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Franklin Barbecue Alum Coming to Brooklyn, New York

Franklin Barbecue Alum Coming to Brooklyn, New York

A former employee of the famed Texas restaurant will be setting up shop near the Barclays Center

For those who aren't familiar with Austin, Texas' Franklin Barbecue, you just need to know one thing. It's good. Like, good. So good that the line to get in is oftentimes 100 people deep by 10 a.m. on a weekday, and when maestro Aaron Franklin runs out of barbecue, which is usually shortly thereafter, he closes up shop. And keep in mind, this is in Texas. It's not just hype, either; the brisket falls apart when you pick it up and the sausages have more snap than you knew was possible. In fact, The Daily Meal just named it the 26th best restaurant in the country.

And why is any of this important? Because one of its alumni, John Avila, is opening a barbecue restaurant on Flatbush Avenue, just a block east of the Barclays Center, according to DNAinfo. If this place is even a reasonable facsimile of what Franklin is doing down in Austin, then this place could very well end up serving the city's finest barbecue.

Thus continues a veritable barbecue boom in this area, with Fort Reno BBQ and, soon, Dinosaur Barbecue setting up shop just a short walk away.

BMT Franklin Avenue Line

The BMT Franklin Avenue Line (also known as the Brighton–Franklin Line) is a rapid transit line of the New York City Subway in Brooklyn, New York, running between Franklin Avenue–Fulton Street and Prospect Park. Service is full-time, and provided by the Franklin Avenue Shuttle. The line serves the neighborhood of Prospect Heights, and allows for easy connections between the Fulton Street Line and the Brighton Line.

The line was originally part of the Brooklyn, Flatbush, and Coney Island Railway, which was created to connect Downtown Brooklyn with Coney Island. This Franklin Avenue Line opened in 1878 as part of the railway. Trains continued via the Long Island Rail Road to get to Downtown Brooklyn. In 1896, a connection was built with the Fulton Street Elevated, providing direct service to Manhattan. In 1905 and 1906, the line was elevated near Park Place to eliminate the last remaining grade crossings.

In 1913, the line was acquired by the Brooklyn Rapid Transit (BRT), which consolidated various railroad lines in Brooklyn. As part of the Dual Contracts of 1913, the BRT planned to connect the Brighton Line to a more direct subway route under Flatbush Avenue as part of Contract 4. The worst rapid transit wreck in the New York City Subway's history, the Malbone Street Wreck, occurred on November 1, 1918, when a five-car wooden elevated train derailed while approaching the Prospect Park station, killing at least 93 people. In 1920, the Franklin Avenue Line was severed from the Fulton Street Elevated, and Brighton Line trains started using the new subway under Flatbush Avenue.

The line's condition deteriorated in the 1980s and 1990s, and as a result it was nearly abandoned. One station, Dean Street, was closed in 1995 due to low ridership. After pleas from the local community and transit advocacy groups, the MTA agreed to spend $74 million to rehabilitate the line. The line was closed for eighteen months in 1998 and 1999, during which the track layout was changed and the stations were rebuilt.

KCPR Alum Spotlight: Mikaela Duhs

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One last hurrah before they all had to face the real world – that is what Mikaela Duhs was embarking on with her college friends when she got the call that would change the trajectory of her life. She was on her way to Outside Lands in 2018 when she was offered a job for Shore Fire Media, a “boutique” public relations firm in Brooklyn, New York.

Duhs is a Cal Poly journalism alum and wasn’t expecting to get the job.

“I didn’t have an ‘in’ or anything like that, and you know not that that’s a bad thing at all, I just was very proud of that for myself,” said Duhs.

She worked as the Arts Editor for Mustang News, the video director for KCPR and, eventually became a disc jockey for the station as well, during her time at Cal Poly.

Despite being a journalism major, her writing always took more of a prose shape and her professors called it more “descriptive” over journalistic. Additionally, she had always gravitated towards the art scene at Cal Poly in her coverage. This helped lead her to where she is today.

“This is the dream gig of what I would want to be able to do, you know? Be able to write about bands and represent them to the media,” said Duhs.

Duhs is now working for artists such as Grandson and Noga Erez. She even came full circle from her time with KCPR with one of her current bands, Chicano Batman. During her latter years at Cal Poly, Duhs interviewed Chicano Batman, then last year, in 2020, she worked on their “Invisible People” album campaign. She said working on that campaign was “one of the most fun experiences ever, because they’re one of my favorite bands.”

She said she already had a “semi-relationship” with Chicano Batman and mentioned one day while working with them that she had met them previously during her time at the station. They remembered her from the interview and even congratulated her on coming “so far” in her career.

“I think for me, because I originally wanted to do – recording an interview in college that was super bad quality – and now getting to like run their full album campaign, that got them tiny desks and Pitchfork reviews and stuff that they had really, really wanted,” said Duhs. “That was a really, really meaningful campaign.”

Her favorite part of her job, however, is getting to see her artists perform.

“Even if you’re working with a client who you’re not super into their music, even getting to see them perform, I think is still really, really special,” said Duhs.

This aspect, unfortunately, has been put on hold due to the COVID-19 pandemic and is something Duhs is looking forward to returning to.

“I work with some pretty cool people, but I would love to get to see them perform and meet them in person and hang, but that is just not the reality which is is sad,” said Duhs.

One artist she is excited to experience this with post-pandemic is Noga Erez, an Israeli electro pop singer-songwriter. Due to COVID-19, Erez’s album campaign was extended, so Duhs is ready for people to listen to it since she’s had it on “non stop” for a year.

“I 100% know that Noga Erez – she was in my 2020, like Spotify wrapped 100% and will 100% be in 2021,” said Duhr.

Erez is actually the artist, if given the opportunity, that Duhs would choose to spend the day with and hang out, in a less structured, professional setting.

“I’m just obsessed like, beyond obsessed. She’s the coolest person on this earth,” said Duhs.

In addition to representing artists, Duhs also works for organizations in New York, such as the Arts Students’ League of New York. This 146 year old institution resonates with her since Duhs is an artist herself.

“I really enjoy my work with art institutions, so I used to work with the Art Students League of New York … where like Georgia O’Keeffe studied and Jackson Pollock and all these people,” said Duhs.

Recently, Duhs was promoted from resident fine arts publicist to Account Executive for Shorefire and she will navigate this new role moving forward for the company.

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Cover your ears, Spike Lee.

Studio apartments in the 77-unit Sterling Place building start at $2,000, the company said. Most come with private balconies, and amenities include a gym, private parking, a gaming room and barbecue stations.

Adam America is adding to the flush of new rental product coming online in Brooklyn, but luckily for the borough's desperate homebuyers, it has some condo projects in the works as well, including a 74-unit condo at 51 Jay St. in DUMBO. The company bought another condo site at 190 S. First St. in Williamsburg earlier this year, for $12 million.

Adam America is using investment from deep-pocketed European supporters to fund its recent slew of projects. In some instances, it's also partnering with local players, such as Silverstone Property Group.

The principals of Adam America honed in on New York in 2010, after the tanking of the global stock market affected the prospects of their former company, Adama Holding Public, in Eastern Europe. They scooped up the Sterling Place development site for $6.8 million in 2012 after its former owner's development plans fell victim to the recession.

3. Arthur Bryant's Barbeque, Kansas City, Missouri

Housed in a red brick building on Brooklyn Avenue that's been serving up slow-smoked barbecue since the early 1920s, Arthur Bryant's is probably the nation's best-known barbecue restaurant. Its fame stems from massive piles of wood-smoked meat served on slabs of white bread and topped with one of three patented, prize-winning sauces.

Sides here include creamy coleslaw, fresh-cut peel-on French fries and baked beans.

Conversations with Charles Stamey – Trying Something New

On my most recent trip to North Carolina, I had an hour and half long conversation with a mystery pitmaster at Stamey’s BBQ who turned out to be no less of an luminary than Charles Stamey himself. Charles Stamey is the grandson of the father of Lexington-style Carolina BBQ Warner Stamey and is the father of current Stamey empire head Charles (Chip) Stamey. I obviously didn’t record the conversation but we had but had some time to think through our conversation. So I’m focusing more on my reflections for the conversation rather than the conversation itself.

To see a retired gentleman shovel embers into the pits while there were much younger men surrounding us prompted the question – what are you doing here? The answer was that he was trying something new. Now it’s hard to imagine what new aspect he was working through after manning the pits for so long. Or as he puts it “took what he learned the first day and try not to screw it up for 38 years”.

I’m imagining that much of the innovation he was seeking has been the same as many of his generation have been seeking for a while. That is, how does one preserve the old tradition of cooking barbecue with embers while still maintaining or increasing margins. My clue to this was his interest in a pit I was working on inspired by my teacher Ed Mitchell. How does one create a way of cooking old school barbecue and be able to reduce labor costs?

This style of thinking is pretty common amongst the old generation pitmasters. Growing up in the shadow of World War II, the mark of true intelligence was to maximize efficiency. How can we streamline processes, reduce costs, eliminate redundancies. You see Private Equity financiers take this to it’s ultimate morphology in modern leveraged buyouts of mature industries. This was necessary because barbecue has been a cheap product for a long long time. To give you an idea, it costs me $6.19 for a LARGE barbecue plate with slaw and hush puppies. My meal for lunch today at McDonald’s will cost no less than $8. Think about that for moment. It will cost me MORE money to get a mass produced, frozen fried patty with fries than a plate of chopped pork shoulders slowly roasted over wood embers overnight. What is shocking is that when people will squawk at the price of BBQ if it rose to $8 and yet see no issue with spending that much at the McDonald’s drive through.

So much of the innovation to increase margins lie largely with people’s perception of BBQ. BBQ for many people is fast food, akin to Kentucky Fried Chicken. The innovations of efficiencies have lead many older pitmasters to head the way of the gas powered smoker. Ovens which roast the meats with a tiny branch of wood for flavor. Where once people BBQ’ed with logs, many have moved to chips.

The challenge for current generation is the sell the fact that barbecue is an artisanal product. Where on the artisanal product spectrum it should sit is extremely difficult to gauge. Smoked pig is woven deep in South Eastern American life, people in North Carolina eat it once or twice a week. So it isn’t in some upper crust spectrum like rare cheeses or fine wines. Somewhere long the craft beer industry is where I see modern BBQ going. For the longest time, barbecue seemed to have been competing with the Burger Kings and Applebees of the world and it’s a losing battle. These national firms are the best at what they do. To play in the market with gas smokers will forever be a losing proposition. They have stronger economies of scale, massive buying power, and global brand recognition. It would be akin to someone entering the beer market by offering bland generic fizzy yellow beer and competing with Budweiser.

The last generation of pitmasters were not only master cooks. They were exemplars of operational efficiencies. This way of thinking though will not save old school barbecue. To compete in this world on price will always be race to the bottom. The people of the world are seeking value over price. People easily pay over $4 for a coffee drink which is close to 70% of my lunch at Stamey’s. This generation of today’s pitmasters need to innovate, not to increase margins, but to sell the public on the value of meat cooked by hand over an evening’s worth of all wood embers.

Brooklyn Resident Tells CBS2 About Terrifying Moment A Stray Bullet Flew Into His Apartment

NEW YORK (CBSNewYork) — Earlier this week, a stray bullet went flying through a Brooklyn apartment while multiple people were home.

Terrifying moments like that are becoming more common as a spike in gun violence continues to plague communities.

CBS2’s Aundrea Cline-Thomas spoke to one resident about the ordeal on Thursday.

“It went through the two pains of glass straight into the wall, across over there,” Rodrigo Lee said.

Lee was talking about a stray bullet that pierced his window and shot across the living room of his Bedford-Stuyvesant apartment.

His girlfriend was just feet away.

“She was just ducked around the couch, because she was charging her phone, and right after that the bullet just came through,” Lee said.

Police said an argument between two groups outside on Tuesday evening turned violent. The suspects fired the shots from a white Lexus, striking a 27-year-old and a 40-year-old who were on the street.

“Any one of us could be looking outside, seeing if it was fireworks, and could’ve been hit,” Lee said.

On Thursday, police released pictures of a man wanted for a similar but separate incident in the Bronx. Officers said the man fired multiple shots at the corner of East 168th Street and Franklin Avenue back on June 19.

One of the bullets went through an apartment window. No one was injured.

“It was honestly pretty scary and terrifying, because I just moved here a couple of days prior,” Lee said.

He said it was not the welcome to the neighborhood he expected. Crews removed the damaged window and he said he hopes they replace it with one that’s bulletproof.

In this case and so many others, police are asking for the public’s help to identify the suspects.

College Football Player From Brooklyn Shot Dead In North Carolina

WINSTON-SALEM, N.C. (CBSNewYork/AP) &mdash A North Carolina college football player from Brooklyn was shot to death at a party on another campus nearby, police said Saturday.

According to a statement from Winston-Salem police, its officers responded to a call from Wake Forest University for assistance after a report of a gunshot on campus.

Responding officers found 21-year-old Najee Ali Baker, a walk-on at Winston-Salem State University. Baker was taken to a local hospital, where he died from a gunshot wound.

Wake Forest and Winston-Salem State are 9 miles apart.

The Winston-Salem Journal reports an email from Wake Forest President Nathan Hatch said Baker was shot during a fight at a party in The Barn, which Wake Forest officials describe as a student-centered social space that hosts concerts, speakers and various celebrations.

Baker sat out the 2017 season after transferring from Dean College in Franklin, Massachusetts. The school’s athletic website said Baker was a 6-foot, 1-inch 240-pound linebacker from Brooklyn, New York.

Winston-Salem State Coach Kienus Boulware told the newspaper he was shocked at the phone call he received early Saturday.

“I was shocked when I got the call and as a coach you never want to get this kind of call,” Boulware said, adding that he had to notify Baker’s father.

“I spoke with Najee’s father and it’s a tough call to make to let him know that his son won’t be coming home,” Boulware said. “We are all really shocked by this because he was a quiet guy and a great teammate.”

The coach said Baker would have been a contributor on the defensive line in the 2018 season, which would have been the first of his three years of eligibility at Winston-Salem State, a historically black university in the central part of the state.

Police say the shooting appears to be an isolated incident. No arrests have been made so far. Winston-Salem police and officers from the two schools are investigating the incident.

(© Copyright 2017 CBS Broadcasting Inc. All Rights Reserved. The Associated Press contributed to this report.)

'GMA' Country Playlist: Billy Durney Shares Country Eats on 'GMA'

This transcript has been automatically generated and may not be 100% accurate.

Mississippi resident Robin Chapman shares her recipe that has been pinned more than one million times on Pinterest.

The star pastry chef released a recipe from his cookbook, "Dominique Ansel: Secret Recipes," to make the cronut at home.

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Meet the Man Who Ate at 365 Barbecue Restaurants in a Year

Amateur barbecue fan Johnny Fugitt wanted to learn more about barbecue, so he did what any of us would: Googled around and read "Top 10" and "10 Best" lists. What he saw disappointed him. In his eyes, the lists would've been more aptly named "10 Most Famous" or "10 Best-Marketed." Fugitt wanted answers, so he took matters into his own hands—by dropping everything and road tripping around 48 states to chow down. It took a year of eating his face off at 365 barbecue joints around the country, but the once-total newbie came out a bonafide barbecue-eating encyclopedia with a list of the 100 best and a book, The 100 Best Barbecue Restaurants in America . What did he learn along the way—and how did he stay sane while getting his hands dirty?

How He Ranked (and Chose His #1)

"My palate kind of changed. I had been a Kansas City barbecue fan, and now I'm a Texas fan," Fugitt, an officer in the United States Navy Reserve and freelance writer, said. He stuck to a rubric: 40 points available for meat, 20 for sauce, 20 for sides, and 20 left for an "it" factor. The number one, according to Fugitt? Kerlin BBQ in Austin, Texas. He raves about the bark, which protects a fatty, juicy brisket, and loves the sauce and sides too. He loves Franklin , and it made #7 on the list, but there's a certain charm about Kerlin, which is home to live music, yard games, and free beer on the weekends. It's a newer place, open less than two years, but "it completely blew me away. It's a mom-and-pop trailer that deserves national attention." He knows people will disagree: "I'm not going to make anyone happy with my list, but that's one of the interesting things about the project. People love arguing about barbecue. I think fanning the flames of the conversation, where everyone has their own tastes and preferences, is part of it."

Johnny Fugitt's The 100 Best Barbecue Restaurants in America. Photo: Johnny Fugitt

Must-Know Differences in Barbecue Culture

After a year of traveling cross-country, chatting up some of the U.S.'s pitmasters, Fugitt's got a better handle on the differences in American barbecue culture. Geographically, he expected differences in food—with Texas-style, Kansas City-style, and Carolina-style being the big three. What Fugitt didn't expect were generation gaps . "There's an old guard that's been barbecuing for 25 to 50 years, and then a new wave that came in 10 to 15 years ago. Some of that new wave is taking a local, artisan approach, which can be done well, but there are so many places that are just hipster whiskey bars," he said. "It's easy to make passable barbecue, but it's incredibly hard to do on an elite level."

Even though the new guard and old guard sometimes seem at odds, the younger operations often train with the experienced pros. " You get these coaching trees , where one person learned from a pitmaster, then started their own restaurant. It's interesting to see the styles translate down the line." As an example, "there are probably six or seven barbecue restaurants in Atlanta that have the same mac 'n' cheese recipe because they've all worked underneath the same person."

Left: Mike Emerson, co-owner of Pappy's Smokehouse in St. Louis, which made it into the top 100. Right: Johnny Fugitt. Photo: Johnny Fugitt

How He Stayed Sane (and Avoided His Body Rebelling)

Somehow, Fugitt's body did the impossible. " I actually lost weight doing this ," he said. That may be because he lugged a juicer around the country and juiced on his off-meals. He also swears that he ate more salads that year than ever before. Howɽ he do it? "I visited a couple of restaurants in a day then took a few days off, so I wouldn't get burned out on barbecue," he described.

Fugitt in a t-shirt from Dead End BBQ in Knoxville, TN eating at Yellow Dog Eats in Windermere, FL. Photo: Johnny Fugitt

Most Underrated Barbecue City

"Well, of course there's Memphis, which I should say goes along with Carolinas, Texas, and Kansas City as one of the big four," Fugitt explained. "But I was really, pleasantly surprised by Nashville ." He loved Puckett's Grocery and Restaurant , Martin's Bar-B-Que Joint , and Bar-B-Cutie . "In addition to just having great barbecue spots, Nashville contributed the cornbread pancake to the barbecue world. Some restaurants will put their pork on that, rather than a bun. It's so good," he said.

Tips for Barbecue-Eaters Everywhere

Fugitt has three tips for barbecue lovers . First, talk to locals. Fugitt got some of his best recommendations from people he met on the street or at gas stations. "That'll not be as helpful in parts of the country where barbecue's less part of the culture, but if you ask in South Carolina, you'll likely find a good hole-in-the-wall," he explained. Second, try to eat what the locals do best. "Even if you don't love mustard sauce, try it when you're in South Carolina," he said. Lastly, where there's smoke, there's barbecue. "Look for stacks of wood and look at their smokers. Certain smokers are better than others, and you want to see smoke coming out of the back of the restaurant."

Tray from Freedmen's Bar in Austin, Texas, which made it into the top 100. Photo: Johnny Fugitt

The Future of American Barbecue

According to Fugitt, barbecue's never been more popular. "People are traveling more, seeing things on TV, going to more competitions. Now you can get brisket almost anywhere in America, and you can get pulled pork in Texas," he described, adding that it's a double-edged sword: "In some way, we're losing some of barbecue's regional identity ."

Watch the video: Franklin BBQ Pits. REVIEW (January 2022).