Chicken, Turkey and Regional BBQ Sauces | BBQ with Franklin | Full Episode
ฝัง
- เผยแพร่เมื่อ 7 ส.ค. 2024
- Imagine BBQ chicken so good, it requires no sauce. Now imagine a chicken sauce so good, it takes poultry to a whole new level. Aaron takes on BBQ poultry at the Texas Monthly BBQ Festival. [Originally aired 2015]
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BBQ with Franklin
Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture -- the people, the places, and of course the food. Ten half-hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture. - แนวปฏิบัติและการใช้ชีวิต
I just want to give Tootsie a hug. The world would be a much better place if everyone were like her.
💯
There is a video out there produced by Yeti, that features Tootsies story going back. She is truly inspirational.
Tootsie and Kerry are two of my favorite people.
Between 2008 and 2014, at least one Saturday a month I’d head up to Lone Star Bakery in Round Rock to pick up a two dozen doughnuts, then drive out to Snow’s. They didn’t have a doughnut shop in Lexington at the time, so they were always grateful for the treat.
Who's Tootsie have you eaten her BBQ. If they not cooking whole hog it's not pit BBQ. It's a resturant .
100%
Tootsie is such a legend.. her passion for bbq is spot on .for those that know
gotta love aaron franklin and how humble and respectful he is. because lets not forget he is a bbq god himself.
Franklin on PBS talking bbq is great and sharing a sauce recipe outstanding.
There goes my blood sugar.
When I hear her talk it reminds me of how blessed I was to grow up in the 70's here in Texas when they ALL talked like that including my grandparents, not so many OG's like her around now a days, love my state!
The Regional BBQ Sauce guy is respectful about every region except one and its noticeable. He talks about Memphis BBQ sauce like it dropped his trousers in front of the varsity cheer squad. Must've dry rubbed him the wrong way
There is Memphis BBQ scene and then there is the West Tennesse which is where Memphis got the BBQ from . People in Memphis used to drive 50 miles to Dyersburg. Where they cooked whole hog .but what makes it best is the slaw on a bun and the vinegar and tomato sauce on the side . Pork BBQ should be put on a bun .
As far as sauces go, I like them all. If it tastes good, people will eat it simply. The fact that we have so many flavors of BBQ to choose from is such a blessing. Just eat.
He left out a BBQ region West Tennesse. No rub like Memphis only a black pepper and vinegar w hot sauce on the side . Slaw on a hamburger bun. Enhances the meat. Whole Pig . No butts.
@@jimmyfumbanks6081 Yes!
Didn’t do South Georgia / North Florida either… mustard base with sweet and vinegar. Didn’t do any of the working man’s places in the Midwest like Detroit and Chicago. Snouts! Hmmmm good. I have eaten great bbq all over the country. Had a lot of bad in the “holy lands” of bbq. It’s all up the pit master.
Snow’s, Franklin’s. Wow. These are literally the best in the business.
Tootsie is amazing.
I like that Aaron is willing to go and give love to other big-time barbecue purveyors.
I know it's already been said but I would drive out to Texas just to good Tootsie a hug. What a wonderful lady!!
We need more Franklin
Aaron's spicy bbq sauce is my favorite store bought sauce hands down. 3 bottles in my kitchen as we speak
Imagine if u own or worked at a random barbecue restaurant and Aaron Franklin just walks in… U better bring out your “A” Game... If you’ve ever been to or seen Franklins Barbecue in Austin, dude has lines out for blocks with people in tents and camping chairs just to eat his barbecue… He’s not just your average customer. 🤣 I’ll be nervous AF! …Respect!
Some days it might be better . If it's sucks the people will decide. I like West Tennesse whole Hog or whole pig a bun with slaw . Not Memphis but West Tennesse. Vinegar based sauce on the side . Only a few even know. If they all knew it would all be West Tennesse not Memphis whole hog BBQ with slaw on a bun.
Great video. What a legend tootsie is. Would love to visit her place someday
Dozier's in Fulshear, Texas makes the best Texas style sauce like described. But, it is one of those places the meat doesn't need any sauce. A classic catch-22.
I am so glad Tootsie is still doing it right. She is awesome!
Love this show one of favorites on yt
Thank you for making these videos.
Dude, there ain’t no mustard sauce in NC. Never. Mustard sauce is a South Carolina thing.
YES. you car correct.!. and western NC is not in the piedmont and Lexington is not in the western part of NC. western nc is all mountains. middle nc is in the piedmont region, Lexington is in the dead middle of nc and nowhere near western nc. but yea, this guy is a bit off on his geography and reginal bbq education
I didn't listen to another word this guy said after his NC sauce spiel. Most of what he said is not even up for debate but simply dead wrong. He didn't get anything exactly correct. Has to be embarrassing for him now.
You know it it's Vinegar base
Thanks for clarifying this. Texas BBQ enthusiast here, and I'm always curious about the Carolina BBQ variations.
great episode. Alabama white is the apex for poultry!
That barbecue looks so good making me hungry. Nice restaurant there
Great episode!
HEYY WE LOVE BBQ in the North East, it's just that no one is really making it here!! I hear good things about Blacks Creek Barbeque out of Quincy MA
I love the shot at 2:54.That is Texas barbecue!
I'll give that chicken sauce a try. Of the ones I've tried-- and I've tried many-- I like Alabama white sauce the best for chicken.
Thanks again for the gold
I have never met the lady, but I absolutely love Miss Tootsie. I will be genuinely sad when we lose her and I pray I can meet her before she retires.
Here in upstate NY, we grill chicken using a marinade/sauce based on the Cornell Chicken Sauce. Brook's House of BBQ is well known for it.
Thanks for the great videos you do!
I love a sweet and tangy sauce but I also really like a horseradish sauce. Born and raised in Arkansas ❤ great video
OMG 😳 that meat looks so dang good!
Amazin….
Keep up the great stuff!
Kansas is known for beef. Specifically, their burnt ends. Not pork at all.
And Memphis style sauce is molasses heavy. It's a very sweet very sticky sauce. I really have no idea where that guy got his info, but he should go back to the drawing board.
OOooh i love this!
When dude was identifying sauces and regions, he never mentioned northern California. Everett and Jones Super Que sauce is the only stuff I buy. Look it up. Over 60 years of history in a jar.
Smoke Charcoal and BBQ Chicken is so delicious YUM
Fantastic content 👌 👏 👍
There's more than just salt and pepper in that turkey rub......
Lol as a pitmaster I didn't want to call Franklin out but it's pretty obvious that there was something a little extra in that rub. Both the turkey and brisket rub.
They have worked hard for perfection, I know I wouldn’t give up my secrets, I need my customers to keep coming back
What? Your salt and pepper doesn't turn orange when combined?
Lawry's. It's technically a seasoning salt so he can factually say it's just salt and pepper
@@Daniel-hx6cnBut he says ‘kosher salt’, so he’s lying. Also, Lawry’s has several ingredients in it other than salt.
There is NO mustard in North Carolina. Yes middle SC, but they did not care to change the map.
I will not bother to address his lack of knowledge about Lexington sauce.
And the issue is that people learn from these "experts". Then they claim they know it all because they saw it on PBS. 😢
The same dude said pork was FLAVORLESS! Insta downvote. Looked him up, he wrote for the Cosby Show sooooooo...
The BBQ place i ran we did a sauce for specials that we cooked in the smoker while the chicken was going. Folks want SBR's so that was the closest we got.
Tootsie reminds me of my grandmother. She even looks like her .
Im in florida, never been to texas, maybe some day and soon!!
We have this stuff in upstate NY called chicken sauce. It’s amazing. I’d love to send ya some.
He promotes the meat market and I think that’s a rad angle
Indiana loves the sweet sauces 👌🏻
I always go with dry white toast and four whole fried chickens. And a coke.
Snows was excellent BBQ. Do you self a favour and drive to Cameron and try Hecho En Texas BBQ. One of the absolute best BBQ anywhere.
North Carolina doesn't do a mustard sauce, that's a South Carolina mistake.
Nice
Wit lies in recognizing the resemblance among things which differ and the difference between things which are alike.
She has the pitmaster's calibrated hand to test temp and doneness.
What does he do with the turkey skins? I love chix cracklings, so a turkey crackling, onion and tomato sandwich would be great, imo.
Californian most my life and still... Alabama White as your favorite? Sure it's tasty, but your favorite??
The bottler is called a Co-Packer! They make it and put your label on it!! All approved so you dont have all the headaches!!
You completely missed Kentucky bbq. You have Owensboro and the thinner spicy dip for mutton and pork steaks from monroe county.
I wonder whats in the sauce she was basting everything with ?
I want to be adopted by Tootsie.
Mustard sauce is from the middle of SC not NC
thats a big pork steak
What if you dry all ingredients of a sauce and make rub? Would that be covering up a mistake?
Good BBQ doesn't need sauce
I ain't angry, but you are wrong on a few points. Mustard sauce is from central SOUTH Carolina. Texas sauce usually is not very spicy.
You forgot to put baking powder and cornstarch for extra crispy ness
God the anxiety they must feel in the minute or so it takes to open the rental truck once they get to the festival
I have to say the worst BBQ I ever had (coming from Texas) was in N. Carolina and it was a mustard MESS.
Yuckyyy
Absolutely beautiful women. The food is crazy good. And yes stand in line for her food it’s amazing ❤❤❤❤❤❤❤❤❤
Does that smide of honey make a difference lol
These are so old 😂😂
Dude was a bit wrong on some of the sauces. Texas BBQ has a Mexican influence and has chili powder in it. KC is not pork. KC is beef first. It comes from the cattle drives that went through the Midwest and ended there, taking beef to the east coast. New Orleans is developing a bit of a BBQ identity, too. Marrying Cajun flavors into the mix. And... Shudder, there is even a west coast identity developing. That is the great thing about BBQ. It brings everyone together... even while it divides us.
Maybe you may be 1/2 correct but there was a lot of German and Chezk influence in central Texas BBQ that don’t have the chilli powder or cumin flavors but of course if you go further down south or south west you’ll find those flavors your talking about. And sometimes the bind together and sometimes they don’t. That’s what is uneek in Texas. Anyway just putting my 1cents in.
Can I send you real chick sauce from NY I would love to
That's respect from Franklin,nuff said
We are either progressing or retrograding all the while. There is no such thing as remaining stationary in this life.
21:02 if your pork is flavorless, you're doing it wrong.
When money was tight, he'd get his lunch money from the local wishing well.
SPG=SALT.PEPPER and GARLIC!!
Sauce guy is from New England, and is ignorant. Rest of the show was good.
Guys? What happened to y’all?
She is a
Pit Mistress,
lets get the title correct!!
No, she is a PIT MASTER in every way...
John Markus needs to stick to playwrighting. His ignorance on Texas BBQ and sauce is appalling. Please John pick up the book Black Smoke.
Preach…
As a North Carolinian, Im gonna get scorned by my own people, but I prefer Kansas City style, kinda like that classic Heinz bbq sauce
It was really interesting to hear the break down of the Carolina sauces though lol, Im from the Piedmont and our sauce here smack in the middle of the state (legitimately almost dead center) is more the 1st type (Eastern vinegar based) than ketchup. There is some ketchup for sure but moreso vinegar (which is why Im not a fan of it, I prefer the ketchupy Lexington type) we call the mustard sauce "South Carolina bbq sauce" cause you dont see it much here in NC, even in the grocery stores Ive worked at its always marketted as SC sauce (Heinz for example, as a common example, they have the Memphis and KC sauces, but also smokey whiskey and SC yellow bbq)
Yeah that guy's fanciful summary of NC sort of reminds me of old atlases that depicted remote seas being occupied by fictional monsters.
A New England snob talking barbecue sauces... LOL Where do I begin? Ok, Kansas City... Rich Davis, in the 1970’s RUINED Kansas City sauce with this sickly sweet McBarbecue sauce called KC Masterpiece. The legendary places in KC like Gates and Arthur Bryant’s were not sweet at all. In fact, most barbecue joints didn’t have sweet, candied sauces like today. Some places would take some of their sauce and add a bunch of brown sugar to it, and call it their “Lady Sauce”, for female customers with a sugar tooth. Unfortunately, this became a commercial staple because of barbecue sauces being bottled and available in supermarkets. And who does the shopping at supermarkets? WOMEN DO. THAT is why bbq sauce has become so candy sweet. Women have RUINED bbq sauce.
There’s your truthful history. 😊
asian market and indian market are both asian. try again. ;)
Great video until Mr. BBQ Sauce expert started to talk. He don't know squat about sauce. He didn't make me angry. It's hard to be angry at ignorance. He's not even from the South.
This
John Markus needs to stick to plays. He clearly doesn't know BBQ history. And neither do the producers of this show. NC has 2 bbq regions, SC has at least 3. And the Carolinas are where low and slow cooking started. Where's Rodney Scott?! disappointing
U should have shown the list of stuff needed upfront, not at the end! Same as an order for food!!😊