Photo credit: Courtesy Franklin BBQ As we mentioned yesterday , Franklin BBQ in Austin, Texas draws around-the-block lines of up to 400 people on the weekends. Owner Aaron Franklin’s brisket is, devotees believe, the stuff of gold. "I’ve been here since 5:45 a.m.," said Jimmy Bashara, the #1 person in line on Saturday. He passed the time with his iPad and some soda.
Austin chef Paul Qui is particular about how things look. The plates in his restaurant, Qui, are custom-made by a local potter.
Brisket, doing its thing in the cooker for 16 hours. The first time Aaron Franklin wanted to cook brisket, he launched his dial-up Internet service, went to the AskJeeves home page (now just Ask.com), and typed “how to cook brisket” in the search field. Zero results. So he called his father, then owner of Ben’s Bar-B-Que in Bryan, Texas, who answered, “I don’t know, just cook it ‘til it’s done.
Enter Christopher Thomas Jacobs, of Jeffrey’s in Austin, whose official title is captain (“like a super hands-on floor manager”), but who we sought out because he’s the Martini Guy. “We do a really classic martini,” he says.