Steak, Jerky and Grilling with Direct Heat | BBQ with Franklin | Full Episode

Cook "cowboy style" with direct heat and mesquite. Learn techniques from Tom Perini of Perini Ranch Steakhouse, the various types of 'doneness' of steak, plus what a wood combination can do for your home grilling. [Originally aired 2015]
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#BBQ #Steak #Grilling
BBQ with Franklin
Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture -- the people, the places, and of course the food. Ten half-hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture.

[@dixonlegrande]

I love how Aaron supports central texas bbq-ers. Wearing a Meat Church shirt. Classy.

[@butopiatoo]

Isn't Meat Church in North Texas?

[@bookerdaniels1401]

Aaron is a pretty rare dude. Very talented, clearly hard working, truly knowledgeable while also being genuinely unpretentious and humble. I could watch this guy make a PB&J and be informed and entertained.

[@Tasmanaut]

I wouldn't say he's unpretentious, he's a BBQ hipster.

[@jaredhenderson7756]

​@Tasmanaut how is he a bbq hipster?

[@Tasmanaut]

@@jaredhenderson7756 he just literally is one. BBQ in Austin has become a boutique hipster thing. I like the guy but he's undeniably a pretentious hipster.

[@drau08]

Franklin looks like Jemaine Clement from the flight of the conchords 😂 I can’t unsee it now

[@tpharo34]

I love that place Perini s is a treasure in Texas! So glad you highlighted him. Been there many times.

[@tombegley9271]

Aaron is made for doing TV. He is the best smoker of meat there is, but his food videos are up there with the best food personalities.

[@jimrow6704]

Nice! Meat Church TShirt @ 19:10 - Thanks for supporting Central TX.

[@ryanm2834]

When blood first starts rising MR, a nice pool of blood Medium. Works with burger too

[@Philambbydamn1925]

PK Grills are the BEST

[@sbrunner69]

The Original PK - Mine is from the 1980s I love that grill!

[@WhiteBoyChas]

I have 3, they’re indestructible. That Cast aluminum babyyy

[@sbrunner69]

@@WhiteBoyChas Try GrillGrates on it. Really good combo

[@melvingibson4525]

Aaron Franklin is a national treasure

[@1gx619]

Why?

[@melvingibson4525]

@@1gx619 he's a good guy

[@tollycrump4317]

"I don't know, but either way I'm into it.". 😂

[@jasonu1123]

My PK is a steak machine. The only thing I do differently is I use grill grates and throw a small chunk of wood on the coals.

[@butopiatoo]

GrillGrates rock. Smoke to temp, and then sear quickly to a finish. Perfect every time.

[@victorbenner539]

This was a fun watch. Aaron always has that fun quarky humor to his videos. 😊

[@randalljames1]

I grew up in a place called Apache Junction.. (base of the Superstitions) and Mesquite was all I knew.... Best food ever... (kind of partial to the half chicken with butter and lemon...)

[@tonyflo04]

I am also a B&B charcoal man, best stuff

[@herkeng]

Having lived in Abilene for almost 6 years, this was one of the best steak experiences that I ever had. Perini's is one of those places that I always compare to other restaurants when I am having a steak. Excellent food and excellent experience every time I went there.

[@broysbbq]

AF is the GOAT of Central Texas BBQ!

[@misfit3050]

Me staring at his espresso machine

[@markhallberg8195]

This guy kills! Thanks Aaron!

[@R1Kyle]

Franklin did what I always want to do, when watching these guy do taste testing's, he tried the steak then takes the biggest piece there is left! More steak FTW!

[@user-fb8lp2wx6x]

This dude is awesome when I wa in Texas I got introduced to brisket. Thanks sweet so gooooood😅

[@jeffthach2524]

"They probably didn't have teriyaki seasoning, so we're not going to use it" proceeds to put meat into food dehydrator they also didn't have back then 😂

[@jdeax1982]

What an awesome piece of history

[@BjrnOttoVasbottenbjovas]

Aaron knows how to quiet down and let the other person speak, that is a skill that is getting a little bit rare these days

[@daviru02]

The number one thing I've realized after watching these vids with Franklin is I need to move to Texas

[@vicz3719]

I've been to the Perini Ranch. Absolutely amazing!

[@AdamTorbert]

I spy a Kenmore 75603 in the background of the home kitchen!

[@germany456]

Great video, this wagon is so beautiful

[@John2965100]

I see a PK! That's my go-to charcoal grill. It was the first grill I ever used. My parents had one before I was born (59 years ago) and that is the only charcoal grill I will ever use. I love this series! Now I'm hungry. 😋

[@JTB75]

I really like that Aaron doesn’t have a super fancy $3k grill like a lot of shows use. I shows with the right heat it can be cooked on anything

[@jamesbilderback3704]

It's really good to see you back online😊

[@brentfrank7012]

Wow, like four videos rolled into one. Love it.

[@jeffreykennedy5956]

Franklin, do you still have the fab shop? Watched original videos back in the day.

[@ld1176]

Thank you you do a great job teaching also

[@khalli2112]

Well...Now I'm hungry!!!!

[@dean4904]

Love these

[@creatoroso3206]

My boy said my reputation is truly at “Steak”. My man saw his chance and took it

[@EngelFiresUSA]

Aaron needs to start live fire cooking!

[@MrSilvervw]

Fantastic content 👌 👏 👍

[@johnnyo3fan]

I like steak with my butter too.

[@yezryezr]

Man what an awesome video

[@christophera-realone9834]

Medium rare is not dry at all

[@davekragness4725]

I could smell that steak...and almost taste it. Mmm... I need to try adding the powdered beef bouillon...been seeing that a lot lately on cooking channels. Curious why people say "against the grain"? I believe it should be "across the grain". I think of it like a river current...against the current is just going back up where you came from...but across the current gets you to the other side. (...and I know there is no directional movement in the grain of a steak). 😉

[@artemthetrain14]

I think you answered your question at the end there.

[@AM2PMReviews]

Steak is so good on coals. It’s like we are meant to eat it over fire.

[@markscott4059]

What kind of offset smoker are you using?

[@johnherron3961]

His steak - save the butcher paper use newspaper - oh wait does anyone have newspapers anymore? Never mind. Lump charcoal-YES! 🙂

[@toymachine2328]

I've used select pieces of junk mail, but I don't like the embers I get from paper. Now I'd go with Tumbleweed fire starters. Before I got those, I'd set a few pieces of lump charcoal on the grate, pour some lighter fluid on them, then put the chimney over them with clean charcoal in it. Even start 'em up before I put the chimney over them, give the lighter fluid a chance to dissipate and get a cleaner fire quicker.

[@psidvicious]

This says new episode (1 day when I watched) but I know I’ve seen this before.

[@danvaughn8524]

I grill steaks all the time and I am a fanatic for Franklin BBQ however did you notice the grey line between the crust and the heart of the meat hmmm try this season meat put it back in refrigerator let it rest and stay cold for the 30 minutes or so while the coals get ready then Grill you will not have grey line it will be crust and tender all the way through

[@ernestalspaw6048]

I was just in Texas and was number 1 in line when he opened the door I Fan-Boyd out and froze. Didn’t get to meet him. Really wish I caught my self and got a photo with him.

[@cfuzzkennedy]

So people in the old west didn’t have dehydrators nor ovens. Or did they?

[@hawnjoe773]

if im on death row i want your bbq aloha n mahalo 4 sharing 🤙🍖🍗

[@ebogart42]

looks absolutely delicious! although I'm a bit worried about Aaron's cholesterol 🙂

[@GovG33k]

🤤

[@anthonyrichard461]

I love this sh**

[@firststrikeplaya18]

Aaron is really entertaining to watch! Gordon Ramsay would light him up for putting cold butter on a hot steak tho!!

[@JACQUESBDUPREEZ]

Gordon Ramsay knows nothing about BBQ. He can learn from Aaron!!!

[@TdSharp]

I want to hear the story of the knife you used to cut the meat for jerky. That looks like damascus

[@king_reaper1320]

Watch Kent Rollins, he still does this to this day. Go check him out FRANKLIN

[@StreetfighterTips]

I keep my Jerry of the grill about 4 to 5 hours til it's done, I don't transfer to Stove

[@davidnieto9295]

Use a onion on the gate!

[@jozefklasen4319]

Why didn’t you just use the smoker to dehydrate your jerky?

[@rpinthecr4044]

"back in the old days, I don't think they had teriyaki"... proceeds to dehydrator smh

[@PerthLuxury]

Back when Aaron Franklin could walk around Austin without being chased for a selfie or an autograph or his brisket secrets

[@rogerholt6654]

Nothing like cooking over a fire in a galvanized tub getting some poisonous fumes rolling through your food and your lungs.

[@big_steve_o5129]

Long since burned off

[@yeetyeet8365]

Don’t wanna miss the edges. Like it would ruin the meat.

[@JM-fc9gm]

Little confused Tom. There are smokers that absolutely work with direct heat.

[@Blackdog4818]

It's not that busy every day, right?

[@toddpayne923]

disagree Medium Well is the way i go

[@stmn346]

Salting the steak afterwards shows you didn’t season it good enough.

[@theironworker781]

I’m not sure that doneness segment was accurate.

[@butopiatoo]

Exactly. and no temperature references, very lame

[@toymachine2328]

It's perfect, if you base your food preferences on memes, and have no actual knowledge of how meat reacts to heat.

[@mattspychala7251]

If you want well done red meat than just order a burger

[@anthonyz5671]

1 HATER LOL

[@Zeusssssssss]

Loved this video right up to the point when Aaron went to pecan lodge. Went there and was terribly disappointed to experience sweet beef in both the beef rib and brisket. Asked about the big no-no sugar on beef for Texas bbq. The manager told me oh yeh they aren’t beholden to any traditions or standards. While I appreciate the mindset, adding sugar to beef is like adding ketchup to a peanut butter and jelly sandwich. 🤮

[@phillipsmom6252]

Bloody steaks 🤮🤮🤮

[@el5495]

Jerky doesn't take half a day to make trust me. Put your oven at 165 and either hang your meat or put it on a rack for no longer then 8hrs. Might even get away with 6 if you cut it into smaller pieces. Use a good marinade. You're welcome

[@jefftc14]

No steak video would be complete without some good ole "if you ain't eating it raw you ain't a man"..... sigh..

[@toddobs]

@cowboykentrollins