BBQ with Franklin - The Future of BBQ
ฝัง
- เผยแพร่เมื่อ 6 พ.ค. 2014
- Today we're talking about techniques, trends and meats. Aaron Franklin chats with Daniel Vaughn, Texas Monthly Barbecue Editor about what the future holds for the craft of BBQ.
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This episode was a part of a collaboration with several other PBS Digital Studios shows, all talking about THE FUTURE!! Check out the other episodes!
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Every video I watch of Franklin my opinion of him only grows better.. down to earth guy who knows his stuff... keep it up
My future for BBQ: Get in my belly!!!
Aron is truly an inspiration! The last few seconds on his advice for people that hope to start in the BBQ business really meant a lot. I one day will start small and hope to be as great as you.
Shout out to Ray’s BBQ in Huntington Park California who runs on the same principles discussed on this video. The best Brisket in Los Angeles is found at Ray’s BBQ.
"don't open up somewhere where there's a lot of competition" FOR REAL THOUGH. I live in Chicago and the number of mom n pop pizza places that open and shut down within a year is crazy. Pizza is already so established and everyone already has their favorite place. If these places opened up in Kansas City they probably be doing great.
So our stove broke, so we started cooking on the fire pit, everything from eggs to steak and potatoes. Campfire cooking has always been a part of our lifestyle.
My son got the idea to start smoking
It went pretty well for open fire smoking without the benefit of a smoker
So we designed a smoker that actually doubles as our brick oven (I don’t cook, I bake) hand built mostly from supplies on hand
We are hoping to get things built and cooking this season. And we’re hoping to be the future of barbecue
Verona Barbecue,
Verona NY
I moved from south Texas to Montana nearly 20 yrs ago. They have very few legit BBQ places here. Thank God, I know how to do my own and I've had many friends say I should open a place here. It's tempting, but I just retired and I really don't want to work that hard. I may stick with catering instead. :)
I liked this video you couldn’t tell who was interviewing who at times. Both had questions for each other and both had great knowledge to share !
The future of BBQ is a Weber grill with a Slow and Sear type setup which gives indirect smoke and damn does it taste good!
You sir, are one of my heroes. At last, a great bbq chef that deserves a real show! So congrats on that!
This video motivated me to just sell Q out the backyard. Simple enough. Living here in Northern Calif. its also really hard (BeachBum Bob) to get "really good" Q. When you do find a place thats just OK to Above avg - they are also terribly expensive. No reason to charge $32 for a full slab of pork spareribs. I stand behind the fact that it does need to stay simple. Good sides, decent chairs and tables and lights are all thats needed to have a great Q spot.
Thank you so much Aaron for all your Tips and your Great Book. I call it My BBQ Bible 😇 Cheers 🍻🍺
More episodes like this for sure.
Hey Aaron I agree with you on barbecue in the future all I ever cooked barbecue on his wood I don't use gas and I'm starting small myself been cooking for about 15 years but now I'm starting small as far as selling brisket or ribs chicken by the pound and doing some small catering I really enjoy it and that's what I want to do for the rest of my days thank you very much and you have inspired me a whole lot in your cooking in your restaurant this is Bobby D Henderson Texas
Glad to see you posting a video! Thank you :)
you are too sweet ....thank you for your answer. I watched your turkey u tube so many times and brisket and both came out so incredible.......your restaurant in Austin is the best I have ever had! We have friends from Cali that come to Fort Worth every year to eat at Railhead, but they have heard about you and want to come eat at Franklin's! That's a 3 plus hour trip...plus the line!
I love stick burners ... I have a pellet cooker, a coal / chunk burner, and a stick burner - I love my stick burner. I find a better flavor, a better texture, and so much more. My only thoughts and question and I'd love Aaron's thoughts on how so many cities and places are trying to ban wood burners.
My thoughts exactly. Keep it simple! Thanks for the video Aaron, keep'em coming.
And it is a shame that a lot of BBQ joints are going automated with those fancy commercial cookers like Daniel Vaughn was saying. Keep it original.
Wood + fire = awesome bbq!
Bbq is a simple relaxing time. "If it's not cooked with wood it's not real BBQ."
TH-cam made BBQing more accessible to people who never had the chance to learn how to BBQ to begin with, and stirred the beast inside of man to learn more. Thus, the future of BBQ is a mainstreaming of seasonings and techniques.
(e.g.) GrillingAndSmoking did arguably the same rib video as HowToBBQRight Malcom Reed for his competition rib, and even used Malcom Reeds Killer Hogs rub and sauce.
While that is not proof of anything, you can also look at the price of the cuts of meat traditionally thought of as BBQ. Boston Butt, Brisket, and even the largely unknown Tri-tip have all sky rocketed in price since the coming of the BBQPitBoys and shows like the Kingsford Pitmaster.
All I hope for is that BBQ remains a back yard, coming together, friend and family gathering event, and not turn into a showboating, dick-measuring contest of one-upmanship.
Very good review. Enjoyed.
Totally agree Aaron, keep it simple.
I gotta say, as soon as you said "BBQ is meat and fire" i hit the subscribe button. Too many people make it hyper complicated when it can be very simple. I like to BBQ and I'll be watching your channel for tips and tricks. Thanks for making vids.
Nick Brock Corgi.
1 thing I would say to someone thinking about "Opening my own place" is, making real BBQ is not something that you can go into work at 7 AM and have ready for the lunch crowd. Unless you only plan to serve ribs at lunch. You'll need someone working overnight if you want to serve pulled pork or brisket.
Keep'em coming! 😀👍
Keep em coming, and I'll keep watching. You got yourself another sub!
thank you, please post more!
Great video, keep it simple.
Thanks for a great video.
Man I have to say I've read one of your books reading the second one and your insight of bbq and just as a whole is awesome thanx for everything
This guy has the coolest job! I wish I could be a food critic
I want to and already starting a small bbq business , but honestly I want to do because the response of my friends family and customers make me feel great about myself . I love to bbq and to learn more and more . God bless y’all and god bless Texas bbq
Completely respect Rich Franklin and his expertise. As much as I would love to open a Bob-A-Q here in The Woodlands,TX... it would only be copying is style and thats not fair. And, so much competition ... oh my gosh. FRANKLIN is KING, period the burnt-end(s)!
Great interview!
I really wish my dept of health would allow me to cook on what you guy's use down south. I simply can not use the old style of smokers. So I love my FEC 120!
I was eating leftover Prime Rib BBQed Flintstone sized Beef Ribs for Tuesday's Lunch Special 15 years ago...!
Thank you and I’m new to bbq world in a sense I have 3 years in Virginia and almost moved to Fort Worth to work at hiem but stayed I’m at a place here in Virginia called bilikens and it’s been open almost 5 years and I love it and can’t wait to see where it goes bc we are the only real wood burning place here in the area
I didn’t realize there was an evolution happening. I’ve always stuck to the basics with my good ol stick burner hooking up brisket, sausage, and ribs baby
Will your new recipes and cooking techniques require a fluex capacitor? Also how do I harness 1.1 jigga watts of power?
TEXAS BBQ RULES!!
Me Franklin , you a amazing chef , your videos are very informative , I enjoy the knowledge on the right way to smoke meat ,thank you
Saw you in Louie Mueller's on Tuesday. We got lucky on the lines at lunch. Next time a little more notice would be nice. I didn't even have my boots on!
Aaron you are the man! Hey we have the same name. Hahaha!
This north Carolina man is getting ready to open a bbq trailer smoked with real wood Texas style
you will be thrown out of north carolina .
Great tips. BBQwithFranklin Im currently working on starting my own business and have my first BBQ gig coming up next month. Thank you for the tips again. Hoping to one day come down from Dallas and try your BBQ!
Is your place open yet? Great vids btw.
He is in Austin.
I wish this channel would put out more videos :D
"Meat and Fire." NUFF SAID.
I'm in Michigan and I prefer a offset stick burner. I do like having a wireless thermometer though so I don't have to sit at the pit.
We have good wood.
Great ending information
yeah, thanks for pulling pants on Aaron ;)
love the pile of oak
Bbq for eva boys... bbq has just hit turbo in New Zealand!
I couldn't agree more. I've been to over 100 BBQ joints across Texas. The best are the ones that keep it simple.
BBQ Trip Rule #1: If the joint offers a salad, keep driving.
BBQ Trip Rule #2: Carry plenty of extra toothpicks
BBQ Trip Rule #3: Always remind yourself the love of your life is your spouse, not Franklins Tipsy Texan.
BBQ Trip Rule #4: The best cure for a meat coma is more sausage.
BBQ Trip Rule #5: If the food requires the sauce, it's not good BBQ.
You went to Franklin and got a sandwich? Someone should have slapped your tray out of your hands.
more videos please!!!!!!!!!!!!
Can you use wood in the big green egg and where do you get the wood and what kind????? Love you video's....trying a turkey this week end and did the brisket for fathers day.....turned out perfect1
The best way to cook with a big green egg is with lump charcoal and then use 2 - 3 wood chunks at the start for smoke and flavor.
Hickory is good for beef, mesquite too, but careful too much mesquite will be bitter.
Apple is my favorite for pork, although peach is also good. And of course, hickory is again a standard.
Do not soak your chunks and don't keep piling them on or the meat will be too smoky.
I played this st .5 and Aaron and his buddy turned into a couple of stoners having a philosophical stoner conversation! BBQ deep diving and at any point, about to nod off!
like that Texas beer shirt
If it aint wood... it aint BBQ!!! THX GUYS!
how do u smoke a great sausage? how do u select a great cut?
BBQ is from the heart it is always a work in progress and to think there is a smoker or any contraption that willl produce the perfect bbq then you cant hang all bbq is different from joint to joint because ill tell ya if ot were easy then everyone would be doin it
I'm hoping that future restaurants in general steer away from having a lot of menu options and become more focused on specialties. Unfortunately I'm still looking for mine. I seriously have no cultural background. I'm a American Mutt.
Did you ever find yours
With bbq becoming increasingly trendy, will there be enough access to hard and fruit woods for it to remain sustainable?
Id love to be able to make a bbq joint. Maybe some day ;)
Here's a tip if you want to open a BBQ place: Be prepared to live it 24 hours a day, for however many days you will be open. Also, there is no reason you can't finish a brisket in a temp controlled oven once it has reached the wrapping stage. The smoke becomes irrelevant at that point, and you save on wood and fire management time (6 hours vs. 12-18 hours). People just wrongly assume that is BBQ sacrilege. Trees are a valuable commodity. We should make every effort to preserve them.
I know beef is king in Texas, but what's with the derision regarding pulled pork? I know a lot of places do it wrong, especially in places that aren't BBQ hubs, but a properly done boston butt is fantastic BBQ in my opinion. It's a staple in the Carolinas. Sometimes I pull them a little early for sliced.
Beef ribs are my absolute favorite BBQ. Other than special orders from a butcher, they're hard to find around here. The ones they try to sell in the stores are picked clean, only good for soup. If there wasn't a good local joint that makes them, I'd pay through the nose at the butcher and cook them all the time.
What is your favorite wood for Pork an d for beef? Thanks
mreddieotis Franklin uses oak for the most part. I'm from NC where hickory is popular. I personally like to use a mixture of pecan and apple for pork. oak and mesquite are usually what people use for beef.
You have inspired me to open a joint. I shall call it Stan's. I shall make for people my delectable egg sandwiches in the morning and superb pulled pork and vinegar slaw in the evening. No frills, bells, or whistles.
Sounds like shit only people from NC would eat.
It's kind of amazing when you think about it-- a few years ago, Texas BBQ nerds wouldn't have mentioned NYC BBQ except as a punchline, but now it really is a world class destination. Strange how the world works...
I'm from Central Texas, I went to NY last year for 2 weeks, while in Brooklyn I'd heard of a BBQ joint called Fette Sau, I decided to go try it since the people there said it was the best or one of the best in the city, I have to say being from Texas and having grown up on BBQ, it wasn't that bad, now it definitely wasn't better than, Franklins, Pecan Lodge, Blacks, Lockhart Smokehouse or Salt Lick, but it was for sure the best BBQ outside of Texas I have tasted and I've been to Tennessee, NC and KC, the one thing Fette Sau didn't do is over sauce the meat or over rub to compensate for flavor or shitty smoking like folks in Tennessee, NC amd KC do, it was done just right, it didn't have that authentic Texas BBQ taste to it, but it had a very passable smoked taste to it, not post oak, more like applewood, just very good.
NYC is not a fucking world class BBQ destination.
The future of barbecue is to have Texas style joints to open up in other states. New York has a few decent places, but other major states have almost no Texas style joints.
I know to a lot of people this is sacrilegious, but to ME, pulled pork IS barbecue. It is my favorite. It is the taste and texture my mind conjures when I think of BBQ. I'm from St. Louis, MO, which is famous for "pork butt steaks" which are just steaks cross cut from the Boston Butt. Grill em hot, and slather them sauce. That's the St. Louis way! I tend to cook them a bit slower though. Of course, that's grilling, not BBQ. Even after being raised with that, Pulled Pork is tops in my book.
PB steaks are wicked!
Oh buy the way I watch all your stuff so I'm not judging hahhahhaahhah
Moar brisket! Lol
Good video
Looks like you got pbs sponsorship. Nice!
Aaron - where did you get that shirt?
where can i buy that shirt?
"I didn't want to put on pants this morning butt....." Lol, we see what you did there. Nice
Aaron - I'm wondering if the price of beef going up is affecting business. Would you recommend to a beginner bbq joint owner to go with the cheaper cuts of meat? (Walmart - not where you order from) :)
Hell no.
Hahaha. I have great respect for Aaron and what he has accomplished in Texas with Beef BBQ. But when I watched this video I have to wonder if these two Texas boys have had too much beer on a sunny afternoon. To dish North Carolina BBQ is not cool. I would suggest you travel here and we take you on a road trip of some real good BBQ yup can only find in the Carolina’s.
Where did you come up with that? He said the true NC bbq fans didn’t like all the new places that were just showing up with electric cookers and little skill and calling it bbq. He didn’t say anything about the legit good joints or NC bbq.
This Texas girl moved to Montana and there isn't a "Texas" style bbq place to be found! Of course we have Famous Dave's BBQ and The Texas Roadhouse Restaurant, but not the true authentic central Texas bbq. I guess I'll just have to open up one. :)
from ontario canada, great advice awesome ribs & brisket wish you come visit us and do a clip at our place. You are my mentor! !!!!!!!!
So what about pellet cookers? Electric smokers? I feel they should not be allowed in smoking comp. Am I wrong?
It's not original bbq but can still pull some good stuff from them things, I actually cheat sometimes, I slightly over smoke meat for first few hrs, then till I run out of full first load of charcoal/wood then I finish it of in any of those you mentioned up above so I don't have to babysit as much , pretty good bbq like that... But for a full cook nooo! You can't get the full original BBQ flavor from them things IMHO but still good eating's though I ain't gonna lie
I hear Most competitions ban electric smokers. Not sure about pellet though.
I love in ATL😞😞😞....does Franklin smoke fish? Cause that would be amazing!
eggplant 72
Fish is basically a vegetable. -Ron Swanson
BBQ nerds
Would make a nice quote for a shirt
Fuck, I want some bbq right now.
You cover some nice topics again...I'll try to stick to only one right now, consistency. Consistency and bbq seems to be a very tricky thing to get right. Unless you have gobs of people stacked outside, holding bbq seems to be a real sticking point that can ruin an otherwise nicely q'd piece of meat.
Have you got any tips for keeping/holding various types of bbq in a restaurant setting?
At home...I think it's tough to beat the hold/rest in an igloo cooler. I'd love to hear your thoughts on this.
thanks
We have good wood..😂
I'm a beginner in this whole world of BBQ, I've been reading articles, watching videos and practicing a lot but I still wanna know if there's some kind of school that can teach the basics of BBQ or how to become a "BBQ Nerd".
Carlos Derbez You don't go to school to become a "nerd" of any kind. You get obsessed with one thing or another and one day you realize you know a lot. Then a few years later you realize you didn't know much before, and you'll never know everything. Then you might be on your way to really knowing something.
Enjoy the ride the whole way there, and you're good.
American culture is it constantly revolutionizes that is why it stays afloat
Looking forward to more tips to improve my technique.
don't blow it, keep it simple, count yo money - bill burr
I am curious about their comments regarding using only real wood as fuel in order to produce authentic bbq. I understand that an electric or gas smoker cannot produce the same flavor and texture as real wood, but would be interested to hear their thoughts on charcoal. Is it possible to cook authentic bbq with charcoal as fuel and wood chunks for flavor? I guess I am wondering if there is something scientifically better about using all wood, or if it is just a purist/tradition thing?
BBQ Nerd…we need a t-shirt!
I'm on it!
So are heavy framed glasses required to be Aaron's friend?
We got good wood....
And we got good beef too.....
Wagu briskets
So what is it about the economics of beef ribs that makes it so hard to make money? I lost my soul to Fred Flintstone dinosaur-bone beef ribs back in the 80s, at a place outside (at the time) of Austin, down Bee Cave Road. Locals will know the place I'm talking about. If I ever visit Austin again, I am definitely going to be in search of beef ribs. The old joint is still around, and still has them on the menu. But I'd like to try them at more than one place.
franklin i will be in austin this weekend. thinking about hitting you up..where is your place
900 E 11th St, Austin, TX 78702. Come early! -team BBQwF
Man i tried but this country boy struggled with the traffic.. i can't move around the metro mess that Austin has become very well..i will have to try you again next time..meanwhile you guys keep kickin' out the good videos..i ended up in stubbs and got VERY disappointed
AF. I want ur t-shirt. Like the actual one ur wearing. Can i buy it off u?
Just curious, Aaron why don't you cook or offer chicken on your menu?
"Back to the future, if you will..."