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Anybody watching "BBQ with Franklin" on PBS?
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SVonhof
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PostPosted: Sat Oct 10 15 1:45 am    Post subject: Anybody watching "BBQ with Franklin" on PBS? Reply with quote

Buddy told me about and I watched the first episode on my Roku last night.
He cooked 3 briskets in the same smoker, same seasoning and wrapped one in foil part-way through, one in butcher paper and one was left "naked" and then did taste tests and comparison.

I will see if I can watch a few more episodes this weekend.

http://www.pbs.org/food/features/bbq-with-franklin-episodes/
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BigOrson
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PostPosted: Sat Oct 10 15 1:54 am    Post subject: Reply with quote

It gets even better. Keep watching. Beats Raichlen by a mile.
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SVonhof
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PostPosted: Sat Oct 10 15 1:55 am    Post subject: Reply with quote

Nice! I will keep watching. I see there are some old ones he has around too, from 2013.
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k.a.m.
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PostPosted: Sat Oct 10 15 3:04 am    Post subject: Reply with quote

I was glad at the end when they made the results that each way had its pluses and minuses. He had good things to say about the foil and that set well with me.
He has some good You tube videos out as well.
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BUGSnBBQ
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PostPosted: Sun Oct 11 15 1:47 am    Post subject: Reply with quote

The series sounds interesting, I'll have to check it out. I love my Roku Laughing
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gotwake
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PostPosted: Sun Oct 11 15 10:09 am    Post subject: Reply with quote

I have watched the show a few times. He is very straightforward. It is not like a lot of cooking shows. Everything he does is simple and it works, and he explains why it works.
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Pete Mazz
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PostPosted: Sun Oct 11 15 6:23 pm    Post subject: Reply with quote

The guy seems very down to earth. I was almost glad he left that show with Mixon. That is one place I'd stand in line to try.
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fish&q
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PostPosted: Mon Oct 12 15 1:33 am    Post subject: Reply with quote

Thanks for posting, I just watched the first episode and it was good
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NAVET
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PostPosted: Tue Oct 13 15 5:39 am    Post subject: Reply with quote

I caught one episode and now have them all, but one, on the DVR. I tend to re-watch them when I'm bored or in the mood to listen to BBQ stuff.
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Chef
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PostPosted: Wed Oct 14 15 12:09 am    Post subject: Reply with quote

I have watched him on youtube. He has some good stuff.
Stood inline one time to try his Q and the people infrom of us bought a whole brisket and the guy looks at us and say sorry guys we are sold out. Never tried to make the trip again.
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SVonhof
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PostPosted: Wed Oct 14 15 1:58 am    Post subject: Reply with quote

Chef wrote:
I have watched him on youtube. He has some good stuff.
Stood inline one time to try his Q and the people infrom of us bought a whole brisket and the guy looks at us and say sorry guys we are sold out. Never tried to make the trip again.


I wouldn't either after a bad experience like that. Sorry to hear that happened.
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Cal-B-Que
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PostPosted: Wed Oct 14 15 10:02 am    Post subject: Reply with quote

Chef, not sure when you went, but they now have the option of ordering whole brisket to go, without waiting in line. I think they are charging $120 to 130 for a 5-6 lb finished brisket Rolling Eyes
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k.a.m.
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PostPosted: Wed Oct 14 15 10:14 am    Post subject: Reply with quote

Cal-B-Que wrote:
Chef, not sure when you went, but they now have the option of ordering whole brisket to go, without waiting in line. I think they are charging $120 to 130 for a 5-6 lb finished brisket Rolling Eyes

He must be doing something right. There is a minimum three month waiting list for those frozen briskets. Wink
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missionsusmc
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PostPosted: Sun Oct 18 15 8:54 am    Post subject: Reply with quote

I've watched it a few times. I did see the one about the briskets. Pretty interesting what he did with them. The one I remember the most, though, is the one about wood and his smoker. The wood stuff was fine, I thought. Never been to TX, don't use mesquite (kinda skeered on that one....don't want to mess up a good thing....if it ain't broke....), haven't used oak yet. All the oaks around here are still living, and I'm not really interested in cutting one down, and waiting 9 mos to a year before I can use it. I'll just stick with my local hickory, apple, and cherry. Here's what I don't get about his show: he leaves his f/b door open and controls temp with the exhaust. He claims that if you close it up, you choke the fire and get all kinds of nasty stuff. Don't most fireboxes have an air intake? I know that a choked fire will give you creosote, but what he's doing is the exact opposite what everyone else says. Almost like that episode of Pitmasters where the Mississippi people were saying that a billowing, white cloud of smoke is what you want. RIIIIGHT.
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Pete Mazz
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PostPosted: Sun Oct 18 15 5:23 pm    Post subject: Reply with quote

I don't see air intakes on his smokers. Maybe that's why he has to keep the door open.
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-olllllllo-
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PostPosted: Sun Feb 28 16 8:42 am    Post subject: Reply with quote

Pete Mazz wrote:
I don't see air intakes on his smokers. Maybe that's why he has to keep the door open.


it seems that he builds them that way on purpose. it works for him.

just watched all the episodes yesterday again. good stuff I thought. I haven't been here in awhile and just thought id see what ya'll thought bout him. from this thread seems good.

as for running out, my understanding that happens a lot at the Q joints in the states. not one or two but most (if they are any good lol).

his youtube channel has a lot of shorts as well, some of it clips from the series, but I don't mind its all good to me.

dunno if its cool to post a link to the shows but here they all are for anyone who wants em.

http://video.klru.tv/show/bbq-franklin/episodes/
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SoEzzy
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PostPosted: Sun Feb 28 16 9:26 am    Post subject: Reply with quote

Links to the shows are fine, links to spam are not...they get deleted, locked accounts and banned.

You're still here, so it's all good! Wink Laughing Wink
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Camper Bob
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PostPosted: Sun Feb 28 16 1:03 pm    Post subject: Reply with quote

I purchased his book and followed it exactly smoking a 15lb packer. Just salt and pepper and the butcher paper wrap. Best brisket I ever tasted. Using an electric Cookshack and I have been blown away with it. True, it is a little on the expensive side, but wow, what a cooker. Smoking some St. Louis style ribs tomorrow with a rub and sauce from the Neeleys on the Cooking Channel. Makes me happy. Try Franklins easy brisket recipe and you won't be disappointed. Was at Costco today and a 15lb prime brisket was back to $2.99 lb. Wish I had a larger freezer.
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PostPosted: Mon Feb 29 16 12:21 am    Post subject: Reply with quote

If you love him as a person and you love his cooking show, you will absolutely love his cookbook, if you can call it that. It's more of an autobiography/food science/simple recipe book. I've read it several times. Great reading.
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-olllllllo-
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PostPosted: Mon Feb 29 16 4:40 am    Post subject: Reply with quote

Camper Bob wrote:
I purchased his book and followed it exactly smoking a 15lb packer. Just salt and pepper and the butcher paper wrap. Best brisket I ever tasted. Using an electric Cookshack and I have been blown away with it. True, it is a little on the expensive side, but wow, what a cooker. Smoking some St. Louis style ribs tomorrow with a rub and sauce from the Neeleys on the Cooking Channel. Makes me happy. Try Franklins easy brisket recipe and you won't be disappointed. Was at Costco today and a 15lb prime brisket was back to $2.99 lb. Wish I had a larger freezer.


omfg......

up here yer lucky to get ground beef at 5 bucks a pound at Costco. prices have skyrocketed so high in the last 2 years its ridiculous.
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