Read my latest hot dog roundup for the L.A. Times here. Thanks!
Brisket. It’s all about Aaron Franklin’s brisket for me. Like most who trek to Franklin BBQ in Austin, tasting his beef was a life-changing experience. You can’t imagine, while you’re waiting in line for hours in the hot Texas heat, that it could possibly be worth it. It was.
The one-day popup was held on April 10th, downtown at Nick’s Cafe. Along with Franklin’s heavenly brisket, APL served Niman Ranch pork shoulder. Both were, as expected, phenomenal.
Franklin is currently promoting his new book, “Barbecue: A Meat-Smoking Manifesto” and at some point I’m going to attempt to make his brisket at home. Peter’s been doing a lot of cooking on our Big Green Eggs, so this is sure to be a joint project. Check out Aaron’s appearance on Jimmy Kimmel here.
If you don’t have it yet, definitely check out Adam Perry Lang’s Serious Barbecue CookBook
Watch BBQ with Franklin video clips here
About Adam Perry Lang
About Aaron Franklin
I bought this hot dog steamer as a party prop a few weeks ago. As you may (or may not) know, I’m sort of obsessed with hot dogs, and had planned a birthday dinner with a “carnival food” theme. The party was cancelled after my beloved pup Maxie was injured, but I still wanted to try out the hot dog steamer.
Luckily, I had a freezer full of my favorite hot dogs from Let’s Be Frank. They’re delicious, uncured, grass-fed, beef franks made without nitrates, hormones or steroids. I first tried them at their hot dog cart in Culver City and was thrilled to learn I could order them for home as well.
The hot dog steamer was easy to set up and honestly, it just looked so cute on my kitchen counter. Just fill the water basin on the bottom, arrange franks in the drawer and set the timer. The buns go on top.
Cooking instructions via the Let’s Be Frank website noted it was best to steam the franks for five minutes, adding the buns for just one minute. They turned out GREAT. It’s all about that “wiener snap” for me, and the steamer warmed the buns through very quickly. Great fun!
I purchased the hot dog steamer on Amazon (under $50). Details here.
Read my scouting report for L.A. Times here. Do order the lamb belly!
The Bashu Fish at Fang’s Kitchen in Monterey Park is wonderfully numbing and spicy. Jonathan Gold (L.A. Times) wrote, “The fragrance of chiles, garlic and pickly spice is overwhelming. But the flavor is impossibly mild, a bit of tingling from the Sichuan pepper and a bit of heat from the red chiles…” (full review here).
I’ll be going back to enjoy it again SOON. My lips are already trembling…
Read Jonathan Gold’s review of Fang’s Kitchen here.
306 North Garfield Ave
Monterey Park, CA 91755
I admit it. I have a Hoe Cake problem.
Ever since Barrel & Ashes opened a few blocks from my house, I cannot get enough of chef Timothy Hollingsworth’s masterpiece (seriously, it’s THAT GOOD). It’s sort of like a thick (fluffy) pancake combined with cornbread and bread pudding — not too sweet with a savory finish, and it goes perfect with a side of smokey brisket. Peter and I often order just that (1/2 pound of brisket and hoe cake) to go. The hoe cake is best served at the restaurant though, piping hot in a cast iron skillet.
Barrel & Ashes recently began serving brunch, and YES the hoe cakes are on the menu. I cannot wait to go in and try the “Hangover Hoe Cake”, which comes with fried egg, chili, cheddar, green onions and Fresno chili.
Go get ’em!
Barrel and Ashes Website
Chef Timothy Hollingsworth on Twitter
Barrel and Ashes on FaceBook