The first interview I did after taking the job as Texas Monthly‘s barbecue editor was with Aaron Franklin of Franklin Barbecue. In May of 2013, we sat on picnic tables outside the Buzz Mill off of East Riverside Drive in Austin with beers and a tray of pepper-crusted, smoked pork tenderloin from Blue Ox Barbecue. “I was cutting [at Blue Ox] that night,” Ben Lambert told me recently. He was excited to be serving Aaron Franklin, and not long after that night, Lambert would leave Blue Ox to work for Franklin. After a rewarding four years and 364 days, Lambert left Franklin to open his own place with his wife Sarah. Their JNL Barbecue trailer now sits on the Buzz Mill food truck lot not…View Original Post
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