Aaron Franklin on the Art of Barbecue (James Beard Award Winner)
Тәжірибелік нұсқаулар және стиль
Aaron Franklin, James Beard Award winner and The Boss Pitmaster, chats about cooking briskets and collaborating with Chef Tyson Cole. More on The Lone Star Plate thelonestarplate.com
Texas Real Food - Discover Local Food in Texas www.texasrealfood.com/
Our guest today is one of the most influential pitmasters and chefs in the US, Aaron Franklin, the co-owner of the famous Franklin BBQ in Austin and Loro Asian Smokehouse in Austin and Dallas.
Coming from the food industry myself, Aaron Franklin is someone I have so much respect for. He was the first pitmaster who was nominated and who won James Beard Foundation Award for Best Chef in 2015.
If you go to Franklin BBQ in Austin, you will always see a long line of people waiting to get their fix of the one and only Franklin barbecue.
Aaron Franklin has just opened a new Dallas location of Loro Asian Smokehouse, his first collaboration with another famous chef Tyson Cole, the co-owner of Uchi and Uchiko Restaurants in Austin.
We talk about barbecue and Loro of course, but also about Aaron’s Masterclass, his appearance in the movie ‘Chef’, as well as other restaurants he likes to eat at.
I admit I was a little nervous before the interview, but I had an amazing time talking to the Boss of barbecue, and I know you’ll enjoy it too!
“Barbecue is an endless battle. You can never totally nail it.” - Aaaron Franklin
Time Stamps:
00:00 - Introducing our guest Aaron Franklin.
5:58 - Introducing our sponsor Texas Real Food.
8:00 - How Aaron Franklin likes to be called.
10:17 - Aaron’s first collaboration with Chef Tyson Cole to open Loro Asian Smokehouse in Dallas.
11:58 - How the food in Loro will be different from Franklin BBQ.
14:30 - The application of technology in cooking.
18:33 - How Aaaron Franklin and Tyson Cole got the idea to work together.
22:05 - How often Aaron cooks at home.
27:00 - The pandemic as the potential catalyst for the changes for better in the food industry.
29:25 - How Aaaron got in love with the art of making barbecue.
33:40 - What he brought to barbecue that got him the James Beard Foundation Award for Best Chef in 2015.
36:45 - What is the reason that people love Franklin BBQ so much.
40:30 - Aaron’s advice for people who want to enter the food industry.
42:10 - Aaron’s experience with shooting the video for Masterclass and doing BBQ with Franklin on PBS.
47:25 - How he got into the movie ‘Chef’ by Jon Favreau.
54:14 - What tv shows Aaron likes.
55:00 - What other food places he likes to visit and recommends.
Resources:
Franklin BBQ franklinbbq.com/
Loro Asian Smokehouse Dallas www.loroeats.com/dallas
Uchi Austin uchiaustin.com/
BBQ with Franklin / bbqwithfranklin
Aaron Franklin’s Masterclass www.masterclass.com/classes/a...
Film Chef (2014) www.imdb.com/title/tt2883512/
Sloane’s Corner www.sloanescorner.com/
The Chef Show www.netflix.com/rs/title/8102...
Hot Luck Festival www.hotluckfest.com/
Lenoir www.lenoirrestaurant.com/
Suerte www.suerteatx.com/
Eldorado Cafe www.eldoradocafeatx.com/
Texas Real Food www.texasrealfood.com
Connect with Aaron Franklin:
Website franklinbbqpits.com/
Instagram / franklinbbq
Twitter / franklinbbq.com
Connect with Patrick Scott Armstrong:
IG: @patrickscottarmstrong
/ patrickscottvideos
patrick@texasrealfood.com
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#AaronFranklin #FranklinBBQ #Loro
Пікірлер: 12
This episode is a hidden gem! Surprised there isn't more likes and comments
Barbecue is and always will be straight Americana No other country in the world has barbecue like we do,
@sprig6043
2 жыл бұрын
Well it did begin with the slavery they brought it to America as we know it
@KyleBOLL1
2 жыл бұрын
@@sprig6043 absolutely but the Native Americans “barbecued” as well or cooked over fire, I’m not sure about seasonings and salts or curing processes With the Natives I guess it would depend on the region or Tribe.
@LoneStarPlate
8 ай бұрын
Well said!
I admire you, guys Great conversation!
Pellet smokers aren’t real bbq. You’re not a pit master if you use a pellet “smoker”
@firghteningtruth7173
2 жыл бұрын
Mmm. Its not quite the same. But its damn close. Its fine for the average person who doesnt want to manage a fire every 20 min. Apparently some real nice bbq comes from em. Not a fan of the purist thing.
He is great and is not number fucking 1 snow s is better peroid. I have eaten at both he is amazing but compared to snows it is amateur hour. It is insulting that no credit is given to snows which is better.
@LoneStarPlate
2 жыл бұрын
Why do you think Snow’s is better?
@firghteningtruth7173
2 жыл бұрын
@@LoneStarPlate probably the same reason I think Coopers is better. They use the same process and the same style of pit. They never use wood. Only oak coals. Its a preference thing. Snows is quite highly rated. So is coopers. Franklins gets all the touristy attention. Which is fine with me. 🤣 Edit: mind you...I have a stickburner myself and am smoking a brisket on it 2moro...🤣
@brandonin_ny
Жыл бұрын
Snows has received a lot of credit. They were #1 on the last Texas Monthly top 50 list and Netflix featured them on one of their shows, just to name two examples. For only being open one day a week I think they’ve done very well for themselves in all regards.