Have you ever been to Franklin BBQ? Let me know about your experience below!
@briankirkman28919 ай бұрын
What I enjoy most about barbecue is that there’s so many different ways to do it and obviously you’re never going to please every palate. Really enjoy this video! Anytime I try a new barbecue joint I always go in with an open mind because I know things may not be exactly as I prefer but it’s always good to experience different things. We’ve got plenty of places around where I live, that have become quite famous, swig and swine, Lewis barbecue, Palmira, barbecue, Rodney Scott barbecue, etc. Each one of them offers something a little different than the other, and I can appreciate different aspects of each place. Palmira, they specialize in beef cheeks, which I never had before eating there, and those things are amazing! Rodney has some of the best pulled pork because I’m a huge vinegar fan and that’s what he specializes in. Lewis has always been top dog for me but again, I appreciate what each one brings to the table. You’re making me hungry now! Great video
@FattysFeasts8 ай бұрын
Glad you enjoyed the video! I love that you appreciate the different techniques and ideas that each BBQ joint brings to the table. I want to make beef cheeks, but it's such a process that I'd rather just get them somewhere LOL. I can't wait to go back to Texas and try some more places out. There is so much out there to explore!
@TShep.9 ай бұрын
Fantastic review of the bbq "Holy Land". I hope you got to experience some Mexicue on your visit to Texas. Elotes, brisket tacos, etc......Thanks again and hope you enjoyed TX!
@FattysFeasts9 ай бұрын
Ugh, we wanted to check out some of those joints so bad! But, due to time, we took the more traditional route. Next time! Any places that I could add to my list?
@trentk.84559 ай бұрын
Can you do an updated fire management video on the freedom pit now that you probably know it better? I’m in the market for one and want to learn more
@FattysFeasts9 ай бұрын
That's a great idea. Anything you're looking to know specifically to assist you?
@keithtrosen79549 ай бұрын
Love the videos. Great to see ya back. Franklins and goldees and snow's are on my bucket list
@FattysFeasts9 ай бұрын
Thank you! I'll give you a little spoiler. We did hit Snow's which will be the next video I put out, but due to time we didn't hit Goldees. That will definitely be on our list when we go to Dallas at some point.
@peterdebrino82909 ай бұрын
WOW! And I thought waiting in line for 3-4 hours for a Pizza in New Haven was crazy.. Food looked amazing..
@FattysFeasts9 ай бұрын
Where did you wait for 4 hours in New Haven??? I feel like I've never waited LOL
@peterdebrino82909 ай бұрын
Really? Try Pepe's or Sally's on a Fri or Sat night. At Modern the line moves a little faster. @@FattysFeasts
@ClassicGuy19829 ай бұрын
You had me at: "If You don't want to take, the "Alcoholic Route" (in the morning, while waiting in line). There is a coffee shop and breakfast around the corner from there. "Ha ha ha ha!!! 😄😄
@FattysFeasts9 ай бұрын
Hahaha glad you appreciated that! You can probably guess which route I took 😂
@ClassicGuy19829 ай бұрын
@@FattysFeasts Yeap! 😏
@canadian_coffe_guy46909 ай бұрын
Great video Josh! Wonder if they are using finely ground coffee aka espresso. In their brisket rub. That would explain that chocolate flavor u spoke of
@FattysFeasts9 ай бұрын
Good theory, but I don't think so. He's always claimed he just uses salt and pepper. Plus I've used a coffee rub before and it was a totally different flavor profile than here. Someone else left a comment saying it had to do with the seasoned salt and the fat render, which I could see being a possibility. The flavor was like nothing I've ever had. Amazing.
@canadian_coffe_guy46909 ай бұрын
@@FattysFeasts ahhh makes sense. Kinda like that sugar cookie bark we always try to achieve.
@907jl4 ай бұрын
Phenomenal BBQ and service at Franklin's. Next time you go, try the turkey breast; it's amazing!
@kokicubano2 ай бұрын
I will agree with you on the perfect cook on the brisket and the soft bark. I found the brisket to lack a bit in flavor compared to say Barbs B Q where I was at over the weekend. The ribs were def overcooked as you said. The sausage was def good and agree with what you said. The turkey was dry and lacked a little flavor as well. Beef ribs weren't available the day we there. The sides to us were lackluster and nothing to really talk about.
@CoolJay779 ай бұрын
Great review Josh. Every review of their briskets that I've seen, they get perfect scoring. I've only had them shipped frozen, they are pretty good. If I am not mistaken, Franklin salts their briskets, at 1.52% by weight. Most restaurant foods stand out over home cooking because of the higher salt content, that people go back for. The chocolate flavor from the fat cap may be what some call sugar cookie, a term that is credited to Daniel Vaughn. When the fat cap renders well, taking a yellowish hue, it turn a bit sweet, and as the sugar from the seasoned salt that is in the rub caramelizes, it does result in a sugar cookie flavor.
@FattysFeasts9 ай бұрын
I've always been curious about the frozen briskets. Everyone I've heard from says they are amazing. That's also an interesting concept about the fat. I feel like I've never experienced that anywhere else. I'm definitely going to try to reproduce it!
@THutch5569 ай бұрын
@CoolJay77 Just curious, where did you hear He salts his briskets at 1.52% by weight? Was that something published?
@CoolJay779 ай бұрын
@@THutch556 You may go two minutes into one of his videos, BBQ with Franklin - Smoked Chateaubriand. He'd also written about it. I have no idea how he'd come up with 1.52% LOL Perhaps a way of insisting not to go below 1.5% In that video, he adds additional finishing salt at the end.
@toddlemons59524 ай бұрын
Yes, if you watch the BBQ with Franklin series on PBS he tells you the mix is more heavy on the salt. No secretes there.
@pacman_179 ай бұрын
Hopefully Goldee's was one of your BBQ destinations. I've never been Texas, so it's good to hear your review of the best BBQ restaurants in the country.
@FattysFeasts9 ай бұрын
I wish I could say it was, but that's gonna be on the next trip to Dallas probably. The other spots we hit were absolutely amazing as well. You'll definitely have to plan a trip ASAP!!
@Keith800279 ай бұрын
I lived in Austin before Franklin started his business. I guess I will have to make a trip to Texas now that I am retired to taste. I like your review and for why you didn't. We all modify our cooks to suit our tastes and everyone has an opinion on what they like.
@FattysFeasts9 ай бұрын
You'll definitely have to check it out. And yes exactly! There are so many ways to do things and it's all about prefference. You'll see in the other videos I release that everyone did something a little differently, for better or worse. But, I'm definitely glad we hit this spot first!
@kevinkeim59443 ай бұрын
I went there to Franklin’s on vacation one summer and they were closed that week for vacation also! Was so bummed! We then went to Lockhart to Kreuz Market and the original Black’s BBQ downtown. We were too full to go to Smitty’s market to get anything. We left Black’s with a beef rib, some brisket and sides for our supper later that evening. I think Black’s was better than Kreuz Market which was pretty damn good. I would eat either one, but I would prefer Black’s over Kreuz.
@FattysFeasts2 ай бұрын
I've been to Kreuz and honestly I wasn't that impressed. Don't get me wrong, it's better than many many places, but for Texas, I've had better. Sucks because its one of the OG places! I'm gonna have to try Black's!
@mikeh46136 ай бұрын
New subscriber from Australia. You are made to do this , very very screen friendly personality.
@FattysFeasts5 ай бұрын
Thanks mate! Appreciate the kind words 😁
@richjames40942 ай бұрын
I have been twice now, once on Saturday, once on. Tuesday.Saturday, we got there at 7am, ended up 10/15 in line. Tuesday, got there at 10pm, maybe 30/40 in line. I agree with the saltiness, but Terry Blacks, I thought was much more salty, too salty really. Franklins, was just very rich. I had a pound of brisket, and that was 3 meals worth. Still the best Ive had overall.
@grumpysgreatoutdoors9 ай бұрын
Went in October ‘22. Agreed, best brisket ever. We had all same meats plus turkey. Best turkey ever, if you like turkey. They dunk it in butter, as they serve it, as you prob know. Sides are worthless to me as I’m there for the meat. I didn’t go from Virginia to Texas for Cole slaw, ya know? Loved the beef rib. But it’s easy to make. We did the pit tour as well. Great trip. I nerded out too and got there at 430 a.m. and of course was first in line. They only served beef ribs on Saturday…is that still the case?
@FattysFeasts9 ай бұрын
Gotten alot of comments on the turkey and kind of wish we tried it. We did see them dunking it in that butter and I was dying LOL. I'm not sure about the beef ribs but I too have heard that. Since we went on a Friday, maybe they have since switched to serving them then and something else on Saturday? Not sure.
@cdanielson19 ай бұрын
Your comment "used motor oil and pressure treated wood!" LOL I've learned a lot from his book Franklin Barbecue A Meat Smoking Manifesto. If for some reason John cannot make the next meat eating adventure I'm willing to jump on the next flight out of Minnesota! I mean, breakfast beers and porta potty's, need not say more!! What an awesome experience, we can't wait to go back! SO good.
@FattysFeasts9 ай бұрын
Dude seriously, some of these people in the comment section think they are the next coming of Jesus "BBQ" Christ with literally nothing to show for it besides "trust me." So dumb. I didn't give my porta potty review in this video, but it came in handy more in more ways that I expected 🤣 Gotta let me know when you're in Nashville next time still so we can try some places out there, then we can venture to Texas!
@Lettuce-and-Tomatoes9 ай бұрын
How close do you think you can get to Franklin’s brisket as a percentage using a similar quality of beef with your current pit master skills? Take out the saltiness factor and the unusual hint of chocolate and focus on the meat itself. I’ve smoked USDA prime briskets and they were so good, I can’t see myself waiting in line and paying 40 per person. I use a Weber kettle (don’t judge me😂), we have excellent sausage options here from many different meat markets that make it in house, pork ribs seem to be easy to cook and … I live in Texas. I’m not some New Yorker who’s never had proper smoked meat. I’ve had lots of BBQ. I can get a prime brisket for 5 a pound. Even after trimming and weight loss that’s maybe 10 a pound of cooked meat. Pork ribs are 2 a pound on sale and sausage is maybe 5 per pound. I might go once, but it seems more of a place for people who haven’t smoked meat much. I can get results good enough that I’ve never thought that much about going and it’s only a couple of hours away.
@FattysFeasts9 ай бұрын
It's tough, because like you've said, you've experienced good BBQ your whole life. For us unfortunate folks, we have literally nothing to work with because our BBQ is trash, so waiting in line isn't a big deal (especially with beer). To put the meaning of trash in perspective, I could probably slice a raw brisket, sear it, and people from CT would say it's delicious as long as they could have sauce🤮 I will say, I left Austin learning a good amount and thinking I can reproduce things not 100%, but very close. I truly think there is a difference with the quality of meat vs what I can get, as well as using those massive 1,000 pits, which I obviously don't have. But, I am going to do my best. I will say I have had enough shitty BBQ that I am confident in myself LOL
@Lettuce-and-Tomatoes9 ай бұрын
@@FattysFeasts Aaron Fanklin uses briskets from Creekstone Farms. I’ve heard that he buys all of the ones they produce, but I don’t believe that. I know that they sell briskets online. If you do a little research you find what he uses, I think it’s their “all natural” brisket. It’s expensive, but you might want to treat yourself someday. I believe that he pays about half of what Creekstone charges online based on an interview where I heard him talk about the economics of his restaurant. I suspect that the excellent quality meat he gets, which should be available to anyone with 💰, plays a big role in his results.
@brandonaskew91709 ай бұрын
I went last summer and the brisket was deserving of all the hype! Ribs and were average for texas and sides decent. I'm from Memphis and lived in KC so my bar for ribs is high and different from what i get in TX. I plan to go back since I live in Houston now.
@FattysFeasts9 ай бұрын
I totally agree. Being in Nashville now, ribs at most places are usually amazing. The only downside I typically see are some places use baby back instead of Saint Louis, but they typically all have great flavor!
@BentTrails287 ай бұрын
Don’t break it down like that. Your a master chef at BBQ. There shouldn’t be no judging like that. It should be just OK or good or great. Everybody’s different. 👍🏼
@FattysFeasts7 ай бұрын
Ahh yes I was waiting for "that guy" to arrive. You must have missed 11:44.
@jasonsolis63999 ай бұрын
Been several times! Wait times are very long, and as far as the food goes, BRISKET is king 👑. Sausage is good, ribs are great. Sides are definitely treated as a “side” and desserts are outsourced. With all the quality bbq places in existence now, they deserve their current ranking. Other places have taken it to a whole new culinary experience with awesome sides, better variety, homemade desserts, and fresh baked bread. Excellent overall food and great people!
@FattysFeasts9 ай бұрын
Interesting about the deserts. We were so full at all of our stops, we didn't even think about that LOL. But I definitely agree with the ranking. I feel like they will always be an OG spot, but some of the other places we tried definitely did certain things better or more interestingly.
@Lettuce-and-Tomatoes9 ай бұрын
I’d like to share a few of my favorite brisket channels on KZbin with you in case you’re not already watching them. The first is *Mad Scientist BBQ*. You’ve probably heard of this guy, but I included him just in case. He’s the real deal and he’s interviewed Aaron Franklin at least twice. The second one is *Chudds BBQ* and it’s run by a guy in Austin that’s extremely talented with professional experience. He’s worked with Leroy & Lewis in Austin, which you may have visited. The third one is *Smoke Trails BBQ”* this is a guy up in Canada. He’s an amateur, but he runs some amazing tests, he’s really into smoking meat and he’s done some interesting stuff in conjunction with smoking meat and the sous vide method. Also, check out *Jirby BBQ* . This guy is one of the cofounders of Goldee’s BBQ restaurant up near Dallas. It’s becoming a legend if it’s not already. As far as wood goes, check out post oak wood for smoking. Some of the Texas restaurants are using it now, either by itself or in conjunction with mesquite. Hickory is good for beef too.
@FattysFeasts9 ай бұрын
I follow most of those guys! In my area, post oak isn’t really widely available, so I mostly stick to white oak and hickory. But this is good information for people looking for additional bbq advice on KZbin!
@SPM42829 ай бұрын
My favorite bbq joint for good coleslaw is Geisslers Deli
@FattysFeasts9 ай бұрын
Actually some pretty fire coleslaw. Ship me some.
@FattysFeasts9 ай бұрын
Have you tried the medium rare BBQ tendies?
@belavet9 ай бұрын
I went to Franklin's in April of last year, and my review is almost exactly what you say. Ribs I felt weren't the best I have ever had. Turkey was great, but also, it's turkey lol. But that brisket... man...
@FattysFeasts9 ай бұрын
Great minds think alike! I was kind of pissed we couldn't try the Turkey or Pork, just because of stomach space LOL, but I'm glad to hear we didn't miss out on something amazing.
@deanvoss70989 ай бұрын
Looks really good BUT $188 good...?😮
@FattysFeasts9 ай бұрын
That’s what we said too, until we realized that these prices are pretty standard everywhere you go in Austin. Just don’t order as much food as we did 😂 we had to throw away quite a bit at the end of our trip.
@peternorton76656 ай бұрын
Very very good video
@johnl65664 ай бұрын
Them ribs ain't St Louis cut. They're full spares. Tips still on.
@dextersmithbsee8 ай бұрын
That number 69 keeps coming up😂😂😂😂
@FattysFeasts8 ай бұрын
That it does...weird 😉
@dennisschickling22499 ай бұрын
Nice Video. #STAYSAFE #PHILLYPHILLY 🇺🇸
@FattysFeasts8 ай бұрын
Thanks man!
@gregoiropurswah4727 ай бұрын
If only the protesters at ut campus stopped by here first the would be home smoking their own "meat" and chilling and taking a nap.
@SPM42829 ай бұрын
If you don’t like CT bbq you’ve never tried Bears!
@FattysFeasts9 ай бұрын
DuDE theRE MAk AtTTac is FURE
@navyjax11288 ай бұрын
If you got allot of time and friends and money its good, For me its Way way too expensive, for brisket that is not worth that price.
@FattysFeasts8 ай бұрын
Yeah I definitely wouldn't go there if I were just by myself. The price though seems like the going rate throughout Austin. Please tell me if I'm wrong if you're a local and know better spots.
@toddlemons59524 ай бұрын
Your obsession with bark has nothing to do with meat. Bark is just dried seasoning. That is it. To each his own. As far as ribs, you prefer competition style. That is not typical Texas style. They were NOT over cooked. I think you give good reviews though and I like that you say everyone has a different pallet. That is fair.
@smokingtarheel30039 ай бұрын
Your eyes were bigger than your stomachs. I would be like 1/2 pound of brisket for both of us.
@FattysFeasts9 ай бұрын
Thats what I wish we did but then also wish we tried a little of everything instead of not focusing on a few things.
@cayenneman089 ай бұрын
This guy thinks he can cook better than Aaron Franklin!😂
@FattysFeasts9 ай бұрын
True story...Aaron Franklin actually hand delivered his first ever brisket to me to try while I was still in college to ask me my opinion, because he knew I would eventually be really good at BBQ and stuff, even though at the time, I knew nothing about BBQ. I told him it sucked. So I basically made Aaron Franklin famous. No need to verify any of that. I can assure you that is 110% the truth.
@CoffeeAndSmoke239 ай бұрын
@@FattysFeastsOff subject but what gallon size is your patriot pit ?
@FattysFeasts9 ай бұрын
@@CoffeeAndSmoke23 Mine is a 120. The main model they make is a 94. Just so you know, they have temporarily stopped making the 120 due to space limitations. Once they get their shop in order, they will start making them again.
@Dan-fc1nc8 ай бұрын
But.... if you're looking for a 120 trailer.... I might know a guy
@bairleewoak64407 ай бұрын
From all of us in Connecticut, Good riddance...
@FattysFeasts6 ай бұрын
I think you're the only one who's said that actually
@bairleewoak64406 ай бұрын
@@FattysFeasts Really.....is it just me?
@SPM42829 ай бұрын
Mid
@FattysFeasts9 ай бұрын
Just like my life
@WISHBONEL78 ай бұрын
Why do you use the LORDS name in vain ?.
@FattysFeasts8 ай бұрын
I don't think I used Aaron's name in vain?
@WISHBONEL78 ай бұрын
@@FattysFeasts " This is not a laughing matter ". Why don't you REPENT and get right with GOD while you still have time ? , see Matthew 4:17 .
@melvingibson45258 ай бұрын
@@FattysFeasts Hilarious!!! Glad you enjoyed it
@bentleyfatheree16168 ай бұрын
Wow !!!! Now I can't watch this channel anymore SEE YA
@WISHBONEL78 ай бұрын
@@melvingibson4525 Does ALMIGHTY GOD ever factor into your life'"s equation ?.