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You can get my favorite cookware from Made In today with a 10% off
discount on your first order over $100 using my link: https://madein.cc/0124-madscientist10
JEREMY, WHERE IS ERIC WECH?!?!!!?!? TELL US!!!!! WE WANT OUR MONEY BACK!!!!!
Franklin's old videos… That was my BBQ starting point. Happy to say i shook Aaron's hand and am wanting to go back to Houston and hope to meet him again. Such a chill dude. And Jeremy, you too. You've been in Utah a few times. Would love to have met you also
best regards KaRP BBQ
Wow super closed body language from Frankilin. Just sayin…
Thanks Jeremy Excellent Video as usual 🔥
Kudos big brother
Any insight on how Aaron ages his pepper? Interesting how he said that he uses pepper more for texture and to develop your bark vs. taste or flavor.
Fantastic interview and content as always @madscientistbbq. Not sure if you’ve ever done this but thought it would be great if you did a video on “the perfect brisket” from start to finish you cook a brisket like it’s your last one with all of your knowledge and flavor going into your last brisket. From choosing the meat/ size, brining or not, injected or not, seasoning, warming cabinet or not… Also done on your everyday backyard bbq offset that most people own.
Thanks
Love this interview! Aaron Franklin is one of my favorite chef's/Pitmasters. I think all this video needs are chapter/timecodes.
Is the interview already on embers? Haven’t seen it and can’t seem to find it. Great interview and knowledge has me wanting to hear more
If they made a movie about Aaron Franklin- they would have to halve Jeff Goldblum Play the part of Aaron…and that's all I got to say about that.
Two really cool, interesting guys. I'd love to hear the rest!
This was such a good interview! I can't wait to check on the rest on Embers TV😍
Thank you for the interview with the King of BBQ
What is Crooked Pine BBQ?
Great Interview with AF! Excellent Questions…. Makes for good Interviews… 👍
Very genuine and useful interview info. Great job……again.
Honestly there is a old school bbq join in my town that has been around for many, many years and cooks off old school pit. And a newer one opened a little over a year ago that cooks on pellet smokers. People buy both, but you can definitely tell the difference in flavor and texture. To each their own i guess. But i feel like using a pellet smoker and just push buttons and watch a clock, is a lil lazy and you dont understand the art of smoking food. Its quick and easy like a microwave. But smoking on a offset is truly an art and understanding your fire, your smoker area temps, and types of wood for flavor are is what its about. Going and checking your food, sitting in the garage with the door up, a glass of sweet tea, and watching life happen. Is when your making real bbq, and the flavor isnt only tasted but known. Learned so much from Mad Scientist videos from cooking diffrent meats, fire control. And believe me, my neighbors know when my Black Warrior Smoker fires up.
This is great!!
AF really is the godfather of BBQ…..the knowledge and wisdom are unreal
Main takeaway: Must acquire Aaron’s Be a Sport! mug immediately.
Loved this video and all of your content Jeremy!
Great interview.
Poor Aaron. Lol. As I’m watching this super cool video, I quickly noticed Aaron clearly didn’t like the rainy weather. “Rain sucks, cookin in the rain suuucks. Cold rain suuucks. …etc.”
I’m thinking Jeremy should get the hint and go inside where it’s more comfortable and conducive for an interview. Ole Aaron finally had enough and said “I think we should go inside.” Funny stuff. As usual, great information. 👍🏻
Is this a repost of a video posted almost a year ago?
I see what you did there…now I gotta get Embers Tv…🤦🏿♂️😡😂
I went from grilling hot dogs, burgers, and steaks to smoking meats because of Aaron Franklin's books and videos. I love how down to earth and accessible he is to people who love BBQ ❤️
14:18 made my day
Would love to see a series where you learn how to work metal or work with a metalworker/machinist to design and build a smoker from the ground-up, starting with cooking goals first and engineering everything with cooking objectives in mind. Maybe even really challenging what a smoker can look like?
Duuude! River Falls, WI. …Northwoods BBQ. Near the St Croix and Mississippi River. That area is beautiful – lots of rolling farmland.
Gotta love it when Aaron gets up the moment you mention pellet grills. LOL
The thing I love about pellet grills, is it makes BBQ accessible to more people. Not everyone has the time for a stick burner, much less a place they can use stick burner. Many apartment complexes allow pellet grills, but not charcoal grills.
The one thing people should be cognizant about, when selecting a pellet grill, is make sure it has a good sized top rack, so they can slide a water pan underneath to protect the bottom of a brisket – or enough space under the hood to add a water pan or two, and place a cooking grate on top of the pan(s) as needed. …so the done burn the bottom of their briskets and pork roasts.
Great interview my friend! Hope all is well.
There are three types of fat that renders at different temperatures?!?! Someone please find out the answers!
Please get a better microphone.
Hmmm … "Age the pepper.." interesting …
Jeremy,
Excellent interview! It is hard to watch Aaron now and judge him favorably after all of your videos arguing there is more there than meets the eyes and the caustic commentary of Jirby.
Based on your discussion here, you should do a video or series of videos on cooking in unfavorable elements. There are a number of videos on dealing with wind, but few on rain and snow. Not everyone has a fancy shelter and even if they do, they still have to vent properly and consider how to do this with fire safety.
Also, hold the phone! Pepper not for flavor but for texture and to soak up the smoke. Aged pepper! All this needs more investigation!
Lastly, there are bbq industry rumors that Randy will be coming back and sitting down with Aaron, Jirby, Bradley, Joe Yim, and you (maybe a bonus one with Tony Clifton!) for a series of master level bbq interviews!
After countless hours watching the YouTube bbq gods. Franklin, mad scientist, meat church, chuds bbq. I bought a pellet smoker as I don't have room for a stick burner. It was a half n half pit boss. Half smoker other side propane grill. 2 years later upgraded to what I call pitt bosses Cadillac pellet smoker. And been loving it. Now we are moving..I should have room for a "real" smoker and can't wait to go back and watch reviews on all the smokers yall use or like. Thank you for your content. Much love
You mentioned the pellet grills and how some people are limited to what they can use at home. I have a small Pit Boss. To prevent being too close to the deflector, I remove the top rack and add a “middle” rack by using a separate grate that I place directly on top of a disposable aluminum lasagna pan with water in it. Totally indirect heat and good air flow up and around the meat. Clean up is as simple as it gets and my smoker stays nice and clean as all the drippings go into the water.
Kudos to the camera person standing out in the driving rain…
Great sit down. 👏
Does anyone know how to age pepper like Aaron does?
Great video, I learn something knew everytime. Sending good vibes from Southern Maryland!
A great tip from this video is not to use fresh ground black pepper. With the large amount of black pepper being used, fresh ground pepper is too sharp. Aaron said he ages the black peppers. We've seen way too many discussions on Franklin's rub secrets. This simple tip makes a difference.
Put the Pepper Canons away when seasoning briskets.