I've been chasing flavor for 35+ years. I grew up in GA - loved the pork there. Then I had Black's BBQ in Lockhart in 1988. Then I had Santa Maria tri-tip in California. So, I chased it. It started with a weber kettle and pork shoulder. Made my own sauce and rubs. I've fed crowds and put allot smiles on people's faces. When I heard about a place in Austin where people camped out for BBQ, I thought. "this ain't right." There's so much BS about it out there and Facebook market place is full of hardly used smokers. I do believe there's allot of hype and craziness out there. Meanwhile, Black's is still rolling, doing the same thing they were doing when I ate there in 1988. Have fun with all the cool stuff - nothing wrong with that, but if you really want to do your own thing you gotta step back before the Franklin era and see what was out there before him. Study that and you'll make great food with your own recipes. It helps to make allot of notes. I still go back to notes from a long time ago.
Having been to Franklin and Goldees bbq several times each, I will say Franklin is slightly better in my opinion. I love both places, and Goldees is a very very close 2nd place for me, I just prefer Franklins for whatever reason. I have a different view of Franklins TH-cam videos than Jirby does. I like that Aaron focuses on very basic things (clean smoke, salt/pepper only, etc.) because it removes variables from the cook. If you are starting bbq and start out doing all of these complicated things with seasonings, wood and temperatures, it makes it more difficult to pinpoint what you did wrong if the food doesn’t turn out the way you want. 275, salt and pepper, clean smoke is a very simple formula for someone starting out and it makes fantastic bbq. I also don’t think it’s hypocritical of Aaron to teach amateurs to make bbq one way and do it differently at your restaurant. It’s two very different applications and purposes, so obviously it wouldn’t make sense to cook on a backyard pit the same way you would 60 briskets on a 1000 gallon offset.
From the books, comp shows on TV to TH-cam and beyond, I agree that there are too many "guru" set rules in Q. It scares the hell out of a beginner when it shouldn't. It's not how you get there that counts - it's the destination. Relax, have fun, roll the smoke, and enjoy your cook.
Appreciate his honesty. I've been cooking BBQ for years. After watching some of the "traditional mantra" that goes into BBQ content on TH-cam - I often scratch my head. Many of the proposed things stated as "must do" are really just the hocus-pocus of guys trying to make a name. We also know the whole "dirty smoke" at the beginning of the cook is a bit of a myth. Johnny has demonstrated that quite a bit of the "BBQ rules" are complete nonsense. Thanks for posting this!
I don't know that anyone has really claimed dirty smoke at the beginning is problematic. It's always been long hours of dirty smoke that cause acrid flavors. Jirby agrees too.
When i first got into this i learned from TH-cam, but as i gained experience i noticed i no longer follow a cook step for step. I do things my way and im better for it. BBQ shouldn't have so many rules, i still watch people like mad scientist or meat church for example. But only to take the things that i like and agree with and apply that to my own style
He’s right @ 1:47 but he can get away with it because of the kiln dried wood. Maybe I’m wrong. Smoke is different when wood is 15%-20% compared to 5%-10% in moisture.
I like to put my mini splits into the oven the night before. I'll preheat the oven for a few minutes to 175 then turn it off. My oven has two light bulbs which hold the temp really good during the night. This will give me enough splits for the first couple of hours of running the next day. The rest of the splits are preheated in the smoker before they're burned. This has helped me get the smoke I desire.
Jirby: "it's all bullshit" "it's terrible for bbq!" Also Jirby: cooks on huge Mill Scale offsets, running blue smoke from a post oak fire, salt and pepper, Lawry's seasoned salt (used since the 50's), wraps...makes pheonominal bbq...definitely all bullshit. If it's all bullshit, why isnt he seasoning differently, using an electric smokehouse, not wrapping, burning pine or some other soft wood, etc.? Watched his episode with Meat Church, saw their briskets cook with Harry Soo, nothing groundbreaking and basically a repeat of everybody else. Not saying bbq is an exact science and you have to be a wizard because everybody should have their own flair and it's not exact...but c'mon, dont think you're some renegade because you use lighter fluid to start your fire but do everything else the same way as the top guys 🙄
Smoking for 25 years. Got my first offset, so disappointed. Only clean smoke... Might as well cook in a fuckin oven. Smoke the shit out of it for the first 2-3 hrs. Season the way you like it. Right on Jirby. No rules, just right. People been cookin bbq for years without electronic gadgets, thermometers, probes & utube. It's still around cause great bbq comes from the soul. Congratulations man. You broke the code. Broke through all the bullshit. Respect.
It's very conflicting for me because I respect both Jonny and Aaron Franklin. I think the AF method is a great baseline for beginners and allows them to make good, well-cooked barbecue. But it also limits you very early and the ceiling isn't very high. I think what Jonny demonstrates is the way to make truly great barbecue. He shows people all the current tricks and trends. My BBQ took a big step forward when I started incorporating some dirty smoke in the beginning, took out the water pan, experimented with some different rubs, utilized tallow, and wrapping with foil. None of those things are mentioned in a Franklin.
"inclusive" ...I guess as long as you're not Franklin or "every other bbq channel". LOL JIRBY IS A HACK! (just being controversial for the subscribers)
That’s what I’ve always said. All they do is repeat what Aaron Franklin has already said, prime example is meat church. Allot of the guys don’t know what they’re even talking about, most people don’t even think for themselves they just do what other videos have showed
All these new BBQ guys mostly are copying Franklin. If it wasn’t for his popularity most of these new spots wouldn’t exist. I agree with Jirby but everyone has been wrapping brisket and ribs in Texas since forever that’s nothing new. All the tallow stuff is new only cooking with PO isn’t true but everyone thinks that’s the only wood in Texas.
All these new bbq joints are spawn of Franklins man. Texas has always been known for bbq but Aaron made it a worldwide phenomenon bringing people to Texas from all around the world. They should be appreciative
My dive into bbq has really ramped up over the past year. What I've realized is exactly what he's saying in the video. All those rules don't mean shit for the most part. My briskets come out fantastic the way I do them. I'm all about the most efficient way to produce something without sacrificing the end product, and that's exactly what I've been able to accomplish through experimentation. Because of this, I will never slave over a pit for twelve to fourteen hours again, ever.
I get what he’s saying but he doesn’t tell the world how he makes everything at Goldees either. You have to keep something a secret, if not everybody is making the same shit the same way. Everybody at Goldees started working at places like Franklins and other top bbq spots to get that experience and know how. Without that Goldees wouldn’t have been. I just recently went to Austin and there’s a lot of hatred towards Franklins from locals and it’s apparent with him as well. Not sure why, he makes top level food and without him a lot of places including Goldees wouldn’t have came to be.
@@MikeBrownBBQ Just subscribed to your channel based on that statement. I have very little if any thin blue smoke, I'm also subscribed to most of the "pros" and love watching them but I'd go head to head with them any day. I do my own thing and the only thing I keep constant are my rub, spray and type of wood
Hey intern. Lord Jirb does what basically all hip hop artist do. When they come out, they call out the top dawg and show them up. 9.9/10 fail but this isn’t hip hop, this is bbq and no one has ever broken the “silence” on the bullshit other than him.
Everyone I know used lighter fluid to start their fires before Franklin made videos. Honestly I think MOST people that don’t probably weren’t smoking meats before pellet grills and all these new BBQ guys started making videos.
He’s right. Barbecue isn’t an exact science. A lot of channels present a paint by numbers barbecue and not everyone has the same quality meats or $5k pits to cook on or even access to the same woods. Cook it to your tastes and how you like it.
Jirby missed the plot hard. Formulaic BBQ got more people interested in BBQ than ever before because it made people realize they didn't have to be wizards to make great BBQ. Then once those people gain skill, they start venturing out, becoming original, and pushing the bounds of food science and flavor. Meanwhile, others don't feel the need to graduate beyond the training wheels that formulaic BBQ really is. But to say it caused more harm than good is short-sighted and wrong .
Yeah, this guy is pretty oblivious to what HE'S saying. Seems like he just wants attention about it. His dogma is about as "bad" as what he's preaching against. I never thought "I had" to follow Franklin's methods. Just like a recipe, it's merely a guide. Some things you gotta keep, some you just need to keep in mind when things pop up. He's just a hater. And his hair is annoying
All you kiss ass wannabes know he’s speaking the truth. I myself was caught in the belief you should do this and not this and was driving myself crazy. I finally said fuck it. I can’t do it like that because im never going to be happy with any outcome and decided I’m going to do it the way I have been taught and not worry about the details in the middle of what I should or should not be doing. Just put my best intention into it and let the cards fall where they may. And for the most part it’s worked. Not saying I’m putting out top notch shit but I’m giving it my best shot every time and learning along the way and that’s what I feel Jirby is saying. Let’s all quit over simplifying things and come at it with the best intentions and give a 100%. Will it come out grand champion style every time? Hell no. But at least your coming at it as best as you can and the next time you do it you will know a little bit more than the last time. 4:55
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I've been chasing flavor for 35+ years. I grew up in GA - loved the pork there. Then I had Black's BBQ in Lockhart in 1988. Then I had Santa Maria tri-tip in California. So, I chased it. It started with a weber kettle and pork shoulder. Made my own sauce and rubs. I've fed crowds and put allot smiles on people's faces. When I heard about a place in Austin where people camped out for BBQ, I thought. "this ain't right." There's so much BS about it out there and Facebook market place is full of hardly used smokers. I do believe there's allot of hype and craziness out there. Meanwhile, Black's is still rolling, doing the same thing they were doing when I ate there in 1988. Have fun with all the cool stuff - nothing wrong with that, but if you really want to do your own thing you gotta step back before the Franklin era and see what was out there before him. Study that and you'll make great food with your own recipes. It helps to make allot of notes. I still go back to notes from a long time ago.
Having been to Franklin and Goldees bbq several times each, I will say Franklin is slightly better in my opinion. I love both places, and Goldees is a very very close 2nd place for me, I just prefer Franklins for whatever reason. I have a different view of Franklins TH-cam videos than Jirby does. I like that Aaron focuses on very basic things (clean smoke, salt/pepper only, etc.) because it removes variables from the cook. If you are starting bbq and start out doing all of these complicated things with seasonings, wood and temperatures, it makes it more difficult to pinpoint what you did wrong if the food doesn’t turn out the way you want. 275, salt and pepper, clean smoke is a very simple formula for someone starting out and it makes fantastic bbq. I also don’t think it’s hypocritical of Aaron to teach amateurs to make bbq one way and do it differently at your restaurant. It’s two very different applications and purposes, so obviously it wouldn’t make sense to cook on a backyard pit the same way you would 60 briskets on a 1000 gallon offset.
From the books, comp shows on TV to TH-cam and beyond, I agree that there are too many "guru" set rules in Q. It scares the hell out of a beginner when it shouldn't. It's not how you get there that counts - it's the destination. Relax, have fun, roll the smoke, and enjoy your cook.
Appreciate his honesty. I've been cooking BBQ for years. After watching some of the "traditional mantra" that goes into BBQ content on TH-cam - I often scratch my head. Many of the proposed things stated as "must do" are really just the hocus-pocus of guys trying to make a name. We also know the whole "dirty smoke" at the beginning of the cook is a bit of a myth. Johnny has demonstrated that quite a bit of the "BBQ rules" are complete nonsense. Thanks for posting this!
I don't know that anyone has really claimed dirty smoke at the beginning is problematic. It's always been long hours of dirty smoke that cause acrid flavors. Jirby agrees too.
When i first got into this i learned from TH-cam, but as i gained experience i noticed i no longer follow a cook step for step. I do things my way and im better for it. BBQ shouldn't have so many rules, i still watch people like mad scientist or meat church for example. But only to take the things that i like and agree with and apply that to my own style
Cooking is 50% chemistry and 50% art. 100% of the time it’s fun if you don’t neglect the art but hold true to the chemistry.
He’s right @ 1:47 but he can get away with it because of the kiln dried wood. Maybe I’m wrong. Smoke is different when wood is 15%-20% compared to 5%-10% in moisture.
I like to put my mini splits into the oven the night before. I'll preheat the oven for a few minutes to 175 then turn it off. My oven has two light bulbs which hold the temp really good during the night. This will give me enough splits for the first couple of hours of running the next day. The rest of the splits are preheated in the smoker before they're burned. This has helped me get the smoke I desire.
Love it, feel like my bbq quality had increased since I started watching Jirby.
Right? Dude def knows his stuff.
My commercial BBQ went up 10x in quality since I watched jirby. Thank God someone was honest, as an aspiring chef this guy saved my life.
Jirby: "it's all bullshit" "it's terrible for bbq!"
Also Jirby: cooks on huge Mill Scale offsets, running blue smoke from a post oak fire, salt and pepper, Lawry's seasoned salt (used since the 50's), wraps...makes pheonominal bbq...definitely all bullshit.
If it's all bullshit, why isnt he seasoning differently, using an electric smokehouse, not wrapping, burning pine or some other soft wood, etc.?
Watched his episode with Meat Church, saw their briskets cook with Harry Soo, nothing groundbreaking and basically a repeat of everybody else. Not saying bbq is an exact science and you have to be a wizard because everybody should have their own flair and it's not exact...but c'mon, dont think you're some renegade because you use lighter fluid to start your fire but do everything else the same way as the top guys 🙄
Smoking for 25 years. Got my first offset, so disappointed. Only clean smoke... Might as well cook in a fuckin oven. Smoke the shit out of it for the first 2-3 hrs. Season the way you like it. Right on Jirby. No rules, just right. People been cookin bbq for years without electronic gadgets, thermometers, probes & utube. It's still around cause great bbq comes from the soul. Congratulations man. You broke the code. Broke through all the bullshit. Respect.
Amen! Well said!
It's very conflicting for me because I respect both Jonny and Aaron Franklin. I think the AF method is a great baseline for beginners and allows them to make good, well-cooked barbecue. But it also limits you very early and the ceiling isn't very high. I think what Jonny demonstrates is the way to make truly great barbecue. He shows people all the current tricks and trends. My BBQ took a big step forward when I started incorporating some dirty smoke in the beginning, took out the water pan, experimented with some different rubs, utilized tallow, and wrapping with foil. None of those things are mentioned in a Franklin.
Bro left his hat in my uber
I think he said “like” 199 times!
"inclusive" ...I guess as long as you're not Franklin or "every other bbq channel". LOL JIRBY IS A HACK! (just being controversial for the subscribers)
I couldn’t agree more with you on him trying to gain subscribers. Those who can do those who can’t criticize. I told him to put up or shut up.
@@badboyvids1 lol he has the #1 BBQ spot in TX. You don’t think he showed up?
@@KGBALLER50 doesn’t matter. I think this channel is jut a bunch of shit talk and Franklin bbq has the most successful bbq joint in the USA.
@@badboyvids1 idk Goldees seems to be doing good. I don’t think he shit talked he just let it be known those other peoples way isn’t the only way.
@@KGBALLER50 I agree with that. There are other ways. What I didn’t care for was when someone says it’s all wrong.
"Controversially acceptable" every youtube pranksters goal :) loved this episode ❤❤
That’s what I’ve always said. All they do is repeat what Aaron Franklin has already said, prime example is meat church. Allot of the guys don’t know what they’re even talking about, most people don’t even think for themselves they just do what other videos have showed
Aaron is definitely the man. He's the godfather of BBQ and everyone needs to pay him respect
All these new BBQ guys mostly are copying Franklin. If it wasn’t for his popularity most of these new spots wouldn’t exist. I agree with Jirby but everyone has been wrapping brisket and ribs in Texas since forever that’s nothing new. All the tallow stuff is new only cooking with PO isn’t true but everyone thinks that’s the only wood in Texas.
All these new bbq joints are spawn of Franklins man. Texas has always been known for bbq but Aaron made it a worldwide phenomenon bringing people to Texas from all around the world. They should be appreciative
Gonna' kick goldbees from my bucket list
My dive into bbq has really ramped up over the past year. What I've realized is exactly what he's saying in the video. All those rules don't mean shit for the most part. My briskets come out fantastic the way I do them. I'm all about the most efficient way to produce something without sacrificing the end product, and that's exactly what I've been able to accomplish through experimentation. Because of this, I will never slave over a pit for twelve to fourteen hours again, ever.
Jirby is like, I mean he's like, just like arrogant.
i mean like... you should just like... try his bbq...like...
@@JavierHernandez-pc8pw I would like like to, on a serious note. :)
@@ryanjaeger4173 that shit goes hard. its so damn delicious and the wait is worth it. veeeeery excited to what they have coming soon.
@@JavierHernandez-pc8pw I'm in Wisconsin so the wait will be long for me. Take care... like kinda
@@ryanjaeger4173Go Badgers
I get what he’s saying but he doesn’t tell the world how he makes everything at Goldees either. You have to keep something a secret, if not everybody is making the same shit the same way. Everybody at Goldees started working at places like Franklins and other top bbq spots to get that experience and know how. Without that Goldees wouldn’t have been. I just recently went to Austin and there’s a lot of hatred towards Franklins from locals and it’s apparent with him as well. Not sure why, he makes top level food and without him a lot of places including Goldees wouldn’t have came to be.
My channel is different too, the hell with that "thin blue smoke"
And that's why I watch your channel
@@reddowg1164 thanks!
@@MikeBrownBBQ Just subscribed to your channel based on that statement. I have very little if any thin blue smoke, I'm also subscribed to most of the "pros" and love watching them but I'd go head to head with them any day. I do my own thing and the only thing I keep constant are my rub, spray and type of wood
@@daves_craft_bbq_n_grill Me too, thanks for the sub!!!
Hey intern. Lord Jirb does what basically all hip hop artist do. When they come out, they call out the top dawg and show them up. 9.9/10 fail but this isn’t hip hop, this is bbq and no one has ever broken the “silence” on the bullshit other than him.
White's my eldest childs age and their generation are not 🐑. Stay transparent young man.
So many words here but not much substance.
Just like your comment 🤡
This guy thinks he's a bbq rebel because he uses lighter fluid.
Lighter fluid is the devil and the devil is the ultimate rebel. Therefore, Jirby is rebel. Simple math.
Everyone I know used lighter fluid to start their fires before Franklin made videos. Honestly I think MOST people that don’t probably weren’t smoking meats before pellet grills and all these new BBQ guys started making videos.
@@timothystatum4575 Myron Mixon uses lighter fluid
I've learned so much from Jirby
He’s right. Barbecue isn’t an exact science. A lot of channels present a paint by numbers barbecue and not everyone has the same quality meats or $5k pits to cook on or even access to the same woods. Cook it to your tastes and how you like it.
Fucking love this
Jirby missed the plot hard. Formulaic BBQ got more people interested in BBQ than ever before because it made people realize they didn't have to be wizards to make great BBQ. Then once those people gain skill, they start venturing out, becoming original, and pushing the bounds of food science and flavor. Meanwhile, others don't feel the need to graduate beyond the training wheels that formulaic BBQ really is. But to say it caused more harm than good is short-sighted and wrong .
Spot on!
I got to say, I'm up in the air on his comment as well. NO hate to any of the great BBQ gods, but that it did harm....I don't know man.....
Yeah, this guy is pretty oblivious to what HE'S saying. Seems like he just wants attention about it. His dogma is about as "bad" as what he's preaching against. I never thought "I had" to follow Franklin's methods. Just like a recipe, it's merely a guide. Some things you gotta keep, some you just need to keep in mind when things pop up.
He's just a hater. And his hair is annoying
@@zdrumrguyyep, haters gonna hate. There was no point in his words, I wish I hadn’t wasted my time on this video. Shut up and cook dude
@@zdrumrguy typical gen z kid trying to be unique while doing the same thing the older dudes are doing but talking shit
lmfao priceless. I get a little drunk then do the voice overs! Solid advice.
#Shout Out From South Texas #Puro Texas BBQ :) #Lets go :)
i agree with jirby on this
Love his honesty
Love jirby, we take a drink everytime he says umm😂😂
True no originality
Jirby is the fucking man
We'd have to agree!
Nah dude stop making videos 😂
All you kiss ass wannabes know he’s speaking the truth. I myself was caught in the belief you should do this and not this and was driving myself crazy. I finally said fuck it. I can’t do it like that because im never going to be happy with any outcome and decided I’m going to do it the way I have been taught and not worry about the details in the middle of what I should or should not be doing. Just put my best intention into it and let the cards fall where they may. And for the most part it’s worked. Not saying I’m putting out top notch shit but I’m giving it my best shot every time and learning along the way and that’s what I feel Jirby is saying. Let’s all quit over simplifying things and come at it with the best intentions and give a 100%. Will it come out grand champion style every time? Hell no. But at least your coming at it as best as you can and the next time you do it you will know a little bit more than the last time. 4:55