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Franklin BBQ Smoker Pit Tour Review Austin Texas w TRoy Cooks and Harry Soo SlapYoDaddyBBQ.com 

Harry Soo
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Pitmaster Mauro (Max) Chiefari shows T-Roy and Harry the magic behind Aaron's legendary Franklin BBQ smokers in Austin, Texas. Click "SHOW MORE" for links and info
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#HarrySoo #SlapYoDaddyBBQ #FranklinBBQ

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27 июл 2024

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Комментарии : 386   
@garygsp3
@garygsp3 5 лет назад
You know what I love about Aaron Franklin? Between his video series, his books and the tours of his smokers everyday. He shows the world pretty much exactly how he does his brisket. Yet no one else replicates the magic that happens at Franklin's BBQ.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Restaurant success is 20% cooking and business savvy is the 80%. Aaron is super talented in both. Others say their food is as good and I agree as I've eaten at many and they are also my friends. I am also honest and tell them it's the other 80% they need to do as well as Aaron does.
@benpierce2202
@benpierce2202 2 года назад
@@SlapYoDaddyBBQ So Max starts seasoning at 7:30 a.m. and puts the brisket on at 10:00 a.m.-ish. How long does it cook? What do they do with it after it is finished? Seems like they pull it around 10 p.m. if it's anything like my brisket cooks. How do they hold it for service the next day?
@NikolaiSR
@NikolaiSR 2 года назад
@@benpierce2202 they hold them over night in a warmer at around 140-150 until service. Thats how most BBQ joints do it.
@Techno_Nomadic
@Techno_Nomadic 2 года назад
@@benpierce2202 Meat has to rest after cooking to give the muscle fibers time to relax, open up, and resorb some of the liquids. Usually the longer the cook, the longer the rest. So they'll cook tomorrow's brisket, and when done it goes in a proofing oven where it will come down in temperature, but will still be held in the "safe zone" around 160F. You also need to get the meat out of the cooking zone quickly, down to your holding temp or it might go completely mushy. That's why a cooler works well for us low budget folks, the excess heat in the meat leaves and heats the cooler. Depending on how big the cooler is, and how much meat you load in, the two should hit equilibrium and just coast for hours.
@BigSteve93015
@BigSteve93015 5 лет назад
Just like Franklin's book, this Pitmaster placed all the emphasis on proper fire management.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
All about the pitmaster and never about the pit!
@BreakWindDrone
@BreakWindDrone 5 лет назад
when you find a cook with that much passion you know the food will be great!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
That's why he only has one restaurant so he can stay on top of the quality
@keithbrookshire
@keithbrookshire 5 лет назад
Best tour of Aaron's cookers yet! THANK YOU.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Thanks Keith. Go get a free tour from some very nice folks
@scottmuck
@scottmuck 4 года назад
Man, this really does make me love this country... an Asian BBQ expert interviewing an Italian pitmaster in beautiful Austin, Texas. That, plus imagining all that brisket, brings a little tear to my eye!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
God bless America! Stay home. Stay safe. Cook BBQ!
@goffgeo
@goffgeo 5 лет назад
That was awesome. Thanks to you and T-Roy for this vid.
@ryanantrim5780
@ryanantrim5780 5 лет назад
The holy ground......thanks for the look inside Harry!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
One of the best restaurant BBQ in America hands down
@dayannajimenezarguello1733
@dayannajimenezarguello1733 4 года назад
I love your channel mr. Soo! My husband started watching cause he dreams of becoming a Pitmaster, but after a couple of videos, I started watching too! The best way to cook!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
What a great story of two new angels of BBQ love ready ❤ to help spread kindness
@MH-go9wn
@MH-go9wn 5 лет назад
I cooked my first ever brisket on a pellet smoker yesterday. It turned out amazing. It was a Prime 7kg brisket, had a deep red smoke ring, soft and juicy. Everyone that ate it are still talking about it today. My secret to getting it right was watching all content on RU-vid like this video here. Thanks for all the black belt tips and tricks.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
You're very welcome!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
SRF comp brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cfDqD65II6I.html Comp Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Uo7ocTu9olc.html Best Brisket Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RpnIGw4vyPA.html H-n-F Texas Brisket Baby Back M - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8gAXqos-aHE.html Coaching brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XXsVxK7VIcc.html 10 Backyard Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kzWWpvJEpck.html 12 H-n-F Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VUG9MvuCWBQ.html 7 Fundamentals Weber Kettle - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IRwSk91PgUs.html Ultra Low Slow - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QavVUpbV8ek.html $220 Wagyu v $50 Angus - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1RAbLiBhx20.html S&P v Moola Rub - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ykdy0bv2JIU.html Gold v Black SRF - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Vqqrc0g3JbQ.html Umami Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-d9YqXR9_fi4.html
@FedorMachida
@FedorMachida 5 лет назад
Franklin has a few documentary videos that he put out, that were awesome. Nothing much is "top-secret." it is mostly hard-work and dedication to the craft. Same with Pitmaster, Rodney Scott. He had a great video showing how he collects his wood, cooks his pigs, etc. That was one of my fav. vids.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
BBQ may not lead to world peace but it's a good start! Anthony Bourdain 1956 to eternity
@overnightclassic2
@overnightclassic2 3 года назад
Aaron franklin hides a lot of stuff he's doing and frankly lies about stuff too. Like claiming he only uses salt/pepper on his brisket.
@FedorMachida
@FedorMachida 3 года назад
@@SlapYoDaddyBBQ He is def. hiding a lot from the public, Master Soo. I am just learning this from your awesome videos. It is not as simple as he makes is seem, and I know you will find out and be able to make just as good, or if not better Briskets!
@FedorMachida
@FedorMachida 3 года назад
@@overnightclassic2 I agree, after learning from Master Pit Boss, Harry Soo.
@MichaelRei99
@MichaelRei99 5 лет назад
Enjoyed that a lot! Pretty cool to see where all of the magic happens. Thanks for sharing the BBQ love!
@briangleason5597
@briangleason5597 5 лет назад
Harry, Excellent video. Thank You. What I would give to get taught BBQ from a Pit Master like you. God Bless you. I still am in awe over the brisket you made and cut with a fork.
@johnsmith-sv1vr
@johnsmith-sv1vr 5 лет назад
That's the first time I've seen Aaron's pit room since it burnt down! Awesome video Harry!!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Super nice state of the art! 5 massive pits and 100+ briskets a day. Phew!
@danssmokintreasures
@danssmokintreasures 5 лет назад
Pretty amazing place. Very interesting how they control the heat with the ashes and wood on that cooker. No back flow control.. Neat stuff.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Pro pitmaster skills to run 5 Muchacho without burning down the house. Would not be possible in Los Angeles with all our fire codes
@Leona147741
@Leona147741 3 года назад
That was my favorite tip.
@martinwayman8373
@martinwayman8373 5 лет назад
Awesome video! Glad to see someone that knows Que asking the questions for a change!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
More insight into the pits to add to the many videos already out in RU-vid!
@rupertpena5208
@rupertpena5208 5 лет назад
I had questions, and thankfully you asked them all plus more! Your the man Harry
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
No fear. Harry will shig for you! :-)
@xaviergalindo2624
@xaviergalindo2624 5 лет назад
Nice tour, thanks Harry!!! 👍
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Go get your free tour when you can from some super nice folks
@uhmump95
@uhmump95 5 лет назад
Only in Texas. An Asian and an Italian talking about cooking brisket.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Strange how America BBQ love unites humanity. BBQ may not lead to world peace but it is a good start. Anthony Bourdain 1956 to eternity
@BushiBato
@BushiBato 5 лет назад
only in America
@johndaly1283
@johndaly1283 5 лет назад
God bless America!
@ColKorn1965
@ColKorn1965 5 лет назад
I had a Hungarian guest take plans for a cooker back to Hungary so he could cook Q like we do where I live
@PhxBullyTeam
@PhxBullyTeam 4 года назад
Bbq knows no races
@smokefathersbbq
@smokefathersbbq 5 лет назад
Awesome! Thanks Harry!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Thanks for watching!
@GrillTopExperience
@GrillTopExperience 5 лет назад
I learned something new about fire wood and friction. It's truly an art with new challenges everyday.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Mauro is DA MAN. I thought the Italian pitmaster was pranking me at first but he answered my tough questions so he is legit! :-)
@BBQJOE
@BBQJOE 5 лет назад
Awesome video Harry and Thx for the tour. I didn't know it burnt down at one point. Thx for sharing.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Be sure to ask for free tour from some very nice folks
@ctt4811
@ctt4811 5 лет назад
Great “view behind the scenes “ Harry. Oh and great job Troy
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
We had fun and Mauro was a great guy
@jlopez47
@jlopez47 5 лет назад
Good to see this match up with Franklin's Master Class videos. In the videos Aaron Franklin prioritizes working the fire over all other things. He credits the fire for the large majority of how the meat ends up.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Yes please see my Masterclass soon on BBQ Stars
@stevemitchell3601
@stevemitchell3601 5 лет назад
A fantastic tour, great job Harry!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Thanks Steve. Mauro is the real deal and super nice guy!
@ArkansasBadBoy
@ArkansasBadBoy 5 лет назад
Thank you for posting this delightful video :)
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
You are delightfully welcome. I though Mauro was pranking me and after he answered me I knew he was legit! :-)
@DerickZ28
@DerickZ28 5 лет назад
Awesome! Thanks for this!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
We had fun and Mauro is DA MAN!
@Mikey_2_Times
@Mikey_2_Times 2 года назад
He said they make 1,000 pounds of brisket a day and they sell it for $34 per pound right now. Obviously cooked meat is going to weigh less than raw meat so it’s not a fair comparison, but even if the final cooked weight is 75% of that, they are still raking in over $25K per day just on brisket. That’s almost $8,000,000 per year just from brisket.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 года назад
The yield is 40% to 45% so a 10 lb raw brisket yields 4.5 lbs or less of cooked saleable meat. They do 110 a day on average of 12 lbs so yield is about 500 lbs X $34 = $17K
@SmokedReb
@SmokedReb 5 лет назад
Cool BBQ tour! Thanks for sharing, Harry.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Thanks for stopping by and leaving a comment
@withdrew1591
@withdrew1591 5 лет назад
that intro! LOL so good
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Glad you enjoyed. After 150 videos am trying to not bore my viewers with my Galaxy 8 cinematography! :-)
@withdrew1591
@withdrew1591 5 лет назад
@@SlapYoDaddyBBQ HAHA noooo youre great! :D
@mikeruizesparza1514
@mikeruizesparza1514 5 лет назад
Superb video! Congrats impressive amounts ofdelicious brisket. Great!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Thanks Mike. Awesome food
@timmartinez135
@timmartinez135 5 лет назад
Wow! An All Access Pass to the Franklin Smoke house! How cool is that! Thank You Harry!!!
@garygsp3
@garygsp3 5 лет назад
If you ever make it to Franklin's they give tours of the smoke house every day.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Go take a look yourself. They are super nice folks
@blackackcl
@blackackcl 5 лет назад
Another great video Harry, that is quite an impressive operation that Aaron has, I couldn't fathom smoking 100 briskets at a time!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
I could not hold a candle against Aaron as I CANNOT cook 120 flawlessly every day! The man is a machine or else Mauro is a robot :-)
@hdctx
@hdctx 4 года назад
And they sell out every single day..
@GallaghersGrub
@GallaghersGrub 4 года назад
Super cool. I've been to La Barbecue in Austin, but never Franklin BBQ. The line was too long. Lol! Great behind the scenes video.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
So many good places in Texas to enjoy like Pecan Lodge, Pinkertons, Franklin's. Will head to Texas to eat once the quarantine is over
@liveraddieradder
@liveraddieradder 3 года назад
@@SlapYoDaddyBBQ Stiles Switch in North Austin and Louie Mueller in Taylor TX are both great!
@darrenm710
@darrenm710 5 лет назад
Awsome video! One of the videos I’ve seen on utube on Franklin’s.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
I thought Mauri was pranking me and after he answered me I knew he was legit! :-)
@adamr63
@adamr63 5 лет назад
Another awesome video, I learned a lot!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Feel free to browse my 180 video collection 30 Playlists
@beersquirrel6149
@beersquirrel6149 4 года назад
Thanks for the video!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
You're very welcome!
@joshharding6925
@joshharding6925 4 года назад
Fantastic video Harry and thank you Aaron Franklin for allowing Harry in with his phone to film that
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Aaron is an old friend and we used to compete but now he is a superstar and I'm still an IT guy!
@joshharding6925
@joshharding6925 4 года назад
@@SlapYoDaddyBBQ I'm also an IT guy with a passion for great BBQ, beer and biltong. Hope to catch you next year for Brew and the Q in Perth, West Aus. Sorry I missed you this year
@tjmahoney8101
@tjmahoney8101 5 лет назад
Thanks for the video, great information. Thank YOU Harry
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Thanks for stopping by!
@marlandwilliams186
@marlandwilliams186 5 лет назад
Thanks Harry Soo
@thebuckeyebbq5424
@thebuckeyebbq5424 5 лет назад
Nice video Harry, loved listening to the 2 of you interact . BBQ is an amazing thing, people from all around the world cooking with real fire....it brings people together.
@thebuckeyebbq5424
@thebuckeyebbq5424 5 лет назад
Lloyd Bonafide actually he lived in Austin and Harry lives in California. Also I was speaking more about how all cultures and countries have some form of live fire cooking
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
BBQ = Love
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
BBQ may not lead to world peace but it's a good start . . . Anthony Bourdain 1956 to eternity
@armandoboensel593
@armandoboensel593 5 лет назад
Great information Harry
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Mauro was very knowledgeable and a real Italian gentleman
@MannyG952
@MannyG952 5 лет назад
That pit master will be Franklins competition soon!
@ajflyingatyomouth2831
@ajflyingatyomouth2831 5 лет назад
Seems all his pit masters ends up owning their own shit. Nothing like being your own boss
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Cooking is only 20% of success of a restaurant. Its 80% business savvy. Plenty of other who cook as good but no where near Aaron's success. That included ME! :-)
@Swatsrong30
@Swatsrong30 5 лет назад
Yall should check out Valnetinas BBQ, especially the brisket. You will be amazed
@MannyG952
@MannyG952 5 лет назад
@@SlapYoDaddyBBQ Big fan of you brother! Always watched you on T.V. neighbor from Corona!!
@ajflyingatyomouth2831
@ajflyingatyomouth2831 5 лет назад
@@TOMVUTHEPIMP Good to know.
@samgomez4128
@samgomez4128 4 года назад
Excellent information my friend!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Thanks
@benny_7879
@benny_7879 5 лет назад
Great video! As a novice I learned a ton just from this video. Thanks for sharing.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Thanks Omar. Now you have to find time to watch my 150 other videos!
@thesledge1969
@thesledge1969 5 лет назад
Thank u harry for sharing plz keep up the great work
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Videos every Sun and Thursday. Thanks for your support and please tell others
@socalboergoats1931
@socalboergoats1931 4 года назад
This was an awesome video Harry thanks
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Thanks for stopping by. Aaron makes a mean brisket. I do my riff of my version in this video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Z8o_Lv8GZvg.html
@robertrodgers1423
@robertrodgers1423 5 лет назад
Interesting that they start at the exhaust end, most videos of non-professionals I've seen start closer to the fire box. Harry, his answer seemed to amaze you, too.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
The man knows his pits to turn out 100 briskets flawlessly!
@pballa1994
@pballa1994 3 года назад
different size pits need diff fire management methods
@MikeFLHT
@MikeFLHT 2 года назад
This video is really interesting. The way they manage the heat in the pits is quite different. Thank you for this.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 года назад
Yes offsets are more complex than a pellet cooker and hence the need to stand guard for the whole cook versus cooking using your mobile phone!
@arlenelobban6778
@arlenelobban6778 5 лет назад
Awesome, thanks, I have learnt a lot.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Great food and great guy who still runs his own restaurant despite being world famous
@stephanieyeminez89
@stephanieyeminez89 5 лет назад
Hey...Harry love it. Franklin bbq so cool. Happy Easter.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Happy Easter Stefanie. Whacha cooking this weekend?
@stephanieyeminez89
@stephanieyeminez89 5 лет назад
Spare Ribs.
@troyallen5806
@troyallen5806 5 лет назад
Damn good video Mr. Soo!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Thanks Troy!
@elvatoz
@elvatoz 4 года назад
Great upload 👌👊🏾
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Thanks
@waynewayne377
@waynewayne377 5 лет назад
...nice presentation Harry...
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Thanks Thanks Wayne Wayne! :-)
@dont_talk2me
@dont_talk2me 4 года назад
I am an Indian guy watching Italian guy cook Brisket interviewed by Asian guy for an American BBQ establishment.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Welcome to America!
@plainOldFool
@plainOldFool 4 года назад
I'm a hungry dude replying to a comment by an Indian guy watching an Italian guy cook brisket interviewed by an Asian guy. Now I need some brisket!
@jelandry97
@jelandry97 3 года назад
fuck you
@adamr63
@adamr63 5 лет назад
Another awesome video, I learned a lot! I know he uses Alto Shaams for long holds, I guess they pull the briskets and hold them in the steam holders for a good 12 hours or more? That's the only thing I can figure out for the timing. I know a long hold makes a good brisket even better, at least IME. Thanks again!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
You're very welcome
@BourbonBladesBarbecue
@BourbonBladesBarbecue 5 лет назад
Saving this clip so that I can watch it after Aaron asks Harry to take it down. Some good intel in this video.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
I can shig with the best! Just kidding. Aaron is a good friend and fellow competitor whom I knew before he became world famous!
@BourbonBladesBarbecue
@BourbonBladesBarbecue 5 лет назад
@@SlapYoDaddyBBQ There's great fire management tips in this video. Sad that he's stopped using Bethesda (rotisserie smoker). Wondering how he's smoking the ribs now.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
austin.eater.com/2014/6/26/6201163/franklin-barbecues-new-cooker-arrived-by-crane
@mgp-bct7723
@mgp-bct7723 4 года назад
Wow nice 👍 thanks 😊, I heard about him I hope one day I will visit him to
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Great Texas style BBQ. You wont be disappointed
@hilllanza
@hilllanza 5 лет назад
The best chef.....💯💯💯
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Thanks for your support. Videos every Sun and Thursday
@chris.fitzgerald
@chris.fitzgerald 5 лет назад
Great behind the curtain look at Franklins. Looked exactly like my setup in my backyard. Lol. Cheers from the Jersey Shore
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Love back at ya Chris! When my WSM grow up, they want to be Muchacho!
@MadHorseBBQ
@MadHorseBBQ 5 лет назад
This video is awesome!
@thegrumpyolgringo
@thegrumpyolgringo 5 лет назад
Very exciting tour of hard working smokers. These are for the briskets, where is the rest of the menu smokers? The Pitmaster seems knowledgeable, and loves his work. The Top Secret disclaimer, would be much funnier, if it weren't so true.😎. Nicely Done. Thanks for sharing. 😎.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Mauro is DA MAN. I thought he was pranking me and he is legit!
@ohmygrill4404
@ohmygrill4404 5 лет назад
Love the behind the scenes! New subscriber here! Fun to see what you are doing. Just started my own BBQ Channel. It has been an adventure.
@claudiobressanini4603
@claudiobressanini4603 5 лет назад
Grande Mauro!!!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Mauro is DA MAN!
@seanmanwill2002
@seanmanwill2002 2 года назад
Thank You Both for the tips and a great video! 👈👍
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 года назад
Glad you enjoyed it Sean!
@denispilipchuk9091
@denispilipchuk9091 5 лет назад
Sneaky, sneaky! You got all the secrets you wanted to know?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Shig alert Harry is learning all the secrets! :-)
@robertcooney4139
@robertcooney4139 3 года назад
Let's have some Brisket please... Bob Cooney 👨‍🚒☺
@acrophobe
@acrophobe 5 лет назад
Harry Soo is patiently waiting like an immortal caterpillar in some dark forbidden cave to quietly, secretly, and thanklessly become the living god of American bbq. Some day he will emerge from his cocoon and ascend to the heavens, which are almost certainly wafted in thick clouds of briskety hickory smoke.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Wow! An immortal caterpillar! What a catharsis of BBQ in the heavens! Thanks for your kind poetic words and support for what I do on my channel.
@brendana4695
@brendana4695 4 года назад
I have to ask. The 3 pits on the left, how do they load the middle one? Are they as close together as they look, or is there room to get in there?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
The pit openings face each other in pairs so no need to a aisle between pits
@fitnessfamilyman7721
@fitnessfamilyman7721 5 лет назад
Awesome video, only surprised to see Harry uses a galaxy... iPhone man!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
An old 2017 one at that! My kids all use Apple and I'm an Android guy
@OFFROADRUNNER101
@OFFROADRUNNER101 5 лет назад
I live here in Austin and eat here several times a month. You should also check out Coopers in Llano, Tx. They are one of the best around as well. Franklins and Coopers are in my opinion the best around.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Thanks for the tips. To bad we don't have such good places to eat in Los Angeles
@chrismattson2897
@chrismattson2897 5 лет назад
@@SlapYoDaddyBBQ slab, moo's, and heritage for starters
@terry6665
@terry6665 4 года назад
Have you tried Dickeys? Boy O' boy
@raulruizruiz9608
@raulruizruiz9608 2 года назад
IT'S AN ART, NOT MANY CAN DO IT.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 года назад
Amazing delicious art!
@davycrockett6378
@davycrockett6378 Год назад
Italian guy cookin Texas Brisket. You can't make this stuff up. 😄
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ Год назад
The revolution in the evolution in Texas barbecue has been happening the past five years. I spoke to Daniel Vaughn, editor Texas Monthly, and he asked me to visit Texas and taste Texas-style barbecue cooked by Egyptians, Asians, Mexicans, and other United Nations countries!
@crazymanbbqcompany1592
@crazymanbbqcompany1592 4 года назад
Gentlemen, both of you are Masters of the trade... Thank you for sharing your thoughts on Smoking... It means a lot to me..... Bob Cooney Salt Lake City Utah
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Hey Bob, be sure to try R&R BBQ in Utah who are good buddies of mine previously on the comp circuit.
@crazymanbbqcompany1592
@crazymanbbqcompany1592 4 года назад
@@SlapYoDaddyBBQ I will look them up and get in touch with them...Thank you Harry... Means a lot to me...
@dallan420
@dallan420 5 лет назад
great video
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Thanks Allan for stopping by
@robertozofrea6780
@robertozofrea6780 3 года назад
Wow texicana in action lots of respect for that guy!!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
Please go check our Max's RU-vid channel for some awesome videos
@ScottysBackYardBBQ
@ScottysBackYardBBQ 5 лет назад
Harry when you building one of them big ass smokers lol
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
When I have a Big Ass Backyard. In Los Angeles I can only afford a small space. I want a Jambo, Meadow Creek, Horizon, and a home-made stick burner to add to my backyard.
@itzmxtt
@itzmxtt 5 лет назад
Harry...u inspired me to buy a WSM. Its arriving next Wed and I will be using your technique for short ribs.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Great. Be sure to watch how to season your WSM from my article www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/
@itzmxtt
@itzmxtt 5 лет назад
@@SlapYoDaddyBBQ will do. Thank you
@h.j.peters.2891
@h.j.peters.2891 4 года назад
just learned a ton from this video.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Glad to help!
@muratduman5067
@muratduman5067 4 года назад
circle of flavor :)
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
:-)
@krisb3429
@krisb3429 5 лет назад
Something I'd like to know is it better having all the meat on a single shelf like these , or is having shelves better? Does it make any difference?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
That's a 3 hour debate and Jerry Springer fist fight. Try it and see which configuration yields the best results on your pit(s).
@dustinwalden7091
@dustinwalden7091 5 лет назад
Get some Bewleys in there.
@KaPPy83
@KaPPy83 5 лет назад
Texan here & there's nothing "top secret" about Mr. Franklin's bbq. He's been sharing his methods & recipes for years because he's a great guy like that. I've been to his joint a few times & I like how friendly he is & takes the time to greet customers & say hello.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
You are correct Matt! It's not his cooking that's secret, it's his business savvy! As we say in the restaurant business, the food is only 25% and there are many who cook as well and even better whom have not had the 4-hour lines before opening. It's how you convert your local brand into a world brand and that's really Aaron's "secret" sauce. I've known and competed with Aaron for years and he's one of the most savvy business persons in BBQ while retaining his humble good nature. When my barbecue grows up, I'd like to be like Franklins where he puts out 100+ flawless briskets each and every day! :-)
@travissherer7351
@travissherer7351 5 лет назад
Loved the video. What’s the average cook time for the 100 briskets? If they start at 10:30am, how are they keeping the briskets from over cooking while resting? If they are starting at 10:30am, the last brisket should be pulled around 2:00 am, the next morning. Serving starts at 11:00am, that’s a long time to keep them fresh.
@craighoelzer7118
@craighoelzer7118 5 лет назад
Travis Sherer alto shaams
@travissherer7351
@travissherer7351 5 лет назад
Craig Hoelzer I see
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Yes you cook and hold. Tastes much better. Some continue to cook in their Alto Shams after it comes off the pit. Restaurant trick :-) I cheat and use my oven to finish at 200F. See my 21 hour brisket video
@travissherer7351
@travissherer7351 5 лет назад
Harry Soo Thanks for the quick response. I’ve always thought the briskets came of a few hours before being served. Tight window!
@JuanMartinez-df1lc
@JuanMartinez-df1lc 3 года назад
I got an offset smoker welded and made for me it’s pretty thick metal, but I saw that a thin layer of rust came off when I was trying to clean it do you know why this happens and what I can do to prevent it?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
Spray with oil. Scrape w wire brush after cooking to remove creosote and flaky black bits
@JuanMartinez-df1lc
@JuanMartinez-df1lc 3 года назад
@@SlapYoDaddyBBQ thank you so much🙏🏾
@rocketman3776
@rocketman3776 4 года назад
I love TX BBQ as a Texan but damn that’s a lot of trees burning for some food. They could convert to pellets and gas combo or something.... Jesus take the wheel!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Plenty of post oak and mesquite in Texas!
@lesgrant7861
@lesgrant7861 4 года назад
They shouldn't convert, they know what their doing with those custom pits. It wouldn't taste the same, the combustion is different than a stick burner.
@harsoo
@harsoo 4 года назад
@@lesgrant7861 i have a post oak brisket on WSM 22 video coming soon
@lesgrant7861
@lesgrant7861 4 года назад
@@harsoo nice, I look forward to seeing that video. I like the taste results of a UDS like a WSM or pit barrel (all UDS varients) and a stick burner but not much of a fan of pellets or no way on propane burners.
@tonydiablo6976
@tonydiablo6976 5 лет назад
An Italian cooking American (delicious) food being recorded by an Asian, who's video is now being watched by a Mexican...
@tonydiablo6976
@tonydiablo6976 5 лет назад
Only in America baby ! 😎
@StickyDankFingers
@StickyDankFingers 5 лет назад
And a Pole reading your comment :)
@Bens359pete
@Bens359pete 5 лет назад
Smoked brisket brings us all together.
@tonydiablo6976
@tonydiablo6976 5 лет назад
@@StickyDankFingers greetings from Southern California friend 😎
@tonydiablo6976
@tonydiablo6976 5 лет назад
@@Bens359pete Amen brother!
@Dev_Everything
@Dev_Everything 2 года назад
5:53 Dang it, I am right in the middle of building one and really wanted to see this. Is it angled down? Up?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 года назад
You have to ask Aaron! I did not see the insides
@audreywilliams6533
@audreywilliams6533 5 лет назад
Ahhhh Aaron!!! This is Audrey from Ga I spoke with you sometime ago,I need you to get into the shipping business "MAN"..😄
@ajjohnston78
@ajjohnston78 5 лет назад
You can buy chilled briskets on the web page.
@openureyes929
@openureyes929 3 года назад
Quite unreal he lets people video and talk to his cooks.. Since he is basically the bbq brisket standard.. !! Very cool..!!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
Aaron is an awesome guy!
@cup_and_cone
@cup_and_cone 3 года назад
Amazing that those big smokers only have one temperature gauge all the way down at chimney end... Yet you'll see people sticking three or four gauges on their backyard smoker...
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
Once you cook a few times, you become a pit whisperer and no temp gauge is needed at all.
@randyj5833
@randyj5833 5 лет назад
Harry if they cook at 10:30 what time do they pull them off? How long do they rest them? How do they reheat them to serve?
@ajflyingatyomouth2831
@ajflyingatyomouth2831 5 лет назад
I wonder how many people went to minute 10:30?🤣🤣
@randyj5833
@randyj5833 5 лет назад
@@ajflyingatyomouth2831 I did. The 10:30 you see in my comment is 10:30 a.m. in the morning. Perhaps you should watch the video before commenting.
@chris.fitzgerald
@chris.fitzgerald 5 лет назад
There was another video on RU-vid, where someone worked 24 hours at Franklins that talked about the timing, when the briskets came off and other items went onto the pits.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
They go into a food warmer when done. The ribs need to go on after the briaket
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
My average view time is 9:55 per video so good chance :-)
@bryanrobin2952
@bryanrobin2952 3 года назад
What kind of wood was used in Franklin’s bbq. I couldn’t understand
@reddirtbbq3500
@reddirtbbq3500 3 года назад
It's usually all Post Oak
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
Mostly Post Oak. Some use Pecan. Some add 1:10 mesquite to the post oak. Many styles so pick the wood you like when you cook
@bryanrobin2952
@bryanrobin2952 3 года назад
@@SlapYoDaddyBBQ Thanks Big fan here!
@Sig_P229
@Sig_P229 5 лет назад
Did you guys go try Mueller's BBQ? He trained Franklin.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Yes see my restaurant crawl for LA LA BBQ
@coryellis9480
@coryellis9480 5 лет назад
I want to make a trip out there, is it really good enough to wait all those hour to eat?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Yes, also many other great places www.slapyodaddybbq.com/2013/03/austin-barbecue-crawl-weekend-part-4-of-4-december-2012/
@cry_now_laugh_later
@cry_now_laugh_later 4 года назад
I live in Austin and I always thought it was ludicrous to wait hours just to eat so not worth it to me... that being said is it worth it to you to eat the best brisket you’ll ever taste?
@jamesspikes
@jamesspikes 2 года назад
I wonder how often you can spot / meet Aaron at the restaurant
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 года назад
I have heard he does come by often
@larrypnh
@larrypnh 5 лет назад
What kind of wood?
@bentosan
@bentosan 5 лет назад
Wow the NSA did something productive for a change
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
Shhhhh.. we are being watched! :-)
@bentosan
@bentosan 5 лет назад
Harry Soo hey mate, is there anyone reselling your rubs in Australia I want to give them a go ?
@hkballer13
@hkballer13 4 года назад
They put the briskets at 10:30am, when do they serve them and if the next day what do they do to keep them warm?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Yes next day in Altosham I am guessing
@hkballer13
@hkballer13 4 года назад
Harry Soo thank you for the response!
@thresher818181
@thresher818181 4 года назад
@@SlapYoDaddyBBQ I'm not getting it on the timing... meat gonna be done at midnightish, but they don't open until 9am or so. Do they really rest it that long? Maybe that's part of the trick...
@kylemc8851
@kylemc8851 2 года назад
Starts cooking at 10ish, when are the ready to serve, next day?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 года назад
It is done and kept warm until service 11 am next day
@sgt.hollowpoint6968
@sgt.hollowpoint6968 5 лет назад
Where do they get there brisket? Do they flip them, or should I say, fat side up or fat side down. Do they wrap them in butcher paper after so many hours?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 5 лет назад
You have to ask Aaron as those are his trade secrets!
@sgt.hollowpoint6968
@sgt.hollowpoint6968 5 лет назад
@@SlapYoDaddyBBQ lol
@jerrihill1729
@jerrihill1729 5 лет назад
Aaron wraps in paper, sometimes, but he says he can cook brisket w/o wrapping. He also cooks fat side up. He has a 3pt series on how he cooks his brisket...fyi! Aaron also does not flip it from what I saw, he cooks the flat closer to the stack and the point closer to the fire box.
@hdctx
@hdctx 4 года назад
Franklin's book goes into a great deal of detail on the process. My key takeaways were that he only uses wood in his smokers, cooks at 250-260, and pulls them out when they reach 203. Then wraps them in butcher paper in an insulated box for another hour or two. And he seasons with only salt and pepper.
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