The guy at 10:35 is from West Virginia. He's been in TX a long time, but he brings a little Appalachia to the table, which just adds to the fun and experience.
Texas should be the sausage capital of the country. Lots of German influence in Texas. I love Texas. Never lived there but have been there many, many times. (Including Luckenbach)
As a sausage maker myself, there are almost always little tricks that get completely missed with these presentations. I'm thankful for the show, but really want to be able to show people the easier and more reliable techniques that I've come to know.
You know how I know you don't make sausages? It's nothing against Franklin. He's really good at stuff. This sausage video is embarassing though. I'll send you a video though if you really want.
@@KenS1267 He doesn't actually know how to make sausage, is the only conclusion you can draw. Someone else makes his sausage and he's never learned it.
Funny, being from TX and living in SoCal my wife doesn't understand why I bring back an entire Yeti Tundra 75 cooler full of sausage when we travel to TX and FL. I mostly stock up with Opa's, Kiolbassa, and Conecuh, all of which you can't get out west.
To this day, Conecuh Sausage is theee best sausage I have ever had. And I've had lots of sausage. I'm 39 by the way. I'll put it up against anyone elses sausage in this world
I’ve had different sausages from all over Texas, Louisiana and the southeast in general. Overall I love Cajun sausages as a group. Not andouille but just Cajun smoked sausage but Conecuh in little ol Evergreen Alabama is the best smoked sausage of them all
If in DFW make sure and eat at Daynes Craft BBQ. OUTSTANDING!! Puts Franklins to shame and no silly wait in line. Fantastic sausage and all other offerings
I’m sure the sausage in Texas is wonderful, but sorry to say when I was at Franklin I had to choose what to eat, and I just went with brisket and ribs. I’m from WI and we have some killer sausage here, from Karls state champion Brats, to Groppis Italian sausage.
@@ratlips4363 The sausage recipes you find here are hundreds of years old, came from people immigrating from Germany and Italy. We have one sausage maker that has been in business for 140 years. The University of Wisconsin has a sausage making school, so yeah we have some of the best old world sausages you will find anywhere. That’s why I don’t travel to Austin to eat sausage, I go for brisket and ribs.
I would look at sausage differently. In the beginning, people ate the meat as they found, without frying it. At some point the demand became higher and higher and they started thinking about how they could make better use of an animal. How does meat last longer? How can you use leftovers in a tasty way? It's a cultural process. Eve of civilization. Nothing less.
Hot link sausage sun side eggs BBQ sauce cheese grits an English muffins 18th century cooking the English against the Americans history in New Mexico Seminole and Cherokee and Blackfoot Indian Rocky mountains we love rainbow trout
Why do I get the feeling he thinks he is better than everyone else? Has quite an ego sounds like. Its like I'm always looking up his nose. Bad camera angle maybe.
On topic of tweaking cooker design 📐🔍🤔 yáLL BBQ latches., I’d like to arrange an ergonomic design, to set an upward slide 🛝 type bracketing✔️ My Deår På 🕊️ left me with some familiarity in the salvaging of [Fe1-11] materials, that The Good Lord 🌅 Willing 🙏🏼 I’ve inadvertently come across 🛻 💨 That Beckons Me to Repurpose their ØLe School attributes, ♨️Indeed ❗️ Thanks for your Inspiring Shares {👍🏼➕🔔} from Downunder 📍🦘🌅24:16
@@robzilla69makes me wanna crank out my passport, that’s some Blessed Talent Kinfolk Right there 🦅 📍🦘 3:28 I’ll watch the rest of Mr. Franklin’s presentation now.., there’s something in my eye 🙏🏼🥲
Home boy busts out digital scales for spice measurements but is straight up not telling you his amounts. Hilarious! BBQ Jesus aint sharing his secrets with us! Thanks anyway Aaron!
