BBQ With Franklin, produced by KLRU-TV, Austin PBS, proves that barbecue doesn’t have to be complicated and it doesn’t take a lot of specialized equipment. In this 11 episode instructional web series, BBQ nerd Aaron Franklin explains the steps beginning to end in creating delicious barbecue in your backyard. Learn how to modify an off-the-rack smoker for optimal success. Find out why the type of wood you choose is important and how to build a fire. Discover the correct temperature for smoking meats and why the way you slice a finished brisket is so important.
BBQ DIY: The Brisket
In this first episode of BBQ with Franklin we go straight to the important stuff: the meat
BBQ DIY: Ribs, Part 1
Learn how to trim and season pork spare ribs for the smoker.
BBQ DIY: Ribs, Part 2
Your ribs are trimmed and seasoned, now what? In part 2 of our Ribs episode, Aaron shares the secrets to smoking tender and delicious ribs.
BBQ DIY: The Smoker
Before you put the brisket on, Aaron explains how to modify and season your smoker.
BBQ DIY: The Payoff
Aaron Franklin explains the telltale characteristics of a finished brisket, when and why you'd wrap your brisket, how long to let it rest and how to slice your masterpiece. And if you're one of *those* who like the sauce, learn a basic Texas sauce to serve alongside your meat.
BBQ DIY: The Cook
our brisket is trimmed, seasoned and the fire is ready to go. Now what? Pull up a chair and let Professor Franklin take you to class and learn about fire management, optimal cooking temperature, wrapping, and why you should beware of the stall.
BBQ DIY: The Wood
What types of wood work best for which types of meats? Aaron describes characteristics and wood strategies for your optimal smoke. This episode sponsored by Austin Food & Wine Festival. Video of wood shot on location at Harley's Firewood. Thanks Harley!
BBQ DIY: Thanksgiving, Part 1
Learn how to brine and smoke a turkey with Aaron Franklin.
BBQ DIY: Thanksgiving, Part 2
Stacy Franklin shares a couple recipes that go perfectly with a smoked turkey. Learn how to make smoked garlic mashed potatoes and a grilled green bean shishito pepper side dish. Aaron also explains how to tell when the turkey is getting done and what to do in the last hour of smoking. Hint: it involves butter. Part 3 coming later today.
BBQ DIY: Thanksgiving, Part 3
How to tell when your turkey is finished plus make a beautiful gravy with smoked butter.
BBQ DIY: Pulled Pork
Aaron shares the secrets of TEXAS-style pulled pork. What to look for in the cut of meat, how to season and how to cook.
The Future of BBQ
Brisket Wrap Test
There are many variables that go in to making BBQ, but you can only change one thing at a time. Check out the results of Aaron's brisket wrap test.
Ever wanted to make your own sausage at home? Learn how Aaron Franklin makes sausage at home in this step by step video
Lookin' for a quick and easy way to preserve your beef? In this segment, Aaron Franklin shows you how to make your own delicious beef jerky. Whether you're out on the trail or in need of an on-the-go snack, this smoked beef jerky recipe will satisfy the most intense meat cravings.
Cuts of Pork
Which cut of pork is the best? Aaron Franklin and Bryan Butler of Salt & Time break it down for you. Now you'll be an anatomy expert at your next pig roast!
Chicken Sauce Excerpt
BBQ sauce comes in many different varieties and is easy to make at home. Aaron Franklin shows you how to make a quick batch for some delicious BBQ chicken.
Learn how the brisket became a popular centerpiece of Central Texas BBQ. Hear from legends of Texas BBQ plus be guided through a step-by-step brisket cook experiment using three different methods.
Sausage, often a BBQ afterthought is now finding reason to take center plate. Aaron makes sausage from scratch and visits some folks who are pushing the boundaries of artisan sausage making.
Aaron shows you how to cook a whole hog cook, from snout to tail.
Aaron takes a deep-dive into the realm of BBQ pits, as personal as they are functional. Explore different types of smokers from those at the roots of Texas BBQ to the kinds bought in stores. Aaron builds a smoker out of a 250 gallon propane tank.
Fire & Smoke
When you’re cooking with fire, you’d better have good wood. Aaron covers the major types of wood used in Texas BBQ, gives some tips on building a fire, and shows a twist on using smoke for more than cooking meat.
Poultry & Sauce
Aaron takes us to a Texas BBQ joint where they cook their chicken in a unique way and then teaches us how to make sauce from scratch. Meanwhile, John Markus takes us on a whirlwind tour of the regional sauces of America.
Direct Heat & Mesquite
Cooking "cowboy style." Also: a Dallas barbecue joint's unique take on Texas traditions.
A barbecue competition in Kansas is visited.
Aaron tours Texas to research and then cook some beef ribs. After a butchering and anatomy class in College Station, Texas, he receives some tips from a legendary Central Texas BBQ family.
Aaron sends out a little leftover brisket to some chefs around Austin to see how they are inspired by brisket. We end with a taste test that turns into a party.