BBQ with Franklin
Non notée
Année : 2015
Nombre de saisons : 1
Durée moyenne d'un épisode : 25 minutes
Genre(s) : Documentaire, Cuisine, Télé-réalité
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.
Épisode 11 - Franklin BBQ Pits - How Our Pits are designed and why
27 août 2023
A lot of folks have question about the Franklin BBQ Pit design -- why it is designed the way that it is, what materials and thickness of the steel and why oh why does the firebox door not have a damper.
Épisode 12 - BBQ With Franklin - In Conversation With @MadScientistBBQ
27 août 2023
Earlier this year, Aaron had a chance to sit down with Jeremy Yoder, you may know him as "The Mad Scientist" we talked bbq, bbq and more bbq -- hope you enjoy
Épisode 13 - Aaron Errrr Clark Goes To Wally World
1 mai 2025
When you let Aaron handle the marketing... all we needed was: "Our sauces and rubs are now in Walmart." But nope — we got this video instead. . P.S. We should probably hire a Marketing Manager. Must appreciate bad jokes. Must be local. Remote? Not a chance.
Épisode 14 - BBQ With Franklin Spice Rubs
16 mai 2025
‘Ol Mr. Salt & Pepper is here to say your S&P rub is still amaze-balls, & is of course still a great way to season your barbecue. But nothing stays the same, & change can be good, too. After playing around with “workin’ in the red” to our brisket seasoning for years, we’ve finally settled on a blend that’s here to stay. Don’t worry, it still contains crazy amounts of that “proprietary” black pepper that’s ground to a perfect 16 mesh, & it has the best coarse & kosher salt that we’ve been able to find. But it also has paprika, tomato powder, garlic & onion. So without further ado, please give a warm welcome to the newest member of our BBQ family - the Franklin Barbecue Brisket Rub. If you enjoyed the seasoning previously known as ‘Brisket’, you can now find it renamed ‘Salt & Pepper’. Available in the restaurant & our online store today & every day, & in wonderful retailers near you very soon (we see you Walmart & HEB). Give it a try when you can, we think you’re gonna like it.
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