HOME > Chowhound > Austin >
What have you made lately? Share your food adventure

BBQ with Franklin

popvulture Oct 30, 2012 05:25 PM

This might have already been covered on here, but I didn't notice anything at first glance.


Pretty cool.

  1. s
    sqwertz Nov 12, 2012 09:10 PM

    Thanks for the link. Parts 2 and 3 are out now, too. You can get to them from your original link.


    1 Reply
    1. re: sqwertz
      sqwertz Nov 14, 2012 07:19 PM

      OK, so I just now watched them.

      The quality of those last two really took a dive since the first episode. "The Smoker" was very superficial. Almost useless, IMO. "The Wood" episode was lacking as well - no discussion of chips vs chunks vs logs vs lump and was downright (dare I say it?) wrong about pecan being stronger than hickory. Pecan is a milder hickory, and I've at least dozen professional/competition pitmasters that will stand behind me on that one. Pecan is the second best all purpose smoking wood, IMO. And also contrary to what he says, you don't want to use "any local wood" as he suggests. There are plenty of "local" woods to avoid, especially if you live in the Sierras, for example.

      I had high hopes for the rest of the series after the first episode, but it really went downhill after that.


    Show Hidden Posts