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Message
Franklin's Masterclass
Posted on 7/15/19 at 12:49 pm
Posted on 7/15/19 at 12:49 pm
I have been getting this Masterclass ad on Facebook and wondered what it was. Well it looks like Masterclass is a company that makes in-depth "how to" video classes with experts in their fields, ranging from cooking, to theater, to writing.
So I just happen to find it on the internet and I watched it this weekend during the storm.
This would be great for a beginner to learn what bbq is, but it is 99% geared to stick burning over coal or pellets. I'd like to preface that I have always enjoy listening to him speak on smoking, but I have learned over the years that he is just a good marketer and salesman and doesn't give away any trade secrets. But you can't blame him for that.
Like I said it was very well put together as he did everything in this nice quiet wooded atmosphere which looked to be outside a plantation. Seemed as if he was talking directly to you. But man, Is this guy full of himself. It really triggered me that every time he spoke about an aspect of BBQ that is just common knowledge or crowd known, that he said that he came up with is on his own. There are a couple that he talks about in the series but I'm going to mention one. 1/4 fat thickness. As he is going through the brisket triming he talks about how he trims his fat cap and specifically says that he came to 1/4 of an inch because though his trial an error that's that ammout that renders the best to leave just enough fat on the meat when eating. I mean at least he could reference how this is industry standard then state the reasons. This is one of a handful of things he speaks as he discovered himself and had no input from the outside world on that just bothered me a bit. And the dude needs to get his sinuses in check. But he has people lined up around his restaurant every day and I don't have a restaurant, so he can do what he wants.
All in all, it was a good program to watch if you had no clue about smoking and wanted to get into it but there isn't anything worth wild that he teaches that would warrant paying for this.
TLDR, GTFO
So I just happen to find it on the internet and I watched it this weekend during the storm.
This would be great for a beginner to learn what bbq is, but it is 99% geared to stick burning over coal or pellets. I'd like to preface that I have always enjoy listening to him speak on smoking, but I have learned over the years that he is just a good marketer and salesman and doesn't give away any trade secrets. But you can't blame him for that.
Like I said it was very well put together as he did everything in this nice quiet wooded atmosphere which looked to be outside a plantation. Seemed as if he was talking directly to you. But man, Is this guy full of himself. It really triggered me that every time he spoke about an aspect of BBQ that is just common knowledge or crowd known, that he said that he came up with is on his own. There are a couple that he talks about in the series but I'm going to mention one. 1/4 fat thickness. As he is going through the brisket triming he talks about how he trims his fat cap and specifically says that he came to 1/4 of an inch because though his trial an error that's that ammout that renders the best to leave just enough fat on the meat when eating. I mean at least he could reference how this is industry standard then state the reasons. This is one of a handful of things he speaks as he discovered himself and had no input from the outside world on that just bothered me a bit. And the dude needs to get his sinuses in check. But he has people lined up around his restaurant every day and I don't have a restaurant, so he can do what he wants.
All in all, it was a good program to watch if you had no clue about smoking and wanted to get into it but there isn't anything worth wild that he teaches that would warrant paying for this.
TLDR, GTFO
This post was edited on 7/15/19 at 12:51 pm
3
Posted on 7/15/19 at 1:20 pm to CarRamrod
Not sure why anyone would need to subscribe to masterclass for his how to vids since he did a thing with the local pbs station (I think) a few years ago that’s all on YouTube. It’s called bbq with franklin
Posted on 7/15/19 at 1:23 pm to CarRamrod
quote:
As he is going through the brisket triming he talks about how he trims his fat cap and specifically says that he came to 1/4 of an inch because though his trial an error that's that ammout that renders the best to leave just enough fat on the meat when eating.
Posted on 7/15/19 at 1:45 pm to Hermit Crab
I have the PBS DVDs as well as his book on BBQ. That book is extremely thorough. I think that is all you need. I think you'd have to work in his joint to get any better training that what the book and dvd provides.
Posted on 7/15/19 at 3:10 pm to Hermit Crab
quote:I've watched those. And these are those on steroids.
. It’s called bbq with franklin
IMO even working there you won't learn anything out of the ordinary besides learning to control those smokers. I think he has just created a hipster following and puts out good stuff, but isn't out of this world. Similar to curbside. Curbside bwas a very good.....burger from a truck. Mad now it is a decent burger from a sit down place. It isn't anything spectacular, but it has a cult following.
Posted on 7/15/19 at 3:12 pm to CarRamrod
So he's the Peggy HIll of BBQ..
This post was edited on 7/15/19 at 3:13 pm
Posted on 7/15/19 at 3:24 pm to BrohemAlem11
As far as the common knowledge of BBQ, yes. I mean if you have never tended a fire I guess he wood and fire segment could be beneficial on how wood "burns" and how to control a fire.
I mean watching this he talked like he invented all of this. You wouldn't know he worked on BBQ joints learning from people before he started in 2009.
I mean watching this he talked like he invented all of this. You wouldn't know he worked on BBQ joints learning from people before he started in 2009.
This post was edited on 7/15/19 at 3:30 pm
Posted on 7/15/19 at 3:27 pm to CarRamrod
quote:
I think he has just created a hipster following and puts out good stuff, but isn't out of this world.
It actually is out of this world. It is amazing and far better than the places in Lockhart(which are great)and the rest of the hill country. I've been all over comparing. There is no comparison yet.
Posted on 7/15/19 at 4:10 pm to skipreid
I can't say one way or the other because I haven't had it. But as many people that have your take on it there are people that say that it is good butt nothing special. That's what's so great about food.
Posted on 7/15/19 at 4:11 pm to Hermit Crab
Herm, if you want to watch it let me know and I'll give you access to my server.
Posted on 7/15/19 at 4:28 pm to CarRamrod
quote:
I can't say one way or the other because I haven't had it. But as many people that have your take on it there are people that say that it is good butt nothing special. That's what's so great about food.
I'm one of those people. I waited from 7:15 with my little bro when he graduated from UT. We ate at around 1:30 after having some breakfast tacos and enjoying the weather for 5 hours. It was absolutely good, but it was not worth waiting 5 hours IMO. My little bro still lives there and says there are places that are almost as good for almost no wait time
Posted on 7/15/19 at 8:42 pm to Buckeye06
I love the downvotes with no discussion. I'm getting a cult following here.
Posted on 7/15/19 at 9:11 pm to CarRamrod
I mean, you basically spent three paragraphs trying to discredit or throw shade at Aaron Franklin. 
Wanna take a guess at who's coming across as full of himself?
Fwiw, I've never had his brisket either but there's absolutely no way you get that damn many people standing in line for 8 hours, DAY AFTER FRICKIN DAY and simply write it off as hipster cult followers as opposed to saying you know what, he must really have great brisket.
Instead, you just say he's a good salesman?
Hopefully now you understand why you collected a few down votes. And I didn't give you one either.
Wanna take a guess at who's coming across as full of himself?
Fwiw, I've never had his brisket either but there's absolutely no way you get that damn many people standing in line for 8 hours, DAY AFTER FRICKIN DAY and simply write it off as hipster cult followers as opposed to saying you know what, he must really have great brisket.
Instead, you just say he's a good salesman?
Hopefully now you understand why you collected a few down votes. And I didn't give you one either.
Posted on 7/15/19 at 9:18 pm to CarRamrod
quote:
CarRamrod
Just gave me the idea to check Kodi...
Posted on 7/15/19 at 9:21 pm to CarRamrod
I have been fortunate enough to have enjoyed most of what is widely considered top Texas bbq
Franklin is damn good, and he has earned a lot of the accolades that his business has received
We are fortunate to have many damn strong places for that cuisine in Texas.
You have to balance that wait vs the quality. For my money, I will go to Mikelwaithe's (sp?) Much more often over Franklin when I'm in Austin.
That being said, I'd highly recommend making the pilgrimage and enjoying the experience. Stand in line, drink some beers and enjoy some fine bbq.
Also, on the experience front, make your pilgrimage out to Lexington, TX and have a meal at Snows. Another great experience.
Franklin is damn good, and he has earned a lot of the accolades that his business has received
We are fortunate to have many damn strong places for that cuisine in Texas.
You have to balance that wait vs the quality. For my money, I will go to Mikelwaithe's (sp?) Much more often over Franklin when I'm in Austin.
That being said, I'd highly recommend making the pilgrimage and enjoying the experience. Stand in line, drink some beers and enjoy some fine bbq.
Also, on the experience front, make your pilgrimage out to Lexington, TX and have a meal at Snows. Another great experience.
This post was edited on 7/15/19 at 9:24 pm
Posted on 7/15/19 at 9:48 pm to Rouge
quote:
Also, on the experience front, make your pilgrimage out to Lexington, TX and have a meal at Snows. Another great experience.
on my to-do list. How early do you need to get there on a Saturday morning would you say?
Posted on 7/15/19 at 10:17 pm to busbeepbeep
0830 is a good time
Posted on 7/15/19 at 11:01 pm to Rouge
What's your opinion on Salt Lick? I thought it was just ok and their sauce tasted like salad dressing
Posted on 7/16/19 at 12:14 am to GeauxTigers0107
quote:that's like your opinion.
you basically spent three paragraphs trying to discredit or throw shade at Aaron Franklin.
Wanna take a guess at who's coming across as full of himself
Posted on 7/16/19 at 10:50 am to CarRamrod
I've been to Snows. It's good, but not in the same league as Franklin. I understand some people value being able to just walk to the counter instead of waiting for hours. That is fine...I am just talking about the quality of the food and IMO Franklin blows Snows away.
Regarding Salt Lick...it's more of a party place that serves bbq. There is better bbq in most towns than the Salk Lick serves.
Regarding Salt Lick...it's more of a party place that serves bbq. There is better bbq in most towns than the Salk Lick serves.
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