They call it a culinary religious experience in the heart of Texas. Since around 6am peopled lined up in the morning at Franklin BBQ to be amongst locals, tourists, and fascinated fans of BBQ.
They come for the best BBQ in Texas, or some say.
I got there around 8:30 and the line was already at the 2 hour mark at least according to a bearded man who boasted a belly providing testament he had quality checked many briscuits over the years.
There isn’t that much to do waiting in a long line. People talked for the most part. People brought their own coolers but for the most part everyone was chilled out. You can watch dozens of YouTube videos of this place, but the thing I found amazing was that people would wait so long for food in America. I asked people why and all they could say is “it’s good.”
The place serves around 2k lbs of briscuit daily and once it runs out, it’s gone until the next day. I think the limited supply factor and promise from the founder of the company that he would never expand or franchise gives the place a certain mystic. This is the same concept behind Black Friday sales.
We arrived and sat down and I realized another factor. There is only one line where people order their cuts one by one. This makes it incredibly slow compared to anything. Chipotle could probably process a line 10x as fast, however there wouldn’t be the certain marathon feel of crossing the finish line. I mean, people spend on the upwards of 5 hours for their food, so some one on one time with the man cutting your meat is the least they do.
We sat down maybe 15 mins early as a person in our group did a big order instead of 5 seperate orders. It kind of comes out to family style but since we all order by the pound, it results in the same, in 1/5th of the time. The downside was the bearded belly manager eyed us 6 times and then actually asked where in line our food orderers were. It was kind of annoying, considering it was 105 degree Texas heat and the fact they purposefully have few tables to sit at.
What did we think? We all agreed the briscuit was awesome. The sauces they had on the table were great as well. The ribs were terrific too. When they smoke the meat, they truly seem to rely on salt and pepper. They made the baby back ribs at Chiles seem like chewy dog food that was nuked and lathered with sauce.
As for the sausage, we were split. Some said it was ok, while me and my wife said it was pretty greasy, so much so that it was the only thing we didn’t finish.
The briscuit and ribs were an A. The sausage was like a B- at most.
The line sucked. I would only do it once with that long of a wait.
Now the black eye…The bathroom at Franklin BBQ is absolutely disgusting. It’s also right across the hall from the kitchen. Maybe they want to keep it in the same spot to keep the magic going, but at least tear down and remodel parts of it.