(Franklin Barbeque )
America’s 5 Best BBQ Hot Spots
MAY 08, 2013 It’s that time of year when a man’s mind starts to turn to thoughts of hot, steaming piles of meat, served atop fluffy white bread, drowned in tangy, rich sauce, and accompanied by buckets of slaw, mac and cheese, potato salad, and ice cold beer.
Texas is home to a superabundance of heavenly barbecue places, but we chose Franklin Barbecue, a fresh upstart in Austin that is "giving the big names a run for their money." The wait in line outside the once-trailer can last for over three hours, but people are happy to linger (which can be a gamble, since it opens at 11 a.m., and serves its relatively-modest but out of this world meat until the food runs out).
Nestled in southern Illinois, this relatively new BBQ restaurant opened in 2009 and does everything right. Its large bar runs the length of the restaurant, serving craft beers from breweries all over the Midwest. Meanwhile, tall tables and booths cater to large groups from the neighboring cities of Champaign-Urbana and the University of Illinois. It offers everything a good smokehouse should, from smoked, locally raised free-range chicken, to smoked polish sausage, not to mention the Blackdog Cornbread, which is cornbread filled with green chilies, pit beans, cheese, and pulled pork. The main attraction, however, is their burnt ends, for which a whole brisket is smoked in a wood fire pit for twelve hours before the points are cut off, dry rubbed, and smoked for another twelve hours. Read more: Fox News