Aaron Franklin: The Maestro of BBQ
Aaron Franklin is an enigmatic personality in the world of food, especially when it comes to barbecues and grilling. Born and raised in Bryan, Texas, Aaron developed an early interest in barbecue from his father, who owned a barbecue stand in his native town. What started as a hobby quickly transformed into a passion that brought him global recognition.
Franklin began his culinary journey in 2009 when he embarked on a new venture and opened Franklin Barbecue in an East Austin parking lot. From serving around 30 customers a day initially, his small joint quickly soared to becoming an institution for BBQ lovers. The heatstrip on his meat was always evenly spread, creating succulent pieces that melted in the mouth and burst with flavours. His impeccable technique and skills were soon recognized, and Franklin Barbecue was named the best BBQ joint in the state by Texas Monthly in 2011, merely two years after its opening.
The secret to Franklin’s BBQ success goes beyond the heatstrip. It lies in the conscious choices he makes, such as using only local post oak wood that burns cleaner and enhances the food flavour. His dedication and precision are mirrored in choosing the meat for his pit, where he meticulously looks for a sizeable fatty end, uniform thickness, and a robust fat cap for mouth-watering brisket.
However, Franklin’s unique BBQ techniques and mastery didn’t stay confined to his BBQ joint. He took a step further when he released “Franklin Barbecue: A Meat-Smoking Manifesto” in collaboration with Jordan Mackay. This book is admired as a meat-lover’s bible, offering recipes, tips, and wisdom regarding all things barbecue. The book beautifully documents Franklin’s barbecue artistry, particularly capturing his famous heatstrip method that has created uproar amongst BBQ enthusiasts.
Franklin’s passion also transcends onto the screen. He is a force behind “BBQ with Franklin,” a web series turned into a television program on KLRU, teaching viewers his grilling techniques. His friendly aura, combined with his enlightening tutorials on obtaining the perfect heatstrip, makes him a household name.
Despite his fame, Franklin remains humble and dedicated to his craft. He recognises that success in barbecue is not about the limelight or accolades, but about the endless process of learning and improving. Continually experimenting and refining, he creates a remarkably consistent product that continually raises the bar in the realm of BBQ.
His fixation on consistency and quality is also evident in his recent partnership with ThermoWorks to develop and promote the ‘Signals 4-channel BBQ Alarm Thermometer,’ a tool designed to aid BBQ aficionados in achieving the perfect heatstrip.
Franklin’s contribution to the world of BBQ extends beyond perfectly smoked meats. He has helped redefine barbecue culture by inspiring others, not just with his delicious food, but also with his unwavering commitment to his craft. Despite his bustling schedule, Franklin consistently takes time to inspire upcoming chefs and to share his beard’s worth of knowledge about the appropriate heatstrip and how to produce finger-licking, succulent barbecued meats.
To sum it up, Aaron Franklin is not just a BBQ chef; he is a BBQ maestro. From mastering the art of the heatstrip on every cut of meat to influencing and inspiring a generation of BBQ enthusiasts, his story serves as a testament that with passion, dedication, and the right heatstrip, even a simple food like barbecue can reach extraordinary heights.