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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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07-03-2022, 11:22 AM | #76 |
is One Chatty Farker
Join Date: 08-31-21
Location: AZ
Name/Nickname : Adam
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Thanks for doing this experiment and sharing it in detail.
Side note, I did my brisket last week 2:1 pepper/salt by volume and I thought it turned out pretty damn good and will continue with that for now.
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The Stable: Weber Kettle 22.5 | Weber Genesis II | WSM 18.5" | Camp Chef DLX 24 | Blackstone ProSeries 36" Griddle | Backwoods Chubby G3 | Big Chief front loader | Oklahoma Joe Highland | LSG 30” Cabinet offset |
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07-03-2022, 11:39 AM | #77 |
Quintessential Chatty Farker
Join Date: 05-16-14
Location: St. Louis, MO
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I still say that anyone who lines up at Franklin's at 5:30 am, spends 6 hours or more to get into the place while drinking beer, meeting interesting people from all over the world, and making memories they won't soon forget are just out of their minds. </rant>
My time is much too valuable!
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MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast. |
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Thanks from: ---> |
07-03-2022, 11:46 AM | #78 | |
Full Fledged Farker
Join Date: 11-06-19
Location: Citrus Heights, CA
Name/Nickname : KJ, Renegade Pit BBQ
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07-03-2022, 11:49 AM | #79 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Yup! ^^
Especially when the line also includes brethren.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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07-03-2022, 11:53 AM | #80 | |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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By time it was rebooked, most of the available windows were sold out, and for the 3 days I was there, not a single time slot would let me get hot brisket by the pound, so I paid the 170 for the whole/cold/vacpac. The wait was about 30 minutes after I checked in. They had 3-4 picnic tables set aside that you could eat at. I ate some turkey before I loaded up in the car and hit the road. Best turkey I've never had. |
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07-03-2022, 12:06 PM | #81 | |
Take a breath!
Join Date: 02-05-13
Location: Tyler, TX
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07-03-2022, 12:24 PM | #82 | ||
Full Fledged Farker
Join Date: 11-06-19
Location: Citrus Heights, CA
Name/Nickname : KJ, Renegade Pit BBQ
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07-03-2022, 12:31 PM | #83 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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It's different when you eat on site. I said it before and I will say it again that his brisket is all that and a bag of chips. I did try several other famous q joints while there and none come close. For example, I was disappointed with Black's in Lockhart and so were the brethren I went with.
Franklin sausage was meh and just like you described but the brisket, turkey and ribs were superior.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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07-03-2022, 12:55 PM | #84 | |
Full Fledged Farker
Join Date: 11-06-19
Location: Citrus Heights, CA
Name/Nickname : KJ, Renegade Pit BBQ
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Although, that being said, reheating in a sous vide bath is in my opinion going to provide little to no quality loss, and my primary issue was it was too salty. Based on his stated 50/50 S&P ratio, I don't think that would be different at the restaurant, and if not I would still have that same issue. I also thought it was a little over done, but I can look past that as over is better than under for sure, and when you cook 100+ briskets at a time, I'm sure there is going to be some variance and that is unavoidable. |
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07-03-2022, 01:39 PM | #85 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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I had it at the restaurant. It did not change my life or impress me. The guys around me thought the same. It was damn good but not what I expected. But I didn't sit there smelling it for hours and hours. I think that and taking pics with the man himself change your opinion drastically. You put all that together and the "experience" is probably off the charts. Now I liked John Lewis' brisket better and John's sausage makes everyone else's taste like Johnsonville. At LA Barbecue I had that "experience". Maybe my taste buds were influenced too. I mean I talked to the pitmasters for an hour like we were in the back yard and they let me play with the fire. Just my .02
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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07-03-2022, 03:30 PM | #86 |
Take a breath!
Join Date: 04-30-18
Location: Northern California
Name/Nickname : Paul
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Thanks for taking the time to share your experience with the goldbelly order.
We were in Austin a couple months ago and we hit a bunch of bbq places on and off the Texas monthly list. Franklin was one of the places we went. I did think the brisket we had at Franklin was still the best brisket we had of any restaurants we went but not by a huge margin at all. The flavor of the briskets we had across the board were all pretty similar. What gave the Franklin brisket a slight edge for me was the fat trim was perfect, It wasn't charred or crispy at all on the edges of the slices, the point meat wasn't mushy and the moisture was great. We didn't have bad brisket anywhere by any means. But I recall some minor flaws with other places briskets that i thought to myself if i had cooked this there are some things i would want to do better on the next cook. Even as minor as the way it was sliced and served. The sausage you are right they for sure use a smaller diameter casing than most. When we went they had the house sausage and a Jalapeno Cheese special. The house to me was a well done classic sausage but yeah middle of the road. The Jalapeno was a little more unique. We had sausage at other places that were not quite as good, some as good and some that we liked better. I agree with you also on the Texas style sauce. Its not a bad sauce it's just a pretty basic. I do really like the Espresso sauce at Franklin. The ribs and turkey are very good at the restaurant. I didn't have the pulled pork. The sides are fine pretty simple but the meats are the star of the show. Overall i still think Franklin is deserving of their recognition on the top 50 list. There are places that are doing meats and sides more unique, compared to Franklin's pretty classic menu. But i think Franklin still does what they do very well. I don't think I would have to go back there the next time I'm in Texas. There are many places i still want to try but I would go back to Franklin one day. I'm not going to tell anyone if the line is worth it or not i can't answer that for everyone. I do think that Aaron was a huge part of why there are so many places and people making good barbecue these days. |
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07-03-2022, 03:48 PM | #87 | |
Full Fledged Farker
Join Date: 11-06-19
Location: Citrus Heights, CA
Name/Nickname : KJ, Renegade Pit BBQ
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You bring up a good point that I did not touch on in my review, and your comment on it was spot on. His fat trim is PERFECT. Every single slice had a very uniform 1/8th or so of fat that was just perfect. It was definitely less than a 1/4 inch, and was just enough. |
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