by Nathan Michael comment


warning: this post contains pictures of delicious meat & may cause the meat sweats.

on the morning of my 6th birthday i made a commitment to myself. A commitment that I hold dear to my heart even to this day. I chose to become a meatitarian. it’s simple, i eat: meat, bread, potatoes & drink beer. it’s not an easy life, but others have told me I’ve made Ron Swanson proud … and if nothing else, that keeps me going.

When hunting down the best meat, it’s hard to look much further than Texas. They know their meat. actually — they eat, sleep, breathe meat … and because of that I had to introduce you to Franklin’s Barbecue. Take a minute & reminisce on all the fond memories you’ve had eating delicious brisket, ribs or sausage. Now imagine those memories being burned in a huge fire after you’ve tried Franklins. It’s almost like everything you’ve ate in the past never existed. The moist brisket melting in your mouth. The perfectly charred ribs delicately falling off the bone. The juicy sausages dancing to songs of johnny cash on your plate. It’s bbq heaven.

aaron franklin, and his wife, stacy, are two of the most committed people i’ve had the pleasure of meeting. With the help of their team, they start every morning at 2:00 a.m. to make sure every pound of bbq is slow-cooked to perfection. it’s this kind of commitment that landed them the title of “The best bbq restaurant in america” by bon appetit in 2011. A well deserved accolade.

next time you’re in the austin be sure to visit.

– nathan michael

happy customers start lining up as early as 9:00 a.m. they’re only open till they sell out for the day.

it wouldn’t be official without a bottle of shiner.

this man couldn’t help but start licking his fingers.

franklin’s barbecue in all their glory.

My personal favorites: the tipsy texan & a glass bottle of big red. doesn’t get much better than this.

* all photographs by nathan michael

– keep up with nathan’s travels by following him on twitter.

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