BBQ with Franklin
Non notée
Année : 2015
Nombre de saisons : 1
Durée moyenne d'un épisode : 30 minutes
Genre(s) : Cuisine
BBQ With Franklin, produced by KLRU-TV, Austin PBS, proves that barbecue doesn’t have to be complicated and it doesn’t take a lot of specialized equipment. In this 10 episode instructional web series, BBQ nerd Aaron Franklin explains the steps beginning to end in creating delicious barbecue in your backyard. Learn how to modify an off-the-rack smoker for optimal success. Find out why the type of wood you choose is important and how to build a fire. Discover the correct temperature for smoking meats and why the way you slice a finished brisket is so important.
Saisons
Saison 1
Épisodes
Choisissez votre saison au dessus et découvrez les épisodes qui vous attendent !
Épisode 1 - Brisket
23 mai 2015
Learn how the brisket became a popular centerpiece of Central Texas BBQ. Hear from legends of Texas BBQ plus be guided through a step-by-step brisket cook experiment using three different methods.
Épisode 2 - Sausage
29 mai 2015
Sausage, often a BBQ afterthought is now finding reason to take center plate. Aaron makes sausage from scratch and visits some folks who are pushing the boundaries of artisan sausage making.
Épisode 3 - Whole Hog
6 juin 2015
Aaron shows you how to cook a whole hog cook, from snout to tail.
Épisode 4 - The Pits
13 juin 2015
Aaron takes a deep-dive into the realm of BBQ pits, as personal as they are functional. Explore different types of smokers from those at the roots of Texas BBQ to the kinds bought in stores. Aaron builds a smoker out of a 250 gallon propane tank.
Épisode 5 - Fire & Smoke
20 juin 2015
When you’re cooking with fire, you’d better have good wood. Aaron covers the major types of wood used in Texas BBQ, gives some tips on building a fire, and shows a twist on using smoke for more than cooking meat.
Épisode 6 - Poultry & Sauce
27 juin 2015
Aaron takes us to a Texas BBQ joint where they cook their chicken in a unique way and then teaches us how to make sauce from scratch. Meanwhile, John Markus takes us on a whirlwind tour of the regional sauces of America.
Épisode 7 - Direct Heat & Mesquite
4 juillet 2015
Cooking "cowboy style." Also: a Dallas barbecue joint's unique take on Texas traditions.
Épisode 8 - Competition
11 juillet 2015
A barbecue competition in Kansas is visited.
Épisode 9 - Pickin' Beef
18 juillet 2015
Aaron tours Texas to research and then cook some beef ribs. After a butchering and anatomy class in College Station, Texas, he receives some tips from a legendary Central Texas BBQ family.
Épisode 10 - Leftovers
25 juillet 2015
Aaron sends out a little leftover brisket to some chefs around Austin to see how they are inspired by brisket. We end with a taste test that turns into a party.
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