VanSteel
Knows what a fatty is.
I don't think they can tell. I have logins on my Android phone and 2 Apple TVs. Maybe only one can be logged in at a time, but I don't think there's a limit to the number of devices using an account.
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Master Class with Aaron Franklin
- Thread starter angryelfFan
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cajunbaseball
Wandering around with a bag of matchlight, looking for a match.
The beauty of Master Class, is that for one price, you get access to all of the classes. I bought it originally for the Daniel Negraneu on poker. Then found the various cooking classes. Then they added Aaron Franklin. Now they added another poker class. Pay $180, you get access to all. Hell of a deal.
ndg4405
MemberGot rid of the matchlight.
Aaron Franklin is the man, but honestly I didn’t think the course was worth the $90. Each video was about 30 minutes long when it could have been shorter and less rambling on. Only 3 recipes (pork ribs, brisket, pork butt) are taught throughout the course. His brisket videos are amazing and very detailed, but that’s kind of about it in my opinion.
Also didn’t like that the course is taught on his big wood burner smoker. I’m sure competition guys have those but most people smoke on charcoal, pellet, or electric smokers so I don’t need over an hour of the content focusing on how to build a fire. My take on it was that the course would be perfect for restaurant owners but not a ton in there for regular people.
The course was entertaining but not worth $90 in my opinion. I purchased the Rick Browne Grill Master University course when that came out last year and I thought that course was way more detailed and we learned almost 20 different recipes by the end of it.
All comes down to what you’re willing to spend I guess and where you’re at personally. Just my 2 cents
Also didn’t like that the course is taught on his big wood burner smoker. I’m sure competition guys have those but most people smoke on charcoal, pellet, or electric smokers so I don’t need over an hour of the content focusing on how to build a fire. My take on it was that the course would be perfect for restaurant owners but not a ton in there for regular people.
The course was entertaining but not worth $90 in my opinion. I purchased the Rick Browne Grill Master University course when that came out last year and I thought that course was way more detailed and we learned almost 20 different recipes by the end of it.
All comes down to what you’re willing to spend I guess and where you’re at personally. Just my 2 cents
P
pharp
Guest
I am heading to Vegas in a few weeks to play Event #44 in the WSOP. Now I pretty much have to buy it. Franklin Brisket and Negraneu on poker, winner winner!
Rockinar
is Blowin Smoke!
Taylormade
Full Fledged Farker
I understand and respect your take but disagree on almost all points. If each of the videos were shorter with "less rambling" as you say, people would lose their minds. "$90 for an hour and a half?!?!" Also, there are some nuggets in that rambling.
As for the recipes, the course is advertised as Aaron Franklin teaches you Central TX BBQ. Central TX BBQ is brisket. I'm happy he even chose to include pork. As for recipes, he's famously known for salt and pepper, although he does include a recipe for sauce and mixes it up on pork a bit.
The course was primarily taught on his patio OSB that only cooks two briskets at a time. The fire management class which, again, is Central TX BBQ, was taught on one of the 500/1000 gallon beasts but that's it if I recall correctly. The others were taught on a small guy. Regardless of what medium you're cooking on, fire's fire at the end of the day and there's some helpful tips in there that are applicable to everything but electric smokers. Also very few restaurant owners are cooking on stick burners.
I found the course to be a good value personally, I like that I can refer to it at any time I like and I enjoyed the backstories, fireside chats, etc. That said, I have some disposable income and I didn't fret over the $90. That's one thing we can agree on for sure! It absolutely comes down to what you're willing to spend and where you are personally. Cheers!
eace:Smoke5280
Knows what a fatty is.
Totally disagree. I cook on a small LSG offset and found the videos very informative. I’ve spent $90 on far worse things.
ndg4405
MemberGot rid of the matchlight.
I understand and respect your take but disagree on almost all points. If each of the videos were shorter with "less rambling" as you say, people would lose their minds. "$90 for an hour and a half?!?!" Also, there are some nuggets in that rambling.
As for the recipes, the course is advertised as Aaron Franklin teaches you Central TX BBQ. Central TX BBQ is brisket. I'm happy he even chose to include pork. As for recipes, he's famously known for salt and pepper, although he does include a recipe for sauce and mixes it up on pork a bit.
The course was primarily taught on his patio OSB that only cooks two briskets at a time. The fire management class which, again, is Central TX BBQ, was taught on one of the 500/1000 gallon beasts but that's it if I recall correctly. The others were taught on a small guy. Regardless of what medium you're cooking on, fire's fire at the end of the day and there's some helpful tips in there that are applicable to everything but electric smokers. Also very few restaurant owners are cooking on stick burners.
I found the course to be a good value personally, I like that I can refer to it at any time I like and I enjoyed the backstories, fireside chats, etc. That said, I have some disposable income and I didn't fret over the $90. That's one thing we can agree on for sure! It absolutely comes down to what you're willing to spend and where you are personally. Cheers!
From a "marketing" standpoint i guess there is value in just having a longer total length of the videos because people feel like they got more for what they paid for so I see why they did that. But for me I think the videos could have been half the length and just as if not more effective. I see your point though
Good point on the Central Texas BBQ being about brisket and you're right they didn't advertise a whole bunch of recipes to be learned. I would say that's my fault for not reading the entire curriculum in as much depth but at the same time I definitely would have expected more recipes for the $90.
ndg4405
MemberGot rid of the matchlight.
Not looking for a magic bullet. I've paid for tons of courses and books over the years and fully understand that you get out what you put in and at the end of the day you need to practice to get better.
I thought the course was good, just not great
grace
MemberGot rid of the matchlight.
I'm curious. Can you tell me more about which courses and books you found really useful?
Kanco Connection
is Blowin Smoke!
The Rick Browne class looks interesting to me, as does Franklin’s. But this forum is a master class in its own right if you know who to listen to.
ndg4405
MemberGot rid of the matchlight.
Local live courses are great and I have a whole bookshelf worth of bbq books and recipes. Recipes are pretty commoditized these days though and you can find good ones anywhere whether that's a book or online or just speaking with a friend.
I'd stick with my previous recommendation though on if you are going to take an online course I'm all for the Grill Master University one
didisea
Take a breath!
The parts about wood and smoke are good, because not many classes cover that aspect of cooking very well. While I don't cook on a stick burner, the fire management part was interesting. Most of his techniques are totally geared to how he cooks at the restaurant, and not necessarily what you'd do at a comp or at home. His use of a towel to pick up hot meat was interesting, and how he uses his fingers to feel for doneness can only be learned from many years of cooking meat. As with all classes, there are some "nuggets," and there are some things that won't work for me. But I thought it was pretty interesting.
Tannhauser42
Full Fledged Farker
If anybody's curious, Malcom Reed (Killer Hogs / How To BBQ Right) gives his thoughts on Franklin's Masterclass in his latest podcast:
https://youtu.be/Kz4TnH5VR4M?t=2009
https://youtu.be/Kz4TnH5VR4M?t=2009
grace
MemberGot rid of the matchlight.
That's true! Glad to be a part of this forum because of that
grace
MemberGot rid of the matchlight.
Oh I think I've seen that course around. But yeah, I'm really in that learn learn learn kinda mode, so I'm inclined to check this Grill Master University course out. Thanks dude!
route66
Knows what a fatty is.
I don't know how others view their BBQ classes taken but sadly it has turned into a money machine for winning pitmasters. I have spent from $100 to $700 for classes from the best who all stated they show everything they do, no secrets only to learn they were telling white lies. holding out some important info. A couple years back I paid $650 for a class from a very prominent and winning pitmaster which was a fun experience as I was entered in a contest the next day in the same town, but I was not overwhelmed when we tasted his final products. As luck would have it I happened to be placed next to him at the following days contest making shigging a given. My radar was up and to my surprise, his timings and procedures were much different than what he taught the day before. My thoughts at the time was of betrayal and paying an outrageous fee for being lied to, but I did learn some new tidbits and it did help my game. He did win the contest but I held my own right behind in 3rd not using the classes ideas. Maybe I should have used those tidbits to make up the 3 point difference, wish I could be that quick. This story has an ending as 3 weeks passed with this pitmaster posting he was flying to Vegas for a comp and was looking to borrow some equipment to use. A friend and I had his requested equipment and were honored to cook with him the next couple days in Vegas. Working close I found that what he taught in his class that netted him $25K was not even close to what he really does. I asked him about the sudden changes for him to tell me he changes daily. While he is a nice, likeable guy, I am not buying it.
Back to the A/F post. Anyone who has been to Franklins, LA BBQ or many other greats you will see a theme of a pit full of crusted briskets for show during service time but don't see they are wrapped late afternoon and placed in humidified holding ovens till service the following day. Holding ovens are a step up from an ice chest but if all you have is an ice chest, use it to render that last stubborn fat. A holding oven at 180F for 8 - 14 hours does wonders for the perfect brisket and is never taught.
Back to the A/F post. Anyone who has been to Franklins, LA BBQ or many other greats you will see a theme of a pit full of crusted briskets for show during service time but don't see they are wrapped late afternoon and placed in humidified holding ovens till service the following day. Holding ovens are a step up from an ice chest but if all you have is an ice chest, use it to render that last stubborn fat. A holding oven at 180F for 8 - 14 hours does wonders for the perfect brisket and is never taught.
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napzard
MemberGot rid of the matchlight.
So I signed up and watched his classes. Compared them to his YouTube videos and they are a bit different. He’s a great teacher, here are some ribs and a brisket cook I did right fresh from his MasterClass.
I brought the brisket over to a friends house and used it in her Pho.
You can see the brownish brisket she made as part of her pho spread in the above photo. I've never had smoked brisket in pho but this will change in the future. It was tasty.
The brisket could’ve used more time cooking to render off more fat, that would’ve been my only critique but that’s purely something I will have to learn.
I brought the brisket over to a friends house and used it in her Pho.
You can see the brownish brisket she made as part of her pho spread in the above photo. I've never had smoked brisket in pho but this will change in the future. It was tasty.
The brisket could’ve used more time cooking to render off more fat, that would’ve been my only critique but that’s purely something I will have to learn.
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Rockinar
is Blowin Smoke!
So I signed up and watched his classes. Compared them to his YouTube videos and they are a bit different. He’s a great teacher, here are some ribs and a brisket cook I did right fresh from his MasterClass.
Ribs look legit. Nice little glaze with some S&P texture and not drowning in sauce.
Bigdawg580
Knows what a fatty is.
Like someone said who need a online classes you can learn everything right hear on this forum
