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?

source

37 replies
  1. mcomeslast
    mcomeslast says:

    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.

    Reply
  2. Patrick Strong
    Patrick Strong says:

    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!

    Reply
  3. Gregg Huff
    Gregg Huff says:

    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!

    Reply
  4. James Gretsch
    James Gretsch says:

    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

    Reply
  5. ll1l2l1l2lll
    ll1l2l1l2lll says:

    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.

    Reply
  6. Jerry Plancarte
    Jerry Plancarte says:

    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.

    Reply
  7. HoustonTrueBlue
    HoustonTrueBlue says:

    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

    Reply
  8. REDNECKCANUCK
    REDNECKCANUCK says:

    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

    Reply
  9. Keith Howe
    Keith Howe says:

    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?

    Reply
  10. David 0585
    David 0585 says:

    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.

    Reply
  11. x1nuguru
    x1nuguru says:

    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

    Reply
  12. UnionJacked
    UnionJacked says:

    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

    Reply
  13. christopher m.
    christopher m. says:

    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…

    Reply
  14. KR Fairfax
    KR Fairfax says:

    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.

    Reply
  15. Danny Harmon
    Danny Harmon says:

    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!

    Reply
  16. acharles331
    acharles331 says:

    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!

    Reply
  17. GUNS BBQ N BS
    GUNS BBQ N BS says:

    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.

    Reply
  18. Michael McCloy
    Michael McCloy says:

    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.)

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *