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Franklin Barbecue Restaurant Review: In less than two years, Aaron Franklin opened a small trailer dispensing barbecue that then evolved into a brick-and-mortar eatery. Brisket is slow-cooked even by slow-cooked standards for a full 18 hours at a very low temperature. The result is a generous smoke ring and seemingly impossible tenderness. House sausage benefits from a crispy casing and post-oak smoke. The Tipsy Texan sandwich has become an instant legend, thanks to a heap of saucy chopped beef, the aforementioned sausage, plus coleslaw and pickles. Satisfy your sweet tooth with one of the pies (Bourbon banana, pecan, Key lime or lemon chess). Those in the know realize that lines --- long lines --- are an everyday occurrence, and if you're not queued up before noon, odds are that the food will be sold out before you order.