Follow along as we pull of our first catering of a private party earlier this month. Follow us on RU-vid by hitting that subscribe button and click that little bell icon too to be notified when we upload our next video.
It has been my pleasure watching you guys go from concept, through construction & modification, and now into Season #2. Thank you for bringing us along!
Man... you guys did such a nice job on updating your setup. It looks really really cool. Makes me want to make something like that. Glad to see you guys representing Texas BBQ so well. All the best.
Excellent job! I have lived here in central Texas all my life. Can't wait to venture to Germany with the wife in the near future when I go to see where our families came from. I have a 250 gallon offset vertical smoker that i'm going to be adding a second vertical cook camber to to get me to 450 gallons. I also have 750 gallon offset. Keep up the good work!
Just viewed a video about a vertical smoker built from a 100# propane bottle and was thinking why not make these larger smokers vertical too. Could you post up some pictures of yours?
Hey guys! Love your build 👍🏽👍🏽. Just thought I would point out, when cutting the brisket, Franklin first cuts the flat in pencil-thick pieces. Then when he reaches the point, he ROTATES it 90 degrees, then starts cutting again.
I have just watch both the initial build / rebuild and I must say GREAT JOB!!! Really like the rollup doors and racks. Suggestions - follow up on some others I've seen, Roasted Ears of Corn are a neat side, some use a stick stuck into the butt end of the cob some simply use the folded back husk as a handle, next the sway bar for the trailer will make for an easier/safer tow with the off balance nature of your load. Another commenter below attached a website. Over all I enjoyed watching ya'll take on this challenge, adapt and overcome. Please keep us updated on your progress, Have a Great Day and a Better Tomorrow.
It's great to see your newly renovated truck and to see you BBQing again. I'm anxiously awaiting your videos as the season progresses to see all you do...Please post videos from all your events! Best Wishes and Thank Youi!
Nice job with everything! As a Texan, I’d have to recommend serving pinto beans, and banana pudding with that brisket, but you know what your countrymen may or may not care for so, hats off! Great job.
What a great job! I love it! I lived in Vienna for two years as one of the Marine Guards at the American Embassy, 1968-1969. I have a farm in NW WI and I am gearing up to build a smoker/cooker like you have. I have grass fed beef and Berkshire Pigs, so I am looking to take it to the next level and complete the farm to table experience. One of the things I like about the Europeans, is the fact that they really do preserve their heritage and customs. I love the bread, the small butcher shops and of course the wine and the beer. We returned in the Spring of 2001 and had a fantastic time. I am glad you had a chance to experience our culture and Texas BBQ. Keep up the good work!
That's awesome. I helped a lady friend who owned a really popular catering company down in South Texas. Most of her business was oilfield fracking locations, but she was popular with country music artists, as well and I helped her at the Rattlesnake Roundup one year and got to sit and eat with the two bands that were playing there. One was called Diamond Rio, who all the fellas were laid back and jokesters. The other guy came out in a Lightning Bolt 👕 t-shirt, Ocean 🪸 Pacific shorts and some sandals and he was singing as he was loading up his plate. He sat next to me and I said, dang son, you sing good, you aught to think about singing professionally. Everyone almost fell out laughing so hard. Then one of the D R fellas chimed out, "Yeah, Clint, you should think about singing professionally." I'll be danged, if that didn't set everyone off again, even Mr Black thought they were funny. Anyway, found out later he was the main attraction. That was embarrassing, but not as embarrassing as when I met Carrie Underwood. 😮
Sir, I just found your channel and am very impressed. You did a really great job on building the pit and trailer. The BBQ looks really good. Shit fire! You even speak English better or more correctly than I do! Good luck. I really wish you well and look forward to new videos. Thanks from North East Texas!
Good for you guys ! Fantastic set up. Like the changes you made to the set up. Very professional! Word of mouth is going to get you lots of catering jobs. Weddings ect. The smoker on site set up really must intrigue people. Cant wait to watch your next post. Enjoyed watching Cheers from canada.
Awesome job guys. So happy to see you getting off to a great start. I know you and your friends have put in a tremendous amount of work and expense to to put this venture together and I hope one day you will be known as the best BBQ in all of Europe. I am very excited for your team. Congratulations!
Watching from conception, creation, and finally to completion has been really enjoyable. I feel like I am part of you venture! Please keep more of these event videos coming! And next time I’m in Germany, (probably years from now) I would love to visit your stand!
Looks like your doing the Texas crutch. If I recall from Franklins videos he prefers butcher paper. Myself using a UDS smoker, I add a water pan and never crutch. It comes out great.
Great videos just watched them all. Exceptional job on the rig and the remodel of the rig, the remodel looks much more functional and safe. A bit of advice, 1lb of finished meat per guest plus sides is a good rule of thumb when cooking for a large group. Keep up the good work, and smoke some Texas style sausage!
That's way too much ... 6 to 8 oz. is plenty - that let's you average for both the big eaters and the small. I am from Austin AND have eaten my way thru Germany. I feel quite comfortable in suggesting that amount.
It’s nice to see how people from Germany is enjoying barbecue from Texas thanks to you, I’m from North Carolina. P.s. don’t forget about the barbecue sauce and cole slaws that make a big difference in flavor.. saludos bye.
New videos? Can't wait to see what you post next. I'm very excited for all of you. You've done a great job, and seem to be getting better with each video. The meat looks delicious! Hope to see another video soon.
Glad to see your back, hey try your sweet corn on the cobb, you can roast in the hot end of your smoker, have done this a many of times, favors can be varied with standard butter and seasoning to using cheeses and herbs, have a great season, and of course if your looking for any ideas let me know.
Hey on the corn you can use full or half Cobb, add seasoning, roll in foil and roast. Hope that helps, if your hot end is hot enough you could also grill off pineapple wedges as a add to use pork butts.
Hey guys loved all the videos. All the upgrades on the rig look awesome! You should think about coming back to the states and visiting Kansas City some time. We have annual BBQ competition/festival called the American Royal World Series of barbeque. It would be a great place to get some ideas for your set up. That brisket and pork butt looked spot on, you are doing great!
I don't know how sweet tea would do in Germany, but no BBQ is complete without it. Oh, and this American thanks you for whenever mentioning metric you also give us freedom units. All the best from Oregon!
Y'all are awesome, so happy there's a new video. Also you said that those sides are traditionally for thanksgiving, but I think it's fine since they are still hearty and close enough to American BBQ sides, which still consist of potato, bean, and corn based sides. Just the fact that they get to experience new foods from you guys that they otherwise never would have had the chance to is great in it's own right.
I love this being a Texan I’m so glad you took a tradition of ours home with you I hope the people of Germany love our food as we do. I would ask that you let them comment in the video so we can see what they think of the food. Thanks
Thank you Doug! Unfortunately, or maybe not, the youtube audience is pretty separate from our customer base at the foodtruck. We should try to get some customers on video though!
Nice to see you guys doing good business. Sorry to see cold weather; this years is the year of solar minimum and expect to have unseasonably snow/rain/cold weather.
Wasn't aware of that so thanks for pointing it out. the last two years have taught me that a lot of it is about managing expectations. Last summer we had was epic in terms of weather. I try to not expect this summer to be anywhere near as good, so that I'm not disappointed and see great weather if it comes around as the blessing it is.
Fantastic job guys! Your brisket and pulled pork looked awesome and your choice of sides was spot on. You're doing American BBQ proud! It's a blast watching your business grow from the ground up...really enjoying your videos. Keep up the good work!! When are you going to branch out with pork ribs?
Lookin good!! I've really enjoyed following your journey. One thing: on those pork butts, don't pull them and put them directly in a cooler (or Cambro/Carlisle, etc) because they'll continue to cook for at least another hour before they lose momentum. You'll want to let them rest in a "tented (loose) foil" for at least 10 minutes (even in the snow) before tossing them into storage. They'll go from 200F to 180F or so but they'll stay above 160 for hours in those holders you have. Again, great job and keep it up!!
I was wondering about your sides. Knowing you've researched to the max, I'd like to know how Texas style beans, potato salad, cole slaw, pickles, onion, and jalapenos are accepted, or not, in Germany. Also about the wood you use, knowing post oak is not prevalent in Germany, is there a similar white oak? I'm on the Texas coast, stuck in live oak and blackjack country, and while those work, it just isn't post oak, so we augment with some mesquite wood. About two oak to one mesquite. We learned a lot from Germans about how to barbecue (and how to make sausage) and it sure seems to come natural to you and your gang. When are you going to make your own sausage? I would hate to see all those trimmings go to waste! The rig looks great and so does your finished product! I have a feeling you all are going to do well. You know what Aaron says---keep practicing! (From a sixth generation Texan, thanks to Prince Carl of Solms Braunfels. Where are you in Germany? I'm sure to have cousins over there, somewhere! Best of luck to all y'all!
Hi Jay! Thanks so much for your comment. Sides are an ongoing subject of experimentation here. Potato salad is a very common dish in Germany, so are pickles. We weren't too excited about most of the beans and fried okra we had in Texas. As far as woods go, the oak we get from Eastern Europe works really well for us. May not have the exact characteristics of central texas post oak, but allows us to stick pretty closely to Franklins recipes and the taste result is great.
Have you thought about building a few more smokers but also trying to lease out a few buildings for the restaurant experience for your taste of Texas barbeque
very nicely done!!!!! as a good rule of thumb--figure on about .5 kilo or 1 pound of raw meat, in any combination, per person, and should come out about right for most catering events--plus side extras--and remember to keep a close eye on portion control when you quote a price for your future events---your not in this for the fun of it--bottom line means everything to you--and happy clients will find their way to your door!!!!!!
Damn that thing looks badass..nice jobs hope it makes yall money for years to come...people make a killing off of turkey legs and baked potatoes..i know a guy who was making $5,000 in a weekend just in cash not including card charges. Hed also sell funnel cakes but still
Your sides would now would be considered comfort food I associate them with family gatherings church socials or potluck where everyone brings their favorite dish and very appropriate at a BBQ with other similar dishes that would also be served with large Holliday meals
If you want a recipe for ranch style beans I have one, Ranchero beans are a staple, and they are easy and cheap, and they use the same low and slow method as BBQ.
Dude. Who made your custom trailer? I'm in Portugal and have a very large offset already but this European weather demands I have a mobile shelter for that thing. Keep up the good work brother!
Good Deal...Though...in your fast forward.....I got the impression...that I saw several individuals getting more than seconds (I was not there....LOL).....so your guesstamate was awesome for the portions. Nice.
Amazing build inspires me to build my own. Now i may be wrong but dont you wanna keep the fire pit door mostly closed while you are smoking so all the smoke is directed to one place?
Quite the contrary Danny. You want that smoke to be moving along your meat and out the stack, creating the airflow that going to pull fresh air into the fire allowing for a nice clean burn. It sounds counter intuitive, but that the way Aaron Franklin does it and I can attest to its effectiveness.
Would love to see some short clips of Germans reacting to trying your TX BBQ for the first time in future videos. Plz keep making videos of your events. 8)
Your videos are wonderful. I appreciate your transparency with all of your modifications and difficulties. Have you encountered any difficulties with the weight of your trailer in season #2? It seemed like you guys were adding a lot of weight but the video made it look like you were pulling with ease.
Thanks Cameron! Thats very nice of you! I think that while it certainly looks a lot bulkier, we haven't added a whole lot of weight with the redesign and it certainly is distributed a whole lot better. The van is pretty low on power for a heavy rig like this and sometimes struggles uphill, but for the most part its going good.
Nice vid did you put the pork and brisket back in the smoker to keep warm or were they straight from the thermal... 6 hours for the brisket in the thermal... Looks great though
Do you have an abundance of good hardwoods for your smoker in Germany? Keep up the good work and help promote Texas BBQ - Fan from north Texas along the Red River.
Thanks for the new video! Bew setup looks awesome and seems to be more functional. Did the cold weather mess with the fire too much? What kind of wood do you guys use? Curious because of the location.
Thanks Man! We're kinda used to the weather now so now how much more of a fire to keep going to keep the temperature up. We used beech and cherry for this cook, but mostly stick to oak.
