BBQ with Franklin: The Cook (Video Link)

Toronto · 12-07-2012, 05:58 PM

BBQ with Franklin: The Cook - YouTube

This one was probably the best of the bunch.

Discuss.

caseydog · 12-07-2012, 06:14 PM

I agree, it was much more complete than the others.

i notice he said he doesn't like to wrap his briskets, but it looked like he does wrap at the restaurant, after watching the Anthony Bourdain Austin episode.

CD

Toronto · 12-07-2012, 06:44 PM

I think he does so in his restaurant since he has so many but was advising us if he were to do one he wouldnt wrap.

Vision · 12-07-2012, 06:44 PM

Thanks.

His analogy of the stall to a train is a great.

Dallas Dan · 12-07-2012, 07:01 PM

His best vid yet. Yes he does wrap in his restaurant to retain moisture in the warmer.

Toast · 12-07-2012, 07:08 PM

I'm really liking that video. Knowing what I've learned so far about brisket and seeing Franklin's take on it reaffirms what I think I've learned.

I really enjoyed the bullet statements "just the facts". Experimentation and knowing your rig seem to be the biggest takeaway on this one for me.

Thanks!

landarc · 12-07-2012, 07:20 PM

That is a nice and simple presentation. Sadly, nobody will listen and brisket will be ruined still.

12-07-2012, 06:14 PM	#2
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	I agree, it was much more complete than the others. i notice he said he doesn't like to wrap his briskets, but it looked like he does wrap at the restaurant, after watching the Anthony Bourdain Austin episode. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

12-07-2012, 06:44 PM	#4
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	Thanks. His analogy of the stall to a train is a great. __________________ "It's all about the Hill Country brisket."

12-07-2012, 07:01 PM	#5
Dallas Dan is one Smokin' Farker Join Date: 02-28-11 Location: Dallas, Texas Downloads: 0 Uploads: 0	His best vid yet. Yes he does wrap in his restaurant to retain moisture in the warmer. __________________ BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen

12-07-2012, 07:08 PM	#6
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	I'm really liking that video. Knowing what I've learned so far about brisket and seeing Franklin's take on it reaffirms what I think I've learned. I really enjoyed the bullet statements "just the facts". Experimentation and knowing your rig seem to be the biggest takeaway on this one for me. Thanks! __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Weber GA Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen

12-07-2012, 07:20 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	That is a nice and simple presentation. Sadly, nobody will listen and brisket will be ruined still. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-07-2012, 06:44 PM	#3
Toronto Full Fledged Farker Join Date: 09-12-12 Location: Toronto Downloads: 0 Uploads: 0	I think he does so in his restaurant since he has so many but was advising us if he were to do one he wouldnt wrap.