FRANKLIN BBQ Reinforced Fiberglass Turquoise Cafeteria Tray 35 x 45cm





About Aaron's Cafeteria Tray

Made by Cambro in the USA!

You can’t spell “good barbecue” without “authenticity.” That’s why you should serve up your homemade meats on this authentic Franklin Barbecue tray.

It’s got the heft and hardiness to serve up all the food you can handle. Just don’t mistake it for your childhood cafeteria tray and load it with sloppy joes, Salisbury steak, and other nonsense. You can’t spell “bad choices” without “mystery meat.”

About Aaron

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into.

Today, Franklin Barbecue has grown into the most popular, critically aplauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.

Aaron's Book In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge.

Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

The Whole Story!

Aaron Franklin’s parents owned a barbecue stand in his native Bryan, Texas, so it could be said that making good brisket is in his blood. But barbecue runs thick in the veins of every Texan, and when Franklin began experimenting with brisket and a backyard smoker a decade ago, it just so happened that with him it ran thicker than most.

With the encouragement of friends, Franklin and his wife Stacy debuted Franklin Barbecue in late 2009 on an East Austin parking lot. From the walk-up window of a travel trailer-turned brisket stand, patrons quickly recognized the undeniable, finger-licking quality of the barbecue: the Franklins were selling the best there was. By spring, the line of admirers snaked around the block, and the press followed.

In less than two years, Franklin Barbecue garnered a sizeable amount of published praise. The Washington Post, Texas Monthly, and Cooking Channel were among a growing chorus hailing Franklin among America’s BBQ elite. Indeed Franklin’s was even mentioned in the breath as Smitty’s, Kreuz’s, and other stalwart temples to the holy craft of smoked meat that line the Central Texas brisket belt. The jewel in Franklin’s brisket crown? In the summer of 2010, Bon Appetit hailed Franklin Barbecue as the best in America. And in 2012 named Franklin an Austin-San Antonio Rising Star Chef.

With this much success, the Franklins quickly outgrew their trailer, which is now parked behind their brick and mortar restaurant (located a few blocks south of the original location). Despite the new digs and every reasonable effort to increase production, Franklin Barbecue’s line is as long as ever, and the restaurant has sold out of brisket every day of its existence.