I'm actually pretty tempted here...anymore reviews? For those who have watched the whole series do you feel like the tips / tricks are going to enhance your briskets?
So far so good
Sent from my iPhone using Tapatalk
I'm actually pretty tempted here...anymore reviews? For those who have watched the whole series do you feel like the tips / tricks are going to enhance your briskets?
He does make up a bbq sauce in the video and the recipe is given but it is for his ribs. I don’t know if it is the same as what is for the pulled pork. Will have to go back and watch.
Just to make sure I'm clear...
If you buy just the CLASS (for $90) you get to keep (but not download) the program for "lifetime."...but...if you buy the Annual Pass (for $180 a year) you no longer have access to the content if you stop paying...???
Also, it says that the class has a "Downloadable Cookbook"...How is it? Is it less/more/same as his book?
I bought the class last night and I just now finished the brisket series. Just that segment alone justifies the price for me. I've farked up, and would continue to fark up, way more than the $90 in briskets with improper trimming and slicing.
The dude is easy to listen and relate to, and he reduces details to the ridiculous. It's kinda like watching a great UFC fight. It makes me think I can go out and whoop a brisket's arse.:mrgreen:
You could probably learn just as much for free by watching Harry Soo's youtube videos.
I bought the class last night and I just now finished the brisket series. Just that segment alone justifies the price for me. I've farked up, and would continue to fark up, way more than the $90 in briskets with improper trimming and slicing.
Keep hearing this about the video. The trimming and slicing seems to be a selling point, but to me, that part is really easy to figure out with the myriad of information free on this site and elsewhere. I'm more curious about the cook process like how to know when the fat has rendered properly and it's time to wrap (wrap based on fat color rather than bark color). How to get a thick Texas style bark that will hold up during a long hold. Whether to keep temp constant throughout the cook or to vary it based on phase of fat rendering and bark formation. Any mention of these things?
You could probably learn just as much for free by watching Harry Soo's youtube videos.
Not at all. They teach two completely different things. Total polar opposites.
link to a two-part Franklin how to cook a rib video. I watched both, pretty good info in it. Wonder how it matches up to the paid version.
http://bbqblvd.com/aaron-franklin-rib-recipe/