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Started By
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re: What is so special about Franklin's BBQ and why isn't it replicated?
Posted on 7/16/20 at 5:35 pm to hubertcumberdale
Posted on 7/16/20 at 5:35 pm to hubertcumberdale
quote:
hubertcumberdale
Did Aaron frick your wife?
1
Posted on 7/16/20 at 5:51 pm to LouisianaLady
quote:
Why aren’t there Cajun restaurants in other states making exact recipes from reputable Louisiana cookbooks?
A great question and one I don’t know why considering the information is there for them to use and make a great product. I’ll just guess because many like “idea” of “Louisiana” food without actually knowing what it really is.
Posted on 7/16/20 at 5:53 pm to Kyrie Eleison
quote:
and by the way it's "Franklin BBQ"...not "Franklin's BBQ". little pet peeve.
Well it’s his BBQ so Franklin’s can also work. Douche.
Posted on 7/16/20 at 5:54 pm to LSUZombie
quote:
But it's simply salt, pepper,
You realize he lies about this right? Look up how many his restaurant sauce recipes he has put out both paid in books and free through videos and magazines. A lot of them are totally different and all of them are terrible. Dude bullshits his audiences with his ingredients.
This post was edited on 7/16/20 at 5:56 pm
Posted on 7/16/20 at 5:56 pm to LSUZombie
People that don’t know what good Cajun / creole food is suppose to taste like are going to cook the same crap over and over again and their patrons don’t know any better either.
Posted on 7/16/20 at 6:03 pm to LSUballs
quote:
Your local bbq joint ain’t getting Creekstone briskets. By doing that you’re starting way ahead of the curve
Probably right there
quote:
Plus his methods and equipment are fantastic
His methods are overly simple and maybe that’s the key. Bring temp to certain degree. Cover meat with salt and pepper. Smoke for hours. Cover in pink butcher paper. Finish cooking. Rest. Slice.
Equipment...maybe so. Those smokers are gigantic but I’ve seen quite a few Texas places have a similar set up as well
Posted on 7/16/20 at 6:06 pm to Dam Guide
quote:
You realize he lies about this right? Look up how many his restaurant sauce recipes he has put out both paid in books and free through videos and magazines. A lot of them are totally different and all of them are terrible. Dude bullshits his audiences with his ingredients.
The sauce recipes sure. But isn’t the “Texas style” just kosher salt and coarse ground pepper?
Other than his pork which he admits to using a few other things but it’s like 2 other spices
Posted on 7/16/20 at 6:15 pm to LSUZombie
quote:
Is it really worth waiting in line
Nope
Posted on 7/16/20 at 8:41 pm to TH03
quote:oh, for sure, just saying the couple times I was in Austin, I'd opt for Stiles Switch or Micklethwait since I wasn't going to wait in line and didn't want to order more than 1 LB of BBQ.
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.
Posted on 7/16/20 at 8:50 pm to LSUZombie
quote:
But it's simply salt, pepper, meat, smoke, and time.
The best BBQ is often times very simple. The hardest part for a backyard BBQ'er is dealing with all the variables. Different sized meats, different grades of meat, different sources of meat, different rub blends, different charcoal manufacturers/brands/composition, etc... a lot of different variables.
He's essentially replicated the same cook so many times that he's mastered it. Same as most of the top BBQ places in TX and around the country. Their variables are so minute that they can crank out the same product every day. The guy doing it in his backyard likely cannot to the same extent.
Franklin has cooked on those same pits for a while. He knows the ins and outs, hot spots, what works best.
He gets his high grade meat from the same source at likely as close to the same weight as possible. He trims the same. He has almost 100% certainty of how that product is going to come out because he has cooked close to that exact same piece of meat over and over and over again.
This post was edited on 7/16/20 at 8:52 pm
Posted on 7/16/20 at 9:45 pm to greenwave
quote:yea it isn't snake river but it is of that quality. Idk if it is known where he gets it from.
think he just uses the highest grade beef.
He was just right time right place with the hipster revolution of Austin and BBQ. Plenty of place around there have similar or better products.
Posted on 7/16/20 at 9:47 pm to TH03
quote:do you know Aaron? I'd be surprised if he fricked his own wife.
Did Aaron frick your wife?
Posted on 7/16/20 at 10:07 pm to GynoSandberg
Did you really compare the ability to throw a major league curveball to smoking a brisket?
Posted on 7/16/20 at 10:09 pm to CarRamrod
I didn't mean for my joke in the other thread to start this shite 
BTW, I know how you feel from previous AF threads lol
BTW, I know how you feel from previous AF threads lol
Posted on 7/16/20 at 10:24 pm to LSUZombie
He has the hype. It’s great BBQ, but I prefer La BBQ when I’m in Austin.
Posted on 7/16/20 at 10:26 pm to GynoSandberg
quote:
and he’s probably cooked more briskets than anyone in the US, maybe the world.
John Mueller will literally fight you.
Posted on 7/16/20 at 10:28 pm to LSUZombie
Have never eaten at Franklin's. Would be surprised if it's that much better than the other good joints in TX.
BBQ has a lot of variables and one of the hallmarks of the better smokers is the ability to deliver the same product regardless.
BBQ has a lot of variables and one of the hallmarks of the better smokers is the ability to deliver the same product regardless.
Posted on 7/16/20 at 10:35 pm to LSUZombie
OP there are other places all over Texas that have long waits. One might not have to show up at the crack of dawn but the lines are long still the same. There are other places just as good as AF. Like others have said it certainly helps when you cook with the very best briskets and beef ribs that you can buy in the country. I can guarantee you AF can go grab a USDA Select brisket from Walmart and I’m sure he can make it taste okay but nothing like what he produces at his restaurant.
Posted on 7/16/20 at 10:37 pm to colorchangintiger
quote:
John Mueller
Goes years at a time without working though
Franklin is smoking 100+ briskets a day
Posted on 7/17/20 at 7:41 am to Earthquake 88
this is correct. And he leaves stuff out of his videos. Ask yourself why would there be so many jugs of liquid smoke in his kitchen?
Aaron Franklin hit it at the right time. He built a cult following in Austin due to his millennial looking appearance. He got on tv shows and that increased his exposure.
the bbq is good. Its not the best in Texas and I would argue not the best in Austin. But Texas BBQ is subjective just like other regional cuisines.
Aaron Franklin hit it at the right time. He built a cult following in Austin due to his millennial looking appearance. He got on tv shows and that increased his exposure.
the bbq is good. Its not the best in Texas and I would argue not the best in Austin. But Texas BBQ is subjective just like other regional cuisines.
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