Cooking a Whole Hog in Backyard Pit 🐖 | BBQ with Franklin | Full Episode

[@geomark8851]

I'm 70 and have lived in Texas my whole life and when I hear Barbcue, I think of pits! I love that the "King" of offsets built a pit in his backyard!

[@leedoss6905]

Me too and I even dug a hole in my yard in the middle of Austin back in the 80s.

[@txrick4879]

​@@leedoss6905We had a man that had a brick lined pit in his backyard and us kids would help him add the wood usually mesquite . He would make everything whole hogs briskets and even barbacoa . When meat was in cover with tin . People would like up around the block till he sold out . This in the RGV south Texas on the border .

[@caseyjones5145]

N.C. man here & I gotta say that y'all know what your doing down there, the pit is king!

[@frank_osuna]

This guy seems like he'll have a future in BBQ if he keeps on practicing. Good job.

[@tschandler2]

Cool to see an upstart rebel.

[@frank_osuna]

@@tschandler2 He probably uses lighter fluid to start his fires.

[@vikingslayer34]

Cant tell if this is satire, but he is very well known and is the go-to in Austin Texas, if you’re willing to wait in line for a while.

[@Buzzdbbq56]

Are you serious lol that’s Aaron Franklin lol he has one of the most famous bbq joints in the world 😂

[@Platz91]

😂 trolling at its finest

[@rajaboes5425]

I just loved the way the pig farmer spoke about his animals. Good things happen to good people!

[@TACLife]

Me and my dad have done whole hog cooks for 80-150 people every year since I was born until I was about 24. We learned from an old timer in Franklin county va. We cooked ours very similarly most of that time and only recently switched to a different set up the past 10 years. The big difference is we cooked ours inside down to start and flipped it over to skin side down later on. Other than that looks great and bring me back! I'm setting up a pit to go back to that way, it's slower but there's something magic about it. Great video!

[@Saurischian]

I've done a whole sheep in Afghanistan (2010) and have since wanted to do a hog. Any other tips you can give?

[@chefgiovanni]

Good memories and good times. I learned Hawaiian style pig cooking , right in the ground. So man parties. #follow the chefs ... let's get #cooking

[@liamwillick2059]

What size of pig for 150 people

[@tbolton6156]

Aaron Franklin maybe the king of offset smoking. However, Rodney Scott is the king of whole hog pit. Beef vs pork!

[@Carbabydoll]

Ed Mitchell too

[@jrvane11]

"These pigs have a great life and only one bad day, and they don't know when it's coming." Good line, gonna steal that one and apply to my wild hog harvests.

[@DanaJumper]

Yes, I agree. I live in Carolina, have done many whole hog cooks, but I still prefer to separate the different cuts instead of mixing it all together. It's great for sandwiches to mix it, but I do enjoy serving people (and me) the different cuts, which all have their own unique flavor and texture depending on where they are on the hog.

[@jimmyfumbanks6081]

@DanaJumper The difference is the farm controls what they eat , thus the flavor of the meat . But what's the wild hog eating mostly ? Bugs small animals ? Probably acorns for a couple of months . Crops if they are close to a field .

[@bensmith7536]

I think its one bad moment, if you do your job right.

[@vincent6692]

I so love that you brought back the Franklin BBQ series!!! When he removed them from KZbin with the Master Classes started I was so disappointed.

[@josephhorton3804]

This is the way we build our pits in Tennessee. So good!

[@rchuyck]

Excellent video, always love to watch Aaron Franklin do barbeque. He did a great job of massaging the skin side too!

[@derickholden782]

I love this I'm from Eastern NC where whole hog is king this is how we do it. U should try brisket and beef ribs on this pit

[@spankymcduff9683]

Erin Franklin...is never a dull moment..two thumbs up!

[@charliehiggins9355]

In Argentina with my father in law, we do it a bit smaller at about 30lbs, more of a suckling pig. We also do it with direct coals. Something different to try out is not breaking the meat down into an indistinct pile. It's quite nice to piece the meat apart and get distinct cuts as you eat. Also, they just left the skin underneath without eating it in their sandwiches. The skin is the best part, nice and crispy!

[@DanaJumper]

Yes, I agree. I live in Carolina, have done many whole hog cooks, but I still prefer to separate the different cuts instead of mixing it all together. It's great for sandwiches to mix it, but I do enjoy serving people (and me) the different cuts, which all have their own unique flavor and texture depending on where they are on the hog.

[@vincentwinkleblech3614]

Argentina Beef BBQ is the Bomb ! The open flame “ A Frame “ method is great! Texas style is my other beef favorite. Pork from Carolina to Kansas City to China to Philippines to Cuba and tje Caribbean is good for me!

[@caseyjones5145]

Argentina is a beautiful country!

[@mikemcdonald2755]

My daughter, while eating breakfast, asked grandpa. Where are your pigs. He said well were having one for breakfast, thinking she would be shocked. She replied do you know why this pig tastes so good? Because we loved the pig!😅 Happy pigs always taste better!

[@kwimms]

You are insane.

[@brianevans2377]

As a fireman of many years, I like your style of sitting comfortably savoring a cold refreshing beverage, while cooking !

[@wouldntyaliktono]

This dude can only exist in a Universe that also contains PBS Food. He's the exact person I imagine when I think of Public Broadcasting and Culinary Tourism as a single human.

[@sjemna]

Aaron driving over the curb....that was a classic 😂😂😂

[@epistte]

Urban offroadin'

[@bretkaiser7355]

Excellent, Franklin. Thanks to you and the crew as well!

[@wangtoriojackson4315]

I've never cooked a whole hog, but I do have my own recipe for biscuits and gravy which uses sausage, bacon, and hamsteak, that I like to call "Whole Hog Gravy".

[@beaudiddly-ib8rw]

I just about drowned when you all started that meat pull! And, that's saying a lot when a guy can't smell a thing through a video! Great work.

[@FinSmoked]

Respect for cooking a proper whole hog bbq carolina style. Only thing missing was the texas pete and slaw

[@nxk824]

saving just for that sweet cinderblock build, great video!

[@shlomster6256]

Love the Austin vibe and patter. Good thing y'all are close by!

[@JuanCeja-qs3ur]

My poppa taught me how to make authentic carnitas. Been thinking about moving to Texas to share the way of cooking a whole hog and only ingredients is water salt and lard.

[@donkemp8151]

I love carnitas. Stop by and we will break bread.

[@SpikesStudio3]

This was fantastic!!! Really enjoyed it. Your style is relaxed and fresh. Great production. 👍

[@jeffreycooley2032]

That was actually very enlightening, as I've never seen a whole hog cooked over a pit. Aaron is pretty funny, in a corny way. Loved the video

[@BigAlsBBQ]

I love Aaron. He is the guy that got me into BBQ and is an absolute legend!!

[@matthewacandy385]

Greatly appreciated, mine came out just as good 👍. Thank you and God bless you and yours.

[@michaelk2855]

Imagine being his neighbor!🥰...

[@iii-ei5cv]

I've wanted to do this for years. Someday 🤞

[@RichardBaxter-y6f]

loved the way he blurred out the Ford badge on his truck

[@thegameshooters4188]

Very inspiring! It looked like an awesome job of cooking.

[@bthompson8467]

Satisfying from start to finish

[@cosmicbrambleclawv2]

Im from NC and Im not much of a Carolina bbq person (sacrilege, I know. I prefer Kansas City style sauce) except for the bbq my cousin's grandfather used to make before he passed away (the only vinegar based bbq I liked-- except one place wayy up in the mountains near Blowing Rock if I remember correctly, "Woodlands Pig Pickin Parlor" but thats a good ways away 😂 few hours drive from the Piedmont) Yours looks super delicious and I like the addition of the aromatics to the brine 👍

[@dalaiw4498]

I am cracking up that this is on PBS!!!!!

[@danger7dan]

I was surprised to see that it was cooked skin side down the entire time. I always thought in the Carolinas they started skin side up with salt on the skin to protect it from the smoke, then flipped it at some point. But hey, I won’t question Aaron Franklins way of doing anything.

[@williamseale]

And I love Aaron franklins videos so I’m not hating it’s just not the correct Carolina way. Texas doesn’t know anything about whole hog lol

[@firghteningtruth7173]

​@@williamseale Lol, sounds like ishtalkin to me. You see one guy do it one way and assume no one else in an entire state knows anything about the way you do things. 😂 Plenty of people do it EXACTLY like you would. Just not franklin, apparently. Not sure why. 🤷‍♂️

[@jimmyfumbanks6081]

@firghteningtruth7173 Yea but doesn't have any slaw for the bun . Slaw has to be on the bun with the sauce on the side. Do they just eat it without a bun

[@firghteningtruth7173]

@@jimmyfumbanks6081 I dunno about Franklin...but I make a homemade slaw, and serve with buns and sauce optional. Some people don't eat carbs.

[@milhouse14]

In the Philippines, we call it Lechon and Anthony Bourdain once described it as the best pork he has eaten.

[@elchanclascocina]

In latin America a Lechón is a young pig, a suckling pig, os the same where you are from? I've read Lechons are great in Philippines! ✌️

[@milhouse14]

@@elchanclascocina In Tagalog, a small pig is called "biik". When the whole biik is roasted, the dish is called Lechon. Scrumptious. 😋

[@Swatican]

My wife and I BOTH winced audibly when Aaron ran into that corn field in shorts and a t-shirt!!

[@LouienDottie]

I was drawn in only because of the Slayer chops. SLAYER!!!

[@jimmierasmussen9298]

You are nice and generous guy !

[@Seldomseen77]

Me being from NC, Franklin needs to stick to briskets!! That's an 8hr hog! Not 18hrs

[@hairyhoudini5565]

Had it been Dean Smith cooking would you still have complained about it taking too long?

[@Seldomseen77]

@@hairyhoudini5565 Nope!! Roy Williams neither.. lol 😂

[@jvaish]

Settle down.

[@ant_life_4ever]

Being from NC I never seen a pig brine or cooked that way, but if you like it I love it… 😂… usually they to darn big!

[@stmonroe]

what do you think he eats in between prepping and cooking food?

[@danielgordon8403]

Franklin where did you get that cooler big enough?

[@darrenjones2933]

If you've never had a Red Wattle pork chop, you need to try it. So much flavor and tenderness. It's marbled like a good beef steak.

[@Davrosss]

SLAYER chops love it 🤘

[@captainace4987]

The slap on the arse was epic 😂😂😂

[@joelrodriguez3568]

Great video hello from Texas would like to know what wood you used?. 😊

[@MrBarfdoggiedog]

😂 his jokes actually landed in this one. Bravo!

[@reesewallace5448]

i knew you were a ford guy!!!❤❤❤

[@88spaces]

I loved the way you setup that pit. Old-school style.

[@makapa2u]

Hawaiian usually kalua but have open pit and do Huli Huli on all hogs up to 75 pounders - Awesome job !!!!

[@williambotner2317]

London Kentucky loves you guys

[@cassieoz1702]

I reckon most of the 'extras' thrown into the brine are totally wasted. You taste the salt and vinegar and none of the other bits

[@tpharo34]

Really enjoy your videos👍

[@ronaldreese7431]

The invitation would be 💯

[@robertsatterfield8873]

Awesome video! I'm curious, have you ever considered using a wireless thermometer? I personally use the Thermopro dual probe. It comes with two probes and each probe has an internal and external thermometer, so you can monitor the meat and ambient air temp at the same time...

[@brentfrank7012]

Great show, loved every minute. Could have loved it more if they had shared what happened with the skin? Bad editors bad!!

[@QuinnCabrera-x2u]

Love the Austin vibe and patter. Good thing y'all are close by!. what do you think he eats in between prepping and cooking food?.

[@crimsonfancy]

Burgers, hot dogs, pizza.....quick and often what could be considered junk food historically. Days free eating special meals with friends in the business, late nights post work is fast and easy but still unique. This is my guess based on personal experience. Now that Franklin has carved free time in his schedule after years of developing his teams, I hope and expect he may be able to take more time to eat more healthful meals with family.

[@grinsikleinpo7]

moin moin Franklin. Yes! Finally Franklin will have his half pig on toast and some real german beers too. I hope so. An old North German tradition.

[@joshuapaz3425]

Where did u buy the hog from.. I am from Leander tx

[@douglaskim6611]

Wow!!! Thanks.

[@HKim0072]

Must be the legacy of Julia and Jacques Pepin. Lots of people didn't have cable TV back then. I'd imagine some of these chef's exposure to cooking was via PBS and they agree to do their show. Can't imagine PBS pays very well.

[@jeffmcbride683]

Yum! Awesome man!!!!

[@lucasl1470]

Is putting the cooked pork on a rusty sheet metal slab not kinda sketchy?

[@lookahere]

Where I come from, that's not a hog. That's a pig. Our hogs are easily 3 times that size. 😅🤣😂🤣 Great video in any case.

[@jasonwong57]

No mention of the Crispy skin after? Did it get burnt?

[@blueridgeorc]

Can confirm, red wattles are the best

[@mikepalmieri3375]

Looked delicious but I’m sure the vegan and vegetarians were outraged got to love it!

[@brianevans2377]

How many pound pig, served how many with sides ? Trying to figure doing this for my fire company. 🤔

[@georgegleissner2540]

Cooking pig in the ground Hawajjan style is the best

[@JohnMarkPool]

Such a Beautiful event at the TX backyard Pig Picken! Remember...you can pick your pig, you can pick your nose, just don't pick your friend's nose! 😅

[@robertm1492]

AWESOME

[@vuksmiljic6772]

No concrete in the making of the pit?

[@swanification1]

Tell us more about the slayer chops🤔

[@alexanderdoan5084]

wow! what a video! I am very impressed and respected to the dedication,

[@Kudeghraw]

Why would kosher salt be necessary for a pig?

[@SCSU93]

Where's the rice and hash? Used to do this twice a year but the hogs were way bigger back then. I miss this!

[@Carbabydoll]

This man probably gives money to his family and other extended family. He must be rich by now and truly one of the best pit masters. I mean, he doesn't wear flashy outfits or a flashy cars.

[@gumpotronic]

That Home Team shirt made is where it's at

[@prankster671]

Awesome!

[@julioclemente2219]

Like Anthony Bourdain said Filipinos make the best Roast Pigs... You should try it one day Crispy Skin moist inside meat...Mmmmm

[@andypandy8569]

Didn’t show the crackling. ☹️ I was looking forward to seeing that.

[@dugswank]

How much meat do you get off a 70 pound pig? If you figure 6-8 oz per serving, how many friends are you inviting?

[@franciet99]

If he’s grilling… lot more people than meat. 😜

[@dugswank]

Google says: A simple rule of thumb is to order one pound of carcass weight per person. A 70 pound pig is enough to feed 70 people.

[@crimsonfancy]

50% yield on the whole, drawn, uncooked pig. For 70#, 35 guests tops is what I would suggest. Include sides as well. One 4" deep hotel pan of a side like beans or slaw will go for at least 30 hungry guests. Cornbread, rolls, etc. A gallon of sauce total whether it's a single style or more is also a good amount to shoot for. 2 ounces sauce per person is still 64 portions and should cover.

[@boydparks8716]

His technique was awesome,but I was kinda curious as to why he didn't mop the hog down with some sauce,as we use to do it back in the day🤔

[@jph1150]

How much does a whol pig go for on average?

[@bryanramostabigne]

come to Philippines and try our famous Lechon (Roasted whole pig). U cant go wrong with it!

[@psidvicious]

Those 2 apples in that ~30 gallons of brine musta been some mighty potent apples.

[@ronwatson4902]

Franklin is man enough to be silly I like that!

[@andrewwebster13]

Planted 3000 Texas candy onions 500 of those were reds. They love New York lakebed soil.

[@ASeventhSign]

I like Jim!

[@Trapphausmusic]

Anybody else see him just drive over the curb 😂

[@gregsavchuk3239]

Wow!

[@filipos7459]

New ingredient at 21:56.

[@waltewhitesPhD]

The pig massage had me dead.

[@brinkee7674]

Best pig I have ever had was cooked in the ground, barbacoa style. I have eaten quite a few hogs and this style is by far the best I hope you rinsed that hose out well. Do you realize how much bacteria can harbor inside a hose

[@q45ij54q]

Bacteria don't survive a 200 degree smoke.

[@goaski474]

What curb? I have a pickup truck!

[@Cleophus86]

Willllllberrrrrrrrrr!!!

[@kathleenchisholm4672]

Dam amazing...........makes my recteq pellet smoker look like a baby.

[@russellburress6240]

No I disagree the old school way is the Hawaiian Polynesian way in a pit Underground I've done it it works great

[@richardschneider4775]

Aron did you wash the ears thoroughly +,open the mouth and brush the teeth of the red wattle pig before you cooked it?