Aaron Franklin on the Art of Barbecue (James Beard Award Winner)

[@GaryORiveraSr]

This episode is a hidden gem! Surprised there isn't more likes and comments

[@khushnudbeklatipov2389]

I admire you, guys Great conversation!

[@KyleBOLL1]

Barbecue is and always will be straight Americana No other country in the world has barbecue like we do,

[@sprig6043]

Well it did begin with the slavery they brought it to America as we know it

[@KyleBOLL1]

@@sprig6043 absolutely but the Native Americans “barbecued” as well or cooked over fire, I’m not sure about seasonings and salts or curing processes With the Natives I guess it would depend on the region or Tribe.

[@LoneStarPlate]

Well said!

[@toddlemons5952]

Good interview. 7 minute intro very painful

[@MoonshineDrone]

Pellet smokers aren’t real bbq. You’re not a pit master if you use a pellet “smoker”

[@firghteningtruth7173]

Mmm. Its not quite the same. But its damn close. Its fine for the average person who doesnt want to manage a fire every 20 min. Apparently some real nice bbq comes from em. Not a fan of the purist thing.

[@corydysart4668]

He is great and is not number fucking 1 snow s is better peroid. I have eaten at both he is amazing but compared to snows it is amateur hour. It is insulting that no credit is given to snows which is better.

[@LoneStarPlate]

Why do you think Snow’s is better?

[@firghteningtruth7173]

@@LoneStarPlate probably the same reason I think Coopers is better. They use the same process and the same style of pit. They never use wood. Only oak coals. Its a preference thing. Snows is quite highly rated. So is coopers. Franklins gets all the touristy attention. Which is fine with me. 🤣 Edit: mind you...I have a stickburner myself and am smoking a brisket on it 2moro...🤣

[@brandonin_ny]

Snows has received a lot of credit. They were #1 on the last Texas Monthly top 50 list and Netflix featured them on one of their shows, just to name two examples. For only being open one day a week I think they’ve done very well for themselves in all regards.