This copycat recipe from Franklin’s BBQ uses smoked pork, andouille sausage, coleslaw and pickles. The Tipsy Texan is an Austin Favorite and the perfect Summer BBQ sandwich to make with friends. Enjoy this Austin original even if you can’t make it out to Franklin’s.
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Franklin’s BBQ is an Austin icon. Have your heard about it? Just search online ‘how long to stand in line…’ and your browser will likely fill in ‘at Franklin’s’. I don’t make this stuff up.
The answer is up to five hours.
Possibly appropriate for the BBQ joint that has been named the best in the country by Bon Appetit. I never engaged in that ritual but I knew plenty of people that did.
I have been deeply inspired by Franklin’s Meat Smoking Manifesto and have been playing with my Oklahoma Joe off-set smoker. I made some really good stuff like Texas-Style Brisket and Smoked Baby Back Ribs.
I even came up with my own dry rub recipe for Texas BBQ. Franklin’s book has a few recipes but mostly it really is a manifesto. He spills his guts and tells you everything he has learned smoking BBQ in Austin. He is very passionate and generous with his knowledge.
The Tipsy Texan is his signature sandwich.
Named after a local bartender who fancied himself a tipsy Texan, would come into Franklin’s in the early days and ask him to make him a brisket sandwich. A little wincing for brisket purists but the bartender was affable and Franklin has a big heart so today we have the Tipsy Texan.
Of course, it’s not just any BBQ sandwich. This sandwich has character and contrasting flavors which results in an explosion of flavor and texture in your mouth. The smokiness from the meat, the peppery-ness of the sausage, the sweetness from the slaw and the tanginess from the pickle and BBQ sauce.
Do you have a favorite BBQ sandwich?
This sandwich is highly adaptable. You can use BBQ or smoked chicken, pork, beef and of course the infinite number of sausage varieties. Franklin uses espresso sausage and espresso BBQ sauce. I used soft brioche rolls.
Can you think of any other variations of this sandwich?
If you don’t BBQ or have a smoker, fear not. You can easily access most of the ingredients at your local BBQ restaurant. Just pick up some pickles and the best buns you can find at your local market. I am in love with brioche buns and French hamburger buns at the moment.
If you think you don’t like slaw, try making your own. Oh my gosh, what a difference. I buy the pre-shredded cabbage in bags because there is less waste. I can’t get through a whole head of cabbage.
When making slaw I only pour out what I need right then. That way I can use the un-used portion for anything else including Irish Colcannon. Have you ever tried sautéed cabbage? Oh. My. Gosh. It is that good.
I have a fancy Asian Citrus Coleslaw but if you want a simple one, try mixing the pre-shredded cabbage with tartar sauce and some fresh citrus juice. I’ve tried lime, orange and lemon. This is a great kitchen hack and I promise, I won’t tell anyone.
BBQ and smoking can be intimidating for the un-intitated, especially if you tried once or twice and failed. If you haven’t failed then you aren’t learning. My suggestion would be to read up on the subject and then dive in.
What could happen? Amazing BBQ and a life-long quest for the perfect brisket, that’s what.
A life spent seeking the perfect brisket is a life not wasted.
Enjoy friends, I’m rooting for y’all. Cheers!