Food of the Gods

[gtc]

Here's $140 (with tip) worth of Franklin BBQ from last Thursday:



As i recall: 2lbs brisket (mostly hiding under the bread), 1 lb ribs, 1 lb sausage, 1/2 lb turkey, 1/4 lb pulled pork, three small sides (bourbon banana pie not shown).

We had three people... realistically, it would have easily fed 6. We intended to have some leftovers for a fourth person, and wound up taking home about half of the meat.

[javadog]

I would like to try their barbecue someday but I am finding that barbecue is getting too expensive.

[gtc]

I think you could eat a reasonable meal for under $20 at most places, Franklin included. Their sandwiches ($7-12.50) are also pretty big.

[Shaun @ Tru6]

In about a month I should have a brisket in the smoker. Eating way too many hamburgers, need to change things up a bit.

[Shaun @ Tru6]

Originally Posted by javadog

I would like to try their barbecue someday but I am finding that barbecue is getting too expensive.

How can you put a price on pure bliss?

[glewis80SC]

From our trip to last years F1 in Austin...you can order to go up to 6 weeks out, waiting in line is cool but only once, pick up is the way to go.

Smoked this on my Weber Kettle Easter Sunday..14hours the lean was a little over done I'll nail it next time.

[javadog]

Originally Posted by Shaun @ Tru6

How can you put a price on pure bliss?

I like barbecue as much as the next guy but for that kind of money, give me a rare plus ribeye steak about 2 inches thick. If you want to talk pure bliss, that’s another thing entirely. I’d be looking for a chef trained in France.

My family has been making barbecue for the last hundred years in what is basically in the Carolina style. No rubs, no sauces, let the smoke do the talking. Most restaurant barbecue fails to impress me, probably 90% of it I wouldn’t even eat.

At this stage in my life, if I were to have four or five hours with nothing to do, rather than smoke a batch of ribs I’d probably make something that would make Paul Bocuse proud.

[stealthn]

Originally Posted by ckissick

This is why I don't understand vegetarians.

LoL

[sammyg2]

Originally Posted by Shaun @ Tru6

11 lb Nick

According to their website, that brisket cost $275 ($25 per lub).

[Shaun @ Tru6]

Originally Posted by sammyg2

According to their website, that brisket cost $275 ($25 per lub).

And it was over-nighted.

My customers tend to like me and the work I do.

[Shaun @ Tru6]

Threw a big party yesterday so I made a brisket along with a ton of other things. Turned out well but critical learning experience, tend the fire for 2+ hours before leaving it alone. I was making butternut squash cannelloni with fresh sheets of pasta that had to be blanched first. Doing that and tending the fire was not so smart. I let it run at 250F for too long so 5 hours later at midnight I was adding more charcoal and wood. Tired, I just closed the vents a little after it stabilized at 260F. As such it turned out great but not as well as my standard 225F for 10-12 hours. Another learning experience, take some time to look at the meat when you get it. This one had a huge scallop of fat removed and I should have rejected it. The rest of the fat cap was good so it worked in the end and no one touched the BBQ sauce.

12 lb. of wonderfulness

[Seahawk]

Very nice.

My wife went the other direction yesterday. Kids were home and they love fresh canned pickles and vegetables, herbs as well, all from my wife's garden.



They both just left, jars in hand.