clock menu more-arrow no yes

Filed under:

The 8 Best Lines from NYT’s Discovery of the Franklin Barbecue Line

Kanye West is like everyone else.

Franklin Barbecue
Franklin Barbecue
Nadia Chaudhury/EATX

The New York Times discovered what everyone in Austin already knows: Franklin Barbecue has very long lines. The publication sent out a crew to check out the line scene on a Thursday morning, because they’re on it. Here are the eight best lines from the piece.

1) On Kanye’s attempted visit, according to general manager Benji Jacobs: "Kanye West wanted to cut the line and we didn’t let him [...] Everybody’s equal."

2) When President Barack Obama famously cut the line in 2014, he ordered lunch for the family behind him. He teased: ""Hold on — how many folks are y’all feedin’?’"

3) On Franklin staff being bribed by customers: "One Franklin worker, Daniel Webb, 33, said he has been offered—and has turned down—thousands of dollars to let someone cut the line."

4) On how much money Desmond Roland, the middle school kid behind BBQ Fast Pass, raised before the line holder ban: "Chris Roldan, Desmond’s father, put it this way: ‘It’s in the five figures.’"

5) On the line community: "[...] At least two couples who met in line here have since gotten married."

6) On Tyson Ferguson’s temporary hiatus of the Franklin Barbecue Line Twitter: "Mr. Ferguson moved out, dealing a blow to Franklin fans." [Ed. note: He is actually coming back to Austin next month.]

7) On whether a customer waiting in line could drink beer in the morning: "[...] Tabish Khan, 30, had a question for him. ‘Is it too early for beer?’ Mr. Khan asked. ‘I mean, I don’t know, are there rules?’"

8) On when it slows down for Franklin Barbecue: "They informed [Aaron Franklin] of their first-in-line arrival time of 7:43 a.m. ‘Oh, that’s not too bad,’ Mr. Franklin replied. ‘I like the slow season we’re in right now.’"

Franklin Barbecue

900 East 11th Street, , TX 78702 (512) 653-1187 Visit Website

Sign up for the newsletter Sign up for the Eater Austin newsletter

The freshest news from the local food world