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Aaron's Franklins book. Masterpiece or Master Plan?
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Comments
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Grillmagic said:I have eaten at his place twice and it was out standing both times
the brisket was GreatLocation- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Grillmagic said:I am away from home for a couple weeks and have the book waiting for me when I get back home and look forward to reading it. I have eaten at his place twice and it was out standing both times and so was I, I waited 3 and 3 and 1/2 hours both times and any fan of protein should check it out, the brisket was Great as well as everything else I had. I cannot verify this but I heard that he used select brisket not even choice which means that's even more impressive in my book! I CAN NOT VERIFIE THIS!Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:He uses 100% all natural prime beef.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:Grillmagic said:I have eaten at his place twice and it was out standing both times
the brisket was GreatCharlotte, Michigan XL BGE -
SGH said:The Cen-Tex Smoker said:He uses 100% all natural prime beef.
Before Creekstone Farms, his supplier was Meyers. Both companies are all natural.Just a hack that makes some $hitty BBQ.... -
The Cen-Tex Smoker said:Grillmagic said:I am away from home for a couple weeks and have the book waiting for me when I get back home and look forward to reading it. I have eaten at his place twice and it was out standing both times and so was I, I waited 3 and 3 and 1/2 hours both times and any fan of protein should check it out, the brisket was Great as well as everything else I had. I cannot verify this but I heard that he used select brisket not even choice which means that's even more impressive in my book! I CAN NOT VERIFIE THIS!Charlotte, Michigan XL BGE
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cazzy said:Yes. Creekstone is his supplier
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I may be in the minority, but I think with Aaron Franklin, what you see is what you get. There's no super double secret injection/rub/trick to making his brisket.
What he does have is a true talent for making great barbecue. I know that sounds weird, as it's not something we would normally call a talent, but that's what it is.
Take a great athlete like Michael Jordan (or Jordan Speith!). You can wear Mike's shoes, go to his basketball camp, read his books, and follow his practice regimen. You might get a lot better at basketball, but you will not become Michael Jordan.
I think Franklin is comfortable showing you everything behind the curtain because he knows it's his intuition and talent that are the secret ingredients. It's been said on this thread already, but he knows everything there is to know about his cookers, meat, wood, fire, etc. He knows exactly when to wrap, or when not to wrap, and for how long. That takes years (decades) of experience. The law of 10,000 hours and all that.
He can show you how he does it. You may even make better brisket. But you will not become Aaron Franklin.
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The Cen-Tex Smoker said:Grillmagic said:I am away from home for a couple weeks and have the book waiting for me when I get back home and look forward to reading it. I have eaten at his place twice and it was out standing both times and so was I, I waited 3 and 3 and 1/2 hours both times and any fan of protein should check it out, the brisket was Great as well as everything else I had. I cannot verify this but I heard that he used select brisket not even choice which means that's even more impressive in my book! I CAN NOT VERIFIE THIS!
Thanks for clarifying this for me, it sure tasted like prime. I hope I haven't miss lead anyone with the statement above. I was performing at a food and restaurant show a few years a go and over a beer a salesman shared that it was select, I do not have any history with this fellow and would not want to mislead anyone. In my opinion this was the best Brisket I have ever had and the fact that he does it day in and day out is amazing to me!Charlotte, Michigan XL BGE -
@cazzy- I have never had yours nor Aaron's brisket. That said, in your opinion, when you really hit a home run with your brisket, is his really miles better than yours in your opinion?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:cazzy said:Yes. Creekstone is his supplier
I hear its the same quality...just frozen for shipping, where his are not.Just a hack that makes some $hitty BBQ.... -
SGH said:@cazzy- I have never had yours nor Aaron's brisket. That said, in your opinion, when you really hit a home run with your brisket, is his really miles better than yours in your opinion?Just a hack that makes some $hitty BBQ....
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@cazzy, I hit your link, price wise they are on par with SRF. For that price I would go Wagyu. There's the "secret". Very high quality beef. I'm sure Franklin gets a good price, but I'll bet his beef cost is higher than most Q restaurants. Other than special occasions, most on the forum are cooking commodity choice. I've never even seen a prime brisket!,XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Cookinbob said:There's the "secret". Very high quality beef.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
little late to the party here, but just ordered it. Should be a fun read.Slumming it in Aiken, SC.
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Jeremiah said:little late to the party here, but just ordered it. Should be a fun read.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I find him intriguing. Much like jimmy buffet. And yeah my brisket sucks. Not much hope there either way.Slumming it in Aiken, SC.
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Jeremiah said:And yeah my brisket sucks. Not much hope there either way.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Jeremiah said:I find him intriguing. Much like jimmy buffet. And yeah my brisket sucks. Not much hope there either way.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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Some things you just can't replicate. How many of you out there have tried to make your grandmother's recipes and it was never as good as hers? My grandmother could make biscuits that were out of this world. She would teach us how to make them and we'd make them side by side and her's were always better. She just had that feel...
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I wish I had the book, but for now I am enjoying reading all the comments. However, one thing I must mention is that if he was a pizza Czar instead of a brisket hero, I would be reading some of the same comments:
- Fantastic ingredients
- Consistent cooking environment
- Repetition
Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
DoubleEgger said:Some things you just can't replicate.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Cookinbob said:@cazzy, I hit your link, price wise they are on par with SRF. For that price I would go Wagyu. There's the "secret". Very high quality beef. I'm sure Franklin gets a good price, but I'll bet his beef cost is higher than most Q restaurants. Other than special occasions, most on the forum are cooking commodity choice. I've never even seen a prime brisket!,
I've had 2 Creekstone briskets and they turned out great IMHO.
I've never had a SRF brisket, so I have nothing to compare to other than a prime brisket from Lafreida.
I have to get to Austin someday and try his brisket.SE PA
XL, Lg, Mini max and OKJ offset -
I don't know who Aaron Franklin is and I doubt I will buy his book.
If I stumble upon a recipe of his when googling, so be it. I have nothing against the man, just never heard of him until reading this topic. My wife bought me a BBQ book by Steve Raichlen. It's called the Bible of sauces, rubs, & marinades. It has been worthless to me. I tried finding one recipe in it and there was nothing there.
I find the internet is far more useful to me when cooking than buying more cookbooks. the wife has bought a ton of cookbooks and there are about 5 or 6 recipes I use total out of 4 or 5 books. I think there is only one book I have used more than one recipe from.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Zmokin said:I don't know who Aaron Franklin is
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
He was on jimmy Kimmel last night! Hitting the big time, but it does not seem to have gone to his head. @Zmokin, it's not a cookbook, but I sense you would not enjoy it anywaysXLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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SGH said:Zmokin said:I don't know who Aaron Franklin is
I don't even really know who Steve Raichlen is other than the fact he's the author of the book my wife bought for me.
I've heard of Bobby Flay but I never watch his show. I've seen a few of Emeril Lagasse shows. I've heard of Alton Brown, but don't know what his gig is other than it's cooking.
The only famous Aaron I know of is Aaron Burr and that is only because his name was used in a "Got Milk" commercial.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
@Zmokin- If you enjoy Q, then you really owe it to yourself to check out his YouTube and PBS series. He is definitely one of the more helpful folks without all the self glorification and nonsense. There is a lot of very useful "base line" info there. Things that are not normally offered by other folks. His actual cooking method does not apply to the egg, however his prep technique, seasoning, meat selection and general advice does. Check out his works if you get a chance. You will not be disappointed.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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