I'm so jealous! Looks like an awesome way to spend part of a day!
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I went to Franklin's and I have Seen the Light!
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1. Great write up!
2. Aaron is a SUPER awesome guy!!
3. I have head nothing but great things in regards to the food.
4. I will NEVER wait in a line like that...and it is NOT part of the fun!! :-)
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The line with Huskee would be super great! and Greg BBQCentralShow would like it to, since he'd be hanging with us
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Greg BBQCentralShow What part of selling beer in line did you miss? LOL!Last edited by Powersmoke_80; October 30, 2016, 01:10 PM.
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PaulstheRibList Oh I'd definitely enjoy the line with my Pit pals, not much different than a car ride really.
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Thanx all for the nice words - they are appreciated. I thought that some here would enjoy my experience although it's not quite the same as going there.
Steve B - There were several reasons for going there: 1) Just to check it out, 2) Really curious about what is so great, 3) I wanted to see the difference in his and my meats. (brisket much better than mind, ribs better than mine, pulled pork a toss up, but leaning towards Franklin's)
billg71 - Mueller's is on my long list - I don't think I my son will be in Austin long enough for me to try them all.
Bob Benhardt - the cleanliness struck me too - everywhere including the restrooms, and thanx.
BBQCentralShow - I probably won't wait that long again, but see my reply to SteveB above.
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Awesome write up and it looks like an awesome experience especially since you got to meet him... Obviously you got to poke around a bit... How does that work... you just tell them you want to see or is that something they do after they close etc...???
Curious to get the scoop. Some buddies and I are wanting to plan a trip to Austin sooner or later and I didn't get to go there the last time I was in Austin so it is definitely on the agenda for the next trip.... however I did take a good advantage of 6th street.
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Nate - After you eat go to the screen door close to the last table in the outdoor seating area. There should be someone there working. If no one is around, just ask someone inside if you can get a tour. They don't do them until things start to settle down.
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
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Charter Member
- Dec 2014
- 93
- Chicago suburbs
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Current grill collection:
WSM 18.5
Weber kettle 22.5
Weber Genesis Silver B
Awesome story! I've been to Franklin twice earlier this year when I was traveling for work, I was lucky enough to go on a weekday both times were around January or February which is "cold" for Austin and I only ended up waiting in line for 30-60 minutes. Never got to meet Aaron though.
I've never been to Lockhart, TX but I can say Franklin's brisket is in my top 3.
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