BBQ With Franklin

Learn how the brisket became a popular centerpiece of Central Texas BBQ. Hear from legends of Texas BBQ and be guided through a step-by-step brisket cook experiment using three different methods.

Sausage, often a BBQ afterthought, is now finding reason to take center plate. Aaron makes sausage from scratch and visits some folks who are pushing the boundaries of artisan sausage-making.

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.

Aaron takes a deep-dive into the realm of BBQ pits, as personal as they are functional. Explore different types of smokers from those at the roots of Texas BBQ to the kinds bought in stores. Aaron builds a smoker out of a 250 gallon propane tank.

When you’re cooking with fire, you’d better have good wood. Aaron covers the major types of wood used in Texas BBQ, gives some tips on building a fire, and shows a twist on using smoke for more than cooking meat.

Aaron takes us to a Texas BBQ joint where they cook their chicken in a unique way, and then teaches us how to make sauce from scratch. Meanwhile, John Markus takes us on a whirlwind tour of the regional sauces of America.