All footage by Bradley Robinson
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Perfect for camping, tailgating or the family BBQ, the dual fuel Crossfire™ portable LP grill by Blue Rhino® can be fueled by either LP gas or charcoal. With its powerful 12,000 BTU stainless steel burner, you can cook up to 18 burgers at a time. Also included is a convenient 119 sq. inch warming rack….
Please LIKE and SUBSCRIBE Patreon.com/ChudsBBQ ChudsBBQ.com Insta: @chudsbbq Instant Read Thermometer Red Chimi: 2 Red Bell Pepper 5 Fresno Peppers 1Cup Parsley ½ Cup Chopped Cilantro 8g Smoked Paprika 4g Red Pepper Flakes 20g Shallot 10g Garlic 100g Red Wine Vinegar 340g Olive Oil S+P Rub: 8g pink salt 56g salt 12g garlic 10g coriander…
Welcome to STUDENT MEALZ! How to make no cook BBQ sauce? Well today we’re going to tell you just that ;p == INGREDIENTS == – 3 tablespoons of brown sugar – 100g of ketchup – 1 teaspoon of apple vinegar/cider vinegar – 1 teaspoon of honey – 1 teaspoon of garlic powder – 1 teaspoon…
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Matt Pittman’s Tri-Tip Recipe: We’re taking ya’ll to church with our first-ever episode—Meat Church’s own Matt Pittman makes Tri-Tip with Garlic Jalapeño Chimichurri all done on the Traeger Pellet Grill. Juicy, flavorful beef meets a bright, herby sauce—does it get any better? As a seasoned pitmaster, it’s safe to say Matt knows his way around…
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You can Pre-order Franklin Barbecue Pits and purchase all available Franklin Barbecue Rubs, Sauces and Gear here; https://prosmokebbq.co.uk/
Aye yo get in here another Wilsons BBQ video dropped and its a banger!
Overpriced cooker. Good lord. You’re not going to produce good bbq because you bought this extremely overpriced smoker.
Great interview man, cheers from the hill country!
nice interview !! Good job !!
The REAL secret to the success of Franklin BBQ in my humble honest opinion is Aaron Franklin. The dude just has one of those magnetic personalities and probably a good amount of business sense. They aren't really doing anything with their brisket that many of the other great central Texas pit masters aren't doing. Lots of skill, experience, and talent for cooking great bbq aside… I'd go all the way to Austin just to sit in a lawn chair and pop a beer with Aaron Franklin and take in that sweet smell of post oak doing its thing. It's the atmosphere that he's selling that draws in the crowd. And that's something you can't put in a bottle.
Super cool sit down with You guys! I drank a Miller lite with you! Look forward to the book. FRANKLIN SMOKES
Aaron is the one guy i have learned ALOT from when i 1st stated doing BBQ. I have his masterclass and I always go back to it here and there. Definitely a mentor to me when it comes to BBQ. He's the 🐐
Nice interview dave.
This guy has become much more a salesman than a cook. Smoking protein is not such a holy grail.
You sir are a hell of an interviewer. 🎉😊 Subscribed.
His brisket is pretty damn good but not even close to the best in the world. Go check out a KCBS contest in which some of the top guys in the league are cooking, and you'll find yourself in the ballpark of the best in the world. Don't get me wrong, he does amazing work to produce that much on a daily basis, but you just can't put the attention to detail into 200 briskets that the KCBS guys do with one hand selected brisket that they meticulously prepare for that perfect bite.
Those first few shots are Houston though 😀
It's all about those TEXAS secrets baby!
Great interview – really enjoyed the give and take between you two – Ted
Another great video. Looks like you had an epic trip in Texas
Great convo with 2 🐐s
Not only the master of Texas BBQ but a master in keeping the masses guessing. A genuine good guy deserves all the accolades and praise.
I’m UK born and have also fell in love with American BBQ the past 20+ years; it’s very cool to see Wilson’s BBQ on the rise and gaining the respect it deserves. Love to see this style of cooking developing and fusing with UK recipes and product. Congrats Sir Wilson and keep smoking; love the content!
Cant wait for more Franklin stuff to he available in Australia. Offsets are generally pretty limited here.