ooootis
Knows what a fatty is.
- Joined
- Sep 28, 2016
- Location
- Owings Maryland
Loving this mayo meme.
Hmmm what meme. I'm like Shultz " I see knathing"
Loving this mayo meme.
Sourcing quality ingredients helps too. I wonder how good his briskets would be if they were select or Walmart choice instead of prime.
I've read the book, watch the vids and yes, very likable. He's a great spokesperson for the art of BBQ.
Keep in mind he started with briskets from HEB in the early days of his restaurant, as stated in his book. He got rave reviews way before he had access to prime grade brisket. I'm sure he's hiding some techniques from his book a bit.
I think that was just when he was cooking slabs in his backyard. But maybe I'm remembering wrong.
I think that means how many people signed up for the updates on his site. I doubt that many people will buy it though. I subbed to it. What's the harm?
I think the assertion was tongue-in-cheek surrounding the sudden Mayo obsession as evidenced by the threads on the matter.This place just can't get past this sudden fascination with mayo!
I'd bet every cent I've accumulated in 40 years of building and selling 4 businesses and now building a 5th that the only mayo in Franklin's food is in the sides.
Mayo on Texas Briaket is apostasy. Never gonna happen.
Ironically, he claims to not eat much BBQ anymore. I guess I shouldn't be surprised since he's surrounded by it all day long.
I am about the same way when I am smoking something.. I snack and sample all throughout the cook that I don't eat it when cutting and serving people... just too damn full. But I definitely go to town on the leftovers though.
Those dang Opa's Jalapeno and Cheddar sausages get me everytime! Usually snack on a few of those throughout the day along with samplings of other stuff Im cooking and I never feel like actually eating dinner after a long cook.
I am fortunate enough to live close enough to have eaten at the biggies in the business. I am still a firm believer the quality of the meat is key. You can make a great brisket on any type of cooker. I have eaten awesome brisket off of Ole Hickory CTO's and Southern pride smokers. I have eaten horrid briskets off of offset and masonry pits. What it boils down to is the right meat, treated with the right spices at the right temperature and right amount/type of smoke for the right time and you will have excellent results. What happens with places that use the gas assist pits is they loose track of to many of the details to make a great brisket. All the attention to the details is what matters. Aaron is an artisan the pays attention to all those details in his system. This includes the people he hires and trains. I wish him all the best He is a great cook, a great businessman and and a great guy.