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My favourite laughable moment was when you pivoted to pellet smokers, Arron got up, and KZhead cut to a commercial. BTW aged pepper….mind blown! Thank you, so much, for all of your content!
Aaron Franklin is a rock star! Great interview. This is the real world and loved it
I'm starting to sell bbq because of you. I have my first brisket sell this Saturday, God willing. I have been going back to all your videos to double check if I missed something or if I'm doing it right. I'm using an off set smoker. Smoking with oak wood.
Where can we find you?
@qawsedrf23 I'm in harlingen tx. But I'm still just cooking from home to sell. No truck or trailer yet
Good Luck👍
Don't bring god into BBQ lmao
@@mattymattffs He's here brother, nothing you can do it about it
This was easily the best video I've watched in a while. Fascinating how relatable he is on so many subjects.
Awesome! Really glad you liked it!
@@MadScientistBBQ At the end of the video you mention a site where the whole video can be watched. I can't make it out. Can you provide a link?
I could sit and listen to Aaron talk all day long. Great video Jeremy, thanks for sharing. ✌🏼👍🏼👍🏼
Franklin's old videos... That was my BBQ starting point. Happy to say i shook Aaron's hand and am wanting to go back to Houston and hope to meet him again. Such a chill dude. And Jeremy, you too. You've been in Utah a few times. Would love to have met you also
Austin*
This is a awesome video. My 2 favorite people in BBQ at the same time. 👍
I went from grilling hot dogs, burgers, and steaks to smoking meats because of Aaron Franklin's books and videos. I love how down to earth and accessible he is to people who love BBQ ❤️
You mentioned the pellet grills and how some people are limited to what they can use at home. I have a small Pit Boss. To prevent being too close to the deflector, I remove the top rack and add a “middle” rack by using a separate grate that I place directly on top of a disposable aluminum lasagna pan with water in it. Totally indirect heat and good air flow up and around the meat. Clean up is as simple as it gets and my smoker stays nice and clean as all the drippings go into the water.
That was the quickest 21 minute video ever. I love listening to Aaron
Two of my favourite BBQ guys. Thanks for sharing another great video.
Your channel has single-handedly gotten me to love bbq! I made my first brisket on my charcoal grill using some aluminum foil to separate my fire section from the brisket section and I was absolutely shocked by how good it came out, and that is entirely due to your videos! Fast forward a few months I bought a chargriller grand champ for $600, it has nice thick metal and is perfect for my needs. I made the best ribs I’ve ever had and I’m about to do some pork butts, I just can’t thank you enough for giving me a new hobby! You are the man jeremy
I retired, sold all of my bbq equipment. Omg I am still cooking for the masses. Not for me, but for the people that enjoy bbq! I am now in Texas and we (the RV park) have a bbq pit. No actaul fire box. Just a 10 foot pit with a door at one end and a vent stack on each end. I enjoyed cooking on a kettle grill more than this. I would love to have a offset pit again so I could spread the love.....
Very genuine and useful interview info. Great job……again.
Yep, this was really good. Kudos to you Jeremy! I don't know what was in the water that day, but I've never seen an interview with Aaron as genuine.
Would love to see a series where you learn how to work metal or work with a metalworker/machinist to design and build a smoker from the ground-up, starting with cooking goals first and engineering everything with cooking objectives in mind. Maybe even really challenging what a smoker can look like?
Any insight on how Aaron ages his pepper? Interesting how he said that he uses pepper more for texture and to develop your bark vs. taste or flavor.
A great tip from this video is not to use fresh ground black pepper. With the large amount of black pepper being used, fresh ground pepper is too sharp. Aaron said he ages the black peppers. We've seen way too many discussions on Franklin's rub secrets. This simple tip makes a difference. Put the Pepper Canons away when seasoning briskets.
@madscientistbbq Thank you for being so interested in the love of bbq and briskets! You allow us bbq lovers to continue to learn and grow because of your passion!!!
This was such a good interview! I can't wait to check on the rest on Embers TV😍
Thanks Jeremy! Good info..
Love this interview! Aaron Franklin is one of my favorite chef's/Pitmasters. I think all this video needs are chapter/timecodes.
This video turned out really good. Great stuff, good chatting session.
Loved this video and all of your content Jeremy!
Great interview.
Great video, I learn something knew everytime. Sending good vibes from Southern Maryland!
I have a basic offset smoker a Hark Texas Pit Pro…. There ain’t much that’s pro about it TBH. Over Christmas when I was smoking a pulled pork, a small brisket and a Maple Glazed smoked ham that daaaamn I enjoy the process of watching the fire, listening to music having a beer or two. There ain’t no way I’m getting a pellet grill. It also gets me out of the Christmas set up 😉🖖🏼
Great sit down. 👏
Thanks Jeremy Excellent Video as usual 🔥
I loved the video you both bin really helpful so keep the videos comeing it definitely helps when you have a good offset smoker
Great interview my friend! Hope all is well.
The GOAT! This is an awesome interview! I envy you
Jeremy, Excellent interview! It is hard to watch Aaron now and judge him favorably after all of your videos arguing there is more there than meets the eyes and the caustic commentary of Jirby. Based on your discussion here, you should do a video or series of videos on cooking in unfavorable elements. There are a number of videos on dealing with wind, but few on rain and snow. Not everyone has a fancy shelter and even if they do, they still have to vent properly and consider how to do this with fire safety. Also, hold the phone! Pepper not for flavor but for texture and to soak up the smoke. Aged pepper! All this needs more investigation! Lastly, there are bbq industry rumors that Randy will be coming back and sitting down with Aaron, Jirby, Bradley, Joe Yim, and you (maybe a bonus one with Tony Clifton!) for a series of master level bbq interviews!
"We can make Franklin a lot better, but we can't replicate it daily" - Aaron Franklin Deep statement right there
I love the this interview!
This is great!!
You watching these videos?
@@MadScientistBBQabsolutely! One of these days I may even get to Texas to see what inspired you!
@@elizabetheicher2302confused here. Do we know each other?
@@MadScientistBBQ if not for me there would be no mad scientist!!😂
It's funny! Those two guys right there are the whole reason I started my bbq journey. Franklin opened my eyes to the smoking world and Jeremy showed me that a normal guy with a simple offset from Academy could make amazing bbq! Seeing both together really shows me how far Jeremy has come. Keep up the best bbq content on youtube brotha!!🤙
You are the man, Ive upped my bbq game so much from your vids. Rock on.
Loved the video! Talking about everyone always having great ideas for restaurants and failing, I have some friends that have a BBQ place/Butchers shop, it's an awesome place, it's always busy, and they recently started doing catering services
Kudos big brother
Great Interview with AF! Excellent Questions…. Makes for good Interviews… 👍
This is dope
Great video. There is a lot to learn from a guy like Aaron Franklin.
Fantastic interview and content as always @madscientistbbq. Not sure if you’ve ever done this but thought it would be great if you did a video on “the perfect brisket” from start to finish you cook a brisket like it’s your last one with all of your knowledge and flavor going into your last brisket. From choosing the meat/ size, brining or not, injected or not, seasoning, warming cabinet or not… Also done on your everyday backyard bbq offset that most people own. Thanks
Thanks Jeremy, I enjoyed the interview with Aaron... Question: if most of your viewers (me included) have pellet smokers, why don't you do more cooking with pellet smokers? As you said in the interview and I agree, there is a difference between offset smoker and pellet smokers...I would love to learn more cooking methods with pellet smokers from you...
Fair enough. I generally just love being able to tinker with the fair and airflow in an offset. I’ll try to do more content with pellet grills in the near future
@@MadScientistBBQ - I dunno. I think it is a good thing to keep showing offset cooking....encourage people to take the training wheels off, and do the real BBQ thing and upgrade to a full log burning offset.
Great video!
Your videos did for me what Franklin's videos did for you. Thanks Jeremy but also I can no longer enjoy bad bbq lol.
Dang. That’s the best compliment I’ve ever had. Truly want to say thank you. It means a lot.
I have to ditto that .... my smoking has matured to a whole new level because of Jeremy and his passion for smoking. Like you, I'm a life-long learner.. never stop. Thank you Jeremy! @@MadScientistBBQ
Thank you for the interview with the King of BBQ
I love the intricacies of BBQ, especially brisket. The mention of "time needed for collagen breakdown" and 3 different fats really gets the scientific chef in me Could listen to these talks all day
People need to listen to the entrepreneurial story behind this - fantastic story, history, and explanation of what he’s been able to accomplish. Learn more from him than how to cook a brisket!
Is the interview already on embers? Haven’t seen it and can’t seem to find it. Great interview and knowledge has me wanting to hear more
I need to know more about aging pepper!
Consistency is absolutely most crucial for any restaurant's success and longevity. That's why Sconyers BBQ in Augusta GA has lasted over 40 years. The hickory smoked pork flavor, tenderness, moistness, etc is the exact same today as it was when I first had it 30 years ago. That's due to one reason. The owner's commitment to quality and raw material sourcing. Buys his hogs from the same supplier; gets his wood from the same supplier; uses the same brand base ingredients for sauces; etc etc. Many younger people won't recall the "big push" in the 90s for "ISO 9000 Certification". It was the newest trend in business gimmicks and it made a fortune for the companies doing the actual certification audits. But it did have merit in that the system forced you to document your business practices and prove you were conducting things repeatedly without deviation. You may not have a winning recipe, or a great selling product, but at least the reasons behind your lack of success weren't internal variability of your management systems.
Duuude! River Falls, WI. ...Northwoods BBQ. Near the St Croix and Mississippi River. That area is beautiful - lots of rolling farmland. Gotta love it when Aaron gets up the moment you mention pellet grills. LOL The thing I love about pellet grills, is it makes BBQ accessible to more people. Not everyone has the time for a stick burner, much less a place they can use stick burner. Many apartment complexes allow pellet grills, but not charcoal grills. The one thing people should be cognizant about, when selecting a pellet grill, is make sure it has a good sized top rack, so they can slide a water pan underneath to protect the bottom of a brisket - or enough space under the hood to add a water pan or two, and place a cooking grate on top of the pan(s) as needed. ...so the done burn the bottom of their briskets and pork roasts.
Do you know about Crooked Pine BBQ? I live in WI, would love to try a place that Jeremy endorses, but can't find anything other than a merch shop online about it.
@@alexparsons3730 - Nope. Never heard of him before. I don't live in that area. I visited that area quite a bit when I was a kiddo - but haven't been back in a while. ...makes me want to go. There's another place up the road, on I-94 ALT called Big Guy's BBQ I have to try. The place looks cool as hell. ....Crooked Pine BBQ has an IG page, but not sure if you can buy his Q. He might sell at local markets.
Excellent vid. Had to pause to laugh my ass off not only the look on your face but Aaron getting up and walking away once you mentioned the pellet poopers
This was awesome! Recently found you and my life is better for it! 🙂
Glad you enjoy it!
Oh my goodness! You got to talk to God! Before retirement, I had several opportunities to visit Austin. I always added an extra day to my travel schedule for the expressed purpose of visiting Franklin Barbecue. Anyone who misses the chance to eat there just doesn't understand BBQ. I think Aaron has an entire staff of angels cooking in the back. LOL
I have a grill grate on my smoke box with a heavy steel lid. Use it often.
Having trouble finding the full interview on embers, is it posted there yet?
Two really cool, interesting guys. I'd love to hear the rest!
This video is a million times better than the first one. Much more conversational.
Amazing video
Is there a link for the full episode?
I'm studying his Wood, Fire, Food book. Great info for a newbie like me.
Yeah it’s very readable
I see what you did there...now I gotta get Embers Tv...🤦🏿♂️😡😂
Wow 😮
Epic
Poor Aaron. Lol. As I’m watching this super cool video, I quickly noticed Aaron clearly didn’t like the rainy weather. “Rain sucks, cookin in the rain suuucks. Cold rain suuucks. …etc.” I’m thinking Jeremy should get the hint and go inside where it’s more comfortable and conducive for an interview. Ole Aaron finally had enough and said “I think we should go inside.” Funny stuff. As usual, great information. 👍🏻
Kudos to the camera person standing out in the driving rain...
Question when he says aging his pepper? Cracking it and letting it sit not (covered)?
Loved interview, would love this with other greats in barbecue!
@@19thhole27 Franklin isn’t grinding and aging his own pepper. It would take weeks, perhaps months for freshly ground pepper to age and mellow. Aaron would require a staff of hundreds per day if he operated on such a granular level. Go to Costco and buy their pepper… it’s “aged”. Franklin throws out things on occasion to trip up BBQ nerds like us!
Whats a pellet grill??
AF really is the godfather of BBQ…..the knowledge and wisdom are unreal
Can’t find your video about smoking brisket on a pellet smoker
I can watch them talk for hours and hours and still won’t be bored of bbq.
Been to several Texas bbq joints. Not Franklin's yet. Best I've had was Salt Lick in Driftwood. I had big ass beef rib and brisket.
Salt lick is cool but there are definitely higher quality places in the area!
@MadScientistBBQ that's a very nice way of putting it. Salt Lick is for parents weekend or graduation at UT. I will say their sauce is the bomb. Love the spicy one.
I’ve been going to the Salt Lick on occasion most of my life (I’m about to turn 50), it’s a destination. The barbecue is meh, the potatoes and the cole slaw are pretty good because they are different than the standard that you get everywhere else. I only take people there who are tourists and want that atmosphere. We live in Austin and we go to Terry Blacks or Stiles Switch when we want good barbecue because we can get in without waiting for hours. We are actually excited that Leroy and Lewis is opening a brick and mortar about an half mile from our house, that could become our regular thing when I don’t have time to do our own.
Living in Alaska, we're limited to pellet smokers for 2 reasons. Snow is the obvious one, winter lasts 6-7 months up here. The second is wood, sadly we don't have access to any good smoking wood so an offset would be wasted up here.
What about Alder, oak, maple?
@@MadScientistBBQ oak doesn't really grow up here and there is some maple in the south east but to my knowledge, it's not really distributed for sale. But the population of Alaska usually hovers around half a million so I don't know if there's enough demand for it. We have birch but I think most folks use that for cold smoking salmon. I guess I never thought to use it for brisket but it might be worth investigating.
@@MadScientistBBQ I have a similar problem in my part of Alberta, Canada. It's all evergreens, and poplar around here. Maple doesn't grow out here, the nearest oak tree is 1000km away, and birch is horribly expensive. On the bright side, I'm using a charcoal kettle.
@@scottchow043 - I love cooking over birch in our fire pit. Don't use the bark, as it's oily (great as a fire starter), but gives off a nasty acrid black smoke until it burns off. I'd never start a fire with birch bark in a cooker/pit either. Don't want that black smoke coating the inside of the pit. But the wood itself, can have a slightly sweet smokey flavor. Try it (wood only, not the bark). If you like it. Great. If not, don't use it again. Gonna add: If you can get charcoal up there, for a reasonable price, you should look into a direct heat cooker like a Mini Chud Box, a 1904 Pits Slinger or a 3ft Trolly. I'm not affiliated with 1904 Pits - but noticed them when looking around for Direct Heat Cookers. I now have a TMG Pits Dumpster. ...Smoker Master D has a great breakdown on the various direct heat cookers. These cookers kick out some great BBQ cooking over direct coals - and if you wanted a little smokey flavor, you can always toss in a small spit or two here and there to save on hardwood costs. www.1904pits.com/shop ...The Slinger is only $1,400. The 3ft Trolley is $2,500. The TMG Pits Dumpster is $3,000. Plenty of space to cook for a small gathering on the Trolley or Dumpster. The Slinger is great for a small family cooker.
@@craigjohnchronicles2504 thanks for the advice, people have told me birch is terrible for cooking but I'm guessing the they must have left the bark on. I may have to invest in an offset if it turns out good.
14:18 made my day
I use an OK Joes offset. It's not the best, but I have it down pretty well.
I have a OK Joe’s and a self built smoker. (Built smoker is about twice the size of OK Joe) The larger smoker sure is easier to control temp on but I still love using the OK Joe which can be more challenging, but with using smaller wood pieces I seem to be able to do pretty well.
My big question, getting smoke smell out of your hair/skin quickly after a cook lol
Shower. Lol
Also in different countries the meat is different. Ie baby backs if you don the 3,2,1 method on baby backs here in Aussie it’s waaaaaaaaay over cooked. I have had to modify it to 3,2 and 15 mins. And for me in baby backs from Costco it’s about right.
best regards KaRP BBQ
How does one age black pepper or am I overthinking this?
What is Crooked Pine BBQ?
our boi looking like a well fed linebacker, bro a sub for fred warner in the sb!
Haha yeah this was at the end of eating like a pig for several months. Currently trying to shed some pounds so I don’t look like a well fed hog
What do you now think of vertical smokers?
I think they are ok but I prefer top-side heat while cooking things like brisket
The last 3 minutes just told me that I will never make it as good as he does. I now need to make a pilgrimage. F.
Honestly there is a old school bbq join in my town that has been around for many, many years and cooks off old school pit. And a newer one opened a little over a year ago that cooks on pellet smokers. People buy both, but you can definitely tell the difference in flavor and texture. To each their own i guess. But i feel like using a pellet smoker and just push buttons and watch a clock, is a lil lazy and you dont understand the art of smoking food. Its quick and easy like a microwave. But smoking on a offset is truly an art and understanding your fire, your smoker area temps, and types of wood for flavor are is what its about. Going and checking your food, sitting in the garage with the door up, a glass of sweet tea, and watching life happen. Is when your making real bbq, and the flavor isnt only tasted but known. Learned so much from Mad Scientist videos from cooking diffrent meats, fire control. And believe me, my neighbors know when my Black Warrior Smoker fires up.
Lmao. When he started to walk off the set...
Main takeaway: Must acquire Aaron’s Be a Sport! mug immediately.
I thought something happened to you you haven't had content in a long time😊
Best place to buy firewood?!
Where are you located? In general tree removal services will get you a ton of wood for free or cheap. Just need to wait for it to season
@@MadScientistBBQI’m located in Central California, Merced. We have a ton of orchards here. I know during the droughts farmers ripped out almond trees from their orchards. Haven’t seen that lately however. When is the season typically?
Aging pepper?! is that the secret? How do you do that?
Buy cracked black pepper at the store... don't buy whole peppercorns.
What's his thoughts on Fatstack with Eric.
Not on embers tv
After countless hours watching the KZhead bbq gods. Franklin, mad scientist, meat church, chuds bbq. I bought a pellet smoker as I don't have room for a stick burner. It was a half n half pit boss. Half smoker other side propane grill. 2 years later upgraded to what I call pitt bosses Cadillac pellet smoker. And been loving it. Now we are moving..I should have room for a "real" smoker and can't wait to go back and watch reviews on all the smokers yall use or like. Thank you for your content. Much love
So, he uses old pepper?
I can't believe you been holding out since last year... I'm watching you Wazowski
Hahaha I love this comment 😂😂
....Always watching you....
Is this a repost of a video posted almost a year ago?
No but Aaron posted his version of the video a few months ago. You can see the link for that video in the description.
@@ericayoder2436 yes yes right. I do recall seeing it on Aaron's PBS channel, or a variation. I knew I wasn't crazy 😆 Regardless, excellent content.
Hmmm ... "Age the pepper.." interesting ...