BBQ with Franklin: Cuts of Pork

[@Cutter-jx3xj]

I've been a mearcutter over 25 yrs, it's sure nice to see people know how to do things the old way, (talent and craftsmanship required)

[@littlegayfairy]

@John Ballard I will be opening a BBQ restaurant and will be located within 100 yards of Franklin Barbecue. My BBQ joint will be a complete rip-off of Franklin Barbecue's recipes and I will only serve a maximum of 900 customers per day; however, my customers will only have to wait for 30 minutes maximum to get their delicious BBQ. I plan on spending $4 million to open this new BBQ joint. My business will be similar to Franklin Barbecue (almost a complete copy/rip-off) but just a maximum of 30 minutes wait time for our customers. The price of my BBQ items will only be 5% higher than Franklin Barbecue's prices. Would you pay 5% higher to be able to wait for only 30 minutes?

[@JordieMuska]

Would love to see the same type of video on beef! Also a video on how you run your restaurant.

[@mattfryar5171]

Aaron please do a video on smoked pork belly

[@AvivC1]

I watched all the episodes online and loved em!!

[@nicholasmedovich8691]

Don’t forget rib tips, Compton cut, Kansas City cut, picnic, jowl, and porterhouse chops

[@georgereynolds5107]

Love whatchall are doing, is there anyway yall could post the whole hog episode on here? thats my favorite episode with that big ole pig brinen in the Yeti. I really want to show my friends that mustard rub yall were doing too. Great episode

[@stelvis1984ify]

Collars are so under appreciated.

[@bkman66]

Wow! Pretty neat stuff in this video that I didn't know before :)

[@valeriegarcia9585]

yummy!!! we love your bbq's!!!

[@cbr8391]

When does the second season begin (PBS KRLU and Web series)?!?!

[@stevensantarpia7324]

More vids Aaron.

[@markpaulson8950]

I think he was pretty serious when he said bring that back, lol

[@alexhernandez49]

Uber tender! Love it!

[@lsurouge]

How do you trim a pork shoulder to maximize bark on money muscle? (future video hint....winkwink...nudgenudge). Never heard it referred to as Tiger Muscle. Very interesting.

[@drjjpdc]

I'm surprised that you didn't show the neck bones. Very cheap and when smoked they are as tender as spareribs. Just not a lot of meat, but they are cheap enough to buy a lot of them.

[@oOllHuNtErllOo]

Hey hey hey, bring that back. Lol

[@brandonleeweihan]

what about the brisket?

[@Legendary_UA]

brandonleeweihan Brisket comes from beef, not pork

[@garym5701]

3:00 Bad meat! Bad!

[@briandominguez760]

Franklin looks so much like Seth Mcfarlane

[@surearrow]

>>---------------------->That Beard McBeardsley guy sure knows his stuff!

[@gainmaster3]

über tender rank 45 level 78 tiger muscle

[@hahahahaha_7]

im here for class:]

[@bigmike11676]

Killer beard!

[@johnme4443]

🖒

[@Terufe2670]

I thought this guy was just a really good butcher but then he pulled out some real terms like longisimus dorsi

[@bar20bbq70]

slab ribs? hmmmmm

[@TXDogg83]

+BAR 20 BBQ Word! Gettin my hands on some

[@littlegayfairy]

@BAR 20 BBQ I will be opening a BBQ restaurant and will be located within 100 yards of Franklin Barbecue. My BBQ joint will be a complete rip-off of Franklin Barbecue's recipes and I will only serve a maximum of 500 customers per day; however, my customers will only have to wait for 30 minutes maximum to get their delicious BBQ. I plan on spending $4 million to open this new BBQ joint. My business will be similar to Franklin Barbecue (almost a complete copy/rip-off) but just a maximum of 30 minutes wait time for our customers. The price of my BBQ items will only be 5% higher than Franklin Barbecue's prices. Would you pay 5% higher to be able to wait for only 30 minutes?

[@adams7926]

MMM Pork

[@littlegayfairy]

Hi all you BBQ eaters. I will be opening a BBQ restaurant and will be located within 100 yards of Franklin Barbecue. My BBQ joint will be a complete rip-off of Franklin Barbecue's recipes and I will only serve a maximum of 900 customers per day; however, my customers will only have to wait for 30 minutes maximum to get their delicious BBQ. I plan on spending $4 million to open this new BBQ joint. My business will be similar to Franklin Barbecue (almost a complete copy/rip-off) but just a maximum of 30 minutes wait time for our customers. The price of my BBQ items will only be 5% higher than Franklin Barbecue's prices. Would you pay 5% higher to be able to wait for only 30 minutes? Making customers wait for more than 30 minutes is wrong when you can easily end the line after gauging the customers' order that are in line.