I've traveled all the way from Bulgaria, Europe to visit :)) was first in the line :) 5:30 in the morning :) best experience ever :) and best ribs ever!!!
Been following Aaron Franklin for years and years. Had the opportunity to eat there two weeks ago, and it was everything I could have imagined and more. You can tell the passion & attention to detail is unmatched.
I knew him and his mom before he became famous. He is very down to earth and humble, hardworking and passionate about what he loves. His BBQ is the best I've had in CTX....and that is a long list of places!
The brisket shown is beyond amazing. Wow. Am learning about firewood- there's a lot more to it than I thought. Thanks Chief- you guys add to the quality of life for a lot of folks!
This is the best bbq in my opinion best brisket oh brother the turkey is ridiculous best of the best. Had the honor of meeting Franklin such a friendly guy he even snapped a Selfie with me. He inspired me to bbq!
as an executive chef trained in Japan, but grew up in Texas, two schools here both valid... 1. tinker, experiment, and evolve... 2. like in japan, you do one food really well the same way for over 200 years, yes there are places like that in japan...and incredibly good... both have a place at my table.
Wasn't Franklin BBQ already a Hit before Aaron got there? I saw a video somewhere that Aaron enhanced the BBQ technique/skill that boosted up the brisket flavor, taste, ect.
@@DerbyBandit he really is though. I’ve been eating there since 2009 when all he had was a converted teardrop trailer. Brisket wasn’t as popular then, Texas barbecue was just pretty good all around. He created the hype around it and got number 1 on Texas monthly top 50 list 2 times in a row. 2009 & 2013. Then the hype really got crazy and Texas barbecue got started going to what it is today. Places like truth and Terry blacks came around and did some stuff to help out but yeah without aaron it would probably be what it is today but he’s one of the founding fathers. He even had the #1 spot until 2021. Which is just crazy.
1,000 pct agree with his comments on wood being another ingredient. Good fuel adds flavor but doesn't overwhelm. I know cooks who basically ruin their BBQ by using to sweet or too strongly flavored woods, like mesquite or cherry for example. Moderation is key.
We lived in Taylor Texas for almost 6 years any one needs to check out Louie Mueller Barbecue I loved the beef RIB OMG the best beef I have ever eatin Aaron BBQ is no joke he is great and the lines are no joke they rape around almost 2 cite blocks in downtown Austin
Is this an actual interview or had this been edited so that a previous interview has been overlayed on footage from Franklin’s? Why would it not be on his channel if it was real? Also where he is sat in front of his sign looks like it’s actually green screen
Oh this is totally real!! If you question the integrity of this video I’m sure you can call Franklin Barbecue yourself you can find their number on google. Ask them who their wood supplier is. I take it your not from around Central Texas 🤦🏽♀️
@@marisatrevino2532 no it’s totally fake & has nothing to do with where I live. Its still a good bit of editing & still a good video to watch but totally fake
The answer…The Devil! I’ve eaten brisket from all over Texas and the only way he can make something so amazing is he made a deal with the Devil. Period!
$35/ lb is a bit high... I appreciate capitalisms, but I also appreciate people that don't take advantage. Also, you have 500 subs, how did you get an interview? Nice job! Nevermind, I got to the end and he is a customer of yours...
You clearly know nothing about Texas BBQ. Brisket is a loss leader. These places LOSE money on brisket. Even at $35/pound. They make money on the other items.
@@SOLDOZER Some of the best you'll ever have (from a BBQ joint) is only now after all this inflation shit, $29/lb. Now, he might be in S. Carolina, but I think Lewis BBQ knows what he is doing. As for places IN Texas, prices are going up, but I wrote this 3 months ago and then you have to give a bit more grace period after that. So my comment was on prices 6+ months ago. You are right, I know nothing about BBQ...
@@nategibbons172 Lewis BBQ is taking a loss on brisket. Everyone is. Brisket is a loss leader, has been for a very long time along with beef ribs. Evan LeRoy said that's why when they opened they decided to not sell it but one day a week and focus on profitable meats.
There is more to running a business than what you see posted on their menu regarding prices Nate. Why does Apple charge almost $2k for their highest tiered iPhone? Because people will still buy them. Same with their laptops. Aaron has developed a skill to provide products to people in a free market, and people are willingly paying those prices because the product is solid. No one is mandating his customers to show up to his restaurant to pay what prices he sets...
I just did the Math, 120 Briskets briskets a day, most Briskets are 16-17 pounds let’s say, after trim and Fat Render you might end up with 10 pounds of Sellable meat per brisket that’s 1200 pounds a day X’s $34 bucks a Pound 6 days a week, that’s $244,800 Dollars a week just in Brisket sales, U Freak’n Kid’n Me???………..
Just don’t understand what’s so special about his brisket? I endured the lineup and I enjoyed the experience. If I’m being honest the brisket left me underwhelmed. That is to say I’ve had better.
I would think there are several factors. FOMO is one. Everyone is going so we MUST go, too. Making a line for hours and not wanting to admit that it was good but not otherwordly might be another reason. Some people also want to feel special. They want to be able to post on IG or Facebook that they just had the best BBQ of their lives.
@@SOLDOZER goldees….. truth……cattleack….. snows. I liked all of those better then franklins. Like I said no disrespect to the man but for my taste I just liked those 4 (to name a few better).
He learned the craft from the Mueller's. He didn't learn in his backyard. That's why it's so famous. The Mueller's are the legends of Central Texas BBQ.
I've traveled all the way from Bulgaria, Europe to visit :)) was first in the line :) 5:30 in the morning :) best experience ever :) and best ribs ever!!!
On my bucket list, goin' to Franklin's BBQ. I guarantee! 🔥🐐🔥🙀😱
Finally!!! More interviews!!!! Love you Franklin!!! Thank you for your inspiration!!!!
Aaron is awesome, love everything he does. He's been a huge inspiration to me for a long time.
Been following Aaron Franklin for years and years. Had the opportunity to eat there two weeks ago, and it was everything I could have imagined and more. You can tell the passion & attention to detail is unmatched.
I knew him and his mom before he became famous. He is very down to earth and humble, hardworking and passionate about what he loves. His BBQ is the best I've had in CTX....and that is a long list of places!
The brisket shown is beyond amazing. Wow. Am learning about firewood- there's a lot more to it than I thought. Thanks Chief- you guys add to the quality of life for a lot of folks!
Appreciate it Neil. Firewood is our passion
That is some great B-roll of the process and meats! Appreciated.
I’ve been on the hunt for good wood for a bbq place i’m opening soon and this video landed on my recommended, nice timing.
This is the best bbq in my opinion best brisket oh brother the turkey is ridiculous best of the best. Had the honor of meeting Franklin such a friendly guy he even snapped a Selfie with me. He inspired me to bbq!
Great video brother!
New sub here. I enjoy these kinds of videos!!
as an executive chef trained in Japan, but grew up in Texas, two schools here both valid...
1. tinker, experiment, and evolve...
2. like in japan, you do one food really well the same way for over 200 years, yes there are places like that in japan...and incredibly good...
both have a place at my table.
When he started talking about wood and flavor I just imagined him out in the wood taking bites outta trees 🤣
First place I’ll visit in Austin, Texas. It looks amazing;)
I don’t know this guy, but he’s a Franklin so he’s obviously a badass.
this isnt showing any cockiness for his hardwork. He just loves bbq thats it! This is why hes so successful!
Im Planning a trip to Texas with my family first stop his Franklin's barbecue
Do you sell wood chunks online? Like Western or B&B?
Coming Soon! Be sure to follow us on Facebook (Chief Firewood) and Instagram (Chief_Firewood) to be notified when product drops.
@Chief Firewood Sounds good. Thanks for letting me know. I would love to give it a try.
I still have not eaten here. I need to this new year
The man that made BBQ brisket famous!
Wasn't Franklin BBQ already a Hit before Aaron got there? I saw a video somewhere that Aaron enhanced the BBQ technique/skill that boosted up the brisket flavor, taste, ect.
@@diegoguzman8843 did he not found franklins bbq? His name is Aaron Franklin I believe he did
@@diegoguzman8843 the guy literally details how he opened the restaurant....
It’s good but he ain’t the sole reason 😂
@@DerbyBandit he really is though. I’ve been eating there since 2009 when all he had was a converted teardrop trailer. Brisket wasn’t as popular then, Texas barbecue was just pretty good all around. He created the hype around it and got number 1 on Texas monthly top 50 list 2 times in a row. 2009 & 2013. Then the hype really got crazy and Texas barbecue got started going to what it is today. Places like truth and Terry blacks came around and did some stuff to help out but yeah without aaron it would probably be what it is today but he’s one of the founding fathers. He even had the #1 spot until 2021. Which is just crazy.
Chef!
This summer I plan on flying a little cessna 172 11 hrs each way to finally get me some Franklin's bbq.
This is powerhouse bbq bring this to Laredo, or leander
i did my first brisket in 1978.lol
And you are still terrible at it.
1,000 pct agree with his comments on wood being another ingredient. Good fuel adds flavor but doesn't overwhelm. I know cooks who basically ruin their BBQ by using to sweet or too strongly flavored woods, like mesquite or cherry for example. Moderation is key.
All I want to know is where I can score a epic intro to my BBQ channel? Lol
We lived in Taylor Texas for almost 6 years any one needs to check out Louie Mueller Barbecue I loved the beef RIB OMG the best beef I have ever eatin Aaron BBQ is no joke he is great and the lines are no joke they rape around almost 2 cite blocks in downtown Austin
Is this an actual interview or had this been edited so that a previous interview has been overlayed on footage from Franklin’s? Why would it not be on his channel if it was real? Also where he is sat in front of his sign looks like it’s actually green screen
Oh this is totally real!! If you question the integrity of this video I’m sure you can call Franklin Barbecue yourself you can find their number on google. Ask them who their wood supplier is. I take it your not from around Central Texas 🤦🏽♀️
@@marisatrevino2532 no it’s totally fake & has nothing to do with where I live. Its still a good bit of editing & still a good video to watch
@@marisatrevino2532 no it’s totally fake & has nothing to do with where I live. Its still a good bit of editing & still a good video to watch but totally fake
I’m the real Big Al and this guys not. I sell shoes and my wife’s name is Peg.
🍻🍺
that someone notes that he speak or sound like jeff goldblum???
Went during the “plandemic” and couldn’t dine in.
Enjoyed the best brisket I’ve ever had in a parking lot down the road… can’t wait to come back.
You are correct on BOTH!
Whatever he is brining that brisket in.
The answer…The Devil! I’ve eaten brisket from all over Texas and the only way he can make something so amazing is he made a deal with the Devil. Period!
Probably great bbq but I'm not gonna get up at the Crack of dawn to stand in line for hours just to eat
We dont need anyone Californians here anyways.
$35/ lb is a bit high... I appreciate capitalisms, but I also appreciate people that don't take advantage. Also, you have 500 subs, how did you get an interview? Nice job! Nevermind, I got to the end and he is a customer of yours...
You clearly know nothing about Texas BBQ. Brisket is a loss leader. These places LOSE money on brisket. Even at $35/pound. They make money on the other items.
@@SOLDOZER Some of the best you'll ever have (from a BBQ joint) is only now after all this inflation shit, $29/lb. Now, he might be in S. Carolina, but I think Lewis BBQ knows what he is doing.
As for places IN Texas, prices are going up, but I wrote this 3 months ago and then you have to give a bit more grace period after that. So my comment was on prices 6+ months ago.
You are right, I know nothing about BBQ...
@@nategibbons172 Lewis BBQ is taking a loss on brisket. Everyone is. Brisket is a loss leader, has been for a very long time along with beef ribs. Evan LeRoy said that's why when they opened they decided to not sell it but one day a week and focus on profitable meats.
There is more to running a business than what you see posted on their menu regarding prices Nate. Why does Apple charge almost $2k for their highest tiered iPhone? Because people will still buy them. Same with their laptops.
Aaron has developed a skill to provide products to people in a free market, and people are willingly paying those prices because the product is solid. No one is mandating his customers to show up to his restaurant to pay what prices he sets...
@@MD-pz3cn Good lord people. When I wrote this, there were plenty of Good bbq joints charging less. I understand prices and business.
World famous? Australians have never heard of it.
What’s an Australian?
Australia? I dont know her.
I keep hearing cars drive by in the background. Did you guys interview Aaron in the parking lot? Just awful production
It’s good BBQ but there are better places in Texas!
Please name the better places so I can try them out
I noticed you could not name the better places.
@jirby Here is the King
I just did the Math, 120 Briskets briskets a day, most Briskets are 16-17 pounds let’s say, after trim and Fat Render you might end up with 10 pounds of Sellable meat per brisket that’s 1200 pounds a day X’s $34 bucks a Pound 6 days a week, that’s $244,800 Dollars a week just in Brisket sales, U Freak’n Kid’n Me???………..
It’s more like 5lb yield.
Brisket is a loss leader. They lose money on brisket.
Poor quality Merch, high price food and not as good as it used to be.
Can't lie. The bbq is not that good. I was highly disappointed 😞
Of course you were cause you never been there.
World Famous??? Doubt it.
I doubt you’d know
Just don’t understand what’s so special about his brisket? I endured the lineup and I enjoyed the experience. If I’m being honest the brisket left me underwhelmed. That is to say I’ve had better.
I would think there are several factors. FOMO is one. Everyone is going so we MUST go, too.
Making a line for hours and not wanting to admit that it was good but not otherwordly might be another reason.
Some people also want to feel special. They want to be able to post on IG or Facebook that they just had the best BBQ of their lives.
@@Ladran_Sancho absolutely no disrespect to the man I mean he’s created a near mystical BBQ following but I guess….. I expected more.
BBQ is going to vary from day to day, week to week, different briskets, different wood, different weather. Lots of good BBQ out there though.
I noticed you could not name any place better.
@@SOLDOZER goldees….. truth……cattleack….. snows. I liked all of those better then franklins. Like I said no disrespect to the man but for my taste I just liked those 4 (to name a few better).
He learned the craft from the Mueller's. He didn't learn in his backyard. That's why it's so famous. The Mueller's are the legends of Central Texas BBQ.
He’s from Bryan,Texas and he worked at Martin’s Place..central Texas barbecue.
@@Rainy_Day12234 That may be but Martin's isn't central Texas style bbq. Man, get out of here, you obviously dks about Texas BBQ.
@@bletchdroshek5984 Uh oh, we got a Mueller fanboy here
@@JOZoSo. uh oh we have a Franklin nuthugger here
@@bletchdroshek5984 Don't know much about him. Only Americans care about which part of town a bbq style is from.
$34/lb jesus christ
They still lose money at $35/pound