The Future of BBQ

Today we’re talking about techniques, trends and meats. Aaron Franklin chats with Daniel Vaughn, Texas Monthly Barbecue Editor about what the future holds for the craft of BBQ.

This episode was a part of a collaboration with several other PBS Digital Studios shows, all talking about THE FUTURE!! Check out the other episodes!

Learn about the Collab Here:
Idea Channel: The Future of Fandoms
Game/Show: The Future of Games
It’s Okay To Be Smart: The Far Future
Crafts For Kids: DIY Robot Masks
Indie Alaska: Augmented Reality
Bon Appétempt: Post-Apocalyptic Pantry Cooking
Shanks FX: Holograms
Makin’ Friends With Ryan Miller: Bruce Duncan and Bina48
24 Frames: The Future: 3D Printing
Coma Niddy: Future Rap


30 replies
  1. stan giles
    stan giles says:

    sell good brisket , lots of tshirta and mugs , have a long line , charge a lot
    sell dry turkey and poor sides , cover up mistakes with store bought pies
    give people a tour if they spend enough

  2. MrBingping
    MrBingping says:

    "don't open up somewhere where there's a lot of competition" FOR REAL THOUGH. I live in Chicago and the number of mom n pop pizza places that open and shut down within a year is crazy. Pizza is already so established and everyone already has their favorite place. If these places opened up in Kansas City they probably be doing great.

  3. Jeanette Armstrong
    Jeanette Armstrong says:

    This Texas girl moved to Montana and there isn't a "Texas" style bbq place to be found! Of course we have Famous Dave's BBQ and The Texas Roadhouse Restaurant, but not the true authentic central Texas bbq. I guess I'll just have to open up one. 🙂

  4. Scott Denue
    Scott Denue says:

    1 thing I would say to someone thinking about "Opening my own place" is, making real BBQ is not something that you can go into work at 7 AM and have ready for the lunch crowd. Unless you only plan to serve ribs at lunch. You'll need someone working overnight if you want to serve pulled pork or brisket.

  5. Jeanette Armstrong
    Jeanette Armstrong says:

    I moved from south Texas to Montana nearly 20 yrs ago. They have very few legit BBQ places here. Thank God, I know how to do my own and I've had many friends say I should open a place here. It's tempting, but I just retired and I really don't want to work that hard. I may stick with catering instead. 🙂

  6. dacs67
    dacs67 says:

    Bull, things change, and so has the techniques. I work in film and all those old film guys are lost in the dust. You can make great Bbq with a pellet grill as good as you can make a movie with video. It’s about the content, not the platform. I can’t stand people that can’t adapt. I’ll put my pellet brisket against any old school fan boy anyday.

  7. bordaz1
    bordaz1 says:

    Where does Franklin get its beef? Texans are used to seeing and smelling all kinds of cattle ranches; I can't think any bbq proprietor with a brain in his head would ever want to source his beef from the mega feed lots of Dalhart or Amarillo

  8. Edward VanHook
    Edward VanHook says:

    The true respected BBQERS are not using electric. pellet grillers, and gas, it's a manly art of pit mastering the fire and controlling the cooking process. That's what outside grilling is all about anything else is lazy and not of the art. Unless your cooking burgers and franks for the family on a stay in the house gas grill, electric, grill or pellet smoker. Technolgy is ok but it can never replace old school.

  9. Robin Hoodlum
    Robin Hoodlum says:

    There's nothing wrong with a professional level commercial electric cooker,
    It doesn't mean you don't have fucking Talent,
    And fuck you for your purest nerd ass bullshit. There's nothing wrong with putting quality on a table and it tasting good it doesn't mean you don't know what you're doing it just means you are running more efficiently

  10. BBQ Nut
    BBQ Nut says:

    My question is, how much wood is there? I mean the hobby is growing around the world and how long are we going to be able to continue to cook BBQ? Where does all this wood come from?


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.