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- Nov 2014
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- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Cool article! thanks for posting. This is defiantly on my bucket list!! I like that link to see all of the quick facts. 650,000 lbs of meat in one year!!!
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Club Member
- Jan 2017
- 68
- Rapid City, SD
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INFO
Location: Rapid City, South Dakota
Career: Military, Air Force
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Beer: Guiness, Hoegaarden, any unfiltered Hef (preferably german)
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Cocktails: good ol margarita on the rocks with salt. Or if I'm feeling frisky, Rum and coke.
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I'd do it if it weren't the other end of the country from me. I like him and respect his amazing work ethic. He deserves every ounce of success he has.
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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It was on my bucket list too, but I never thought I'd get there. Then our son moved to Austin.
It was great - best brisket I have had, but there are too many great BBQ joints in the area for me to go back - unless our son stays in Austin a long time...
I reported on my experience here.Last edited by RonB; February 16, 2017, 03:46 PM.
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I actually did the line too and did enjoy Franklin's a lot. Alas, we never got to see him. I did appreciate a lot that he sold his bottled sauces for about half of what most joints sell 'em for (three for $10). I wouldn't go back as long lines and waits are something I don't like to do, though this was a unique experience and the beer sales (plus umbrella use for free !) for those in line were a real nice touch. Lot's of friendly Q-ers to chat with. We also enjoyed Cooper's in Llano, the Salt Lick near Austin, and Black's in Lockhart, plus a couple of lesser places. I think Black's was my fave, especially the dino rib. I think a tour of the "big three" in Lockhart would be a great way to spend a day.
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I just did this last Tuesday and it was a lot of fun. Franklin wasn't there at first, but much like Beetlejuice someone must of said his name 3 times and poof – there he be. I asked him about the rumor going around online about him working on his own line of smokers – he confirmed it, that's where he was working before coming in to the restaurant.
Here's a few photos of the experience as well as destroying a 1.5lb beef rib down the street at Mikelthwait's.
The line at 9:30am on a nice, mildly raining Tuesday.
1lb of Prime Angus Brisket tender goodness, and 1lb of pork ribs are being raped and pillaged:
Head shot of Franklin defacing my meat manifesto....
Meanwhile, just down the street a bit a day or two later:
Last edited by kill2grill; April 17, 2017, 01:48 PM.
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LOL - Ernest that's what one of the locals felt too! Micklethwait's beef rib was a thing of beauty – regretfully, I was unable to stomach another slab-o-brisket to compare against Franklins. Next time I happen to be in Austin I will fast for a few days so that a comparison can be made.
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Club Member
- Dec 2015
- 754
- Lubbock tx
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I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
Watching the Dallas News stations apparently there was a fire at his location (apparently started in one of the smokers area) and I think they said 100's of thousands of dollars in damage could be a while before they get back up and going??
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Book is a good read. Little secret - you can pre-order whole briskets to take home with you and skip the line. You just can't sit down and eat it there though. They cryovac them and offer to sell you a little cooler bag if you want. I literally took one back with me to Chicago in my carry on. I was a little worried going through security and let TSA know I had a brisket in my bag. They were like, dude - no big deal we see it all the time!
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