Why he killed it in 2015: In Central Texas, brisket is sacred, so that would make Franklin the high priest of smoke-ringed meats. The restaurant has sold out of meat every day since it opened six years ago, and lines still snake around it. So every year seems like a good one for Franklin. But this year stands out, because he published his meticulously written barbecue book and won the James Beard Award for Best Chef: Southwest, the first time a pitmaster scored the award.
How would you describe your food? "German/Czech Central Texas barbecue."
What's your signature dish? "Brisket."
What's the dish you would cook for the rest of your life? "Fish."
Do you have a go-to kitchen knife? "Togiharu Damascus for prep. Twelve-inch serrated slicer for service."
Favorite way to cook an egg? "Scrambled with a smidge of butter, salt and pepper, and plenty of super-fresh salsa."Next Chef