Aaron Franklin Teaches Texas-Style BBQ

I’ve taken the Aaron Franklin MasterClass on how to smoke fine meats. I didn’t take it because I was clueless as to how to cook outdoors, I took it because Aaron Franklin has one of the most popular BBQ restaurants in the United States, and I wanted to know some of his secrets.

What impressed me most about Franklin’s style was how simple, yet meticulously he approached smoking meats. His meat rub is very simple – 16 grind pepper and kosher salt. His binder is nothing fancy, just plain old mustard. Given this, you’d think think he’d sit back, pop open a beer and relax. Not Franklin. He’s very meticulous with his cook. He schedules it, working from the end – when he wants to serve his meat – back to the beginning of his cook.

I don’t follow what Franklin does verbatim. I take some of his tips and hints and incorporate into my cook, but my smoking and grilling process is my own. I’ve worked on it for years. But I do agree, by in large, with his approach. More importantly his philosophy of how having a bad cook only helps to to become a great grill master, is just good advice.

I believe you should make your cook your own. And just as importantly, you should come to enjoy the process and the cook. For me, the end result – the smiles on those who eat what I prepare – is why I cook. You don’t have to be an expert to make folk smile when they taste your meat.

If you get an opportunity, check out Aaron Franklin’s MasterClass using the link below.