Cooking a Whole Hog in Backyard Pit 🐖 | BBQ with Franklin | Full Episode
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- Опубліковано 18 вер 2023
- Learn the steps that go into a whole hog cook from beginning to end. Aaron walks us through the process of building a cinder block pit, learns about pig breeds and throws a party in his backyard. [Originally aired 2015]
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#BBQ #Pork #Pig
BBQ with Franklin
Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture -- the people, the places, and of course the food. Ten half-hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture. - Навчання та стиль
I'm 70 and have lived in Texas my whole life and when I hear Barbcue, I think of pits! I love that the "King" of offsets built a pit in his backyard!
Me too and I even dug a hole in my yard in the middle of Austin back in the 80s.
@@leedoss6905We had a man that had a brick lined pit in his backyard and us kids would help him add the wood usually mesquite . He would make everything whole hogs briskets and even barbacoa . When meat was in cover with tin . People would like up around the block till he sold out . This in the RGV south Texas on the border .
This guy seems like he'll have a future in BBQ if he keeps on practicing. Good job.
Cool to see an upstart rebel.
@@tschandler2 He probably uses lighter fluid to start his fires.
Cant tell if this is satire, but he is very well known and is the go-to in Austin Texas, if you’re willing to wait in line for a while.
Are you serious lol that’s Aaron Franklin lol he has one of the most famous bbq joints in the world 😂
😂 trolling at its finest
My daughter, while eating breakfast, asked grandpa. Where are your pigs. He said well were having one for breakfast, thinking she would be shocked. She replied do you know why this pig tastes so good? Because we loved the pig!😅 Happy pigs always taste better!
"These pigs have a great life and only one bad day, and they don't know when it's coming." Good line, gonna steal that one and apply to my wild hog harvests.
Yes, I agree. I live in Carolina, have done many whole hog cooks, but I still prefer to separate the different cuts instead of mixing it all together. It's great for sandwiches to mix it, but I do enjoy serving people (and me) the different cuts, which all have their own unique flavor and texture depending on where they are on the hog.
@DanaJumper The difference is the farm controls what they eat , thus the flavor of the meat . But what's the wild hog eating mostly ? Bugs small animals ? Probably acorns for a couple of months . Crops if they are close to a field .
I think its one bad moment, if you do your job right.
In Argentina with my father in law, we do it a bit smaller at about 30lbs, more of a suckling pig. We also do it with direct coals. Something different to try out is not breaking the meat down into an indistinct pile. It's quite nice to piece the meat apart and get distinct cuts as you eat. Also, they just left the skin underneath without eating it in their sandwiches. The skin is the best part, nice and crispy!
Yes, I agree. I live in Carolina, have done many whole hog cooks, but I still prefer to separate the different cuts instead of mixing it all together. It's great for sandwiches to mix it, but I do enjoy serving people (and me) the different cuts, which all have their own unique flavor and texture depending on where they are on the hog.
Argentina Beef BBQ is the Bomb ! The open flame “ A Frame “ method is great!
Texas style is my other beef favorite.
Pork from Carolina to Kansas City to China to Philippines to Cuba and tje Caribbean is good for me!
Me and my dad have done whole hog cooks for 80-150 people every year since I was born until I was about 24. We learned from an old timer in Franklin county va. We cooked ours very similarly most of that time and only recently switched to a different set up the past 10 years. The big difference is we cooked ours inside down to start and flipped it over to skin side down later on. Other than that looks great and bring me back! I'm setting up a pit to go back to that way, it's slower but there's something magic about it. Great video!
I've done a whole sheep in Afghanistan (2010) and have since wanted to do a hog. Any other tips you can give?
This is the way we build our pits in Tennessee. So good!
Aaron Franklin maybe the king of offset smoking. However, Rodney Scott is the king of whole hog pit. Beef vs pork!
Ed Mitchell too
Erin Franklin...is never a dull moment..two thumbs up!
I've never cooked a whole hog, but I do have my own recipe for biscuits and gravy which uses sausage, bacon, and hamsteak, that I like to call "Whole Hog Gravy".
I love this I'm from Eastern NC where whole hog is king this is how we do it. U should try brisket and beef ribs on this pit
I just loved the way the pig farmer spoke about his animals. Good things happen to good people!
Excellent video, always love to watch Aaron Franklin do barbeque. He did a great job of massaging the skin side too!
I so love that you brought back the Franklin BBQ series!!! When he removed them from UA-cam with the Master Classes started I was so disappointed.
Imagine being his neighbor!🥰...
Aaron driving over the curb....that was a classic 😂😂😂
Respect for cooking a proper whole hog bbq carolina style. Only thing missing was the texas pete and slaw
In the Philippines, we call it Lechon and Anthony Bourdain once described it as the best pork he has eaten.
In latin America a Lechón is a young pig, a suckling pig, os the same where you are from? I've read Lechons are great in Philippines! ✌️
@@elchanclascocina In Tagalog, a small pig is called "biik". When the whole biik is roasted, the dish is called Lechon. Scrumptious. 😋
Me being from NC, Franklin needs to stick to briskets!! That's an 8hr hog! Not 18hrs
Had it been Dean Smith cooking would you still have complained about it taking too long?
@@hairyhoudini5565 Nope!! Roy Williams neither.. lol 😂
Settle down.
I've wanted to do this for years. Someday 🤞
loved the way he blurred out the Ford badge on his truck
This was fantastic!!! Really enjoyed it. Your style is relaxed and fresh. Great production. 👍
My poppa taught me how to make authentic carnitas. Been thinking about moving to Texas to share the way of cooking a whole hog and only ingredients is water salt and lard.
I love carnitas. Stop by and we will break bread.
😂 his jokes actually landed in this one. Bravo!
Love the Austin vibe and patter. Good thing y'all are close by!
saving just for that sweet cinderblock build, great video!
I am cracking up that this is on PBS!!!!!
Greatly appreciated, mine came out just as good 👍. Thank you and God bless you and yours.
That was actually very enlightening, as I've never seen a whole hog cooked over a pit. Aaron is pretty funny, in a corny way. Loved the video
Where I come from, that's not a hog. That's a pig. Our hogs are easily 3 times that size. 😅🤣😂🤣 Great video in any case.
I was drawn in only because of the Slayer chops. SLAYER!!!
I was surprised to see that it was cooked skin side down the entire time. I always thought in the Carolinas they started skin side up with salt on the skin to protect it from the smoke, then flipped it at some point. But hey, I won’t question Aaron Franklins way of doing anything.
And I love Aaron franklins videos so I’m not hating it’s just not the correct Carolina way. Texas doesn’t know anything about whole hog lol
@@williamseale Lol, sounds like ishtalkin to me. You see one guy do it one way and assume no one else in an entire state knows anything about the way you do things. 😂
Plenty of people do it EXACTLY like you would. Just not franklin, apparently. Not sure why. 🤷♂️
@firghteningtruth7173 Yea but doesn't have any slaw for the bun . Slaw has to be on the bun with the sauce on the side. Do they just eat it without a bun
@@jimmyfumbanks6081 I dunno about Franklin...but I make a homemade slaw, and serve with buns and sauce optional. Some people don't eat carbs.
This dude can only exist in a Universe that also contains PBS Food. He's the exact person I imagine when I think of Public Broadcasting and Culinary Tourism as a single human.
Satisfying from start to finish
Such a Beautiful event at the TX backyard Pig Picken! Remember...you can pick your pig, you can pick your nose, just don't pick your friend's nose! 😅
Hawaiian usually kalua but have open pit and do Huli Huli on all hogs up to 75 pounders - Awesome job !!!!
The slap on the arse was epic 😂😂😂
Great video hello from Texas would like to know what wood you used?. 😊
London Kentucky loves you guys
I just about drowned when you all started that meat pull! And, that's saying a lot when a guy can't smell a thing through a video! Great work.
Very inspiring! It looked like an awesome job of cooking.
Anybody else see him just drive over the curb 😂
The pig massage had me dead.
Awesome!
i knew you were a ford guy!!!❤❤❤
Awesome video! I'm curious, have you ever considered using a wireless thermometer? I personally use the Thermopro dual probe. It comes with two probes and each probe has an internal and external thermometer, so you can monitor the meat and ambient air temp at the same time...
You are nice and generous guy !
Being from NC I never seen a pig brine or cooked that way, but if you like it I love it… 😂… usually they to darn big!
Im from NC and Im not much of a Carolina bbq person (sacrilege, I know. I prefer Kansas City style sauce) except for the bbq my cousin's grandfather used to make before he passed away (the only vinegar based bbq I liked-- except one place wayy up in the mountains near Blowing Rock if I remember correctly, "Woodlands Pig Pickin Parlor" but thats a good ways away 😂 few hours drive from the Piedmont)
Yours looks super delicious and I like the addition of the aromatics to the brine 👍
Franklin where did you get that cooler big enough?
SLAYER chops love it 🤘
I love Aaron. He is the guy that got me into BBQ and is an absolute legend!!
That Home Team shirt made is where it's at
Really enjoy your videos👍
what do you think he eats in between prepping and cooking food?
Wow!!! Thanks.
Cooking pig in the ground Hawajjan style is the best
Yum! Awesome man!!!!
I loved the way you setup that pit. Old-school style.
Love the Austin vibe and patter. Good thing y'all are close by!. what do you think he eats in between prepping and cooking food?.
Burgers, hot dogs, pizza.....quick and often what could be considered junk food historically. Days free eating special meals with friends in the business, late nights post work is fast and easy but still unique. This is my guess based on personal experience.
Now that Franklin has carved free time in his schedule after years of developing his teams, I hope and expect he may be able to take more time to eat more healthful meals with family.
Great show, loved every minute. Could have loved it more if they had shared what happened with the skin? Bad editors bad!!
Wow!
Where did u buy the hog from.. I am from Leander tx
If you've never had a Red Wattle pork chop, you need to try it. So much flavor and tenderness. It's marbled like a good beef steak.
AWESOME
Must be the legacy of Julia and Jacques Pepin. Lots of people didn't have cable TV back then. I'd imagine some of these chef's exposure to cooking was via PBS and they agree to do their show. Can't imagine PBS pays very well.
Planted 3000 Texas candy onions 500 of those were reds. They love New York lakebed soil.
I love a heritage pig! They're delicious!!! I owned a mule foot for several years and Lulu was a happy pig , unless you were trying to take "her" boar away and then she tried to bite your face off.
Yikes! I like to keep my face. 😜
moin moin Franklin.
Yes! Finally Franklin will have his half pig on toast and some real german beers too. I hope so.
An old North German tradition.
This man probably gives money to his family and other extended family.
He must be rich by now and truly one of the best pit masters. I mean, he doesn't wear flashy outfits or a flashy cars.
Didn’t show the crackling. ☹️ I was looking forward to seeing that.
No mention of the Crispy skin after? Did it get burnt?
U didn't show the crispy skin thats the best part
Franklin is man enough to be silly I like that!
Franklin Bbq for the win 💯
Tell us more about the slayer chops🤔
He is voice for Stewie in family guy
Those 2 apples in that ~30 gallons of brine musta been some mighty potent apples.
come to Philippines and try our famous
Lechon (Roasted whole pig). U cant go wrong with it!
Like Anthony Bourdain said Filipinos make the best Roast Pigs... You should try it one day Crispy Skin moist inside meat...Mmmmm
There waa a driveway right there next to where you drove over the curb and grass.
Dam amazing...........makes my recteq pellet smoker look like a baby.
I spy Chip from Live Oak!
No I disagree the old school way is the Hawaiian Polynesian way in a pit Underground I've done it it works great
Aron did you wash the ears thoroughly +,open the mouth and brush the teeth of the red wattle pig before you cooked it?
Does that pig have a name?
Yes, that's Barby - - -Barby Q.
wow! what a video! I am very impressed and respected to the dedication,
Carolina style is the way to go for me but ill eat it however its cooked. Oh and by the way in the anatomy part you forgot the best eating head trottersliver kidneys
How much meat do you get off a 70 pound pig?
If you figure 6-8 oz per serving, how many friends are you inviting?
If he’s grilling… lot more people than meat. 😜
Google says: A simple rule of thumb is to order one pound of carcass weight per person. A 70 pound pig is enough to feed 70 people.
50% yield on the whole, drawn, uncooked pig. For 70#, 35 guests tops is what I would suggest. Include sides as well. One 4" deep hotel pan of a side like beans or slaw will go for at least 30 hungry guests. Cornbread, rolls, etc. A gallon of sauce total whether it's a single style or more is also a good amount to shoot for. 2 ounces sauce per person is still 64 portions and should cover.
Power tool would be nice.
Bunch of SAVAGES!!!!! I love it!
No concrete in the making of the pit?
In this video he talks about prepping the pig but my friend Stanley's parents owned a company that they made for the tourists from WAIKIKI to another part of Honolulu and sometimes they would do 2 pigs in the Imu HAWAIIAN style in the ground and they made a lot of money and the tourists didn't mind spending the money because it included entertainment and I remember years ago my father invited my whole family which is a lot of people and he paid for everything
What about the skin? So careful as to keep it dry and clean and then no mention of it. He even called it its own entity.
What curb? I have a pickup truck!
Never start you pig off with the Skin down.
This guy should really watch how Filipino do Lechon. The pig doesn't even have crispy skin
How much does a whol pig go for on average?
New ingredient at 21:56.
I bought some Bacon today