BBQ with Franklin: What are your Qs?
What do you want to know from Aaron Franklin? Let us know in the comments and we may address them in future episodes?
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What do you want to know from Aaron Franklin? Let us know in the comments and we may address them in future episodes?
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How to bbq a beef roast! I’m thinking a good fatty chuck roast. Apple cider vinegar and maybe a little horseradish at some point. And sausages! I’m getting in to making my own. I keep kosher so I don’t eat pork. Doesn’t stop me! Want to make your brisket and I make my own “Jimmy Dean” style breakfast sausage using ground chicken. Working on liverwurst/Braunschweiger now.
My wife bought me a smoker for Christmas, and have done two cooks so far (pork shoulder & spare ribs). Had a blast cooking, but would love a video (as it looks most would) about fire management and maintaining temperatures. I have to go out to the smoker every 15 minutes or so to check the temp of the grill, so would love to know if I’m doing something wrong, or if this is the TLC needed for great bbq?
Thanks!
What is the best way to reheat bbq from the day before?
Steak episode! Please.
What grade of beef for your brisket? I’d always try for Prime or Angus , or can you cook a Select just as tender?
Why do you shave your adam’s apple but not the rest of your neck?
What are your opinions about Reverse Flow vs Tuning Plates? Or do you find them unnecessary?
Hi, can you talk about serving temperature and temperature management until serving time for bbq?
I'd love to understand how much post oak to buy for a 10-12 hour smoke (etc)? I realize there are several variables, but a general rule would help. There is not much help out there on this topic. Thanks for the videos!
Ever smoke with olive wood? I have access to this wood but not sure if it is worth it.
Is red oak like post oak? In CA I can get red oak, not post oak. Santa Maria BBQ uses red oak.
Have you had Santa Maria style BBQ? How do you like it?
Do you start fires with charcoal then add wood for flavor or is it 100% wood fire?
Could you do a video on how you cut wood to size?
Thanks
I know you prefer post oak to smoke your meats. Will any kind of oak wood work. I have some dry shumard red oak. Have you ever tried that?
I've watched all of your episodes and thank you for a great channel. I think I've found my new hobby but one thing I'd like to learn now is maintaining fire. How you maintain heat, what vents you open/close and why, what to look for, how to reduce heat or move the meat if it does get too hot etc. I think this is the last bit of information all your viewers would need to finally have an original Franklin BBQ home experience. You've shown us everything except this last part! Thank you Aaron Franklin and team.
Im wandering at your restaurant, after your briskets have rested,how do you store them until sliced? Steam cabinet or what? Thanks!,
Good stuff. I followed your video on how to smoke the brisket and it payed off. That was the first time trying it. My question is how would I go about smoking a 2 briskets or a brisket and a rack of ribs at the same time? Does the cook time change for each? Thanks in advance.
Can you give me some pointers on smoking a ham for thanksgiving. Thanks
Fire maintenance. I seen a small glimpse in the "smoking' sausage" video on how you maintain your fire. Can you elaborate on how to prevent the temp from fluctuating too high or too low? How much coal/wood to start off with a generally how much to keep adding during the cook?
Thanks,
A genuine fan
I really like your channel but I always have a hard time with my pork ribs they are always tough…. I have an off set smoker…I started with a upright smoker…and no matter how I do the ribs they are almost always too tough…never are they "fall off the bone"I have tried wrapping them or not wrapping them in aluminum foil… and still to no aval…too tough….any help would be appriciated
You have transformed the success of my smoking at home. Now my family loves my smoked meat. There are now only two of us at home. Can you please talk about how to smoke smaller pieces of beef, like a tri-tip roast, or a brisket that is cut in half or thirds? Is a partial brisket cooked the same as a whole brisket? Or is it cooked quicker more like pulled pork?
Hi, I was wondering if you can do a few on cooking burgers, I've been experimenting different ways to make them. I've been wanting to do some of 40% brisket 60% chuck…heard there really good that way.
Aaron,
You are the best ad for bbq. You have provided great opportunities for everyday people to be extremely successful executing an art on a repetitive basis. Thank you, my taste buds thank you and my friends thank you, my waist not so much! When will you venture into seafood? Whole fish smoking could be very exciting. Thanks, Steve
make a tri tip PLEASE!
When he seasoned his new grill. All he did was put a thermometer in and hot coals in the firebox with some wood until paint smell burned off. Curious, if you put anything in the smoke chamber or sprayed olive or coconut oil around? Heard of doing that for chamber, but is it necessary? Thanks
Smoke a chicken!
to expound on what most people are asking here: how do u start a fire, how do u maintain it, what kind of temp fluctuations are expected, what adjustments to damper and chimney are needed, when is it time to add more wood, etc…
I would like to see some info relating to common sense topics, such as: "How close can an offset smoker be to a wooden fence?" "How close can an offset smoker be to a house?" I live in a townhouse, so the back yard is pretty small.
Any suggested reading on how to make old fashioned hot links?
Would like to know Aaron Franklin's take on injection for brisket and pork butts. Also does wrapping in towel and letting the meat rest in a cooler help?
What's your thoughts on Temple Grandin and her advances in the ethical treatment and slaughtering of cows?
Hey… Great stuff. Can you do an episode about fire/heat management on a Weber Smokey Mountain?
thanks
JG
Can you do a show about selecting meat? I mean, all the way from finding a good butcher, how to tell what to look for in each cut of meat, etc.
Can you do salmon?
Could you do an episode on fire management? What are normal fluctuations? How to keep temp consistent? I know all cookers are different but just some tips, and advice would be appreciated!
Let's see some sausage!!!
For those of us at home who don't know what the brisket should feel like when it's done:
What would you recommend as the pull off temperature?
Great channel, had your BBQ in Austin back when y'all had just moved into your brick and mortar location! I would really like to see a detailed video on how to control a fire/temperature on a smoke. This is one of my issues when smoking on my wood smoker. Is there a buffer on temperature when adding wood to the fire that is allowed? Cheers!
I'd like your take on Chicken thighs. You seem to be a straight forward BBQ cook. I took your advice on the simple S&P Brisket and it was amazing! How about a show on straight forward competition chicken with great skin? I know I am not alone when I say that the chicken skin is the toughest part of BBQ for me.
One thing the internet is lacking (at least I haven't found it yet) is an overview of the different regions/styles of BBQ. It's so vast, so many different styles, and, being from Long Island, I'm confused! I can think of no one better than Aaron to present on such a topic. (PS thanks, Aaron for all the great how-to's thus far. Awesome.)