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.
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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: http://youtu.be/ygmD5lz6rd8
Idea Channel: The Future of Fandoms
http://youtu.be/eJ3EBR1hlbI
Game/Show: The Future of Games
http://youtu.be/oON6S4fXS4k
It’s Okay To Be Smart: The Far Future
http://youtu.be/Jl9DwNOonOA
Crafts For Kids: DIY Robot Masks
http://youtu.be/PtETQ_aIz8s
Indie Alaska: Augmented Reality
http://youtu.be/8Elu87SfL98
Bon Appétempt: Post-Apocalyptic Pantry Cooking
http://youtu.be/xzsyop6XZn8
Shanks FX: Holograms
http://youtu.be/P8Uj9uHgCQY
Makin’ Friends With Ryan Miller: Bruce Duncan and Bina48
http://youtu.be/3e-JuaSc7B0
24 Frames: The Future: 3D Printing
http://youtu.be/l__1P1PCGZM
Coma Niddy: Future Rap
http://youtu.be/OUpPaEZHITI
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Daniel is cool n all but he takes himself and his opinions too serious lmao
All wood sounds so expensive
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
simple
Why don’t beef ribs make money?
Great ending information
"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.
don't blow it, keep it simple, count yo money – bill burr
More episodes like this for sure.
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. 🙂
I'm in Michigan and I prefer a offset stick burner. I do like having a wireless thermometer though so I don't have to sit at the pit.
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.
Thank you so much Aaron for all your Tips and your Great Book. I call it My BBQ Bible ? Cheers ??
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. 🙂
So are heavy framed glasses required to be Aaron's friend?
Great video, keep it simple.
Thanks for a great video.
If it aint wood… it aint BBQ!!! THX GUYS!
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.
American culture is it constantly revolutionizes that is why it stays afloat
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
I didn’t realize there was an evolution happening. I’ve always stuck to the basics with my good ol stick burner hooking up brisket, sausage, and ribs baby
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.
Seriously this BBQ guy is fucking seriously negative I want to punch him in the fucking face
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
Florida is the third largest cattle ranching state. We still love pork……
Just curious, Aaron why don't you cook or offer chicken on your menu?
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?
Start small. Aaron started with a food truck.
I love in ATL???….does Franklin smoke fish? Cause that would be amazing!
This north Carolina man is getting ready to open a bbq trailer smoked with real wood Texas style
🙂