Aaron finds he’s not in Texas anymore when he competes at a Kansas City Barbeque Society competition. Competition barbecue has Aaron trying stuff outside his normal wheelhouse to meet the taste of the judges. The KCBS is the largest competitive barbecue organization in the world. [Originally premiered in 2015]
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BBQ with Franklin
Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture — the people, the places, and of course the food. Ten half-hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture.
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Could see the steam coming out of him at the awards ceremony. He's gonna either never compete again or go nuts until he wins them all.
Very, very impressive. You had to have done that before. You are the best (period). For your first time, that was excellent. A cherry hint semi-sweet glaze that compliments the rub is just as important as super tender meat. We can learn from each other.
I love that you brought a commercial size espressos maker.
I ,would love to to try "Franlin's".Do they deliver to Canada.
Making brisket and all bbq for the masses is much different than competition. They are kinda similar but honestly so different
Mad props to the father in law for all his hard work and support!
I always high regards for farqlin BB N i get fortune i will visit taxes n brisket frankly BB even if I have wait whole day
Shouldn't the meat be all cut and preped before you show up
As a master chef and winner of several chef of the year titles i can tell you right now that most competitions are already decided before any cooking has started,its all sponsorship greed now and who is the new sensation on the block !….
This one was really cool, and informative. I think that Aaron is a true Texas style pit master, and perhaps his was a style that the Kansas City judges may not have a deep appreciation for. I thought his work looked excellent
Sauce. Horrors!!!!!
Aaron is a great gentleman and a master. Period.
You look like a less weathered Johnny Knoxville
Aaron brings his casual $3000 espresso setup
KC has the best BBQ in the country
Wrapping that Brisket in foil made my eye twitch. LOL
I'm just stoked I went to school in Austin and got to eat at Franklin's A LOT!
what a load of rubbish.
I don’t recognize the Area I competed at the American Royal in the Bottoms!
Much respect to Aaron Franklin for not only doing this, but taking it seriously.
Hmmm cooking to please a random persons flavor preference would be a hugely difficult thing to achieve. Imagine turning up in Bologna, Italy and making red sauce pasta better than the locals……. good luck. EDIT: Better than the locals are used to.
I learned quickly that competition bguys.arbecue is totally different than restaurant style or vending. It is truly an art to it so I have a lot of respect for all of those
Id just love to taste anyone of these cooks food. The level these guys/gals are at would be amazing to experience
Franklins BBQ is OVERRATED!!! I’m from Austin and there is so many better places here and around here. Blacks BBQ is 10x better
Making food or beverages for competitions is completely different from making your own unique style. You are trying to conform to sometimes arbitrary style guidelines, instead of trying to find your own way. I'm not saying that it's any easier, if anything making stuff for competitions is very hard, because if you miss a parameter, then it's out of spec for the style and you're out of the running.
Of course Franklin would never do well in a competition like this, because he has spent years finding his own style, which is what people love them for.
Very much appreciate Aaron. That said, HATE the artificialness, the arrogance, the irrelevance of competition judging.
Was at your restaurant a week ago, just had ribs and brisket. Haven’t had any other bbq that matches the perfection you serve.
Dude lost me at margarine. Butter is all I use, no margarine in my house!
Every BBQ competition I have seen has its' own idiosyncrasies and judging criteria. I had a friend enter one in Alabama and he asked me to come go with him as he needed a couple extra hands. Got down there and got set up and the officials came by and looked over his rig, implements, meat, meat storage and such and once they checked a few thing they declared he could then begin cooking at whatever the time was to start cooking. He told us we'd know it was time to get started when the cannon went off, yes, a connon. However, you begin a fire in your cookers an hour and a half before the cannon sounded.
Anyway, we got everything going and then it was time to wait and check and wait some more. I asked him how he felt he'd do, I'd eaten his BBQ before and it was great he said he just wanted to see if he could do better than last year. He said they had him dead last in Brisket, his ribs were rejected as being underdone, and his whole hog did get an honorable mention.
Ok, long story short, his brisket, turned out to be way better apparently as he got in the top ten, no money. His ribs were accepted and he placed again in the top ten, no money. His whole hog got an honorable mention again.
He used a south Carolina style BBQ sauce and they favored the white sauce there in Bama, he said he just couldn't bring himself to make a white sauce when he learned what it was in it. It's a mayonnaise based sauce. And I thought the mustard based sauce was strange, but I can see why a traditional SC style vinegar and pepper based sauce didn't sit well with them. Just like if you go to a KC competition they looking for sweet as candy sauces smoked onto the meat.
I will say, I saw BBQ cookers and equipment the like of which you never saw in a Home Depot.
I think Aaron should've just done him and turn that in. That would be the Franklin way/Texas way.
I moved to Georgia back in 2003 and lived there a few years. One year for July 4th I served Texas style slow cooked brisket to people used to pulled pork. Several said "I didn't know BBQ could taste like that." Even if it isn't the local style, like Aaron I would go in and play my game and hope people like it.
OMG its a PIT not a "COOKER" #### me… My kids called their Easy Bake Oven a "Cooker"
Competition BBQ is absolute trash now…but 20 years ago, you could not find better BBQ than competition BBQ
I had no idea that the KC BBQ standards were so restrictive. Regardless, it's been amazing living in KC for the past decade and watching the consistency of Texas-style BBQ slowly gain traction in the area and increase the overall level of BBQ in KC. Franklin and the Texas BBQ scene are the source of that new movement toward consistency. Newer BBQ spots like Night Goat BBQ really combine the best of both worlds, the exploration and experimentation of KC BBQ with the quality and consistency of Texas BBQ.
Margarine?? That stuff is FULL of toxic chemicals. Use butter like a man.
His BBQ looked amazing, I think he didn't put enough sauce though.
margarine???? yuck…..butter
What was the spray Aaron used on the chicken right before he cloaed the box ans rurned in?
If you need sauce….you ****ed up your bbq.
Been really enjoying this series, with Aaron! Ton of information is used properly!!
What knives is Aaron using miyabi and wusthof ikon?
I had a dozen friends with me in Austin. They unanimously rated my brisket higher. How about a throw down?