barbecue en Aaron Franklin on Barbecue, a New Expansion and Those Long Lines <p class="p1">People stand in line for up to five hours to eat at&nbsp;<a href="">Franklin&nbsp;Barbecue</a>. The Austin restaurant, run by Aaron Franklin and his wife Stacey,&nbsp;has earned national praise for serving slow-smoked Central Texas barbecue within the Austin city limits.&nbsp;</p><p class="p1">Franklin Barbecue has been closed for the past couple of weeks for an expansion that includes a new smokehouse. It is scheduled to reopen Tuesday, July 8. Aaron Franklin swung by the KUT studios to talk about it. You can read the interview below or listen to it here.&nbsp;</p><p><iframe frameborder="no" height="166" scrolling="no" src=";color=ff5500&amp;auto_play=false&amp;hide_related=false&amp;show_comments=true&amp;show_user=true&amp;show_reposts=false" width="100%"></iframe></p><p> Tue, 08 Jul 2014 00:58:52 +0000 Nathan Bernier 10745 at Aaron Franklin on Barbecue, a New Expansion and Those Long Lines How the Ongoing Drought is Affecting Texas BBQ <p>Barbecue is sacrosanct in the Lone Star State, with brisket being&nbsp;<a href="">arguably the most Texan</a> of dishes. But since 2006, Texas' extended drought has proved a problem for ranchers. In 2011 –&nbsp;the driest year on record –&nbsp;many cattle ranchers gave up, choosing to sell off as they watched their land dry up.</p><p>That wave of sell-offs not only affected Texas ranchers, but also affected the bounty of beef ribs, chopped beef and beautifully marbled brisket throughout the state.&nbsp;<a href="">Texas Monthly BBQ editor</a>&nbsp;Daniel Vaughn tells Texas Standard's David Brown it's not only caused beef prices to rise, but could affect the taste and quality of Texas barbecue for years to come.</p><p><iframe frameborder="no" height="166" scrolling="no" src=";color=ff5500&amp;auto_play=false&amp;hide_related=false&amp;show_artwork=true" width="100%"></iframe><br /> Wed, 12 Feb 2014 20:09:56 +0000 Emily Donahue 9767 at How the Ongoing Drought is Affecting Texas BBQ Texas Pit Masters Bask In Moment Of Barbecue Glory It's not even noon yet but every table out front of the <a href="">Pecan Lodge</a> in downtown Dallas is filled with veterans with barbecue heaped on their plates, smirking at the gobsmacked newbies. First timers are easily discernible by the stunned looks on their faces when they walk in and see the line.<p>Half the people standing in line are not even going to get barbecue; it's going to run out before they can order. Tue, 23 Jul 2013 19:24:45 +0000 Wade Goodwyn, NPR 8396 at Texas Pit Masters Bask In Moment Of Barbecue Glory A Tour of Texas Barbecue Joints <p>If you’re ever looking to take a barbecue road trip through Texas, you’d have trouble finding a better book to guide you than <em><a href=";HCHP=TB_The+Prophets+of+Smoked+Meat">The Prophets of Smoked Meat: A Journey Through Texas Barbecue</a></em> by Daniel Vaughn. It’s the first book published on Anthony Bourdain’s new HarperCollins imprint, Ecco. KUT’s Nathan Bernier talked with Vaughn about what goes into good brisket and how to find the good out-of-the-way spots.</p> Wed, 22 May 2013 21:47:04 +0000 Nathan Bernier 7843 at A Tour of Texas Barbecue Joints