FRANKLIN BARBECUE - WATCH BEFORE YOU GO | Is This BBQ Really The Best??? | Fatty's Feasts
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- เผยแพร่เมื่อ 3 ก.ค. 2024
- My friend Jon and I recently travelled to Austin, TX to visit some of the best BBQ joints in the country! Our first stop had to be the infamous Franklin BBQ. Aaron Franklin is widly considered the godfather of modern day barbecue and has been an influence to not only me, but many of the creators here on youtube and for many people starting with offset smoking. In this video, I review my first visit to Franklin BBQ. This is your complete guide to visiting Franklin BBQ, as it's not as easy as just walking in and placing your order. If you're planning a visit, you'll want to watch this video. If you haven't planned a visit (spoiler alert) YOU SHOULD!
Check out the other spots we visited on our BBQ tour of Austin, TX!
Snow's BBQ: • SNOW'S BBQ REVIEW | We...
Leroy and Lewis: • LEROY AND LEWIS BBQ RE...
Interstellar BBQ: • THIS MAY BE THE BEST B...
Chapters:
00:00 Intro
01:39 About Franklin BBQ
03:26 When To Arrive
05:34 About The Wait
09:54 Serving Experience
11:43 Food Review
19:21 Pit Tour
20:43 Final Thoughts
Check out Aaron's channel here:
@BBQwithFranklin
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Have you ever been to Franklin BBQ? Let me know about your experience below!
What I enjoy most about barbecue is that there’s so many different ways to do it and obviously you’re never going to please every palate. Really enjoy this video! Anytime I try a new barbecue joint I always go in with an open mind because I know things may not be exactly as I prefer but it’s always good to experience different things. We’ve got plenty of places around where I live, that have become quite famous, swig and swine, Lewis barbecue, Palmira, barbecue, Rodney Scott barbecue, etc. Each one of them offers something a little different than the other, and I can appreciate different aspects of each place. Palmira, they specialize in beef cheeks, which I never had before eating there, and those things are amazing! Rodney has some of the best pulled pork because I’m a huge vinegar fan and that’s what he specializes in. Lewis has always been top dog for me but again, I appreciate what each one brings to the table. You’re making me hungry now! Great video
Glad you enjoyed the video! I love that you appreciate the different techniques and ideas that each BBQ joint brings to the table. I want to make beef cheeks, but it's such a process that I'd rather just get them somewhere LOL. I can't wait to go back to Texas and try some more places out. There is so much out there to explore!
Love the videos. Great to see ya back. Franklins and goldees and snow's are on my bucket list
Thank you! I'll give you a little spoiler. We did hit Snow's which will be the next video I put out, but due to time we didn't hit Goldees. That will definitely be on our list when we go to Dallas at some point.
You had me at: "If You don't want to take, the "Alcoholic Route" (in the morning, while waiting in line). There is a coffee shop and breakfast around the corner from there. "Ha ha ha ha!!! 😄😄
Hahaha glad you appreciated that! You can probably guess which route I took 😂
@@FattysFeasts Yeap! 😏
New subscriber from Australia. You are made to do this , very very screen friendly personality.
Fantastic review of the bbq "Holy Land". I hope you got to experience some Mexicue on your visit to Texas. Elotes, brisket tacos, etc......Thanks again and hope you enjoyed TX!
Ugh, we wanted to check out some of those joints so bad! But, due to time, we took the more traditional route. Next time! Any places that I could add to my list?
Very very good video
WOW! And I thought waiting in line for 3-4 hours for a Pizza in New Haven was crazy..
Food looked amazing..
Where did you wait for 4 hours in New Haven??? I feel like I've never waited LOL
Really? Try Pepe's or Sally's on a Fri or Sat night. At Modern the line moves a little faster. @@FattysFeasts
Don’t break it down like that. Your a master chef at BBQ. There shouldn’t be no judging like that. It should be just OK or good or great. Everybody’s different. 👍🏼
Ahh yes I was waiting for "that guy" to arrive. You must have missed 11:44.
I lived in Austin before Franklin started his business. I guess I will have to make a trip to Texas now that I am retired to taste. I like your review and for why you didn't. We all modify our cooks to suit our tastes and everyone has an opinion on what they like.
You'll definitely have to check it out. And yes exactly! There are so many ways to do things and it's all about prefference. You'll see in the other videos I release that everyone did something a little differently, for better or worse. But, I'm definitely glad we hit this spot first!
Hopefully Goldee's was one of your BBQ destinations. I've never been Texas, so it's good to hear your review of the best BBQ restaurants in the country.
I wish I could say it was, but that's gonna be on the next trip to Dallas probably. The other spots we hit were absolutely amazing as well. You'll definitely have to plan a trip ASAP!!
Can you do an updated fire management video on the freedom pit now that you probably know it better? I’m in the market for one and want to learn more
That's a great idea. Anything you're looking to know specifically to assist you?
Great video Josh! Wonder if they are using finely ground coffee aka espresso. In their brisket rub. That would explain that chocolate flavor u spoke of
Good theory, but I don't think so. He's always claimed he just uses salt and pepper. Plus I've used a coffee rub before and it was a totally different flavor profile than here. Someone else left a comment saying it had to do with the seasoned salt and the fat render, which I could see being a possibility. The flavor was like nothing I've ever had. Amazing.
@@FattysFeasts ahhh makes sense. Kinda like that sugar cookie bark we always try to achieve.
Your comment "used motor oil and pressure treated wood!" LOL I've learned a lot from his book Franklin Barbecue A Meat Smoking Manifesto. If for some reason John cannot make the next meat eating adventure I'm willing to jump on the next flight out of Minnesota! I mean, breakfast beers and porta potty's, need not say more!! What an awesome experience, we can't wait to go back! SO good.
Dude seriously, some of these people in the comment section think they are the next coming of Jesus "BBQ" Christ with literally nothing to show for it besides "trust me." So dumb. I didn't give my porta potty review in this video, but it came in handy more in more ways that I expected 🤣 Gotta let me know when you're in Nashville next time still so we can try some places out there, then we can venture to Texas!
Great review Josh. Every review of their briskets that I've seen, they get perfect scoring. I've only had them shipped frozen, they are pretty good. If I am not mistaken, Franklin salts their briskets, at 1.52% by weight. Most restaurant foods stand out over home cooking because of the higher salt content, that people go back for. The chocolate flavor from the fat cap may be what some call sugar cookie, a term that is credited to Daniel Vaughn. When the fat cap renders well, taking a yellowish hue, it turn a bit sweet, and as the sugar from the seasoned salt that is in the rub caramelizes, it does result in a sugar cookie flavor.
I've always been curious about the frozen briskets. Everyone I've heard from says they are amazing. That's also an interesting concept about the fat. I feel like I've never experienced that anywhere else. I'm definitely going to try to reproduce it!
@CoolJay77 Just curious, where did you hear He salts his briskets at 1.52% by weight? Was that something published?
@@THutch556 You may go two minutes into one of his videos, BBQ with Franklin - Smoked Chateaubriand. He'd
also written about it. I have no idea how he'd come up with 1.52% LOL Perhaps a way of insisting not to go below 1.5% In that video, he adds additional finishing salt at the end.
Went in October ‘22. Agreed, best brisket ever. We had all same meats plus turkey. Best turkey ever, if you like turkey. They dunk it in butter, as they serve it, as you prob know. Sides are worthless to me as I’m there for the meat. I didn’t go from Virginia to Texas for Cole slaw, ya know? Loved the beef rib. But it’s easy to make. We did the pit tour as well. Great trip. I nerded out too and got there at 430 a.m. and of course was first in line. They only served beef ribs on Saturday…is that still the case?
Gotten alot of comments on the turkey and kind of wish we tried it. We did see them dunking it in that butter and I was dying LOL. I'm not sure about the beef ribs but I too have heard that. Since we went on a Friday, maybe they have since switched to serving them then and something else on Saturday? Not sure.
I went last summer and the brisket was deserving of all the hype! Ribs and were average for texas and sides decent. I'm from Memphis and lived in KC so my bar for ribs is high and different from what i get in TX. I plan to go back since I live in Houston now.
I totally agree. Being in Nashville now, ribs at most places are usually amazing. The only downside I typically see are some places use baby back instead of Saint Louis, but they typically all have great flavor!
Been several times! Wait times are very long, and as far as the food goes, BRISKET is king 👑. Sausage is good, ribs are great. Sides are definitely treated as a “side” and desserts are outsourced. With all the quality bbq places in existence now, they deserve their current ranking. Other places have taken it to a whole new culinary experience with awesome sides, better variety, homemade desserts, and fresh baked bread. Excellent overall food and great people!
Interesting about the deserts. We were so full at all of our stops, we didn't even think about that LOL. But I definitely agree with the ranking. I feel like they will always be an OG spot, but some of the other places we tried definitely did certain things better or more interestingly.
My favorite bbq joint for good coleslaw is Geisslers Deli
Actually some pretty fire coleslaw. Ship me some.
Have you tried the medium rare BBQ tendies?
How close do you think you can get to Franklin’s brisket as a percentage using a similar quality of beef with your current pit master skills? Take out the saltiness factor and the unusual hint of chocolate and focus on the meat itself. I’ve smoked USDA prime briskets and they were so good, I can’t see myself waiting in line and paying 40 per person. I use a Weber kettle (don’t judge me😂), we have excellent sausage options here from many different meat markets that make it in house, pork ribs seem to be easy to cook and … I live in Texas. I’m not some New Yorker who’s never had proper smoked meat. I’ve had lots of BBQ. I can get a prime brisket for 5 a pound. Even after trimming and weight loss that’s maybe 10 a pound of cooked meat. Pork ribs are 2 a pound on sale and sausage is maybe 5 per pound. I might go once, but it seems more of a place for people who haven’t smoked meat much. I can get results good enough that I’ve never thought that much about going and it’s only a couple of hours away.
It's tough, because like you've said, you've experienced good BBQ your whole life. For us unfortunate folks, we have literally nothing to work with because our BBQ is trash, so waiting in line isn't a big deal (especially with beer). To put the meaning of trash in perspective, I could probably slice a raw brisket, sear it, and people from CT would say it's delicious as long as they could have sauce🤮 I will say, I left Austin learning a good amount and thinking I can reproduce things not 100%, but very close. I truly think there is a difference with the quality of meat vs what I can get, as well as using those massive 1,000 pits, which I obviously don't have. But, I am going to do my best. I will say I have had enough shitty BBQ that I am confident in myself LOL
@@FattysFeasts Aaron Fanklin uses briskets from Creekstone Farms. I’ve heard that he buys all of the ones they produce, but I don’t believe that. I know that they sell briskets online. If you do a little research you find what he uses, I think it’s their “all natural” brisket. It’s expensive, but you might want to treat yourself someday. I believe that he pays about half of what Creekstone charges online based on an interview where I heard him talk about the economics of his restaurant. I suspect that the excellent quality meat he gets, which should be available to anyone with 💰, plays a big role in his results.
Nice Video.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Thanks man!
I went to Franklin's in April of last year, and my review is almost exactly what you say. Ribs I felt weren't the best I have ever had. Turkey was great, but also, it's turkey lol. But that brisket... man...
Great minds think alike! I was kind of pissed we couldn't try the Turkey or Pork, just because of stomach space LOL, but I'm glad to hear we didn't miss out on something amazing.
That number 69 keeps coming up😂😂😂😂
That it does...weird 😉
Looks really good BUT $188 good...?😮
That’s what we said too, until we realized that these prices are pretty standard everywhere you go in Austin. Just don’t order as much food as we did 😂 we had to throw away quite a bit at the end of our trip.
If you don’t like CT bbq you’ve never tried Bears!
DuDE theRE MAk AtTTac is FURE
If only the protesters at ut campus stopped by here first the would be home smoking their own "meat" and chilling and taking a nap.
If you got allot of time and friends and money its good, For me its Way way too expensive, for brisket that is not worth that price.
Yeah I definitely wouldn't go there if I were just by myself. The price though seems like the going rate throughout Austin. Please tell me if I'm wrong if you're a local and know better spots.
Your eyes were bigger than your stomachs. I would be like 1/2 pound of brisket for both of us.
Thats what I wish we did but then also wish we tried a little of everything instead of not focusing on a few things.
This guy thinks he can cook better than Aaron Franklin!😂
True story...Aaron Franklin actually hand delivered his first ever brisket to me to try while I was still in college to ask me my opinion, because he knew I would eventually be really good at BBQ and stuff, even though at the time, I knew nothing about BBQ. I told him it sucked. So I basically made Aaron Franklin famous. No need to verify any of that. I can assure you that is 110% the truth.
@@FattysFeastsOff subject but what gallon size is your patriot pit ?
@@CoffeeAndSmoke23 Mine is a 120. The main model they make is a 94. Just so you know, they have temporarily stopped making the 120 due to space limitations. Once they get their shop in order, they will start making them again.
But.... if you're looking for a 120 trailer.... I might know a guy
From all of us in Connecticut, Good riddance...
I think you're the only one who's said that actually
@@FattysFeasts Really.....is it just me?
Mid
Just like my life
I’d like to share a few of my favorite brisket channels on TH-cam with you in case you’re not already watching them.
The first is *Mad Scientist BBQ*. You’ve probably heard of this guy, but I included him just in case. He’s the real deal and he’s interviewed Aaron Franklin at least twice.
The second one is *Chudds BBQ* and it’s run by a guy in Austin that’s extremely talented with professional experience. He’s worked with Leroy & Lewis in Austin, which you may have visited.
The third one is *Smoke Trails BBQ”* this is a guy up in Canada. He’s an amateur, but he runs some amazing tests, he’s really into smoking meat and he’s done some interesting stuff in conjunction with smoking meat and the sous vide method.
Also, check out *Jirby BBQ* . This guy is one of the cofounders of Goldee’s BBQ restaurant up near Dallas. It’s becoming a legend if it’s not already.
As far as wood goes, check out post oak wood for smoking. Some of the Texas restaurants are using it now, either by itself or in conjunction with mesquite. Hickory is good for beef too.
I follow most of those guys! In my area, post oak isn’t really widely available, so I mostly stick to white oak and hickory. But this is good information for people looking for additional bbq advice on TH-cam!
Why do you use the LORDS name in vain ?.
I don't think I used Aaron's name in vain?
@@FattysFeasts " This is not a laughing matter ". Why don't you REPENT and get right with GOD while you still have time ? , see Matthew 4:17 .
@@FattysFeasts
Hilarious!!! Glad you enjoyed it
Wow !!!! Now I can't watch this channel anymore SEE YA
@@melvingibson4525 Does ALMIGHTY GOD ever factor into your life'"s equation ?.