Anthony Bourdain’s Impact on the Texas BBQ Craze

Anthony Bourdain’s Impact on the Texas BBQ Craze

Since Anthony Bourdain’s tragic death last week, there have been multiple stories told about how the industry icon helped to shape the industry as a whole. 

But his food-focused adventures had an impact regionally, as well. 

One of the culinary scenes that took off after one of his visits was Texas. 

There has always been a rivalry between Kansas City and Texas over which area has the best barbecue. After Bourdain visited Kansas City, he said the barbecue was the best he ever had.

So when he made his way to Texas to the renowned Franklin Barbecue, Barbecue Editor for “Texas Monthly” Daniel Vaughn made it his mission to change his mind and convinced him that Texas barbecue was the best in the country. 

“We ate everything on the menu. So: brisket, ribs, turkey, pulled pork, and sausage, along with beans, slaw, and potato salad. I just let Aaron Franklin’s barbecue do the talking, and I described to Tony why I loved it,” writes Vaughn. “It was 2012. This is back when Franklin was still really new on the scene. Texas barbecue wasn’t nearly as dominant as it is now seen across the country. Bon Appétit had already written about Franklin, but that magazine is mainly for foodies. With the regular eating crowd, what Bon Appétit says isn’t as important as what Tony Bourdain says.”

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4 Most Loved BBQ Joints in the U.S.

4 Most Loved BBQ Joints in the U.S.

Memorial Day Weekend is upon us, and that means BBQ season is officially here. Now, there are many self-proclaimed home pitmasters out there, and we’re sure you know one — or are one. Perhaps there’s even high-quality rubs involved — or a manly apron. But if you’re feeling less-than-ambitious this weekend or simply just don’t have enough green in your backyard to cook out, it’s perfectly acceptable to dine out. Just make sure the barbecue is authentic. 

With data pulled from our sister company’s proprietary Restaurant Social Media Index (RSMI), below are the Top 4 BBQ joints around the U.S. that consumers (71,610,951 of them to be exact) love most, based on their sentiment toward our 15,256 tracked brands across 17 social media platforms in 430,748 locations. This sentiment data was pulled from Q1 2015. 

Dig in!

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Six Austin Restaurants Among James Beard Semifinalists

Olamie Restaurant  | Facebook

Olamie Restaurant | Facebook

The James Beard Foundation announced the semifinalists for its annual culinary awards and amongst them are six of Austin’s top restaurants.  Newcomer Olamie was nominated both for Best New Restaurant as well as for the Rising Star of the Year award, alongside Mark Bukey and Sam Hellman-Mass of Odd Duck.  In the Best Chef: Southwest category, Chefs David Bull of Congress, Aaron Franklin of Franklin Barbecue and Bryce Gilmore of Barley Swing were all nominated.

The impressive number of nominated Austin chefs and restaurants doubled from last year, when only three Austin restaurants earned semifinal nominations.  The winners of the prestigious awards will be announced in May.  Read More