Aaron is a pretty rare dude. Very talented, clearly hard working, truly knowledgeable while also being genuinely unpretentious and humble. I could watch this guy make a PB&J and be informed and entertained.
@@jaredhenderson7756 he just literally is one. BBQ in Austin has become a boutique hipster thing. I like the guy but he's undeniably a pretentious hipster.
Having lived in Abilene for almost 6 years, this was one of the best steak experiences that I ever had. Perini's is one of those places that I always compare to other restaurants when I am having a steak. Excellent food and excellent experience every time I went there.
I grew up in a place called Apache Junction.. (base of the Superstitions) and Mesquite was all I knew.... Best food ever... (kind of partial to the half chicken with butter and lemon...)
I see a PK! That's my go-to charcoal grill. It was the first grill I ever used. My parents had one before I was born (59 years ago) and that is the only charcoal grill I will ever use. I love this series! Now I'm hungry. 😋
Franklin did what I always want to do, when watching these guy do taste testing's, he tried the steak then takes the biggest piece there is left! More steak FTW!
"They probably didn't have teriyaki seasoning, so we're not going to use it" proceeds to put meat into food dehydrator they also didn't have back then 😂
I grill steaks all the time and I am a fanatic for Franklin BBQ however did you notice the grey line between the crust and the heart of the meat hmmm try this season meat put it back in refrigerator let it rest and stay cold for the 30 minutes or so while the coals get ready then Grill you will not have grey line it will be crust and tender all the way through
I could smell that steak...and almost taste it. Mmm... I need to try adding the powdered beef bouillon...been seeing that a lot lately on cooking channels. Curious why people say "against the grain"? I believe it should be "across the grain". I think of it like a river current...against the current is just going back up where you came from...but across the current gets you to the other side. (...and I know there is no directional movement in the grain of a steak). 😉
I've used select pieces of junk mail, but I don't like the embers I get from paper. Now I'd go with Tumbleweed fire starters. Before I got those, I'd set a few pieces of lump charcoal on the grate, pour some lighter fluid on them, then put the chimney over them with clean charcoal in it. Even start 'em up before I put the chimney over them, give the lighter fluid a chance to dissipate and get a cleaner fire quicker.
I was just in Texas and was number 1 in line when he opened the door I Fan-Boyd out and froze. Didn’t get to meet him. Really wish I caught my self and got a photo with him.
Nothing wrong with that, but it's a Baltimore specialty, and I think served with tartar and onions?. These guys are doing Texas things. I think pit beef requires a good slicer, or a lot patience while making paper thin slices.
Loved this video right up to the point when Aaron went to pecan lodge. Went there and was terribly disappointed to experience sweet beef in both the beef rib and brisket. Asked about the big no-no sugar on beef for Texas bbq. The manager told me oh yeh they aren’t beholden to any traditions or standards. While I appreciate the mindset, adding sugar to beef is like adding ketchup to a peanut butter and jelly sandwich. 🤮
Jerky doesn't take half a day to make trust me. Put your oven at 165 and either hang your meat or put it on a rack for no longer then 8hrs. Might even get away with 6 if you cut it into smaller pieces. Use a good marinade. You're welcome
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I love that place Perini s is a treasure in Texas! So glad you highlighted him. Been there many times.
Cowboy Perini is the MAN. America’s Grandpa. I could listen to him tell stories and history lessons for hours.
Aaron is a pretty rare dude. Very talented, clearly hard working, truly knowledgeable while also being genuinely unpretentious and humble. I could watch this guy make a PB&J and be informed and entertained.
I wouldn't say he's unpretentious, he's a BBQ hipster.
@Tasmanaut how is he a bbq hipster?
@@jaredhenderson7756 he just literally is one. BBQ in Austin has become a boutique hipster thing. I like the guy but he's undeniably a pretentious hipster.
I thought he was more of a black and blue sort of dude
He is pretty humble and fairly down to earth in person. Met him few times in Austin when he was by himself.
Aaron is made for doing TV. He is the best smoker of meat there is, but his food videos are up there with the best food personalities.
Nice! Meat Church TShirt @ 19:10 - Thanks for supporting Central TX.
I love how Aaron supports central texas bbq-ers. Wearing a Meat Church shirt. Classy.
Isn't Meat Church in North Texas?
@butopiatoo it's in waxahachie
Franklin looks like Jemaine Clement from the flight of the conchords 😂 I can’t unsee it now
AF is the GOAT of Central Texas BBQ!
The Original PK - Mine is from the 1980s I love that grill!
I have 3, they’re indestructible. That Cast aluminum babyyy
@@WhiteBoyChas Try GrillGrates on it. Really good combo
Having lived in Abilene for almost 6 years, this was one of the best steak experiences that I ever had. Perini's is one of those places that I always compare to other restaurants when I am having a steak. Excellent food and excellent experience every time I went there.
PK Grills are the BEST
This was a fun watch. Aaron always has that fun quarky humor to his videos. 😊
Aaron Franklin is a national treasure
Why?
@@1gx619 he's a good guy
I've been to the Perini Ranch. Absolutely amazing!
This guy kills! Thanks Aaron!
I grew up in a place called Apache Junction.. (base of the Superstitions) and Mesquite was all I knew.... Best food ever... (kind of partial to the half chicken with butter and lemon...)
Aaron knows how to quiet down and let the other person speak, that is a skill that is getting a little bit rare these days
It's really good to see you back online😊
My PK is a steak machine. The only thing I do differently is I use grill grates and throw a small chunk of wood on the coals.
GrillGrates rock. Smoke to temp, and then sear quickly to a finish. Perfect every time.
Dad had a PK from Tyler Texas. I have one of the last originals now. I use grill grates most of the time but not when I am grilling veggies too.
I see a PK! That's my go-to charcoal grill. It was the first grill I ever used. My parents had one before I was born (59 years ago) and that is the only charcoal grill I will ever use. I love this series! Now I'm hungry. 😋
I am also a B&B charcoal man, best stuff
What an awesome piece of history
What kind of walnut oil do you recommend? Thanks
When blood first starts rising MR, a nice pool of blood Medium. Works with burger too
Wow, like four videos rolled into one. Love it.
"I don't know, but either way I'm into it.". 😂
Franklin did what I always want to do, when watching these guy do taste testing's, he tried the steak then takes the biggest piece there is left! More steak FTW!
My boy said my reputation is truly at “Steak”. My man saw his chance and took it
"They probably didn't have teriyaki seasoning, so we're not going to use it" proceeds to put meat into food dehydrator they also didn't have back then 😂
Thank you you do a great job teaching also
What kind of offset smoker are you using?
I really like that Aaron doesn’t have a super fancy $3k grill like a lot of shows use. I shows with the right heat it can be cooked on anything
This dude is awesome when I wa in Texas I got introduced to brisket. Thanks sweet so gooooood😅
I spy a Kenmore 75603 in the background of the home kitchen!
Another great video.
Me staring at his espresso machine
The number one thing I've realized after watching these vids with Franklin is I need to move to Texas
Great video, this wagon is so beautiful
Love these
I grill steaks all the time and I am a fanatic for Franklin BBQ however did you notice the grey line between the crust and the heart of the meat hmmm try this season meat put it back in refrigerator let it rest and stay cold for the 30 minutes or so while the coals get ready then Grill you will not have grey line it will be crust and tender all the way through
Fantastic content 👌 👏 👍
I could smell that steak...and almost taste it. Mmm... I need to try adding the powdered beef bouillon...been seeing that a lot lately on cooking channels. Curious why people say "against the grain"? I believe it should be "across the grain". I think of it like a river current...against the current is just going back up where you came from...but across the current gets you to the other side. (...and I know there is no directional movement in the grain of a steak). 😉
I think you answered your question at the end there.
Franklin, do you still have the fab shop? Watched original videos back in the day.
Well...Now I'm hungry!!!!
Aaron needs to start live fire cooking!
Aaron is the professor of bq
Aaron is really entertaining to watch! Gordon Ramsay would light him up for putting cold butter on a hot steak tho!!
Gordon Ramsay knows nothing about BBQ. He can learn from Aaron!!!
Man what an awesome video
His steak - save the butcher paper use newspaper - oh wait does anyone have newspapers anymore? Never mind. Lump charcoal-YES! 🙂
I've used select pieces of junk mail, but I don't like the embers I get from paper.
Now I'd go with Tumbleweed fire starters.
Before I got those, I'd set a few pieces of lump charcoal on the grate, pour some lighter fluid on them, then put the chimney over them with clean charcoal in it. Even start 'em up before I put the chimney over them, give the lighter fluid a chance to dissipate and get a cleaner fire quicker.
Why mesquite.. Because it tastes fantastic!!
I like steak with my butter too.
this vid was posted 7 mos ago, as of 6/15/24, it has 5k+ likes, and ONE dislike. who was it? come on, fess up. who did it? lolol
Some vegan probably
looks absolutely delicious! although I'm a bit worried about Aaron's cholesterol 🙂
Medium rare is not dry at all
This says new episode (1 day when I watched) but I know I’ve seen this before.
Steak is so good on coals. It’s like we are meant to eat it over fire.
I was just in Texas and was number 1 in line when he opened the door I Fan-Boyd out and froze. Didn’t get to meet him. Really wish I caught my self and got a photo with him.
So people in the old west didn’t have dehydrators nor ovens. Or did they?
if im on death row i want your bbq aloha n mahalo 4 sharing 🤙🍖🍗
I keep my Jerry of the grill about 4 to 5 hours til it's done, I don't transfer to Stove
Mesquite is the beast. It’s what I use for brisket. Sorry Aaron
I want to hear the story of the knife you used to cut the meat for jerky. That looks like damascus
Watch Kent Rollins, he still does this to this day. Go check him out FRANKLIN
Baltimore Pit Beef
Thoughts?
Nothing wrong with that, but it's a Baltimore specialty, and I think served with tartar and onions?. These guys are doing Texas things. I think pit beef requires a good slicer, or a lot patience while making paper thin slices.
@@monkeyb1820
Horseradish cream and raw onion
Use a onion on the gate!
Back when Aaron Franklin could walk around Austin without being chased for a selfie or an autograph or his brisket secrets
Anybody who trashes well-done steak is a culinary peasant.
I love this sh**
🤤
Why didn’t you just use the smoker to dehydrate your jerky?
disagree Medium Well is the way i go
Nothing like cooking over a fire in a galvanized tub getting some poisonous fumes rolling through your food and your lungs.
Long since burned off
Little confused Tom. There are smokers that absolutely work with direct heat.
Don’t wanna miss the edges. Like it would ruin the meat.
It's not that busy every day, right?
"back in the old days, I don't think they had teriyaki"... proceeds to dehydrator smh
Salting the steak afterwards shows you didn’t season it good enough.
Donald Trump like his steaks well done ... and he drowns them in ketchup. That should be all you need to know this November.
I’m not sure that doneness segment was accurate.
Exactly. and no temperature references, very lame
It's perfect, if you base your food preferences on memes, and have no actual knowledge of how meat reacts to heat.
If you want well done red meat than just order a burger
I think if you eat a steak. You've wasted a perfectly good cheeseburger
Im tired of people dissing med well
Loved this video right up to the point when Aaron went to pecan lodge. Went there and was terribly disappointed to experience sweet beef in both the beef rib and brisket. Asked about the big no-no sugar on beef for Texas bbq. The manager told me oh yeh they aren’t beholden to any traditions or standards. While I appreciate the mindset, adding sugar to beef is like adding ketchup to a peanut butter and jelly sandwich. 🤮
1 HATER LOL
Bloody steaks 🤮🤮🤮
Jerky doesn't take half a day to make trust me. Put your oven at 165 and either hang your meat or put it on a rack for no longer then 8hrs. Might even get away with 6 if you cut it into smaller pieces. Use a good marinade. You're welcome
No steak video would be complete without some good ole "if you ain't eating it raw you ain't a man"..... sigh..
@cowboykentrollins