re: What is so special about Franklin's BBQ and why isn't it replicated?

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due to his millennial looking appearance.

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Lol

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Goes years at a time without working though

Franklin is smoking 100+ briskets a day

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I'm pretty sure Aaron isn't there a lot of days.


My point still stands, John Mueller will literally fight you. Just for the hell of it. Doesn't matter who smokes more briskets.

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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.

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One thing that is consistent in all review videos is he has perfected brisket and beef ribs, but the rest of the offerings are good to average. And for the prices paid, I would want everything to be stellar. The sides he offers (coleslaw, potato salad, and beans) all seem to be very meh and that's kind of inexcusable because it's just three sides and there shouldn't be a weak link in the place.

Also I'm seeing the sausage is dry, and that's probably because it is mostly beef.

his pulled pork method works EVERY time.

I saw where now you can just order for pickup. Think I might plan a quick road trip to Austin so I can eat this BBQ without having to wait 6-8 hours ahead of time before doing so.

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So he just uses equal parts salt and pepper for Brisket? Or what is his recipe?

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50/50 by weight.

And you need to use fresh cracked black pepper, not the shite from the McCormick can. I made the mistake of using one of those peppers with the grinder built in. By the end my forearms were burning like those of an ugly 14 year old boy.

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Lol

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It sounds funny, but no doubt I think his more "hispter appearance", and being outside the traditional BBQ mold, played a huge part in his success. It instantly makes one think "he must be doing something different"

If Aaron looked like this, and talked with a texas twang, Im not sure it all plays out the same regardless of the food put out

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Why aren’t there Cajun restaurants in other states making exact recipes from reputable Louisiana cookbooks?

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Because Cajuns don’t want to leave Louisiana, difficulties in sourcing ingredients, and state regulations that make producing certain ingredients (sausages and boudin) on site difficult.

If it were easy, boudin would be a trendy Brooklyn street food coveted by fedora wearing hipster foodies.

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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.

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insufferable

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, I know how you feel from previous AF threads lol

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well yea. More people should see him for what he is. Yea he has the most recognized BBQ in the nation. But he didn't get there on his own. He worked at the restaurant for whom he learned how to bbq and bought their pits when they closed up shop.

Yet that hipster frick talks like he invented BBQ, saying he discovered accepted practices that have been follow before he was born, like the magic 225 smoke temp and being done at 200-205.

He also says he learned to smoke meat by himself but smoking on a box store smoker throwing backyard bbq parties for friends. bullshite, he worked at BBQ restaurants. All of the best chefs give major credit to their mentors. This prick thinks he invented everything himself.