BBQ with Franklin - Fred Fontaine

video.klru.tv/v... - Full episode on Pickin' beef and more tips from Wayne Mueller
Fred Fontaine was and still is a BBQ legend in Central Texas. As Wayne Mueller tells us in this episode, he was the first pitmaster to look at a naked piece of brisket and dress it up with the same wrapping process Aaron Franklin uses today.
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[@texasprayerwarrior]

Thanks for honoring those that came before. Texas BBQ Forever!!

[@patmancrowley8509]

Aaron, I know that you review these notes so I just want to say "thank you." You have assisted me in bringing happiness through delicious food to my family and friends. Peace be with you.

[@dahveed284]

My first visit to Louie Mueller's BBQ was in 2010. I was riding my motorcycle and knew it was in Taylor, but I didn't know the address. I just opened my visor and followed smoke scent to the restaurant. I had the pleasure of meeting Wayne on that visit. I love Louie Mueller BBQ.

[@ricsanturri313]

The Fontaines immigrated to Woonsocket RI from Canada, where smoking meats was quite common. Fred moved to from RI to Texas in search of a warmer climate for health reasons. Ironically, up until a few years ago it was almost impossible to get good smoked brisket in Rhode Island. There are now a few barbecue joints in our small state that do brisket pretty well, using the same methods that Fred used and that Aaron Franklin has certainly popularized across the country

[@beardg304]

Fred Fontain and some of his fellow American Legionnaires, cooked bbq for my parents wedding in the early 80s. I never got to try Mr. Fontain's bbq but everyone in the area who did said it was the best ever made.

[@poetics231]

I never saw the last few videos in my feed even though I'm subscribed, but I'm glad I get to binge them lol.

[@richleviness4621]

Thanks Fred!

[@Veritas21000]

Back in the day nobody wrapped their BBQ. It stayed on the pit till it was ready. It had a great texture without that wrapped steamed grain flavor. I think the Northeast pastrami cookers added this technique to "Q'. Plus it takes more skill and labor to BBQ the old way so people adopted the new method.

[@Mark-fg7st]

when are you doing more shows?

[@xpadilla1]

Besides aluminum foil and pink butcher paper, have you tried other media, like parchment paper for example?

[@bar20bbq70]

+X Padilla parchment paper?!!!! hell might as well wrap it up christmas paper and put a bow on it hahahahahaha

[@xpadilla1]

Hahahahaha. OK OK... Clarification... Baking grade parchment paper like the kind bakers use inside of an oven, sans bows.

[@bar20bbq70]

parchment is for cookies.it is also made with various chemicals one of which is silicone that could inhibit airflow.and who wants that stuff on food anyways.

[@xpadilla1]

So maybe covering the brisket in cookies and adding a bow for aerodynamics? Hahahaha

[@SupremeFood]

Great👌👌👌👌

[@MrDGPhoto]

Wow! Internet pages have you guys as not friends! I got to stop reading the Internet! LOL!

[@frankludwin2919]

Truly a shame that because of Food Network and Travel Channel that now EVERY tourist in the country knows the long time "secrets" of Texas small town BBQ joints and has ruined this for the old time locals because of long lines and ABSURD prices. Brisket should never cost more than $10/lb PERIOD end of freaking story. When I can buy choice grade ribeyes or prime grade sirloins AND grill them for less than $10/lb in less than 10 minutes that tells me all I need to know about assisine brisket prices. And dont get me started on the $12 lb SAUSAGE.

[@Isthislife2135]

12 hours to make. But sure.