I poured what I know about barbecue into this book, but this tome and even the restaurant itself wouldn’t have been possible without all the collaboration, unfettered support, and hard work of so many people over the years.
First and foremost I thank my wife, Stacy Franklin, the real reason any of this ever happened, and the most vital part of everything I am and do.
Hey, Benji Jacob: Those things don’t work on water, unless you’ve got power! Benji is the third pillar on which Franklin Barbecue stands; he has committed almost as much of himself to this project as Stacy and I have, and has always been unimaginably generous with his hard work, time, and creativity.
Ben and Debbie Franklin, my parents, planted the seeds for this in many, many ways (besides the obvious one). Introducing me to barbecue and restaurant ownership at a young age and helping get things off the ground with some early funds are just two of the ways. Thanks so much.
Thanks to Tommy and Anita Howard, my grandparents. I grew up in their music store, and hanging out with them was a huge influence—without them I wouldn’t be the person I am today. Among many other things, they gave me a sense of how to run a family business and an enduring love of music.
Also to my parents-in-law, Helen and Steve Jefferson: Thanks for spending so much time in Austin and always being there to lend a helping hand.
Same to Big Jeff Keyton and Travis Kizer, two guys who believed in me from the get-go, and through gestures big and small have helped me find just a smidge of success in the barbecue world.
Braun Hughes—brisket wizard, workhorse extraordinaire—has been there with me through thick and thin. Braun, besides being part of the family, you keep everything running, and we couldn’t do it without you. Thanks, esé. Thanks also to the entire staff at the restaurant and to all the good employees who have ever worked with me. Franklin Barbecue wouldn’t be what it is without all the people who have lent a piece of themselves to this project. And that would include Melissa, the pie woman, often the first person I talk to in a day (when working a rib shift and she comes in at 4 or 5 in the morning to drop off the day’s desserts). Also, I thank Rod, the wood guy, for keeping me in the good stuff and saving me from even more headaches. The wood is good. And Dr. Jeff Savell, Meat Science professor of A&M: thanks for bringing barbecue into the academy and giving us all a slight sense of actual sophistication.
When it comes to this book, I’ve got to recognize David Hale Smith for his hard work and commitment to getting the thing done, as well as for all the other times he’s helped me navigate life’s pesky fine print. Wyatt McSpadden’s photos were totemic for me when I was getting into barbecue, so it was the greatest of honors to have him lend his immense talents to this book. Wyatt’s also one of the greatest guys to just hang around and drink a beer with. Thanks to him, his wife, Nancy, and his assistant, Will. Also, thanks to Jordan Mackay for his words. He somehow managed to make sense of what regularly spills out of my mouth and then spin it into a whole book with things like organization and punctuation. And then Emily Timberlake, our editor at Ten Speed, made sense of his work, while our designer Betsy Stromberg made it all look like a real book. Truly a team effort, so thanks to all the people who made this book a reality.
And, finally, I want to extend my greatest gratitude to all the customers, supporters, and people who’ve waited hours in line to eat at Franklin Barbecue or at various festivals around the country. I am truly humbled and honored that people consider what we’ve worked so hard to create to be worthy of their time and energy. Without all of you, honestly, none of this would have ever happened. I hope you’ll keep coming back and that you’ll enjoy this book.
• Aaron Franklin
As work on the book came to a close my wife, Christie Dufault, volunteered that I didn’t have to thank her in the acknowledgments because she really doesn’t have much to do with barbecue. As someone who sees herself a vegan at heart who is coerced by her husband into all-too-often consuming meat, she sort of had a point. But what she doesn’t realize is that she’s at the heart of everything I do. It is she that I strive to make proud, and her tolerance of my frequent smoke-tinged trips to Austin, my idiosyncratic work habits, and otherwise self-indulgent way of life allow me to be the sort of writer I want to be. So, sorry, honu, but thanks—for being our anchor and for making me laugh.
I also want to offer gratitude to my mom, Leslie, and to Neal for putting me up all those weeks I was working on the book and for re-arranging their lives so that I could save money by borrowing one of their cars. All that meant a lot. Plus, it was nice to get to spend some time around y’all. Also, I’d be remiss for not mentioning that all that time I was in Austin was likewise made possible by our dear neighbors and great friends Paul and Vanessa Einbund, who looked after Fernie and Thornie.
Thanks also to David Hale Smith for thinking to bring me in on this project and for being there every step of the way. David Black, thanks for getting this deal done; I see great projects in the future. This is my third book at Ten Speed, so I must extend gratitude to Aaron Wehner for continuing to have confidence in me. I also consider myself fortunate to have worked with Emily Timberlake, our wonderful editor. She contributed more than anyone will know. And, of course, muchos gracias to the great Harold McGee, who deigned to look over parts of this book to ensure they made scientific sense.
And, lastly, hail to Aaron Franklin for letting me do this project with him and for squeezing me into his ridiculously busy life (and therefore thanks to Stacy for likewise tolerating my continuous presence). Working on this book has been incredible for me—not just in what I’ve learned about barbecue, wood, welding, meat, and smoke, but in the general confidence I’ve gained in myself. Aaron, all that comes directly from your own immense knowledge and your own extraordinary, unshakable confidence. I just wish you could come see my backyard, because only you can figure out how to get that thing you built into it.
• Jordan Mackay