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