Congrats to Aaron Franklin

Congrats to Aaron Franklin who will be on the cover of the new issue of Texas Monthly.  Damn it.  Like waiting in line an hour for his BBQ isn't enough already!  Hah!  Just kidding.  He deserves every bit of praise he is getting.  I'm just happy I have a brisket and a half of his fine smoked meat in my freezer.

http://www.texasmonthly.com/2012-02-01/webextra6.php

Off the Bone BBQ, Dallas, 1/20/12

Once again the convenience of Off the Bone BBQ to Lamar Street nightclubs came in handy.  We stopped by about 8:30 pm to grab a bite before hitting a local club and found the little joint very busy indeed.  The dining area was full and the tiny kitchen/ordering area had about 10 people waiting inside, about the most you could fit in there.  It took about 15 minutes to get our order in and another 10 minutes or so to get our food.  Good things come to those that wait!  As usual I got half a rack of babyback ribs, with NO sauce.  If you don't specify that, they come swimming in it.  As they are wet mop ribs, they have plenty of sauce flavor already.

My half rack was tender, moist, and delicious with just the right amount of sweetness from the wet mop.  Just about perfect ribs.  The to-go box also came with several pieces of small sliced bread which was the prefect compliment.  My buddy Marc had a sausage sandwich which he proclaimed was excellent and he also had high praise for the beans.  I later heard rumors they have added sliced brisket to the menu and I shall have to investigate that next time I am in.  Previously, they had only had chopped, mixed with a lot of sauce which was more sloppy joe than BBQ.  I hope the rumors are true!

Franklin BBQ MEAT PORN!

Through methods I refuse to divulge, my buddy Dave and I obtained two whole briskets from Franklin BBQ to feed our smoked meat habit.  Dave cut off half a brisket and I carved up the remaining brisket and a half for our respective freezers.  It warms up wonderfully with a brief spin in the microwave and retains all of its smokey goodness.  While slicing, the words "my precious, my precious" were heard in a strange voice we didn't recognize.   During the process (and in-between nibbles) I snapped away and the results can only be described as MEAT PORN!  Review the following photos at your own risk.  Click on them for the full effect.  You have been warned!!

I now have almost 7 pounds of Franklin brisket in my freezer along with a healthy supply of Kreuz jalapeno cheese sausage.  I may not leave my house for some time. Oh, and be aware I also have guns.  Lots of guns. 

Franklin Barbecue, Austin, Texas 1/19/12

Only my second BBQ meal of 2012 and I get to eat at my favorite place.  Oh, and it gets even better!  The lines and wait time at Franklin BBQ are legendary and this trip was no exception.  We arrived at 9:50 am, a full hour and 10 minutes before opening, and were number 15 and 16 in line.  By the time the doors were opened at 11 am, there were more than 60 people waiting.  Yes, it is insane, but so is the BBQ.  It was a beautiful day for January, temperature in the 70's, so waiting outside was no problem.

As the doors opened, mumbles of "the gates of heaven are opening" were heard and the outside line became an inside line. 

After about another 15 minutes, we finally got our chance to order and I scored 1/2 pound of fatty brisket and a couple of pork ribs.  I'm still getting the hang of my new pocket camera but even if I was an "arteest" I could not convey to you how great this was.  It was "stand-in-line-waiting-1-hour-and-25-minutes" good.  I'd gladly do it again tomorrow, but now I don't have to!  You will have to see the next post for the details there. 

Sadly, this day was the swan song for the legendary Dublin Dr Pepper which has been on tap at Franklin.  They were on their last supply of syrup and when it is gone there will be no more.  Fitting that I had my last Dublin D.P. at Franklin, a place that recognizes and produces greatness.  R.I.P. Dublin D.P.!

City Market, Luling, Texas 1/18/12

My first trip of 2012 was a short but merry adventure and I'll be enjoying the aftermath for a few weeks to come!  My buddy Dave in Austin was kind enough to build me a nice new computer and that forced me to make a road trip and a few "side trips" since I was in the neighborhood.  Of course side trip number one was down to Luling and Lockhart for dinner and some to-go boxes.  Dinner was accomplished at City Market in Luling, and, as always, was magnificent.  Brisket, ribs and sausage were just as excellent as they always are and we left with very happy tummies.

After dinner we took the short trip up to Lockhart to load up with a couple of boxes of Kreuz jalapeno cheese sausage and this time I was not disappointed.  Lately they have been "out" several times when I stopped by, but this time I left smiling.  They have raised the price, slightly, to $1.60/link or $40 a box, but that's still a far cry from the $5.25 a link they charge for the same stuff at Lockhart Smokehouse in Dallas.  It freezes great and I'll be enjoying that wonderful sausage for quite awhile.