BROADCASTS.com

Legendary BBQ pitmaster Aaron Franklin chats with Trey Elling about FRANKLIN SMOKE: WOOD. FIRE. FOOD. Topics include:

\n
• Why he decided to complete a "trilogy" with this book (2:20)
\n
• Turning what you love into a career (3:22)
\n
• Aaron's willingness to share his "secrets" (4:00)
\n
• How he has evolved with cooking brisket (7:05)
\n
• What got him interested in the science of cooking BBQ (9:59)
\n
• Recalling his restaurant's fire in 2017 (11:45)
\n
• Why he loves about his for-home Franklin Pits (14:33)
\n
• Aaron Franklin respects wood, specifically post oak (16:42)
\n
• Tannins and firewood (19:05)
\n
• Cutting wood (20:30)
\n
• Cooking with fire (23:15)
\n
• Aaron's smoke sensitivities (27:23)
\n
• Spending less time cutting meat for lunches (29:27)
\n
• Uptown Sports Club (30:28)
\n
• Is his next restaurant going to be a taco place? (33:41)
\n
• The whole Branzino recipe in FRANKLIN SMOKE (38:35)
\n
• "Hot n' Fast" brisket (39:55)
\n
• Reverse searing (41:04)
\n
• Favorite places to grab meat to cook at home (46:14)
\n
• Austin's current food scene (48:08)
\n
• How Aaron would cook humanely harvested human (51:20)
\n