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Started By
Message
What is so special about Franklin's BBQ and why isn't it replicated?
Posted on 7/16/20 at 3:31 pm
Posted on 7/16/20 at 3:31 pm
I have been getting really into BBQ'ing lately and watch a ton of YouTube videos for research and such. I have watched more than my fair share of Franklin videos and his product looks tremendous.
But it's simply salt, pepper, meat, smoke, and time. He even includes instructional videos on how to make his exact recipes.
Is he doing something extra that he doesn't show the public? Is it really worth waiting in line at 4:00 AM when you could essentially make it yourself at home with his recipe and the right equipment?
And given his popularity, why aren't there more copycats of his style and restaurant offerings?
But it's simply salt, pepper, meat, smoke, and time. He even includes instructional videos on how to make his exact recipes.
Is he doing something extra that he doesn't show the public? Is it really worth waiting in line at 4:00 AM when you could essentially make it yourself at home with his recipe and the right equipment?
And given his popularity, why aren't there more copycats of his style and restaurant offerings?
23
Posted on 7/16/20 at 3:33 pm to LSUZombie
Texans aren’t the smartest of folk.
Posted on 7/16/20 at 3:36 pm to LSUZombie
quote:
Is he doing something extra that he doesn't show the public? Is it really worth waiting in line at 4:00 AM when you could essentially make it yourself at home with his recipe and the right equipment?
i don't know anything about technique. But i've been to a good bit of the top bbq places in Texas (see below) and it is without a doubt the best out there. The beef rib is indescribably good. You arent making that at home/ The wait is obviously ridiculous but you don't need to get out there at 4 am either. If you get out there around 6, chill in a folding chair in the shade and it'll be 11 before you know it.
https://www.texasmonthly.com/food/the-list-the-top-50-barbecue-joints-in-texas/
This post was edited on 7/16/20 at 3:54 pm
Posted on 7/16/20 at 3:39 pm to REG861
quote:
The beef rib is indescribably good.
Franklin Beef Rib - Recipe
It looks incredible but here he is walking you through the steps. Why aren't more places...BBQ places at that...just doing what he does?
Posted on 7/16/20 at 3:45 pm to LSUZombie
I think he just uses the highest grade beef.
Posted on 7/16/20 at 3:52 pm to LSUZombie
Your local bbq joint ain’t getting Creekstone briskets. By doing that you’re starting way ahead of the curve. Plus his methods and equipment are fantastic.
Posted on 7/16/20 at 3:56 pm to LSUballs
all of that ^^
Posted on 7/16/20 at 4:16 pm to LSUballs
quote:
Your local bbq joint ain’t getting Creekstone briskets. By doing that you’re starting way ahead of the curve. Plus his methods and equipment are fantastic.
and he’s probably cooked more briskets than anyone in the US, maybe the world. I can watch a video on how to throw Clayton Kershaw’s curveball, doesn’t mean I’m gonna be able to throw one like his
Posted on 7/16/20 at 4:27 pm to GynoSandberg
quote:
I can watch a video on how to throw Clayton Kershaw’s curveball, doesn’t mean I’m gonna be able to throw one like his
Literally apples to oranges.
Posted on 7/16/20 at 4:31 pm to LSUballs
quote:mine does
Your local bbq joint ain’t getting Creekstone briskets
Posted on 7/16/20 at 4:34 pm to LSUZombie
you don't have the smoker he has nor the fine-tuned sense of how that smoker works, the attention to detail, quality of beef, seasoned post oak, etc.
your local mechanic/automotive has the same "how-to" books as any other mechanic/automotive engineer, but he isn't going to do the same work as an F1 mechanic/automotive engineer.
i'll give any yahoo my gumbo recipe, but i promise you that the vast percentage of folks out there won't come close to my bowl due to my decades of experience and "inside knowledge" i have of my own gumbo with my pots, stove, ingredients, etc.
if you think your nuts hang that low and you can plate the same product as Aaron, by all means tee it up and give it a go and make a fortune. then do yourself a favor and head to his place and compare. you'll throw your cook in the trash.
and by the way it's "Franklin BBQ"...not "Franklin's BBQ". little pet peeve.
your local mechanic/automotive has the same "how-to" books as any other mechanic/automotive engineer, but he isn't going to do the same work as an F1 mechanic/automotive engineer.
i'll give any yahoo my gumbo recipe, but i promise you that the vast percentage of folks out there won't come close to my bowl due to my decades of experience and "inside knowledge" i have of my own gumbo with my pots, stove, ingredients, etc.
if you think your nuts hang that low and you can plate the same product as Aaron, by all means tee it up and give it a go and make a fortune. then do yourself a favor and head to his place and compare. you'll throw your cook in the trash.
and by the way it's "Franklin BBQ"...not "Franklin's BBQ". little pet peeve.
Posted on 7/16/20 at 4:36 pm to LSUZombie
quote:
Is it really worth waiting in line at 4:00 AM
no
even if his food was significantly better than other BBQ options, it's crazy expensive in terms of personal resources to waste 7-8 hours of your life waiting in line for a BBQ lunch
Posted on 7/16/20 at 4:38 pm to joeleblanc
quote:
Texans aren’t the smartest of folk.
Compared to Louisianians they’re Mensa members (& I’m from BR)
Posted on 7/16/20 at 4:44 pm to SlowFlowPro
quote:
crazy expensive in terms of personal resources to waste 7-8 hours of your life waiting in line for a BBQ lunch
You know that you can order in advance for pickup
Posted on 7/16/20 at 4:55 pm to SlowFlowPro
quote:yeah, it's definitely diminishing returns when you can get other top tier BBQ that isn't as good, but not that far off
even if his food was significantly better than other BBQ options, it's crazy expensive in terms of personal resources to waste 7-8 hours of your life waiting in line for a BBQ lunch
Posted on 7/16/20 at 5:03 pm to Rouge
quote:minimum order is 3Lbs though, so only viable if you have a few people
You know that you can order in advance for pickup
Posted on 7/16/20 at 5:16 pm to LSUZombie
quote:
here he is walking you through the steps. Why aren't more places...BBQ places at that...just doing what he does?
Why aren’t there Cajun restaurants in other states making exact recipes from reputable Louisiana cookbooks?
Posted on 7/16/20 at 5:19 pm to busbeepbeep
quote:
minimum order is 3Lbs though, so only viable if you have a few people
Yeah but who is going there to stand in line for that long by themselves? You'll most likely already have a few people going.
Or just fast for a day and fill up.
Posted on 7/16/20 at 5:23 pm to GynoSandberg
quote:
and he’s probably cooked more briskets than anyone in the US, maybe the world. I can watch a video on how to throw Clayton Kershaw’s curveball, doesn’t mean I’m gonna be able to throw one like his
wish i could downvote this more
Posted on 7/16/20 at 5:27 pm to Kyrie Eleison
quote:
if you think your nuts hang that low and you can plate the same product as Aaron, by all means tee it up and give it a go and make a fortune. then do yourself a favor and head to his place and compare. you'll throw your cook in the trash.
you and 'aaron' homies or you just like to pretend yall are on a first name basis?
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