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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-21-2019, 09:32 PM | #61 | |
is one Smokin' Farker
Join Date: 05-16-18
Location: Bronx NY
Name/Nickname : T.J.
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Quote:
So far so good Sent from my iPhone using Tapatalk
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Stumps XL Baby, PKTX, Weber Kettle 26, MAK 1 Star General, Gateway 30 |
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05-22-2019, 10:40 AM | #62 |
Full Fledged Farker
Join Date: 03-04-18
Location: DeRidder, LA
Name/Nickname : Brad
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It's not the same. The sauce on his pulled pork is closer to Lexington dip, but nothing I've tried has completely nailed it.
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Instagram & Facebook: @bigthicketbbq So it goes - Vonnegut |
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05-22-2019, 02:14 PM | #63 |
is one Smokin' Farker
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
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Teaser looks interesting.
However, it really looks like it's aimed at stick burners. Is it worthwhile if you don't have one?
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MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven. |
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05-22-2019, 03:36 PM | #64 |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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STAGE 4
Return the wrapped ribs to the smoker with the seam of the foil facing up and cook for three more hours at 265–270°F. I notice he said he wraps in foil for 3 hours at 270*, then sorta says "it could finish early." I think theres going to be a lot of people making mushy ribs. |
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05-22-2019, 03:41 PM | #65 |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
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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?
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WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
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05-22-2019, 04:02 PM | #66 | |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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Quote:
The "cookbook" is a 40 page .pdf summary of what he covers in the video. Its not actually a cookbook. |
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05-22-2019, 04:20 PM | #67 |
is one Smokin' Farker
Join Date: 08-25-17
Location: Baton Rouge, LA
Name/Nickname : Nope
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I keep having mixed feelings of getting the $90 version or not. I'd like to keep them, but gave both of his books and feel like I could probably just peruse through them for the same information he may be providing in the videos.
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Geaux Tigers! Insta @whoyalovebbq |
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05-22-2019, 06:56 PM | #68 |
On the road to being a farker
Join Date: 04-30-19
Location: Greenville, TX
Name/Nickname : Jeremy
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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. Last edited by Smoke Avenger; 05-22-2019 at 07:24 PM.. |
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05-22-2019, 07:28 PM | #69 | |
Full Fledged Farker
Join Date: 07-13-18
Location: KY
Name/Nickname : Rich
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Quote:
You could probably learn just as much for free by watching Harry Soo's youtube videos. |
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05-22-2019, 07:49 PM | #70 |
On the road to being a farker
Join Date: 04-30-19
Location: Greenville, TX
Name/Nickname : Jeremy
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I'm a huge fan of Harry's and have watched most of his videos, and I'm subscribed to his channel. I wouldn't compare his style to Franklin's. If you look at Harry's finished product compared to Franklin's, you wouldn't think they came from the same species of animal.
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05-22-2019, 07:54 PM | #71 |
Full Fledged Farker
Join Date: 04-14-16
Location: Dallas, Texas
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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?
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05-22-2019, 07:59 PM | #72 | |
On the road to being a farker
Join Date: 04-30-19
Location: Greenville, TX
Name/Nickname : Jeremy
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Quote:
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05-23-2019, 12:17 AM | #73 |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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05-23-2019, 08:44 AM | #74 |
Knows what a fatty is.
Join Date: 12-21-13
Location: Columbus OH
Name/Nickname : Gunman9
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05-23-2019, 12:06 PM | #75 |
Found some matches.
Join Date: 02-22-09
Location: Waynesboro, VA
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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/ |
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