Aaron Franklin is a barbecue virtuoso, celebrated chef, and co-author of the New York Times bestselling books "Franklin Barbecue: A Meat-Smoking Manifesto" and "Franklin Steak." His journey into the world of barbecue began with humble backyard cookouts alongside Stacy Franklin, igniting a passion that would lead them to unexpected success.

In 2009, Aaron and Stacy took a leap of faith, opening a small barbecue trailer on the side of an Austin, Texas interstate. Little did they know, this would mark the beginning of a culinary phenomenon. Today, Franklin Barbecue stands as a beacon for barbecue enthusiasts, drawing crowds who eagerly wait in line for hours to savor Franklin's mouth-watering brisket.

Franklin Barbecue extends far and wide, with luminaries ranging from Jimmy Kimmel to Anthony Bourdain to President Obama singing its praises. Franklin's culinary prowess has earned him the prestigious James Beard Award for Best Chef, a testament to his dedication and skill in the craft of barbecue.

In recognition of his contributions to the barbecue world, Franklin was honored with induction into the American Royal Barbecue Hall of Fame in 2020, solidifying his legacy as a true master of the pit. With each smoky, succulent bite, Franklin continues to redefine the art of barbecue, leaving an indelible mark on the culinary landscape.

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