Be a Kitchen Star
I had the privilege of visiting Franklin's once. Now I know.
Lol too long of a video just so you can say chop some fat off and add salt and pepper
This guy saying that beef is the only meat you can bring to room temperature before cooking – WHAT A JOKE! All meat benefits from this practice.
What temperature do you cook at and how long?
Blah Blah Blah and no cooking, what a waste of time.
CAN'T WATCH THIS WASTE OFF GOOD FOOOD ;(
my advice would be "learn to edit". This video could have been 5 min long and not lost anything
In New zealand we would cook that whole thing fat an all….
Idiot, Cut Off Burnt End Part because it “would burn”… lol
When cooked right ohhh May lord what yummy melty flavor!!!
I’ll try this next.
I hope you get cardiovascular disease
Hey….You started off with a white handled knife.
trimming,…thrown many parts,…😭
If he wants to elevate the taste of this – don’t use petrified salt, use pink Himalayan salt.
I live up north, I only ever do pork shoulders and ribs, but when I attempt a brisket, I am using Texas style 100%.
I was planing move to Dallas I guess now I'm moving to Austin 😋😃😍
A pocket of rub is not a good thing.. bye
I've smoked only two briskets for "neighbors". Corned beef. Terrible. Tasted like mushy HAM.
This guy is a fuckin moron
I surely hope you did NOT throw away all the beautiful fat you trimmed off. Considering ALL the cost that is involved in generating this amount of fat, both life and money wise 🥺😮
Man im a 40 year old man just had my birthday and wanted to go get in your line as a birthday trip, but wife was ot so keen hahaha…. I have always loved bbq and lately really got into doing my own barbecue… Mr. Franklin you seem like a cool dude and from one Texan to another congrats on your success..I would love to taste your barbecue one day… If you ever need a friend from South Texas to have a beer with and eat some barbecue let me know hahaha
He said he took off the burnt ends part cause it would burn lmfao no shit. Sherlock it’s called burnt ends
I am pretty sure that you can let pork warm to room temp.
🍾🍷🍇 Hello Franklin I'am from la France in Europe, and I loved this video! I have make a video with French BBq with vine yards branches ? do you know that way of doing ? Best regards from a frenchie channel in vine yard region 🍾🍷🍇
I almost shed a tear watching this guy toss all that tasty fat to the thrash what a waste of fat he could have use it for a bone broth or just render it for frying …no hating i actually enjoy his video and sub
the Dr. is in.
I didn't know Seth MacFarlane has a bbq show.
Great video, but what makes the difference of the fats, to me they all looked the same.
Is this the condensed version of his master class?
He reminds me of seth macfarlane
The caption blocks the shoot!!!!
Vegans disapprove of this show. And one head of steer was hurt in the making of this video.
G'day from Melbourne Australia Aaron, just want to say thanks for the tutorial, cooked my first brisket yesterday using your guidelines and it came out beautifully.
That brisket probably has a good texture but taste is very simple and wack . McDonald’s is also a success company with wack ass food .
Ain't no sissy hipster going to tell me how to make barbecue brisket
Fuck this channel
shut the fuck up bitch
Who else has seen this more then 5 times?
Shame on you 🙁 what a food waste is happening here!!!!! You go for the easy way, not thinking of hungry people! 😥
Awesome video, but I was shocked he incorrectly referred to the purge proteins from the bottom of the bag as blood.
Your subtitles really fucked up this vidio
The fat you do not like is visceral fat. The most healthy kind.
My dogs want to eat your trash..
look at the pieces of meat between 6:18 and 6:25 completely different !!!! The connecting fat at 6:18 is way less than at 6:25
indonesia smoke beef https://www.youtube.com/watch?v=jxoMwlkvZ1Y
This is called the chest where I live and that's what it is chest. Better leave the fat. that's what's giving the meat lots of taste. You can always cut it off when the meat is ready to eat.
A few simple facts here for the Naysayers about this being Franklin’s recipe… it is his recipe. If he is to be as successful as he is day in and day out…. week after week… month after month… year after year… the secret is to CONSISTENTLY SERVE THE SAME PRODUCT every time someone waits in line several hours to get it. If you get really complicated… it only takes one mistake to seriously screw up a very hard fought for reputation in a VERY COMPETITIVE world.
His recipe really is just this simple. Salt, Pepper, a good good trim on the different meats to make a much more uniform product and time…… LOTS & LOTS & LOTS of it. Franklin saw his window in time and ran as hard as he could towards it….. and dove head first through it… followed by the love and loyalty of a great wife who is devoted to him.
The secret ingredients most often overlooked when examining his success? A partner who is as devoted to him being a success as he is devoted to being a success for her. This is the secret ingredient not spelled out for most of you who follow his cooking recipes and suggestions. It cant be purchased, poured on, injected, marinated, trimmed for, rubbed into, smoked into… but it is the most critical part of the recipe. That and time…. lots and lots and lots of time tending fires everyday from rise to sleep, studying the physics of thermodynamics, listening to others and “…cooking bad BBQ” Lol! Gotta understand what
Is he the very best? Guaranteed he does NOT think so and seeks to improve his base methods everyday… not his recipe… just how he makes everything else happen. Him changing the “recipe” would be kinda like Blue Bell messing with the Homemade Vanilla recipe…..
Great information! Loved the video!
Took off to much fat.
Wow, you throw away those pieces?? Fucking baller. Here we save it and grill it
Have you met gordan ramsy, he also loves salt and pepper.
who is the idiot camera man
Don’t cut that FAT frat boy. You cook it down low and slow. I live in Central Texas and had his brisket. It’s JUST OK mediocre. He stole the recipe and marketed it. Go to Stubs, Blacks or Salt Lick for REAL Texas Brisket.
Do you throw all the cuts of meat/fat in the trash ?
Central Texas BBQ Group https://www.facebook.com/groups/510423506409320/?ref=share
I live in Tucson AZ and there is plenty of mesquite. Can I smoke brisket or ribs with it or is it too hot?
thats alot of trimming! not wasting?
What on earth is seth mcfarlane doing in this video?
In the UK you're more likely to see butchers trying the meat raw than you are to see them wear gloves. Don't really want to eat any food from someone that describes raw beef as "dirty"
You are one of the biggest contributor in climate change 🙂
Franklin has a killer bbq try one of everything get more brisket, it’s the best
Those closed captions are driving me insane. Everytime he says, "you want to cut this off," the closed captions block your view. You can't see what he is doing. Also, what cross contamination is happening when he is only doing to thing. Why would you need a glove at that point? If you go to something else, you would have to wash your hands anyway.
It's not Caldwell Co BBQ but it looks edible.
You forgot wash the meat IT was all blodie
Thank God I'm from KC where they make the best BBQ …this guy sucks
7:51 Shout out to the Swedish Chef
Franklin's bbq is one of the most well renowned bbq places in the country. I don't know how you can criticize him because if there's a six hour wait to get in the place than I guess he must be doing something right.
This aint Kansas City, were in Texas! Love it.
Brisket looks nice and clean
Your shirt says BBC 😂💀
The one thing that bothers me here is that he's just throwing away the meat he's trimming.
That said I've had Franklins and it was by far the best I had in Austin, also Aaron was super nice when we met him
Black knife at 3:55 and white knife at 4:26 why swap knives?
This is soooo good stoned especially the crispy parts with some himalayan salt on while dipping it into some sauce. Very orgasmic to say the least, then have some Roast potatoes on the side it got me rolling around my bedroom in complete ecstacy, jaw swinging as well.
Please mail me one
“Got my clean hand in my right hand.”I love that they don’t bother to edit something like that out.Watching Franklin is like hanging out with friends.
Can we get a clam chowder please
https://youtu.be/M2IRwBbdhBk, Honey Apple BBQ Ribs
Thanks, free Masterclass on Youtube!
damn 16 a pound? now its 25 bucks a pound.
Ate there 2 weeks ago, absolutely the best brisket ever. from Minnesota to Austin Tx, worth it❤️
You mean here in Austin you split it up we don’t cut shit off the brisket maybe the hard parts MAYBE!!! the fat is your flavor and moisture.
That's the way I take a plain ole HEB brisket and do it at home. Thanks for the video. Like that you keep it simple.
Please do not call it blood. The uninformed masses will stay ignorant when you do.
What temp and how long do you cook for
Wonderful information Brother
I respect Aaron Franklin period. I've am a Texas native forever. 54 yrs old. Two brothers that own BBQ businesses. Arron is the shit – he really is (that coming from my brothers!) . But…..here in Texas at least from Palo Pinto. Tarrant, and Johnson County Texas, LOL, We do use liberally cummino, paprika, garlic, hot pepper powders and some brown sugar. Hey – t's ok. Watch an Alton Brown vid on sugar + salt and see the magic that combo creates. BBQ is awesome, but there is some science behind it. It 'aint magic, but it's real.
We have come full circle, aerodynamic brisket. Nice!!!
I’d love to meet Aaron franklin
dude is boss
It sucks the caption was blocking what you were doing while you were doing most of the cutting.
Secret rub: salt and pepper…..
His rub is fine, I do like just a little garlic in mine. But that may be a North Texas thing too.
If Bill Hader was a pitmaster
Well done video; I must go to North Carolina.
like his modern but original style on bbq
put two gloves on. two gloves, two hands. shit.
so much waste
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