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In this video, I share how I cook with fire in a wood-burning pit. Learning to manipulate fire, to produce the right heat and the perfect smoke, took time and lots of lessons learned. The things I share in this video can help anyone, who may struggle with fire management when cooking with wood. 00:00…
In 1995 George Goble experimented at Purdue university trying to find the fastest way to light a BBQ. This video shows the fastest … source
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Still laughing. Awesome head… whatever that head rotate was! The hat thingy…perfect compliment to it. Ill watch the full video fir sure,
Try oyster sauce.
Thai recipes dominate the cooking lol
Idiots they only use salt and pepper, I used to work there.
The foil hat😂😂😂😂😂
FRANKLINS IS THE BEST HANDS DOWN
Isn't that stuff just glorified soy sauce?
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Sir. Space Force wants you. Tinfoil on the head. Hell yes. OOORAH
SHAVE AND CUT THE HAIR LOL
Awesome new to your channel
The secret is Franklin has cooked 26278227161 briskets and you’ve cooked 8
Ummmami 😂
I will never sit in line that long to anybody’s establishment. Nobody if worth that long wait to me.
Just keep adding salt….And you will eventually get to where Franklin BBQ is at for taste.
I love how he looks crazier and crazier in his videos..
Yeah this ain’t it hoss
Water is the best binder for a smoke ring and smoke at 185F for the first 3 hours.
Not sure what this stuff does to brisket but I don't recommend using it on steaks 😅
If you like that you should try healthy boy light mushroom soy
Honestly if Franklin's brisket is as salty as reported, I'd have no interest replicating. Oversalting is such a crutch and mask..maybe that's the method for when the boss isn't around or doesn't need to be in competition mode on a typical day.
No smoke ring
Stop trying to figure out Franklin's brisket and come up with you own way of cooking them.
I don't think that's the secret. I've used it before and it doesn't taste exactly like Franklin