8 hr slow cooked lamb finished with a Gin @alkkemistgin and Garden Mint sauce. #gin #tasmanianlamb #mintsauce @slowcooked #smoked #pullapart #foodie #easy #food #family #friends

With this set-up it doesn't get any easier to cook over Charcoal. #maple #maplesyrup #blend #outthebox #coffee #smokey #pepper #chicken #drizzle #gamechanger #fiammetta #dinner #friends #family #havefun

FULL EPISODE! Aaron dives even deeper in the world of Brisket. Watch Now! - http://video.klru.tv/video/2365494916/ In this first episode of BBQ with Franklin we go straight to the important stuff: the meat. Find out what you should look for when choosing a brisket to smoke, how it should be trimmed and Aaron reveals his age old recipe for seasoning. Music: "Greenville Girl" (Keyton/Makowski) Vox/Bass - Solid Gold Makowski Drums/ Rusty ole' Milkcan - Kory Cook Bari Sax/Barnyard Skronk - Thad Scott Guitar/Dobro/Barnyard Skronk - Big Jeff Recorded/mixed by Dale X Allen Licorice Tree Records, 2008

Your brisket is trimmed, seasoned and the fire is ready to go. Now what? Pull up a chair and let Professor Franklin take you to class and learn about fire management, optimal cooking temperature, wrapping, and why you should beware of the stall. Music: "Greenville Girl" (Keyton/Makowski) Vox/Bass - Solid Gold Makowski Drums/ Rusty ole' Milkcan - Kory Cook Bari Sax/Barnyard Skronk - Thad Scott Guitar/Dobro/Barnyard Skronk - Big Jeff Recorded/mixed by Dale X Allen Licorice Tree Records, 2008

Aaron Franklin explains the telltale characteristics of a finished brisket, when and why you'd wrap your brisket, how long to let it rest and how to slice your masterpiece. And if you're one of *those* who like the sauce, learn a basic Texas sauce to serve alongside your meat. Music: "Greenville Girl" (Keyton/Makowski) Vox/Bass - Solid Gold Makowski Drums/ Rusty ole' Milkcan - Kory Cook Bari Sax/Barnyard Skronk - Thad Scott Guitar/Dobro/Barnyard Skronk - Big Jeff Recorded/mixed by Dale X Allen Licorice Tree Records, 2008

Aaron shares the secrets of TEXAS-style pulled pork. What to look for in the cut of meat, how to season and how to cook. Music: "Greenville Girl" (Keyton/Makowski) Vox/Bass - Solid Gold Makowski Drums/ Rusty ole' Milkcan - Kory Cook Bari Sax/Barnyard Skronk - Thad Scott Guitar/Dobro/Barnyard Skronk - Big Jeff Recorded/mixed by Dale X Allen Licorice Tree Records, 2008

Part 1: Learn how to trim and season pork spare ribs for the smoker.

Your ribs are trimmed and seasoned, now what? In part 2 of our Ribs episode, Aaron shares the secrets to smoking tender and delicious ribs. Music: "Greenville Girl" (Keyton/Makowski) Vox/Bass - Solid Gold Makowski Drums/ Rusty ole' Milkcan - Kory Cook Bari Sax/Barnyard Skronk - Thad Scott Guitar/Dobro/Barnyard Skronk - Big Jeff Recorded/mixed by Dale X Allen Licorice Tree Records, 2008

Before you put the brisket on, Aaron explains how to modify and season your smoker. Music: "Greenville Girl" (Keyton/Makowski) Vox/Bass - Solid Gold Makowski Drums/ Rusty ole' Milkcan - Kory Cook Bari Sax/Barnyard Skronk - Thad Scott Guitar/Dobro/Barnyard Skronk - Big Jeff Recorded/mixed by Dale X Allen Licorice Tree Records, 2008

What types of wood work best for which types of meats? Aaron describes characteristics and wood strategies for your optimal smoke. This episode sponsored by Austin Food & Wine Festival. Video of wood shot on location at Harley's Firewood. Thanks Harley! Music: "Greenville Girl" (Keyton/Makowski) Vox/Bass - Solid Gold Makowski Drums/ Rusty ole' Milkcan - Kory Cook Bari Sax/Barnyard Skronk - Thad Scott Guitar/Dobro/Barnyard Skronk - Big Jeff Recorded/mixed by Dale X Allen Licorice Tree Records, 2008

Full Episode, click to learn more about Sausage! - http://video.klru.tv/video/2365499902/ Yes it's THAT simple! Sausage is a staple in Central Texas barbecue, and there's not much to it. Learn Aaron's method and see the difference between a perfectly cooked sausage and an overcooked sausage. Checkout our bbq pits: https://franklinbbqpits.com/ Follow Us on our socials Instagram: https://www.instagram.com/franklinbbq/ Facebook: https://www.facebook.com/franklinbbq Subscribe to our YouTube Channel: https://bit.ly/BBQWFRANKLINKLRU

Chef Tom breaks down our method of preparing competition chicken thighs. This is the recipe we use in KCBS competitions and incorporates tips, techniques and methods we have learned from competition barbecue pitmasters like Andy Groneman of Smoke on Wheels Competition BBQ (Kansas City) and "BBQ Brian" Misko of House of Q (British Columbia, Canada). ► PRINT RECIPE: https://www.atbbq.com/blogs/recipes/competition-chicken-thighs RECIPE COOKED ON: https://www.atbbq.com/products/yoder-smokers-ys640s-pellet-grill-on-competition-cart SUBSCRIBE for NEW RECIPES every Tuesday + Friday: https://www.youtube.com/@UCSeKtP7bqePrJqi99UX2NSQ SIGN UP FOR OUR EMAIL: https://www.atbbq.com/pages/discount ________________________________________________ *** CHEF TOM’S TOP PICKS *** BEST PELLET GRILL: https://www.atbbq.com/products/yoder-smokers-ys640s-pellet-grill-on-competition-cart BEST CHARCOAL GRILL: https://www.atbbq.com/collections/charcoal-grills?sort_by=best-selling BEST GAS GRILL: https://www.atbbq.com/collections/gas-grills?sort_by=best-selling KITCHEN TOOLS: https://www.atbbq.com/collections/accessories-housewares?sort_by=best-selling _________________________________________________ *** FOLLOW US *** FACEBOOK: https://www.facebook.com/allthingsbbq TWITTER: @atbbq INSTAGRAM: @atbbq @cheftomjackson