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PSA- Aaron Franklin Masterclass

I have a Masterclass account and just got an email saying Ay-Ay-Ron himself has created a Masterclass. I looked and it’s up and ready to roll. I’ll watch it this week and post my thoughts here. 

We have gotten some decent use from Masterclass and this will add to that. I would say that it is slightly in the win column on the “is it worth it” query. 
Keepin' It Weird in The ATX

Comments

  • ColtsFanColtsFan Posts: 3,209
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • Photo EggPhoto Egg Posts: 9,115
    He has so many helpful free videos online now, and I respect him for that.

    Thank you,
    Darian

    Galveston Texas
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,118
    Photo Egg said:
    He has so many helpful free videos online now, and I respect him for that.

    He is definitely not a hoarder of his acquired knowledge. Great guy for sharing all that with the masses. 
    Keepin' It Weird in The ATX
  • HeavyGHeavyG Posts: 6,105
    Between his first book and his tv show from a few years ago I'm curious as to how much more detail his Masterclass provides.
    Camped out in the (757/804)
  • dstearndstearn Posts: 1,339
    I have viewed just about every free Franklin video that is available on line plus I have his book. It does not appear that I would learn anything new. You would also need to adjust the recipes for the Egg as things like wrapping and water pans are not really necessary on the Egg.
  • lousubcaplousubcap Posts: 19,319
    Timing is everything as I received the email alert as well.  I agree with the above about his willingness to offer it all (obviously with some proprietary hold-back).  Or is he just taking a shot at those less focused who don't realize what he has already revealed and now riding on his fame.  No issues with that as you have to "strike while the iron is hot."  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,118
    I wouldn’t buy this class because of all the free stuff he has out there. BUT- I already have the annual membership to Masterclass so I was happy to see him added to the roster. I’ll let you guys know if there are any earth shattering tricks he has been hiding from us all this time.  

    Im most curious if he will talk about his long holds in steam cambros he does at the restaurant. That is the one thing he does that he does not ever talk about. It’s the secret sauce. 
    Keepin' It Weird in The ATX
  • SGHSGH Posts: 26,201
    Im most curious if he will talk about his long holds in steam cambros he does at the restaurant. That is the one thing he does that he does not ever talk about. It’s the secret sauce. 
    Makes one stop and ponder 🤔 for a moment doesn’t it brother Tex. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 

    Grab’em by the Pelosi !!
  • SonVoltSonVolt Posts: 1,750

    Im most curious if he will talk about his long holds in steam cambros he does at the restaurant. That is the one thing he does that he does not ever talk about. It’s the secret sauce. 

    Holding BBQ in a commercial warmer is secret sauce? That’s how almost everyone does it. 

    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • bgebrentbgebrent Posts: 19,152
    SonVolt said:

    Im most curious if he will talk about his long holds in steam cambros he does at the restaurant. That is the one thing he does that he does not ever talk about. It’s the secret sauce. 

    Holding BBQ in a commercial warmer is secret sauce? That’s how almost everyone does it. 

    Good to know. 
    Sandy Springs & Dawsonville Ga
  • ToxarchToxarch Posts: 1,812
    Isn't that the same as tossing it in a cooler for a few hours? 

    Masterclass is advertising the class on FB. Says 16 episodes. Assuming an hour each? That would be 4 hours longer than it takes to cook the brisket  
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

  • JeremiahJeremiah Posts: 6,353
    Cen-Tex, what is your opinion overall of the masterclass app? My wife and I have been debating the year subscription. My biggist concern is the time invested necessary to gain its worth. 
    Slumming it in Aiken, SC. 
  • GoooDawgsGoooDawgs Posts: 943
    Toxarch said:
    Isn't that the same as tossing it in a cooler for a few hours? 

    Masterclass is advertising the class on FB. Says 16 episodes. Assuming an hour each? That would be 4 hours longer than it takes to cook the brisket  
    I'm not 100% sure, but I think the difference in his holding coolers is that they have steam in them to keep extra moisture on the brisket.  I'm curious about these things - may have to invest in one... :) 
    Milton, GA 
    XL BGE & FB300
  • Kent8621Kent8621 Posts: 716
    do you get all 16 episodes for the $90 or do you have to do the $180?

    2 Large Eggs - Madison, AL

    Boiler Up!!

  • blind99blind99 Posts: 4,426
    Dude, I'm going to come back here making beats like Timbaland, shooting like Steph Curry, and making brisket like AyAyRon.... 

    I crack up watching Franklin cook.  He seems like a funny dude.  And that BBQ looks incredible.  
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,118
    Got through the fire set up, pulled pork and ribs lessons so far. Not a ton of new news but there are always a few tidbits that I’ll try out. He’s fun to watch and it’s my favorite of all the classes I have taken so far. 
    Keepin' It Weird in The ATX
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,118
    SonVolt said:

    Im most curious if he will talk about his long holds in steam cambros he does at the restaurant. That is the one thing he does that he does not ever talk about. It’s the secret sauce. 

    Holding BBQ in a commercial warmer is secret sauce? That’s how almost everyone does it. 

    He takes his briskets off at midnight for an 11 hour (minimum) hold (as they open at 11). He had them custom built with the humidity he likes. Whatever he does, it works. 
    Keepin' It Weird in The ATX
  • DoubleEggerDoubleEgger Posts: 14,943
    I had not heard of this before. Interesting concept and of course interesting pricing structure. You can cook so it’s easy to see where AA Ron’s class wouldn’t add much to your knowledge base. What are your thoughts on the classes that you had no or little background? How would you rate your skillset after completing a class? 
  • YEMTreyYEMTrey Posts: 6,445
    Never knew he held the briskets for that amount of time.  Curious as to the setup and effect as well.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,118
    Kent8621 said:
    do you get all 16 episodes for the $90 or do you have to do the $180?
    $180 is the whole catalog for a year. Unlimited use. 

    If this class is $90 don’t even consider it. It’s good but I would buy it as a standalone. 
    Keepin' It Weird in The ATX
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,118
    Jeremiah said:
    Cen-Tex, what is your opinion overall of the masterclass app? My wife and I have been debating the year subscription. My biggist concern is the time invested necessary to gain its worth. 
    It’s a lean to the win column so far. This class probably made it even more so for me. I’ve taken 4 classes but I couldn’t finish either of the Gordon Ramsay classes. He’s so full of himself (and I’m not a hater) that i just couldn’t take anymore. 

    The Thomas Keller class was very technical but packed with information. Not sure how much I’ll use but I’m definitely glad I took it.

    My kids have taken a few and i and I have a few more that I will probably check out this year.

    This is our 2nd year to have it. I would say it’s been worth it but not something I will keep doing forever. As long as we all get a little use out of it though, I’ll keep it around. 
    Keepin' It Weird in The ATX
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,118
    Ok- just got through the brisket part. It’s way more in depth than anything he has out there that I have seen. Especially in the “how it feels when it’s done” and the slice. I still wouldn’t pay $90 for it but I definitely picked up a few tricks. If you are a stick burner, it’s even better. Loads of tips and tricks in maintaining a clean fire. Way more than the book or YouTube videos. If I did big events on a stick burner like Grim or CTMIKE I would consider paying for it. For most civilians it’s probably a little overkill compared to the free info you can get from his YouTube vids. 

    Im glad I watched it. I’ll definitely add some of this information into the classes we teach. 

    They added some fluff to make the class a seem a little longer. There was a grilling section I could have totally done without. Like a precursor to his “steak” Masterclass to promote his new book. 

    All-in-all, it’s the best one I’ve taken so far. It suits my style of cooking and I can poach some tips to pass along when I teach a class. 
    Keepin' It Weird in The ATX
  • mahenryakmahenryak Posts: 1,184
    Nice summary @The Cen-Tex Smoker .  Thank you.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 



  • smbishopsmbishop Posts: 2,283
    Thank you for your review, looks like a great way to start my summer, once school is out in a couple of weeks.
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • HeavyGHeavyG Posts: 6,105
    Ok- just got through the brisket part. It’s way more in depth than anything he has out there that I have seen. Especially in the “how it feels when it’s done” and the slice. I still wouldn’t pay $90 for it but I definitely picked up a few tricks. If you are a stick burner, it’s even better. Loads of tips and tricks in maintaining a clean fire. Way more than the book or YouTube videos. If I did big events on a stick burner like Grim or CTMIKE I would consider paying for it. For most civilians it’s probably a little overkill compared to the free info you can get from his YouTube vids. 

    Im glad I watched it. I’ll definitely add some of this information into the classes we teach. 

    They added some fluff to make the class a seem a little longer. There was a grilling section I could have totally done without. Like a precursor to his “steak” Masterclass to promote his new book. 

    All-in-all, it’s the best one I’ve taken so far. It suits my style of cooking and I can poach some tips to pass along when I teach a class. 
    The Franklin videos available on YouTube are not the same as the tv show. The YouTube vids are mostly shorter vids done for Austin PBS station KLRU years before the show.
    I have no idea how much overlap there is between his vids on YouTube and the ones on the PBS site but anyone wanting to see the actual tv show episodes can find them here: http://www.pbs.org/food/features/bbq-with-franklin-season-1-episode-1-brisket/

    Camped out in the (757/804)
  • smbishopsmbishop Posts: 2,283
    HeavyG said:
    Ok- just got through the brisket part. It’s way more in depth than anything he has out there that I have seen. Especially in the “how it feels when it’s done” and the slice. I still wouldn’t pay $90 for it but I definitely picked up a few tricks. If you are a stick burner, it’s even better. Loads of tips and tricks in maintaining a clean fire. Way more than the book or YouTube videos. If I did big events on a stick burner like Grim or CTMIKE I would consider paying for it. For most civilians it’s probably a little overkill compared to the free info you can get from his YouTube vids. 

    Im glad I watched it. I’ll definitely add some of this information into the classes we teach. 

    They added some fluff to make the class a seem a little longer. There was a grilling section I could have totally done without. Like a precursor to his “steak” Masterclass to promote his new book. 

    All-in-all, it’s the best one I’ve taken so far. It suits my style of cooking and I can poach some tips to pass along when I teach a class. 
    The Franklin videos available on YouTube are not the same as the tv show. The YouTube vids are mostly shorter vids done for Austin PBS station KLRU years before the show.
    I have no idea how much overlap there is between his vids on YouTube and the ones on the PBS site but anyone wanting to see the actual tv show episodes can find them here: http://www.pbs.org/food/features/bbq-with-franklin-season-1-episode-1-brisket/

    Thank you!  Something else to watch after GOT ends tomorrow....
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,118
    smbishop said:
    HeavyG said:
    Ok- just got through the brisket part. It’s way more in depth than anything he has out there that I have seen. Especially in the “how it feels when it’s done” and the slice. I still wouldn’t pay $90 for it but I definitely picked up a few tricks. If you are a stick burner, it’s even better. Loads of tips and tricks in maintaining a clean fire. Way more than the book or YouTube videos. If I did big events on a stick burner like Grim or CTMIKE I would consider paying for it. For most civilians it’s probably a little overkill compared to the free info you can get from his YouTube vids. 

    Im glad I watched it. I’ll definitely add some of this information into the classes we teach. 

    They added some fluff to make the class a seem a little longer. There was a grilling section I could have totally done without. Like a precursor to his “steak” Masterclass to promote his new book. 

    All-in-all, it’s the best one I’ve taken so far. It suits my style of cooking and I can poach some tips to pass along when I teach a class. 
    The Franklin videos available on YouTube are not the same as the tv show. The YouTube vids are mostly shorter vids done for Austin PBS station KLRU years before the show.
    I have no idea how much overlap there is between his vids on YouTube and the ones on the PBS site but anyone wanting to see the actual tv show episodes can find them here: http://www.pbs.org/food/features/bbq-with-franklin-season-1-episode-1-brisket/

    Thank you!  Something else to watch after GOT ends tomorrow....
    Heavy is right. There is a ton of free info on YouTube from him. I would say most people could get everything they would ever need from those. This is definitely more in depth than any of those and he does cover more of the really tweaky stuff that he does not address in those videos. This is a full step beyond what I have seen from him but is really geared toward people who cook a lot of bbq (or want to). This is way more about the little things than the big things. He covers 90% of what’s in this for free on YouTube. 
    Keepin' It Weird in The ATX
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