Last month, I had a serendipitous meeting while I was at Owl Tree Roasting for a chat with proprietor, Travis Kizer. (Stay tuned for that post soon!) As I was leaving the Owl Tree building, I noticed a flurry of activity in the back lot. A couple of people were raking leaves, moving rocks, and clearing weeds from the fence line. Travis took me over to meet Aaron and Stacy Franklin, who were prepping the lot for their new business: Franklin BBQ. The newest among trailer eateries, their concept is simple – fresh BBQ served in a laid back, family friendly atmosphere.
UPDATE (12-2-2009): Franklin BBQ is now officially open for business! Please visit their website at franklinbarbecue.com for more information, or check out their Grand Opening on Sunday, December 6th 2009.
UPDATE (05-04-2012): Make sure to check out the Franklin BBQ menu on our menu search site
When Peter and I walked up to the Franklin BBQ preview party last weekend, I was delighted with what I saw. The lot, which had looked like a construction site on my first visit, had been transformed into a cute backyard with picnic tables, small paper lanterns, and shade trees. The recently renovated trailer stood in front of a gigantic BBQ pit/smoker. We each got a beer from the keg, and Peter returned from the trailer with an overflowing tray that we shared among friends.
Here are some of our tasting notes:
Sausage – We both agreed that it tasted hand made – not dense and super firm like other more processed brands. It had a wonderful strong flavor.
Brisket – It was absolutely delicious – tender with a nice flavor. We speculated that it might be grass fed beef. The burnt edges were great, but sometimes they were a little too burnt for Peter’s tastes. I say, bring on the burnt edges!
Pulled pork – Peter says: probably my favorite thing besides the sausage. It’s hard to get pulled pork in Texas, but this seems to be the real deal. I totally agree. It was delicious when still warm – tender and packed with flavor, and it went great with each of the BBQ sauces. Peter felt it was not as flavorful when cold.
Three BBQ sauces – Sweet sauce: very good, probably vinegar based, and not too overpowering; Pork sauce: Peter’s favorite with the pulled pork; Espresso sauce: just a hint of coffee flavor to accent the meat – my favorite.
Sides – Cole slaw: Peter thought it was pretty good, but nothing super special. I’m a fan of vinegar based cole slaw vs. mayonnaise based slaw, so I enjoyed it. Potato salad: We both agreed it was good but not spectacular.
Franklin BBQ is set to open in October, and I can see it becoming a favorite lunch time spot. We will be back with some updates on the full menu, pricing, and hours of operation.