The Science of BBQ!!!

[@daesfacetus7184]

"Cooking is just Thermodynamics and Chemistry... just much tastier." "...molecular deliciousness." "...those three things can come together like Voltron, to make something very tasty." "...they turn to liquid, which is called rendering. And is... _delicious_." "...make meat _oh_ so tender and _delicious_." "... that _beautiful_ smoke ring." "Stay curious. And hungry. I'm gonna eat some food!" Such professional subltety! Truly, the priority of this video is to promote science first and foremost.

[@godjhaka7376]

but meat is dead animals, not actually delicious but disease. disease isn't delicious unless you no know better

[@Gquebbqco]

That was a professional video - Nicely done! Thanks!

[@suivatra123]

BBQ is an art, science, math equation, etc. And it's delicious.

[@allenhiu8205]

This is one of my fav vids about barbecue

[@samtalwalkar4990]

I love how Aaron always has time to have a beer with someone

[@rooqbranwen8305]

"Are you forcing a piece of wood to do something that it doesn't naturally wanna do?" - You mean, like, burning? ^^

[@cicimaster]

Yeah I think he was full of him self there lol

[@debonairdinosaur8435]

I think he meant like trying to get a certain amount of smoke, how hot it burns ect. For example, trying to make a a piece of wood burn hotter than it naturally does.

[@suivatra123]

Maik Bossert So Forest fires?

[@TheBarbecueShow]

Thanks for sharing this information about BBQ thats easy to understand for everyone. Gotta love science...Oh and BBQ.

[@pratofundo]

"You get to eat your experiments" Yes! That's why I changed career: food science and culinary arts together!

[@AzraelsPitBBQ]

Love it! Was doing research for a video we are making and this just nails it. Thank you!

[@mooxim]

smoke rings and brikets are two things you don't get much in the UK. Really interesting to find out how tendons turn to jelly.

[@chelseawilliams9368]

i love Franklin BBQ i live 10mins away. ppl all over the US wait in line for up to 3 hours. and they are usually sold out before 12:30 pm. it's crazy.

[@HaloBalla]

So glad my brother told me about your channel a while back. The past 3 videos have been a fun learning experience. Thank you for your hard work.

[@EADO_HTX]

At 1:36 what kind of BBQ pit is that in the background? Looks like a steel electric smoker pit.... I'm curious to know can you give me some feedback

[@tzelim4148]

Great Video, awesome mix of science and meat :)

[@Infinite81023]

Excellent!!! Good job this should have 10 million views.

[@cesarstoer]

Whats the perfect temperature to sustain in a oven to break down all of these collagen?

[@IceSlushi]

This was an excellent video. I really enjoy BBQ and I enjoy learning about the science behind it.

[@ewwmorons]

0:41 hey It's Aaron from Chef movie

[@199NickYT]

This entire video made me SO hungry!!

[@kingkirby8960]

I just love eating my experiments and test subjects.

[@MichaelHarto]

i'm drooling over a science explanation...

[@presleyspantry]

Awesome video! I'm a cook but have never BBQ'd. I learned so much with this video. Thanks!

[@MotherGrits]

joe, awesome new title animation and fascinating subject.

[@besmart]

Thank you! So I guess that means more science of food episodes?

[@MotherGrits]

that'd be lovely! otherwise, please feel free to continue on with you and your team's instincts ;o)

[@conesinker_4209]

Mother Grits it shoule be called bbque cause there always a que

[@TheAvsouto]

@@besmart Brazilian, Uruguayan, Argentinian barbecue is better than American barbecue, you guys should trie one time in this show.

[@StoneGarage]

1:28 is the beginning

[@TameraJacobs]

IT'S OK TO BE SMART: The Science of BBQ. Me: 🤤👅🍖

[@BeeRich33]

Not hydrogen bonds. Covalent bonding of fatty acids to glycerol.

[@Libya4LY]

You guys deserve 10 million subscribers.

[@perfectsmoked1674]

Maintain the excellent work and producing in the group!

[@BariumCobaltNitrog3n]

Get a little sauce on your glasses? You know it's good BBQ when you end up with sauce on your forehead.

[@Limozo]

So that guy doesn't even like lightbulbs but has a KZbin channel? Does that run on wood or cole?

[@TheChoppergunner100]

probably wood sice he love his wood

[@TURTLEMMC23]

*Coal And he didn't say he hated all technology. Just liked the old fashion way of cooking, which he can do with out his YT channel

[@lennym480]

He's speaking of the cooking(BBQ) process, all natural! Heat source, is all natural except the heat lights that keep the meat warm just before it's plated.

[@Cinimod105]

He just likes the traditional way of doing things. For cooking: Barbecue. For lighting: Fire. For posting internet videos: KZbin.

[@melissalester2417]

hes clearly a hipster douche

[@thezionsoho]

The Saltlick just outside of Austin is arguably the best brisket and burnt ends in the world but the best bbq ribs is from Arthur Bryants in St. Louis

[@tempesta1229]

Nobody who really knows their stuff believes The Salt Lick has even one of the top 10 briskets in the world. It doesn't compare in the slightest. It's very good, but it isn't elite. Franklin, La BBQ, Mueller et al do a real low and slow brisket.

[@thezionsoho]

Do you even BBQ bro? Are you even from Texas? I am and I know 1st hand that The Saltlick is better than Franklin, La BBQ, Rudy's, Pappa's, you name it. You've either never been there or you work at Franklin's or have some other biased cause you're just plain wrong, just like anyone who dares to say there are better BBQ Ribs than Arthur Bryant's in Kansas City, MO

[@ZayiIsGreat]

thezionsoho Snow's BBQ is the best i've tasted.

[@thezionsoho]

where is snow's? I would love to find better BBQ that is easier to get. As much as I love Saltlick, they are 30ish miles outside of Austin and I only make to Austin about twice a year, I'm in the Houston area

[@ZayiIsGreat]

Ah it might not be as close as you want it, but it is in Lexington, closer to houson than austin i believe. If you do decide to go there better get there early! It opens on saturday @8 am until they run out....there's usually a line at that time sometimes. I recommend the brisket!

[@creepernerd101]

You got so lucky!!! I want some BBQ now

[@LG-jb9zs]

BBQ actually comes from "barbe a queue" meaning "beard to tail" in French. The meaning behind that is when you roast an animal on a spit, you push the spit into its mouth, through its body, and out the rear.

[@Paradoxikaa]

Just saw that this was the barbeque place in the movie 'Chef'. No wonder why it was so familiar.

[@TomasiAkimeta]

I always upvote Aaron Franklin barbecue anythings.

[@adamchurvis1]

And when Aaron Franklin barbecues, he upvotes the whole world.

[@andriypredmyrskyy7791]

Not to knock your videos, because this one IS good, but you've gotten better. Rejoice.

[@OleanderSmoothie]

watching this video made me sorry my sister doesn't work at a bbq place anymore😔🥩🍖

[@springrollwang4441]

good to know why my pull pork is as tough as leather

[@scadam526]

Franklin is the real deal. I'd wait in line for 3 hours every day to eat it if I could. The brisket was one of the best things I've ever eaten bar none.

[@srpenguinbr]

i'm excited because i'll have an entire subject about meat in high school.

[@Nazrininator]

This video caused my dad to take me out to a Texas BBQ restaurant, and it was extremely good, as usual. The restaurant I went to offered deep fried mozzarella logs, and they were so delicious and unhealthy!

[@AnneCalie]

Hummmmm! Really delicious!

[@hologrampizza5432]

Here in Iowa, we're crazy about our pulled pork and our pork ribs.

[@powersurgefos7689]

My Precious! MY Precious!! MY PRECIOUS!!!

[@bakerXderek]

Dam I wish I BBQ'd today :(

[@jellevm]

Damn you, this made me reconsider my vegetarianism!

[@yesiamaverynormalperson]

Don’t do it! You have so much to eat for!

[@sheikhyaboooty]

As a backward Brit who found himself living and working in Fla a few years back I was surprised how convenience had overtaken flavour. Two examples that I witnessed repeatedly, Gas barbeques and microwave popcorn. Maybe I`m something of a Luddite, after all I`m from the same city but surely Charcoal and corn kernels not only make the food taste a lot better but they are much more fun to cook.

[@djcwashere]

I have never eaten at Franklin's. I have been told you could wait a very long time and can get to the window and they have no more left. People line up everyday. I think they close at 3pm. So it must be good.

[@daniellbondad6670]

What counts as barbecue for Filipinos:Any roasted meat then put on a stick.Not just any meat,it has to be coated in sauce or seasoned beforehand.

[@daniellbondad6670]

Mmm!Saucy meat grilled over smouldering coals.Can't tell you my grandmother's barbecue sauce recipe.But being Filipino,you can guess one of them is soy sauce.

[@daniellbondad6670]

Why do you Americans boil hotdogs while we fry them? Please experiment and tell me the difference between the two hotdogs.

[@vincent6692]

All hail Franklin!!!!

[@Krommel]

I need to know if any kind of Oak in the Baton Rouge area will work since Aaron uses Post Oak. I don't think I can get Post Oak in my area, not without having it shipped in. =(

[@as-369]

I wish that people who dislike the videos like this could at least once in their lifetime feel what happiness is all about.

[@axeofcreation]

#meatjelly

[@Wantmorednb2]

Franklin is like Seth Macfarlane in parallel universe.

[@bronco9445]

I love your videos

[@KrzysztofKotarba]

now I'm hungry... thanks...

[@QueenieAmalia]

I love it!

[@chriskincaid6035]

Thank You ...

[@yohaijohn]

fat isnt conected through hydrogen bonds. its mostly v.d.v forces 4:18

[@troywarlick9343]

Schmidt Family Barbecue, Beecaves, Texas!

[@sara.carolinee]

I'm craving BBQ right now

[@batosato]

this makes me hungry!

[@thingonometry-1460]

Here in South Africa we call it a braai! Hmm mmm, them braaibroodjies (bbq sandwiches)...

[@kekoadavidson581]

I just like listening to Aaron.

[@ColKorn1965]

Beer is required for successful BBQ cooking.

[@romanski5811]

I don't like the endorsement of unnecessary violence toward animals but other than that this was a very good video.

[@MrFestante]

the derivation of the name is an other one! it comes from the french.. when they wanted to cook a shep they used to put a stick from the mouth (barbe) to the ass ( cul) and put that on a fire. from that the name barbeque came out XD

[@casschambre1974]

As a vegetarian I still found this video very interesting- especially the gelatin factoid.

[@unfinished8kt]

my favorite food.

[@WildRiverTom1]

Good video, thanks. I enjoyed watching this. BBQ means different things to various people. For me, BBQ is grilling or smoking with sauces. You don't BBQ hamburgers or hot dogs (generally), you grill them. You BBQ ribs, chicken, etc., using BBQ (or other) sauces. You can also BBQ or grill in a smoker, that uses more smoke and less direct heat than a grill, and generally cooks slower. We like to smoke our ribs, brisket, etc using a dry rub, and sauces & marinades are allowed as well. That my take on it.

[@riverwitchkelli470]

Wild River Tom I like your take on it. :)

[@julienbrodeur5285]

Can you make a video about tea

[@stephenmichaelstm8512]

OK, now(after seeing this scientific culinary exhibition) Im ready to smash some serious BBQ

[@Yorker1998]

The vegans aren't going to like this video...

[@stizan24]

who cares? If vegans love animals so much why do they eat all their food?

[@parkerflop]

Lol...I will never go full veggie or even vegan but it should not be a problem

[@unm0vedm0ver]

+stizan24 Not a vegan, but the livestock people consume eat more plants than vegans do. The more you knowww.

[@stizan24]

Yeah. So vegans should stop eating all the cows food so I can get more brisket. Either that or just stfu and let me eat my bacon in peice. You never hear a carnavore telling people how they are assholes for eating plants.

[@ch1ll1add.25]

Where the he'll is my garlic? I can't cook my meat with no garlic! Them vegans keep breaking in my house and keep stealing my garlic.

[@fuski23]

bold words, to proclaim Franklin the best BBQ, i have not eaten there myself yet but next time i head home i will try it out, but you should have also checked out the SALT LICK, now that is some good BBQ in Austin

[@tempesta1229]

The Salt Lick isn't even the same league, and I love The Salt Lick. Franklin isn't just hype. There's a reason people line up around the block.

[@djcwashere]

Storm Holloway Yep!

[@calebvonweichardt7785]

2:00 Yum? it looks like POOP!

[@entrancedunicorn]

Where can I get that BBQ shirt Franklin's wearing?

[@thenulookatme]

More flavorful is a more accurate term than tastier due to the difference between taste and flavor. 95% of what people call "taste" is flavor, as we only have 4 different taste buds. Everything else is flavor, through the olfactory nerve. The olfactory nerve is very interesting!

[@Sentinel04]

Wonderful

[@SeanFloyd]

Most yummy episode :P

[@saxyrep1]

Sorry to bring that up but am I the only one thinking Aaron Franklin, the BBQ guy, sounds and looks like Seth MacFarlane in disguise?

[@mitchbaker8481]

Hydrogen bonding has more of an effect on a molecule's melting point than Van der Waal's forces, though they both play a role.

[@CBGSourcing-1]

Seasoned or naturally aged wood...secret weapon

[@bubblebass3005]

This is the reason bbq is delicous when cooked in wood than using electric griller

[@jonjohnson102]

Are these guys from twkuk?

[@UltraJerky]

This godamn video makes me wanna eat every cow in the universe, yes even Neptune cows.

[@Rajneesh901]

Damn i am hungry now !!!

[@dahveed284]

Great video! Life is a chemical reaction and Aaron Franklin is a BBQ god.

[@ImDemonAlchemist]

"The early days, coming through Mexico"? What time period is he talking about?

[@Scixxy]

Hunh. My Fench teacher claimed Barbecue from from Barb et Queue, ie, beard and tail, from the parts of the pig between which we eat. Damn you, school system!

[@Scixxy]

Yeah, I got that from the video.

[@amandac326]

Came from

[@rodkali2863]

subscribed!!!!

[@ivandamyanov]

Still searching for the woman who'd guide my meat instead of forcing it to do unnatural things.

[@supra7775]

I'm 7 mins away from Franklins as I type this message

[@ro7gg93]

More people need to watch It's Okay To Be Smart

[@TheBarefootedGardener]

Interesting, but now I’m HUNGRY!!!

[@zachpostman]

If the meat's color is pink from the oxygen-carrying molecule called myoglobin, then why does the oxidation process from cooking the meat cause the inside to turn brown?

[@cchung8001]

Now when I eat ribs I have to think of jello... Way to kill the magic dude.

[@thegirlchris6206]

Memphis takes that W

[@JoaoPessoa86]

I am living too far from this barbecue place to watch this video

[@gregmf9427]

GREAT restaurant! Everyone knows best bbq is in TEXAS 🐂

[@SDF5150]

Negative

[@bekkaanneee]

this is great, but anyone who ignore the contributions of pork to bbq is not to be trusted imo