A FRANKLIN FAMILY STORY

It began in the Fall, after the first frost. Sugar Cane syrup was made, pecans were picked up, pigs were harvested and cut into hams, butts, and bacon, sausage made, and then the long smoke house fire was started.

This was how it was at the Franklin and Durden Farms in Metter and Stillmore, Georgia, many years ago.  

 A Southern Tradition of learning the art of slow smoking “good hog meat…ain’t no rubbing it out” (Daddy Remer Durden-1948).

The Franklin Brothers…Ben, Steve and David…learned that “slow smoking art” on Brick Pits, and later on homemade “BBQ Cookers”. If you’re raised in the South…Texas to South Carolina, and all in between…Barbeque cooking, eating, and tinkering with ways to cook BBQ is, well, just part of growing up.

Then one Thanksgiving Day in 1987, after Grandmere and Royce (grand-parents both) smoked a whole pig, in an open ground pit…in the rain…we built the first open Brick Pit on the Franklin Farms, owned by the Franklin Brothers. We still use that pit today, with many additions for better…”perfected”… smoking, every Thanksgiving, to smoke a whole pig.

After many BBQ trips by the Brothers to Texas, Oklahoma, North Carolina, South Carolina, other parts of Georgia…and  many other “BBQ States”, an appreciation for Beef Brisket…and how to smoke it right… was added to the Franklin Farms menu of BBQ Smokers.

 Brother Ben (Uncle Ben) built BBQ restaurants for Sonny Tillman (Sonny’s BBQ) throughout the South.  Ben’s son, Tom, established “Chunky-T’s Old Florida BBQ” in Florida, and Brother Steve’s (Uncle Steve) son, Stephen, established “DAS BBQ” (Voted No. 1-2018) in Atlanta, Georgia.  So, BBQ Smoking is just part of everyday life at Franklin Farms.

Today at Franklin Farms we still grow Blueberries, Pecan and Pine trees, and build custom BBQ Smokers.

If you are interested in our individually built  BBQ Smokers, or having a BBQ Brick Pit (smoker and grill) designed for your location, contact us. We’d love to help.

Thanks.

Uncle Ben