Austin trip with Aaron FranklinJun 17, 2021
So what time here at 6:00 a.m.? starts bad around 7:30 so yeah change it this is some of the guys work right now so this is a steakhouse I'm not using yet but we built this and eventually it will be just four ribs seen which very easily just the brisket but now it all looks like all saturday borders that bar these three are full of ribs pork ribs turkeys and pork let's move on downstairs we eat brisket and then when kristen comes out of the shovel i have no names this is Bethesda that's Picacho this is Tony this is mc5 nikki sixx and rusty shackelford renamed shorty we want to teach these honkers how to do things you know that's the thing with the brisket is every cow is different every brisket is different they're all different every the kitchen is different so it's kind hard to say it's not like a steak you want really hard to say you just feel like how is it good? weird that it feels right so with the brisket that would be the only way to really know what's tender is oh is it tender maybe prick with the toothpick if your finger I'm picking look at how it feels and that's how we're doing it but if there was a magic temp I would say about two or three inches or 20 but again it depends on how much airflow your pot has if it's good it's obviously the spot is going to cook faster so the spot will get done and the flour starts to slide off inside that has a little sticky point there that's how it works for us at least yeah and then you have to calculate the remainder so that's a big part so it's not like oh two out of three because you might get it out of 203 but It has a lot of momentum if you're cooking very hot you have it's hot outside, okay?
Are you going to let it sit in the sun on a hot counter? on the back porch it's going to be like in an air conditioned kitchen on top of a nice cool granite counter top then you have to think about tracking your also you know maybe two or three when you take it out but then it can go up to 218 and it can be very hot outside it can stay there for a long time as your Bren during take out that fat is still overcooking on the counter yes so if that's the case you can take it out sooner anticipate a leftover tenderness same as the ribs you could rip them off before they're tender never in the summer and let them soften at the table that's right yeah so he's a tight heart but he's a nice guy yeah I think he's good know where you are if you meet him if you show something like it's 183 and we're supposed to eat in an hour it's quite possible dude yeah it's probably not going to happen master also texas bbq guys are great with sauce or not salsa that's the thing about Texas we have Right Texas is such a big state there are a lot of different regions so when you get to East Texas you have something like North Houston you probably look at people like more salsa, more brown sugar, you have something sweet and then as you go down into Mexico it's a little bit different and then maybe when you have a person who can handle it in the cities all day maybe more liquid smoke Hickory flavored, richer, but here in Central Texas with Czech German BBQ, which is what we do. you're more of a purist than you want that flavor yeah i mean if you have to put sauce on the bus yeah ok i can see they just come at the same time like we spent 14 hours or you wasted the night sleeping cooking this chris getting what you know really watching your fire and they get everything you want to taste it yeah that sounds like you're blowing all this hard work cause I know how we rest for an hour I'll see when I get it all wrapped up nicely in my room and I'll wrap it in a towel .
I can do competitions or whatever and just put it on cooler but sit for at least a couple hours yeah what kind of carryover you come from? guys okay I mean these things are starting pretty hot I mean at night when they start coming out you know these kitchens could be sitting at 325 really okay you got 24 skirts and they're just having their danger and on the highway I mean there's so much momentum that they take into account we'll throw them into speed racks and take them to the front room they just let it rest they can sit there for four hours before they cut off but we don't put them on a war until they're about 140 oh really that's ok no 'cause then they have a drop when you put it in a hot cup well if you put a brisket hot like a cooler wrap it in a towel put some more brits whatever you are Pretending to keep cooking yeah you ain't giving it time to rest mm-hmm so you're just pr It's a lot going down through your drink you just weren't there keep e cooking yeah that's awesome that's good yeah gotta let those things drop the chef trailer that's the one we started he's actually a pervert near the interior as if we were demonstrating your afternoon after lunch.
I will save you. Those guys were nice being actors and then playing that part. I guess PSP love their food. I mean, I think it's kind of a point level movie with the fact that guys love food, learning to code, can we want to talk to me about it? D boy kinda so how long have you been sitting here today two hours Piercers Wow and what have you been here before it's not ok I see you here doing yes ok birthday and this was like going to this ok ok so y'all just here trying of getting some brisket or where you have some people for you this was written before the brisket ribs one yes no ton of meat that's it i'm excited for it all worth the wait whatever you have to do you see the gun bbq is a crazy you have this preconceived notion of what barbecue should be and then you meet Aaron Franklin and it changes everything you imagine everything covered in sauce and i know everything with the different regions but when you have something as perfect in your hands as you just can't screw up and all that time and effort and love that he puts into it is beyond compare, so not only has this guy been doing this for years, but he usually has a pretty good idea of what he wants to do. e be and when i say i get that illegitimate feeling that he won't wear gloves this guy will pick up the meat, touch it, look at it, he knows what he's looking for, he knows the field, he knows the curve, he knows everything about this meat and that's why he just distinguish you
If you have any copyright issue, please Contact