Aaron Franklin's Barbecue Magic

Biscuits & Jam

Meredith Corporation

Music Interviews, Arts, Food, Music

4.8 • 608 Ratings

🗓️ 20 June 2023

⏱️ 28 minutes

🔗️ Recording | iTunes | RSS

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Summary

In this week’s episode, Sid Evans, Editor-in-Chief of Southern Living Magazine, chats with Aaron Franklin, the proprietor of a barbecue spot that’s become so well-known that President Obama visited there back in 2014. Growing up in College Station, Aaron worked at his grandparents’ music shop and it was during his lunches there, when he’d head to their home next door, that he acquired his taste for slow-cooked meals. That’s also when he got into playing the music that led him to move to Austin, where he eventually took his barbecue skills from backyards to a trailer to a restaurant. He also shares about his grandfather’s influence on him, the building of Franklin Barbecue – and the rebuilding of it after a fire – plus his third cookbook, ‘Franklin Smoke,’ and plenty more. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Script Editor Jennifer Del Sole - Director, Audio Growth Strategy & Operations Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	Here we are. A couple of pints.
0:02.4	Great. Neck oil, yeah? As requested. So, what did you get up to this weekend? Well, funny story, actually. I befriended this panda, discovered he had a beautiful singing voice, taught him how to harmonise. We got a record deal, went on tour, went platinum in Basingstoke, then broke up due to creative differences. Right. So that's why there's a panda giving you the finger from across the street then. That's right, brother.
0:01.3	Stick your neck out.
0:02.5	Beaver. up due to creative differences. Right. So that's why there's a panda giving you the finger from across the street then.
0:22.3	That's right, brother.
0:23.4	Stick your neck out.
0:24.7	Beavertown.
0:25.6	Never normal.
0:26.5	Visit drinkaware.com.ukau.uk.
0:27.9	u.kowr.uK. enjoy Beavertown beer responsibly. Welcome to Biscuits and Jam from Southern Living.
0:41.3	I'm Sid Evans, editor-in-chief of Southern Living magazine.
0:45.3	And in this episode, I'm talking with someone whose Texas barbecue spot has become so popular
0:51.3	that standing in line for two hours is just part of the experience.
0:55.0	Aaron Franklin is now a barbecue legend, as well as a guy who's led something of a smoked meat
1:01.0	renaissance in his home state. But he started out as a musician playing in bars around Austin.
1:08.0	After a long run with a bunch of bands, his interest in barbecue became more serious,
1:13.9	growing from backyard cookouts to selling barbecue out of a trailer to opening his own smokehouse.
1:20.6	We'll talk about working in his grandparents' music shop, the building of Franklin Barbecue,
1:25.8	and the rebuilding of it after a fire,
1:29.0	plus his third cookbook, Franklin Smoke, on this week's Biscuits and Jam.
1:37.9	Aaron Franklin, welcome to Biscuits and Jam.
1:40.6	Heck yeah, thanks for having me.
	...

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