Weekend in Austin Part 2: Franklin BBQ

You can take the girl outta Texas, but you’re never gonna take Texas outta the girl. I love meat, and more than a prime filet at some upscale restaurant, I salivate at the thought of juicy, fall-off-the-bone barbecue ribs and brisket that barely holds itself together. Franklin BBQ on 11^th St is quite possibly the most famous place in Texas- known not only for their incredible food but also for the long line that forms more than two hours before they open.

I’ve been dying to go to Franklin but had never coordinated well with friends or family to have at least one of us hold a good place in line to get us through the door. Their business hours: 11am- sold out, daily! Finally, yesterday we planned for it. I would do an early run, go back to the hotel to shower and pick up my mom, and we’d get in line just after 9 while Daniel and his two friends, Nate and Brady, would finish their long run with the team and get their new class schedule.When my mom and I arrived the line already looked like this:

For every person you could also count on a few others joining them by the time Franklin opened. An employee came out around 10 to get approximate quantities of brisket, pulled pork, ribs, and/or sausage those of us in line planned on ordering so they could better determine what time certain spots in line could expect to get their food. At one spot you you’re lucky to even have a chance of ordering and at least know something won’t be available. The good news is if you want Franklin’s for a party you can pre order 5lbs+ and spare yourself the line to pick it up.

Three hours later, just before noon, we were standing like kids in a cafeteria asking for x lbs of whatever meat(s) served up on butcher paper with or without sides of bread, beans, cole slaw, or potato salad. I opted to simply eat meat. Why stuff myself with dull things like beans and bread when I can get those any day any time without waiting in a 3 hour line?!

Was it worth the wait? Oh. My. God. Yes. The brisket you can pull apart at the slightest touch of your finger and the ribs break apart almost before you can even take a bite. I ate so much meat I now understand when animals do the same and then proceed to sleep until next year. Usually I’ll crave red meat once a week but I think I’m good for a month or more with this meal. Daniel’s friend Nate is from Lockhart which can easily be called BBQ capitol of Texas and he said this was the best he’s ever had.

Franklin BBQ lives up to the hype. Every second in line will be erased from your memory as soon as you take the first bite of the most flavorful and moist pork and beef.

(the pits right behind the main building)