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!

@leedoss6905

8 ай бұрын

Me too and I even dug a hole in my yard in the middle of Austin back in the 80s.

@txrick4879

6 ай бұрын

​@@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.

@tschandler2

8 ай бұрын

Cool to see an upstart rebel.

@frank_osuna

8 ай бұрын

@@tschandler2 He probably uses lighter fluid to start his fires.

@vikingslayer34

8 ай бұрын

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.

@Buzzdbbq56

8 ай бұрын

Are you serious lol that’s Aaron Franklin lol he has one of the most famous bbq joints in the world 😂

@Platz91

8 ай бұрын

😂 trolling at its finest

Aaron Franklin maybe the king of offset smoking. However, Rodney Scott is the king of whole hog pit. Beef vs pork!

@Carbabydoll

4 ай бұрын

Ed Mitchell too

"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.

@DanaJumper

7 ай бұрын

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.

@jimmyfumbanks6081

6 ай бұрын

@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 .

@bensmith7536

5 ай бұрын

I think its one bad moment, if you do your job right.

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!

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!

@Saurischian

8 ай бұрын

I've done a whole sheep in Afghanistan (2010) and have since wanted to do a hog. Any other tips you can give?

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!

@DanaJumper

7 ай бұрын

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.

@vincentwinkleblech3614

7 ай бұрын

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!

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.

Aaron driving over the curb....that was a classic 😂😂😂

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.

This is the way we build our pits in Tennessee. So good!

I just loved the way the pig farmer spoke about his animals. Good things happen to good people!

This was fantastic!!! Really enjoyed it. Your style is relaxed and fresh. Great production. 👍

I so love that you brought back the Franklin BBQ series!!! When he removed them from KZread with the Master Classes started I was so disappointed.

Excellent video, always love to watch Aaron Franklin do barbeque. He did a great job of massaging the skin side too!

Erin Franklin...is never a dull moment..two thumbs up!

Respect for cooking a proper whole hog bbq carolina style. Only thing missing was the texas pete and slaw

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'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".

Imagine being his neighbor!🥰...

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

I am cracking up that this is on PBS!!!!!

loved the way he blurred out the Ford badge on his truck

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.

@donkemp8151

Ай бұрын

I love carnitas. Stop by and we will break bread.

The slap on the arse was epic 😂😂😂

I've wanted to do this for years. Someday 🤞

Me being from NC, Franklin needs to stick to briskets!! That's an 8hr hog! Not 18hrs

@hairyhoudini5565

8 ай бұрын

Had it been Dean Smith cooking would you still have complained about it taking too long?

@Seldomseen77

8 ай бұрын

@@hairyhoudini5565 Nope!! Roy Williams neither.. lol 😂

@jvaish

6 ай бұрын

Settle down.

In the Philippines, we call it Lechon and Anthony Bourdain once described it as the best pork he has eaten.

@elchanclascocina

6 ай бұрын

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! ✌️

@milhouse14

6 ай бұрын

@@elchanclascocina In Tagalog, a small pig is called "biik". When the whole biik is roasted, the dish is called Lechon. Scrumptious. 😋

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! 😅

😂 his jokes actually landed in this one. Bravo!

saving just for that sweet cinderblock build, great video!

Satisfying from start to finish

Love the Austin vibe and patter. Good thing y'all are close by!

Greatly appreciated, mine came out just as good 👍. Thank you and God bless you and yours.

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.

@williamseale

8 ай бұрын

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

@firghteningtruth7173

7 ай бұрын

​@@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. 🤷‍♂️

@jimmyfumbanks6081

6 ай бұрын

@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

@firghteningtruth7173

6 ай бұрын

@@jimmyfumbanks6081 I dunno about Franklin...but I make a homemade slaw, and serve with buns and sauce optional. Some people don't eat carbs.

Very inspiring! It looked like an awesome job of cooking.

Hawaiian usually kalua but have open pit and do Huli Huli on all hogs up to 75 pounders - Awesome job !!!!

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 👍

You are nice and generous guy !

I love Aaron. He is the guy that got me into BBQ and is an absolute legend!!

I was drawn in only because of the Slayer chops. SLAYER!!!

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.

SLAYER chops love it 🤘

London Kentucky loves you guys

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.

Really enjoy your videos👍

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.

Wow!!! Thanks.

Awesome!

The pig massage had me dead.

i knew you were a ford guy!!!❤❤❤

Anybody else see him just drive over the curb 😂

Yum! Awesome man!!!!

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.

AWESOME

Franklin is man enough to be silly I like that!

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.

Wow!

I loved the way you setup that pit. Old-school style.

Cooking pig in the ground Hawajjan style is the best

Great show, loved every minute. Could have loved it more if they had shared what happened with the skin? Bad editors bad!!

That Home Team shirt made is where it's at

Those 2 apples in that ~30 gallons of brine musta been some mighty potent apples.

Never seen pigs with wattles. That's interesting.

His technique was awesome,but I was kinda curious as to why he didn't mop the hog down with some sauce,as we use to do it back in the day🤔

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...

what do you think he eats in between prepping and cooking food?

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?.

@crimsonfancy

7 ай бұрын

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 video hello from Texas would like to know what wood you used?. 😊

come to Philippines and try our famous Lechon (Roasted whole pig). U cant go wrong with it!

Dam amazing...........makes my recteq pellet smoker look like a baby.

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.

@franciet99

8 ай бұрын

Yikes! I like to keep my face. 😜

Franklin where did you get that cooler big enough?

Tell us more about the slayer chops🤔

Never start you pig off with the Skin down.

Didn’t show the crackling. ☹️ I was looking forward to seeing that.

He is voice for Stewie in family guy

Planted 3000 Texas candy onions 500 of those were reds. They love New York lakebed soil.

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.

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

Bunch of SAVAGES!!!!! I love it!

U didn't show the crispy skin thats the best part

This guy should really watch how Filipino do Lechon. The pig doesn't even have crispy skin

No I disagree the old school way is the Hawaiian Polynesian way in a pit Underground I've done it it works great

wow! what a video! I am very impressed and respected to the dedication,

Where did u buy the hog from.. I am from Leander tx

I spy Chip from Live Oak!

Power tool would be nice.

New ingredient at 21:56.

Best pig I have ever had was cooked in the ground, barbacoa style. I have eaten quite a few hogs and this style is by far the best I hope you rinsed that hose out well. Do you realize how much bacteria can harbor inside a hose

@q45ij54q

6 ай бұрын

Bacteria don't survive a 200 degree smoke.

No mention of the Crispy skin after? Did it get burnt?

I have a welder friend building me a rig so we can freely flip the pig over easily so we can go hot and fast and get the skin puffy and blistered

21:55 Dog goes there. Dog does not stay there.

What curb? I have a pickup truck!

Hey, that doesn’t look like my Walmart butcher!

No concrete in the making of the pit?

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?

@franciet99

8 ай бұрын

If he’s grilling… lot more people than meat. 😜

@dugswank

8 ай бұрын

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.

@crimsonfancy

7 ай бұрын

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.

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