I mean, unless you live in Texas its probably cheaper than a trip to Austin, of course the experience is more important. I’d rather order a SRF brisket for $100 less and do it myself.
Idk, I can't justify 300 bucks for like a 7 pound brisket. For that same amount, I could do three 14-15 pounders and still be able to get some beer. Like I'm sure it's good. But it seems the reason why you won't forget it I due to the price tag.
It's definitely expensive, but it's just as good or better than what most people can do on their own. If you live in a place that doesn't have good bbq probably worth a try.
$300.00 for 5.2 pounds of brisket and 5 sausages?. that would barely feed 2 hungry men, imagine how much to feed a family. LOL I could buy five, 18 pound AAA briskets where I live for that money.
Aron Franklyn is genuinely a very sweet hearted person and is kind and respectful to every one. He is a role model on how to be and how to treat one another with compassion & respect! It’s not that hard when you don’t let your country politics divide you up! Franklyn brings us all together at the same table! God bless Aron Franklyn! He is a great soul! ❤
Well guga, let me tell you something. I just found out, umami + sour gives the best 'flavour bomb' you get when you eat something. You should try this with your steaks someday, I have atleast tried it via sauces and this works. I think for base citric acid+ MSG should work
Way more than that, but you have to remember... costs for restaurant's are freaking through the roof it's not uncommon when dealing with high ends ingredients or things that take a long time (like bbq) that you will need at lest a 1000% return to cover costs AND make a profit.
@@dethmgnt4257 Glad you're a fan! Soon hopefully. I did a fried rice video about a month ago. Not sure if you caught it. Its on my main channel, not the Kitchen Kasual one.
Try to purchase it on a Monday prior to your party. It is smoked and cryovac bagged (pretty much sterile) so it will safely hold for a long time if refrigerated at 32°F to 38°F. You can also freeze it when it arrives too and hold it MUCH longer.
Here I am complaining that I just spent $300 taking my 10 family members to Lucielle's BBQ in California on Sunday only to feel better watching this video.
@@KingNurseOR dude it’s one thing to say something is delicious but to have a full on orgasm about the food u make and then film others eating when the others eating say it’s good but no orgasm sounds like guga makes on every food he eats. Just watch the way he acts. I’m not saying it’s not good food. I’m just saying he over hypes it to something that it shouldn’t be. Go back and watch his old videos and then watch one of the new ones and you’ll see.
Franklyn’s BBQ is the best you can get. I just hope he continues to do his BBQ restaurant! What happens if he gets tired of it? No more worlds greatest BBQ!
Guga, you have to come to Texas and try Snow’s! Their pitmaster is an 86 year old woman who is a high school janitor during the week. We tried it this last Saturday, it was AMAZING!
Haven’t tried Franklin’s. He’s only been curbside since the pandemic began, I’m super excited to go and do the real experience when he opens back up in September!
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
@SousVideEverything since you said you can't handle too much smoke, what if you smoked some meat maybe 5 or 10 hours and finish it on the grill? Or smoking the meat while grilling at the same time?
Hey guga, you should look into getting a “smoking tube” You fill it with smoker pellets and it adds extra smoke to anything You can do it while grilling anything, i did it for corn, potatoes, and pork loin, and had a great smoke ring in a 45 minute cook
Nothing beats a real fire for smoking but those smoking tubes do a pretty good job. I've used one for steaks in a kind of open sous vide reverse sear method. Since I don't have a charcoal grill this is my go to. The prepped steak (I like to dry brine overnight) goes on the warming rack at a low heat with the smoker tube for about 45 minutes, than grill at high heat for the finish.
Guga, could you do a best meatball experiment? my Sicilian family makes a fantastic meatball combining three meats, but I bet you can come up with crazy and amazing combos! ❤️
I've been to Austin and had to try Franklin's, probably the best brisket there is, but if I paid $300 and got one that small I'd be one pissed off hombre!
Been wondering if you we’re gonna try this. You don’t need advice but I think taking the channel on the road could be a cool thing. Go to cities and have their famous whatever and then try and do it better Guga style. Come to Nashville and try Moore’s Spicy Fried Chicken, would love to see y’all’s opinion and interpretation
Hey guga, I'm very fond of the cured egg video. So I'm curious is there any different in taste and feel if you cured Many different kinds of egg yoke you can find?
something unrelated to this video, i just learned about bamboo salt, extremely expencive, and they say a egg yoke flavour to it. please do a test on some standard rib eyes, and also, just for you guys on some high quality other meats. then let your family taste test it and see if they find the bamboo salt
I have bought three Franklin briskets from Goldbelly so far. One was with the sausage. I am with you and Angel in regards to the sausage. It was okay, but not great. Mine was NOT however, over-smoked. I noticed that you did not bag over the original plastic cryovac bag. In reheating my first brisket, I heated it like you and it LEAKED water inside! SO for the next one, I vacuum bagged OVER the original. The bark on that first one was much better in flavor. The second one was not as good. We haven't eaten the 3rd brisket yet. I TOO recommend it as I have NOT had better before Franklin's. Thank you for FINALLY helping Angel to experience it! He has keen sense of taste for sure.
I’m just going to be honest with you Guga…. Snows bbq in Lexington TX where Ms Tootsie cooks has better brisket, ribs, sausage than Franklin and she even does pork steak! I’m a bbq freak and sell bbq while being a Franklin bbq lover but Snows is ranked 1 for a reason
I know the review is for the channel/clicks --- but come on, that is one overpriced package of meat. Especially considering how long you had to wait to actually receive it. I'd take a slice of something you smoked over Franklins *ANY* day.
wow, way too expensive.$300 for a piece of meat that you can buy uncooked for $4-$5 a pound, and an average brisket weight 10-16lbs...so at 16lbsX$5=$80 ....thats one hell of a markup. I looked on their website, if you buy meat to go, it's $35 a pound for sliced brisket...which ends up as $2.19 an ounce. Figuring an average slice is 6oz, that's $13.12 Per slice...so If I got a plate with 2 slices of brisket, that would be over $25 just for the meat?
Guga using the music he used to put on his first videos.. Og’s know..
Ah, yes i do remember that.
Or the newcomers that watched the old vids
i was asking myself where i had heard this
It is Andy McKee I believe
Sounds like that old game from the xbox 360, a world of keflings I believe It was called.
That's so nice of them to include a free sauce in their $289 package
I mean, unless you live in Texas its probably cheaper than a trip to Austin, of course the experience is more important. I’d rather order a SRF brisket for $100 less and do it myself.
not free at 289
@@AlanWoo907 think that was his point and was being sarcastic...
That's always good to have for free
@@AlanWoo907 omg 🙄🤦🏻♂️ lol
hey guga, when will you dry age with coffee?
He should so much dry age with demi-glace either
@@IllickPlaster no he shouldnt
@@nom6758 LOL I think he should, that would make a great video
Genius
Idk, I can't justify 300 bucks for like a 7 pound brisket. For that same amount, I could do three 14-15 pounders and still be able to get some beer. Like I'm sure it's good. But it seems the reason why you won't forget it I due to the price tag.
packaging, shipping, and hype/demand all contribute
@@jadaj Hype, and the irrational delusion that restaurant-made is better than homemade.
@@Ea-Nasir_Copper_Co This is it
It's definitely expensive, but it's just as good or better than what most people can do on their own. If you live in a place that doesn't have good bbq probably worth a try.
@@Ea-Nasir_Copper_Co In this case restaurant-made is definitely better than homemade lol. Smoking well is hard af
That bbq sauce bottle actually costs $300, and the meat is free 😂 😂
0:08 hugs brain trying to process so the amazing brisket he has experienced
Damn, for that money you can buy 3 whole grilled pigs over here. wth
$300.00 for 5.2 pounds of brisket and 5 sausages?. that would barely feed 2 hungry men, imagine how much to feed a family. LOL I could buy five, 18 pound AAA briskets where I live for that money.
@@ruthless4645 who are these 2 monsters who can eat a 5 pound brisket in one sitting 😂😂
@@DimT670 Ever fed two 30 something year old lumberjacks after 10 hours of hard work lol.
Same dude, you can actually buy 3 whole juicy lechon here in my country
A completely honest review and not kissing Franklin BBQ's butt, that is why I love you channels.
holy shit that’s awesome 👏 congrats. also i really like the acoustic track track you use its very peaceful. good vibes are on this channel
Aron Franklyn is genuinely a very sweet hearted person and is kind and respectful to every one. He is a role model on how to be and how to treat one another with compassion & respect! It’s not that hard when you don’t let your country politics divide you up! Franklyn brings us all together at the same table! God bless Aron Franklyn! He is a great soul! ❤
Well guga, let me tell you something. I just found out, umami + sour gives the best 'flavour bomb' you get when you eat something. You should try this with your steaks someday, I have atleast tried it via sauces and this works. I think for base citric acid+ MSG should work
Angel finally got his Franklin BBQ.. dreams do come true 🥲
Guga actually recreated franklin's bbq experience for angel, but he got the real deal this time.
@@marcthedashergd6321Yep :) hopefully he'll get to try Franklin's in Austin soon!
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
9 months of commenting on every video! GO GUGA GO! GO GUGA GO!
You could have done the easy cheese experiment by now my guy!
@@Philth_E but I can't make wonderful videos like guga! Or share the experience with yall!
@@DangerousOne326 But, you're Doctor EasyCheese...
You finally got your wish....
I wanna see guga family reactions , but I can't understand if they don't wanna be on camera but guga energy is just so good
Jesus. They are making like.... $150 per brisket. I need to switch careers.
Was gonna say.. 300 for this slab of me?! Howww
Probably more than that considering they trimmed 1/2 of it away. That thing is tiny. Looks like maybe 4 lbs? No thank you
Way more than that, but you have to remember... costs for restaurant's are freaking through the roof it's not uncommon when dealing with high ends ingredients or things that take a long time (like bbq) that you will need at lest a 1000% return to cover costs AND make a profit.
Yeah cause anyone can do this 😂
Probably like 200+
$300, I can almost get half a cow for that?! No Thank You! 😂
I wish we could see Guga doing a collaboration with Franklin's to see Franklin's cooking a Guga dry-aged brisket.
I just found out what I want for my birthday next year! Thanks Guga. I just hope they're in stock when the time comes. 🤞🏻
Kitchen Kasual when? :)
@@dethmgnt4257 Glad you're a fan! Soon hopefully. I did a fried rice video about a month ago. Not sure if you caught it. Its on my main channel, not the Kitchen Kasual one.
@@MsMissALot 😳
i also hope that GPUs will be on stock next year as well.
Try to purchase it on a Monday prior to your party. It is smoked and cryovac bagged (pretty much sterile) so it will safely hold for a long time if refrigerated at 32°F to 38°F. You can also freeze it when it arrives too and hold it MUCH longer.
Here I am complaining that I just spent $300 taking my 10 family members to Lucielle's BBQ in California on Sunday only to feel better watching this video.
ordering $300 of BBQ as a tax write-off! I like your thinking
Guga did like 3 side dishes and they didn't try it on camera (crying)
GUGA. You need to get a Meat Grinder Sausage Maker. And Do the Best Sausage ever!😋
Your Franklin's trip was the first video I watched from your channel. this is so cool
Dig the new background music in this video , a vibe
Guga, thanks for no swearing with bleeping out. Much more classy. You're better than swearing.
Texas is the king of BBQ change my mind
Thank you Guga for visiting our shop.😊
Is the music at 2:40 Andy Mckee by any chance? Some of his guitar songs sound like that same style.
The look on Guga’s face when he eats something insanely delicious 🤤 is priceless!
A lot of times that’s made up so u think it’s good. They aren’t actually honest in their reviews.
@@MB-ln4yx so you don’t think Guga really likes the food he eats when he says how delicious it is? I’m lost I guess…
@@KingNurseOR dude it’s one thing to say something is delicious but to have a full on orgasm about the food u make and then film others eating when the others eating say it’s good but no orgasm sounds like guga makes on every food he eats. Just watch the way he acts. I’m not saying it’s not good food. I’m just saying he over hypes it to something that it shouldn’t be. Go back and watch his old videos and then watch one of the new ones and you’ll see.
@@MB-ln4yx I have watched all of his vids. I guess we all have our own opinions. And I appreciate yours!
Franklyn’s BBQ is the best you can get. I just hope he continues to do his BBQ restaurant!
What happens if he gets tired of it? No more worlds greatest BBQ!
Imagine a collab with GUGA foods, where they sous vide the already dry-aged Angel! After that trying it with Mau Mau.
Looks so juicy btw!
Bro, take Angel to Austin lol, come onnnn.
Come on down Angel, you’ll love Austin.
Wtf bro why are you gunna eat him lol?
@@MrXenon-hn7ju No he wants to dry age him
@@MrXenon-hn7ju Austin is weird so I wouldn't be surprised
Finally a honest (MAN) reviewer💯😂😂😂👍🏽
At 0:14 at the lower left of that brisket a juice just spurrrt
Guga, you have to come to Texas and try Snow’s! Their pitmaster is an 86 year old woman who is a high school janitor during the week. We tried it this last Saturday, it was AMAZING!
IMO, Tootsie's brisket and Franklin's are on par. They are far away the best in Texas.
Haven’t tried Franklin’s. He’s only been curbside since the pandemic began, I’m super excited to go and do the real experience when he opens back up in September!
For a $ 300 Franklin BBQ, he should know what he's doing ... He has no choice.
could u do a video about all of the best steak methods that u have tried on one steak!?
Can you dry age on silica gel?
Guga, what circulator do you recommend?
I'd rather buy the right one the first time.
Guga in your how to smoke short ribs vid what was the name of song you played while they were cooking?
Gold belly is really cool, I’ve ordered from there a few times. It’s kind of expensive but it’s nice being able to order Franklins for delivery
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
@SousVideEverything since you said you can't handle too much smoke, what if you smoked some meat maybe 5 or 10 hours and finish it on the grill? Or smoking the meat while grilling at the same time?
Hey guga, you should look into getting a “smoking tube”
You fill it with smoker pellets and it adds extra smoke to anything
You can do it while grilling anything, i did it for corn, potatoes, and pork loin, and had a great smoke ring in a 45 minute cook
Nothing beats a real fire for smoking but those smoking tubes do a pretty good job.
I've used one for steaks in a kind of open sous vide reverse sear method. Since I don't have a charcoal grill this is my go to.
The prepped steak (I like to dry brine overnight) goes on the warming rack at a low heat with the smoker tube for about 45 minutes,
than grill at high heat for the finish.
Guga, could you do a best meatball experiment? my Sicilian family makes a fantastic meatball combining three meats, but I bet you can come up with crazy and amazing combos!
❤️
I'm as early as you have to be to Franklin's. Keep up the quality content Guga!
Because of your videos during the pandemic I've started amassing too much cooking equipment lmao.
I've been to Austin and had to try Franklin's, probably the best brisket there is, but if I paid $300 and got one that small I'd be one pissed off hombre!
Please when did they open ordering online exactly? Which week please? I kept seeing sold out as well for the longest time.
for some reason, i cant stop smiling looking at the brisket
Wow! Beautiful meat! Looks fantastic
Been wondering if you we’re gonna try this. You don’t need advice but I think taking the channel on the road could be a cool thing. Go to cities and have their famous whatever and then try and do it better Guga style. Come to Nashville and try Moore’s Spicy Fried Chicken, would love to see y’all’s opinion and interpretation
I want it so badly... is there a shipping to Europe?
Dry age the Wagyu A5 brisket and add MSG and Umami powder.
How about cooking steak with activated charcoal. I'm curious to see if the charcoal will penetrate all the way though.
Did you have to re-vacuum seal everything, or was it heated in the vacuum bag it came with?
Guga,
Congratulations on the excellent work that you do!
Please, would it be possible for you to make a Brisket Wagyu dry age?
Thanks
You need to make european sausage contest.
0:14 so we´re not talking how its squirting the juice out on the left??? OMG
Speaking of wagyu, which cut do you recommend for a beginner that won't break the bank too much?
I don't think there's a franklin's bbq near me. Lots of Dickey's bbq joints though lol I wonder how they compare....
You should try Snow's BBQ in Lexington, Texas. Its so good it was featured on Netflix
Franklins is 100% pure hype
Guga you should make wagyu jerky or as in south africa biltong but just a wagyu version.
what is your take on pepper sauce, please i love it and i need a good recipe !!!!!!!!!!!!!!!!!!!!!!
overly smoked is often the wrong smoke wood. oak for example give a harsh smoke flavor.
Corn bread goes great with these kinds of BBQ food. How come i never see you make cornbread?
Hey guga, I'm very fond of the cured egg video. So I'm curious is there any different in taste and feel if you cured Many different kinds of egg yoke you can find?
Deep down we all know Guga>Franklin’s
That's a tall order. I'm from Austin and have had brisket all over Central Texas. Franklin's is by far the best.
Man you have 1.5 million sub channel, im sure if you called him he would send you a package the same day
He is hooking up Franklin with customers and Franklin is probably hooking him up with those subscribers
Why should he? He probably doesn't care and doesn't have to...
Sous vide a brisket?! It must be delicious..
What's the darker sections in the middle of the brisket?
I think fat and silver skin
I joined the waitlist to order!!!! Lol
I don't know why you guys make your videos so short I would definitely watch raw uncut footage of gugas videos
something unrelated to this video, i just learned about bamboo salt, extremely expencive, and they say a egg yoke flavour to it.
please do a test on some standard rib eyes, and also, just for you guys on some high quality other meats. then let your family taste test it and see if they find the bamboo salt
Angel needs to make a trip to the Republic of Texas!!
I have bought three Franklin briskets from Goldbelly so far. One was with the sausage. I am with you and Angel in regards to the sausage. It was okay, but not great. Mine was NOT however, over-smoked. I noticed that you did not bag over the original plastic cryovac bag.
In reheating my first brisket, I heated it like you and it LEAKED water inside! SO for the next one, I vacuum bagged OVER the original. The bark on that first one was much better in flavor. The second one was not as good. We haven't eaten the 3rd brisket yet. I TOO recommend it as I have NOT had better before Franklin's. Thank you for FINALLY helping Angel to experience it! He has keen sense of taste for sure.
I just got mine after 2 and a half month wait. it was really good, I think mine is very similar.
So....$300 for a brisket of that size.....
Dunno man, doesn't sounds like the greatest deal
Yeah it better taste almost too good for that price
Pro tip- smaller brisket equals younger more tender cow
Celery seeds are a must for coleslaw.
300 bucks and you think that bbq sauce was " free " 🤣
Haha right
I guess I'll have to take your word since I'll never get to try it for 300 dollars
I suppose they dont deliver to London do they.
One wonders what Franklin would be able to accomplish with an A5 Wagyu brisket. Probably blow a hole in the universe.
Angel is getting closer to try the real Franklin’s BBQ experience. One day Angel….
I could get a round trip flight to Austin and get a fresh brisket for not that much more lol
Guga, Chamorro BBQ, red rice and finadene my friend!!
is this a reupload?, i'm sure i had seen this one before.
I live here in Austin, it’s so over rated! It’s a social media celebrity bbq joint.
Guga you need to do a bone in brisket it is better then the wagyu brisket
You need to try Snows BBQ in Lexington Texas they are truly the best
Guga, will you make beef jerky with wagyu?
I’m just going to be honest with you Guga…. Snows bbq in Lexington TX where Ms Tootsie cooks has better brisket, ribs, sausage than Franklin and she even does pork steak! I’m a bbq freak and sell bbq while being a Franklin bbq lover but Snows is ranked 1 for a reason
Can anyone point me to the video where he used egg yolk as a sauce for the steak?
Hey guga . Can u try beef rendang but with wagyu
0:13 the juice squirt...uffffff
I know the review is for the channel/clicks --- but come on, that is one overpriced package of meat. Especially considering how long you had to wait to actually receive it. I'd take a slice of something you smoked over Franklins *ANY* day.
wow, way too expensive.$300 for a piece of meat that you can buy uncooked for $4-$5 a pound, and an average brisket weight 10-16lbs...so at 16lbsX$5=$80 ....thats one hell of a markup. I looked on their website, if you buy meat to go, it's $35 a pound for sliced brisket...which ends up as $2.19 an ounce. Figuring an average slice is 6oz, that's $13.12 Per slice...so If I got a plate with 2 slices of brisket, that would be over $25 just for the meat?
How much???