A lot of variables go into determining the nation's tastiest BBQ, but there's one constant among them: the best BBQ joints always have a big line. Austin-favorite Franklin Barbecue has patrons waiting upwards of three hours just to get in. It's not unusual for regulars to bring portable chairs and frisbees–in fact, showing up to wait there is a lot like hanging out at a weekend BBQ. One young genius has even started to profit off of the lines at Franklin by offering to stand in line for fans—for $50. Of course, standing in line is all for naught unless you actually know what to say when you make it to the "Order Here" sign. Since barbecue—even at the best places—changes daily depending on factors like the weather, Pitmaster Aaron Franklin told Esquire.com to always remember to ask the butcher about the best meat available that day. There's also the crucial question of how much you should order—luckily, Franklin's new Meat-Smoking Manifesto offers a primer for even the most inexperienced eaters. Plus just in time for Father's Day, it gives a wicked tutorial on smoking for any backyard dad who loves to BBQ. Until your old man nails his recipe, here's Franklin's advice for getting your BBQ order right, wherever you go.
How To Order BBQ at a Restaurant
From Franklin Barbecue: A Meat-Smoking Manifesto
When you get up to the front of the line at Franklin Barbecue or any Central Texas joint, if you're a first timer, you may not know what you want to order. At our place, someone has probably already polled you in line on what and how much you're going to get, so it shouldn't be difficult. Also, we try to be friendly.
I'll admit, this isn't the case everywhere, but I believe that where you go, you should get precisely what you want.
If you say you'd like some brisket, at most Central Texas spots, you'll be asked what kind and how much? You'll have noted that they sell by the pound and you'll be thinking to yourself, How many pounds can I eat? With such thinking many people commit themselves to overordering. So while it's fine to order a pound or a half pound, it's also acceptable to order one slice or two slices or whatever. In this day and age, everyone has a digital scale that can do the calculations, so it makes no difference to us whether you order by weight or amount.
You'll then be asked what kind of brisket you want, lean or moist? At Franklin, that'll be lean or fatty. It's your call. You're also welcome to ask for a piece that's heavy on bark or even something crispy, if they've got it.
Likewise, you needn't feel the pressure to order ribs by the pound. It's fine to order one rib or two ribs or however many you want. Same goes for pretty much anything else on the menu. Just order any way you want and don't let anyone tell you differently.
When I was getting really into barbecue, before I ever dreamed of having my own restaurant, I had a standard order when I went to visit places around Texas: half a pound of moist brisket and ribs, with a side of potato salad. I'd order a sausage only if it was made in-house, and I'd ask for the barky end piece off the flat of the brisket, if they had it.
An excerpt from Franklin Barbecue: A Meat-Smoking Manifesto, available for purchase here.
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