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Thread: Franklin BBQ

  1. #7801
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    Quote Originally Posted by NoName View Post
    so...how early should i actually get there if i am going on a Friday?
    7:00, and after 8:30 you might be in danger, but they'll tell you if so when they come outside to take orders, which will be a long while later.

  • #7802
    asshat paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge?
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    Got there a little before 2, line was inside. It was damn good.
    Last edited by paco; 01-11-2017 at 04:29 PM.

  • #7803
    bunghole Cluck slams and goes hard. Cluck slams and goes hard. Cluck slams and goes hard. Cluck slams and goes hard. Cluck slams and goes hard. Cluck slams and goes hard. Cluck slams and goes hard. Cluck slams and goes hard. Cluck slams and goes hard. Cluck slams and goes hard. Cluck slams and goes hard.
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    I wonder what the foil is on there for?

  • #7804
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    Quote Originally Posted by Cluck View Post
    I wonder what the foil is on there for?
    keep from burning the point?

  • #7805
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    ^^Probably to prevent burning of that edge of the flat. All are facing the fire box.

    Just a guess.

  • #7806
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    Quote Originally Posted by NoName View Post
    keep from burning the point?
    Looks to be on the flats, but I think you're on it.

  • #7807
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    Yup, heat shield. Paco were you there for build tips?

  • #7808
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    Franklin BBQ

    Those little pieces of foil saves what 1000+ in sales.

  • #7809
    asshat paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge?
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    The foil is actually away from the fire box, same way any free born American would cook a brisket.

    And yes, I kinda was there for smoker tips. Turns out I kinda know one of the assistant managers and she gave us the grand tour. Didn't take near enough pics, especially of the kick ass wood fired rotisserie they cook the ribs on.


  • #7810
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    Quote Originally Posted by paco View Post
    the kick ass wood fired rotisserie they cook the ribs on.
    Is it on a treadmill?

  • #7811
    Quote Originally Posted by KaiserSoze View Post
    Is it on a treadmill?
    Yep. JM got a new job as treadmill turner.

  • #7812
    asshat paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge? paco might be a clever chap. or know the right people. know what i mean, nudge nudge?
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    Aaron Franklin was treadmillin' before treadmillin'was cool.

  • #7813
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    Quote Originally Posted by skipperj View Post
    Yep. JM got a new job as treadmill turner.
    Sounds like a taxing job.

  • #7814
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    Quote Originally Posted by paco View Post
    The foil is actually away from the fire box, same way any free born American would cook a brisket.

    And yes, I kinda was there for smoker tips. Turns out I kinda know one of the assistant managers and she gave us the grand tour. Didn't take near enough pics, especially of the kick ass wood fired rotisserie they cook the ribs on.

    So, deckle towards the heat, fat cap down. A periodic spritz with beef stock until the stall, then wrapped in pink butchers paper until probe tender (198-205), then off the pit? I'm learning, and you guys are helping.

  • #7815
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    Fat up, point side towards heat.

  • #7816
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    Quote Originally Posted by paco View Post
    Didn't take near enough pics, especially of the kick ass wood fired rotisserie they cook the ribs on.
    At our BBQ restaurant we had when I was growing up, we had two large rotisseries and everything went on them. Brisket, ribs, chicken, sausage. It made consistency a lot easier.

    Quote Originally Posted by Anastasis View Post
    Fat up, point side towards heat.
    Yup.

  • #7817
    asshat Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu's Avatar
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    Quote Originally Posted by Topper13 View Post
    So, deckle towards the heat, fat cap down. A periodic spritz with beef stock until the stall, then wrapped in pink butchers paper until probe tender (198-205), then off the pit? I'm learning, and you guys are helping.
    Deckle is fat and cartilage underneath the side opposite of the fat cap (underneath the flat).. 90% of the briskets you buy will have it removed during processing. You can spritz with whatever you want. Franklin SAYS he only uses apple cider vinegar but I don't believe him. And don't overdue the spritzing. You want to open the lid as little as possible, especially during the first few hours of the cook.

    I've also noticed Aaron keeps un-split, un-burned logs in the cook chamber pretty close to the firebox as a barrier between the meat and the firebox. Anyone ever done this? Is this to protect the meat or is there any flavor benefit to having them in there?

  • #7818
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    Quote Originally Posted by Stu View Post
    I've also noticed Aaron keeps un-split, un-burned logs in the cook chamber pretty close to the firebox as a barrier between the meat and the firebox. Anyone ever done this? Is this to protect the meat or is there any flavor benefit to having them in there?
    It might protect the meat some, but another benefit is that if the wood is already hot before it actually goes in the fire, it lights quicker and cleaner. I don't tend to mess around much on the back side of my fire, but I do stack my next few splits on the lid of the firebox to get them hotter before they go on the fire.

  • #7819
    asshat Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu might be a clever chap. or know the right people. know what i mean, nudge nudge? Stu's Avatar
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    I do that too. or if the wood is damp.. but he does it with un-split logs and they stay in there. I'd like to try it but my pit is too small.

  • #7820
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    Quote Originally Posted by Stu View Post
    Deckle is fat and cartilage underneath the side opposite of the fat cap (underneath the flat).. 90% of the briskets you buy will have it removed during processing. You can spritz with whatever you want. Franklin SAYS he only uses apple cider vinegar but I don't believe him. And don't overdue the spritzing. You want to open the lid as little as possible, especially during the first few hours of the cook.

    I've also noticed Aaron keeps un-split, un-burned logs in the cook chamber pretty close to the firebox as a barrier between the meat and the firebox. Anyone ever done this? Is this to protect the meat or is there any flavor benefit to having them in there?
    Thank you. I've always heard the point referred to as the deckle. Now, this is regarding the Franklin cook. I've only done fat side up, trimmed, until fork/probe/toothpick tender. Again, always at around 200, or so. I've never wrapped. I will be trying the Franklin method on my next cook, glad to get feedback from you guys.

  • #7821
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    Quote Originally Posted by Stu View Post
    I do that too. or if the wood is damp.. but he does it with un-split logs and they stay in there. I'd like to try it but my pit is too small.
    Yeah, I suppose it might help. My pit has a large angled steel baffle between the firebox and the cooking chamber, so I don't much of a hot spot next to the firebox. But if you do, it might make a difference.

  • #7822
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    Quote Originally Posted by paco View Post
    The foil is actually away from the fire box, same way any free born American would cook a brisket.
    Yeah, that was cajunfail. I've been on a WSM too long now and got it backwards. I'm sticking with the foil to prevent overly burnt flat ends angle though.

  • #7823
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    Quote Originally Posted by spankytoes View Post
    Sounds like a taxing job.
    I heard he was just taking a stab at it.

  • #7824
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    Quote Originally Posted by cajunhorn View Post
    Yeah, that was cajunfail. I've been on a WSM too long now and got it backwards. I'm sticking with the foil to prevent overly burnt flat ends angle though.
    Agreed. That one corner has a tendency to get crusty and curl up.

  • #7825
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  • #7826
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    Aaron Franklin's first-time ever food festival finally has set dates and a name. Hot Luck will take over Austin from Thursday, May 18 through Sunday, May 21, as reported by Austin 360.

    Casual and fun are the key themes of Hot Luck. Franklin emphasized the "interactive" appeal of it, "super DIY, real hands-on kind of stuff,” as he told Eater previously. All involved chefs are there to "hang out, drink beer, and have a good time” with guests.

    Helping out Franklin are festival vets James Moody (of the former Fun Fun Fun fest) and Mike Thelin, cofounder of Portland's food-focused Feast. Moody wants Hot Luck to run like "the best-run tailgate" ever.

    During those four days, 35 chefs who are close with Franklin will cook up food across eight to ten spots in Austin. Yes, barbecue will be involved, but Franklin teased that there might only be one smoked meats person on the lineup.

    As it is Austin, live music is involved though there are no further details available on that front. Guests will be able to buy individual tickets to events, as well as overall festival passes. Tickets are expected to go on sale in late February.

  • #7827
    One of my bosses is leaving for a better career opportunity and bought everyone under him Franklin at my urging. Preorder was simple and efficient. 21 pounds of meat and a tray of each side.

    Line was not long at all today. Left at 11:15 with the order and the end of the line was near the ramp.

    Line at 10:45


    The meat...brisket, ribs and turkey.



    Forgot to take a pic of my first plate, so second will have to do.

    Last edited by 1978horn; 02-01-2017 at 02:15 PM. Reason: tapa autocorrect

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