Aaron Franklin, chef, author, barbecue pitmaster In his early 20s, Franklin says he “exclusively drank Knob Creek,” usually received as a gift, which fueled his Beam Suntory preference over ...
Aaron Franklin is the host of BBQ with Franklin and owner and chief firestarter at Austin’s Franklin Barbecue, widely regarded as one of the most influential pitmasters in the U.S. He received ...
For the ribs, place the rib racks into a large ... Add the Worcestershire sauce, smoked paprikas and vinegar and bring the mixture to the boil. Reduce the heat until the mixture is simmering ...
The Austin smoked-meat legend joins fellow low-and-slow ... and tables are being booked throughout the two nights. Franklin's new cookbook, Franklin Barbecue: A Meat-Smoking Manifesto, will ...
Austin has a way of bringing all sorts of people together. Austin-based chef Aaron Franklin knows something about this. The James Beard Award-winning chef, author, and American Royal Barbecue Hall ...
To ensure meltingly tender ribs that are cooked through, simmer in boiling water for 30-45 minutes then drain, cool and marinate overnight. The following day they can be grilled, barbecued or ...
His brother started a pellet smoker business called Boneless Grills, which led Beltran to realize Spain needed a temple for smoked meat ... Texas pitmaster Aaron Franklin but, instead, the ...
Austin has a way of bringing all sorts of people together. Franklin curates Uptown’s whiskey list. He likes to present guests with rare picks on a fat block of ice, such as his latest favorite ...
This rib roast is the ultimate centerpiece for any table, with a browned, salty, and slightly crisp exterior and a tender, juicy interior. This version of a venerable prime rib roast — a big ...
Aaron Blake is senior political reporter, writing for The Fix. A Minnesota native, he has also written about politics for the Minneapolis Star Tribune and The Hill newspaper. Early voting is ...