept there services/products to themselves? What would it be like a world without guilty pleasures we rake for granted every moment? Mr Franklin my hats off to you and your awesome food you prepare. I just wished it could be made available in other areas. :(

[@jefft022]

Sounds like that is your vision. Aaron is doing exactly what he wants to do, so I have trouble faulting him for not being greedy.

[@elnurakazybek3898]

Never say never 🤪🙈

[@jbjmac420]

the secret is wagyu beef tallow

[@senorchavez9118]

😂😂

[@Karl0ski]

0:24 Let's say that its combination of colors would make the toilet itself poop, ma considerando l'argomento trattato forse lei si salva... 😂😂😂

[@mattwheaton4400]

This kills me. No meat has any hormones or antibiotics when processed It has nothing to do with the tenderness of the meat whatsoever! 🤔

[@george9822]

Aaron is always thirsty.

[@adamhubler7006]

Kansas Citys bbq would crap on that

[@redskins1120]

The bbq is okay, mostly experience.

[@roberthill4652]

I would never wait that long 4 BBQ that I can cook better

[@billross6013]

German Chec? What about its origin, in the southern U.S. When the plantation master threw the scraps to the slaves and they started to smoked it..

[@ericlaroza2485]

If you wake up at 3am drive 2 hrs and wait 7 hrs to open would you do it again? Heck NO!

[@TomasiAkimeta]

CRACK COCAAAYYYYNG

[@ksuhump]

Aaron is just a celebrity in the BBQ world....KC bbq advertises from their actual quality and word-of-mouth

[@donhgr]

He cooks good Q but it’s pretty well known he worked for a guy then when the guy hit hard times Franklin swooped in bought his stuff up

[@jefft022]

That is not true.

[@mcnabb2008ish]

Not sure how that matters, how were the lines before Aaron “swooped in?”

[@louchef1013]

Old style !!!

[@Fan_Made_Videos]

He doesn't sound like a Texan

[@Ligma_Male-ub1ud]

We don’t all sound like George Bush

[@jordesign]

Actually, yes he does...

[@soulas71311]

I wouldn't wait 30 minutes to to eat at any restaurant much less hours like ppl do at Franklin's I don't care how good it is. The Austin bbq belt is loaded with other outstanding bbq smoke houses from Lulin through Lockhart etc., so to say Franklin's is the best bbq is the in world is just nonsense although I certainly give Franklin all the credit he deserves for accomplishing so much in such a little time in a very competitive bbq arena nationwide I wish him continued success

[@caymanking1842]

You have never eaten there so who are you to judge how good it is? Youre a clowm.

[@penguin12902]

Clearly you've never had really good BBQ. I used to do BBQ competitions - and the stuff I cook in my backyard is far better than anything the average person will ever get at a normal BBQ restaurant, and my team was just middle of the pack at most of the competitions. We took 2nd place at a State level comp once. Guys like Frankin, and some of my friends on the BBQ circuit who win State championships on a regular basis, and have won at the national level multiple times are making food that is on an entirely different level. Once you've had BBQ like THAT, you'll understand why people wait in line. Until you try it, you have no idea.

[@ench56]

This guy. Hasn't even tried it bc he won't wait in line, then says there are better places.

[@NgocchiDokie]

2:34 "so each cooker gets a different meat" response: "No but heres where each one goes" that was dumb...

[@Metal_Auditor]

But it's true. The different meats don't all go on different cookers. The briskets come off and then the other meats go on the same cookers after.

[@RABI43005]

Ну что сказать , завидую по хорошему .! Когда россияне так жить будут ?

[@declinox]

Если можете, идите к мяснику и получите грудинку. Купите или создайте курильщика, посмотрите видео Аарона и попробуйте! Я курил свою первую грудинку в прошлые выходные, используя его видео, и получилось здорово. Ты можешь это сделать!

[@W.Vanderbilt]

Good thing he stole Muellers BBQ ideas, he even bought his first smoker from him

[@Sconi71]

Jay Bennie boy So what if he bought his first smoker from Muellers. Franklin makes all of his smokers. You sound jealous.

[@RJ-tp6mr]

The real story will set you free, He got John when he was down, Muellers can back it up, you know that .

[@jefft022]

You really should try to get the real story. Franklin actually worked for him briefly. John let the place go, then Franklin bought the smoker from the new owners. In reality, the smoker was trashed. As Franklin described it...the ash in the firebox was so hardened that he had to chip it out. Franklin's book is a great read, you should check it out.

[@ucfkid67]

Dang that chick is way hott

[@MikeJones-yf2xx]

ucfkid67 the c h funky one

[@tompipps3383]

TOM PIPPS . FOAM - BATON ROUGE LOUISIANA USA . HI HELLO .

[@Frottagecub]

I've been living in Austin since 2002 and us locals just ROLL OUR EYES at it all..... freakin' whatever to all these people spending 4 hours in line to eat something........

[@rueridge7597]

John Staggs Valentina's is kick butt. Screw Franklin

[@JonxNgo]

John Staggs people wait in line when a new iPhone gets released. People wait in line to ride a roller coaster. People camp out for a week before black Friday. It's not that weird of a concept to wait in line for something you want. I've never been to Franklin's, but actions generally speak louder than words. When was the last time you saw a 4 hour wait at an Applebee's? He's definitely doing something right if people are willing to wait for his product.

[@Frottagecub]

Jonathan Ngo I rather cook something tasty and their no competition with strangers when I cook for myself and I assure you - it would be cheaper and just as tasty in 4 hours time.

[@Frottagecub]

Jonathan Ngo wait wait, are you even in Austin and you have never been there. Why be so judge mental if you don't have a sane basis to your actions.

[@JonxNgo]

John Staggs I'm sure you can. I personally struggle to pour cereal, so I probably couldn't whip up a tasty meal like that if you gave me 4 hours.

[@monatacos1209]

muy engreido...ojala y siempre este de su lado la suerte pero por lo que se ...ya hay un proyecto de un negocio mas grande que estara por ahi cerca y la gente no tendra que esperar...jaja its over jaja