Aaron Franklin has been on fire since ushering in Texas’ new era of craft barbecue when he opened his eponymous East Austin trailer in 2009, followed by a brick-and-mortar in 2011. In 2015, his heartfelt, rustic fare, slow-cooked in post-oak smoke, earned him a James Beard Award. And in 2017, he co-founded the Austin food festival Hot Luck Fest in the style of his laid-back personality. “The feeling is that you’re hanging out in your best friend’s backyard, grilling steaks, drinking cold beer, and your best friend just happens to be one of the best chefs in the country,” Franklin says.
While steak might seem special at a cookout, Franklin admits it’s a bit “basic” for Hot Luck. Instead, dozens of locally beloved and nationally renowned chefs have served up more inventive fare, including pork belly ramen risotto, jambalaya-stuffed squash blossoms, and koji-cured duck leg. This year’s festival runs May 22-25, with programming held across Austin and the Hill Country. A $595 four-day Whole Enchilada pass lets you eat till you’re stuffed, though guests can alternately purchase tickets for individual events. Expect gargantuan grills, towering smokers, and maybe a hand-built brick pit for roasting whole hogs. Attendees can also enjoy nearly 40 concerts across Austin. “So many chefs, myself included, used to play in bands or still play music,” Franklin says. “If you walk into a kitchen, there’s always music on.”
Since Hot Luck began, Austin has enjoyed a boom in high-quality mom-and-pop restaurants, making it easier for Franklin to find chefs who fit Hot Luck’s down-home style. It’s also drawn the attention of the Michelin Guide, which last year awarded stars to seven of the city’s restaurants, including five Hot Luck alumni: Hestia, InterStellar BBQ, Leroy and Lewis Barbecue, Mixtli, and Olamaie. Asked whether Hot Luck has helped spotlight or shape Austin’s food culture, Franklin shrugs. “Probably, I guess,” he says. “I hear that we have.” hotluckfest.com
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