Recognizing my hometown!! Jealous!
What's for Dinner?
- Thread starter ffemt128
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Last night I roasted a duck, served with brown rice/quinoa and butternut squash.
Boatboy24
No longer a newbie, but still clueless.
No line?
That was AFTER I ate. I waited about 45 minutes in line to get in. While in line, I was told by the staff that I was on the edge of whether there would be brisket left when it was my turn. Turns out I made it easily (by about a brisket) but I was worried!
I was gonna say you have to post more than a pic here. We want deets! So how was the "Q"? Did you just decide on a whim to give it a go or do any planning ahead/ recon work?
I believe you can now "pre-order" online but you have to do it well in advance and order a certain amount.
The last time Texas Monthly put out the Top 50 best BBQ joints in Texas was back in 2021 and Franklin's came in at #7 on the list. They should be updating the list for 2022 soon.
BBQ **** here:
https://www.texasmonthly.com/interactive/top-50-bbq-2021/
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Dam - lucky u - do share your experience - i'm a huge Franklin fan- as a big smoker myself
did u line up at 6am to get in?
is the brisket best ever?
on my bucket list!
mexican chicken taco soup - made the broth with tomatoes and chicken stock i had frozen - tomatoes fresh as can be from the grocery store
black beans and avocados
stuff sweet potato - black beans, avocados, shallots with a greek yogurt dressing
black beans and avocados
stuff sweet potato - black beans, avocados, shallots with a greek yogurt dressing
A birthday is a birthday. 
Rib eye, Garlic fried shrimp with a splash of pinot gris, garlic balsamic mushrooms, oven roasted carrots, and baked potato with cheddar, sour cream, and scallions. A little bernaise sauce to top it all off.
Rib eye, Garlic fried shrimp with a splash of pinot gris, garlic balsamic mushrooms, oven roasted carrots, and baked potato with cheddar, sour cream, and scallions. A little bernaise sauce to top it all off.
I was gonna say you have to post more than a pic here. We want deets! So how was the "Q"? Did you just decide on a whim to give it a go or do any planning ahead/ recon work?
I believe you can now "pre-order" online but you have to do it well in advance and order a certain amount.
The last time Texas Monthly put out the Top 50 best BBQ joints in Texas was back in 2021 and Franklin's came in at #7 on the list. They should be updating the list for 2022 soon.
BBQ **** here:
https://www.texasmonthly.com/interactive/top-50-bbq-2021/
It was really, really good. I cannot say if it was the best brisket in the known universe, but it was certainly the best that I have ever enjoyed. Delectably tender, wonderful taste (with the right amount of smoke), and unctuous fat. The beans were good, but the guys next to me suggested I punch them up with hot BBQ sauce, and that made them all the better. I got the Lone Star for tradition's sake, and something else that I thought I would like better -- but they were nearly indistinguishable!
It was more of a whim. I was in Austin for only a short while (one full day plus two half-days). I was wandering around, looked at google maps, and thought "Hey! I might still be able to make Franklin's!" Hoofed it over from the Capitol area, and got in line. My timing was fortunate, but not planned!
Yes, you can pre-order, I learned, but you must get at least one pound meat per each different cut. I was content to just get a single brisket sandwich, but many people around me ordered GOBS of food just to try the different offerings. I was very stuffed from my one sandwich. I didn't really have a way to deal with leftovers, so I forewent the chance to try ribs, pulled pork, etc.
This was kinda funny: The next day (i.e., yesterday), I went to a microbrewery with a food truck on the premises for lunch. There were some other food trucks in the area, so I asked the bartender if you were allowed to bring in food from elsewhere. He shook his head slowly, and so I clarified "Only from that truck?" He confirmed, then, unbidden, said "Well, the only exception we make is for Franklin's Barbecue."
Family getting tired of pizza every week, so since my wife worked an extra half shift, my son was working and my oldest daughter was working, made up some experimental NY style crusts. Followed the Forkish book for two of them at 64% hydration, followed a YouTube video for a 58% crust (overnight, think would have been even better if a two day crust).
The first image shows I changed where I put the baking steel. Noticed on earlier cooks that the stone when on the bottom was running at least 25*F higher than the steel in the upper position. The switch worked really well, nice leoparding on the bottom of the crust.
Gave one away, made a plain cheese with the 58%'er, made a mushroom topped pizza for mine. I think I'm gonna aim for 61 or 62% hydration on the next try. Used KA Bread flour (12.7% protein), might get some Sir Lancelot for the next try (14.2% protein), but I've gotta store 50 lbs of the stuff.
Link to the dough recipe @ 58%.
The first image shows I changed where I put the baking steel. Noticed on earlier cooks that the stone when on the bottom was running at least 25*F higher than the steel in the upper position. The switch worked really well, nice leoparding on the bottom of the crust.
Gave one away, made a plain cheese with the 58%'er, made a mushroom topped pizza for mine. I think I'm gonna aim for 61 or 62% hydration on the next try. Used KA Bread flour (12.7% protein), might get some Sir Lancelot for the next try (14.2% protein), but I've gotta store 50 lbs of the stuff.
Link to the dough recipe @ 58%.
Last nights celebratory dinner for one of our BFF's.........
Baked Moroccan Chicken with Green Olives and Lemon.
Baked Moroccan Chicken with Green Olives and Lemon.
I made it for me, not them. I noticed when I went to get a couple of mushroom slices to warm up for lunch that there were only 2 leftover pieces of theirs, so they ate 3/4 of the plain cheese pizza last night, lol. (yes, after they got home from work/neighbors house etc)So the family was tired of Pizza so you made them........
More Pizza? LOL
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Just suggested the Moroccan Lemon Chicken with Olives to the wife, she said, OH HELL YESSSS!!!
Mike , that looks delicious. Recipe please!
No... They were working, so with no one to complain, he made himself pizza!
Be true to thy self!
Go birds!
Didn't have cheese wiz, had to substitute some Velveeta slices, still yum! Amoroso Italian rolls. Chuck steak ground with large die, very tender.
Didn't have cheese wiz, had to substitute some Velveeta slices, still yum! Amoroso Italian rolls. Chuck steak ground with large die, very tender.
Saturday night. Football night in AMERICA........
Porto's Chicken Empanadas!
Porto's Chicken Empanadas!
If the Eagles can win, I think this would be a good desert with your meal tomorrow...
https://www.thedailymeal.com/1148765/chokecherry-pie-recipe/
Just kidding! LOL.
https://www.thedailymeal.com/1148765/chokecherry-pie-recipe/
Just kidding! LOL.
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