Got there a little before 2, line was inside. It was damn good.
Last edited by paco; 01-11-2017 at 04:29 PM.
I wonder what the foil is on there for?
^^Probably to prevent burning of that edge of the flat. All are facing the fire box.
Just a guess.
Yup, heat shield. Paco were you there for build tips?
Those little pieces of foil saves what 1000+ in sales.
The foil is actually away from the fire box, same way any free born American would cook a brisket.
And yes, I kinda was there for smoker tips. Turns out I kinda know one of the assistant managers and she gave us the grand tour. Didn't take near enough pics, especially of the kick ass wood fired rotisserie they cook the ribs on.
Aaron Franklin was treadmillin' before treadmillin'was cool.
I've also noticed Aaron keeps un-split, un-burned logs in the cook chamber pretty close to the firebox as a barrier between the meat and the firebox. Anyone ever done this? Is this to protect the meat or is there any flavor benefit to having them in there?
I do that too. or if the wood is damp.. but he does it with un-split logs and they stay in there. I'd like to try it but my pit is too small.
Aaron Franklin's first-time ever food festival finally has set dates and a name. Hot Luck will take over Austin from Thursday, May 18 through Sunday, May 21, as reported by Austin 360.
Casual and fun are the key themes of Hot Luck. Franklin emphasized the "interactive" appeal of it, "super DIY, real hands-on kind of stuff,” as he told Eater previously. All involved chefs are there to "hang out, drink beer, and have a good time” with guests.
Helping out Franklin are festival vets James Moody (of the former Fun Fun Fun fest) and Mike Thelin, cofounder of Portland's food-focused Feast. Moody wants Hot Luck to run like "the best-run tailgate" ever.
During those four days, 35 chefs who are close with Franklin will cook up food across eight to ten spots in Austin. Yes, barbecue will be involved, but Franklin teased that there might only be one smoked meats person on the lineup.
As it is Austin, live music is involved though there are no further details available on that front. Guests will be able to buy individual tickets to events, as well as overall festival passes. Tickets are expected to go on sale in late February.
One of my bosses is leaving for a better career opportunity and bought everyone under him Franklin at my urging. Preorder was simple and efficient. 21 pounds of meat and a tray of each side.
Line was not long at all today. Left at 11:15 with the order and the end of the line was near the ramp.
Line at 10:45
The meat...brisket, ribs and turkey.
Forgot to take a pic of my first plate, so second will have to do.
Last edited by 1978horn; 02-01-2017 at 02:15 PM. Reason: tapa autocorrect
A buddy and I will be down in Austin next weekend and are thinking of trying to get some Franklin on Sunday. However, we're not looking to do the full-on wait in line for hours thing and are thinking of potentially going by later to see if we can luck into the "end of the day" shorter line.
I know that the selection becomes more limited then but I'm wondering if there is any general consensus on when is the right time to try that (on a Sunday) and what the line/wait may be then. Our thought is if it works out, great but if not, no big deal and we'll go elsewhere. Just trying to figure out when would be about the latest it would make sense to even try it. TIA
I wouldn't try that on a Sunday. During the week your chances are better.
Yep. It is possible on a weekday (I've done it) but I doubt there's a chance of that happening on the weekend.
I went by yesterday (Wednesday) at 1:30 and the line was inside the building. They were out of ribs and pulled pork. I got two sausages and a half pound of brisket to eat there, and a full brisket to take home. They were out of pie as well.
That's very similar to the late weekday experiences I've had. Line inside the door or barely outside and the only thing they've been out of has been pulled pork... which I never order anyway. That has been with getting there ~1:30-1:45.
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