ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-20-2012, 09:56 AM   #1
Toronto
Full Fledged Farker
 
Join Date: 09-12-12
Location: Toronto
Downloads: 0
Uploads: 0
Default BBQ with Franklin: Thanksgiving part 1 (Video Link)

BBQ with Franklin: Thanksgiving part 1

http://www.youtube.com/user/BBQwithFranklin

Wont let me embed for some reason, anyway enjoy and discuss.
Toronto is offline   Reply With Quote


Thanks from:--->
Unread 11-20-2012, 10:17 AM   #2
RW
Full Fledged Farker
 
Join Date: 02-13-12
Location: Texas Hill Country
Downloads: 0
Uploads: 0
Default

Thanks. Your post was prompter than my subscription notification.
__________________
Weber Performer / 18.5 WSM / mini WSM / Primo XL / #14 Old Smokey / Weber Jumbo Joe
RW is offline   Reply With Quote


Thanks from:--->
Unread 11-20-2012, 10:54 AM   #3
Toronto
Full Fledged Farker
 
Join Date: 09-12-12
Location: Toronto
Downloads: 0
Uploads: 0
Default

Is it common in Texas to do your Turkey with just salt and pepper?
Toronto is offline   Reply With Quote


Unread 11-20-2012, 11:30 AM   #4
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Toronto View Post
Is it common in Texas to do your Turkey with just salt and pepper?
Yep, as with a lot of other meats. Q joints especially.
JS-TX is online now   Reply With Quote


Thanks from:--->
Unread 11-20-2012, 12:33 PM   #5
Oldyote
is One Chatty Farker

 
Oldyote's Avatar
 
Join Date: 11-25-10
Location: Duluth MN
Downloads: 1
Uploads: 0
Default

So he is going to pull the turkey and then slather it in butter. And then what?


&^$#^$&()*_)(^%$ Franklin I need to know right now.
__________________
2 Large Big Green Eggs, 1 restored Weber Performer in Green, 1 S-330 and 1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. Proud Member of the Zero's Club

CLICK HERE to visit the BBQ Brethren Throwdowns

"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."
Oldyote is offline   Reply With Quote


Unread 11-20-2012, 06:58 PM   #6
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Thanksgiving Part Two is also up there. I gotta say that that is one gnarly
looking turkey, and not in a good way. He mentions that his fire wasn't
burning as cleanly as he would of liked, but man!


John
PatioDaddio is offline   Reply With Quote


Thanks from: --->
Unread 11-20-2012, 09:04 PM   #7
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Cool, thanks.
JS-TX is online now   Reply With Quote


Unread 11-20-2012, 09:47 PM   #8
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Downloads: 3
Uploads: 0
Default

Part 3 is up. The bird doesn't look so gnarly when he is cutting it. Maybe bad lighting in part 2 or maybe good editing in part 3. Who knows... But, I'm not sure about 1# of butter. Wow!
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Thanks from:--->
Unread 11-21-2012, 12:06 AM   #9
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ---k--- View Post
Part 3 is up. The bird doesn't look so gnarly when he is cutting it. Maybe bad lighting in part 2 or maybe good editing in part 3. Who knows... But, I'm not sure about 1# of butter. Wow!
A lb of butter is a lot maybe cause he was using it for gravy and other stuff too. A few months back when I was at his restaurant, I saw his turkey sitting in a bunch of butter. I didn't order any but it looked good.
JS-TX is online now   Reply With Quote


Unread 11-21-2012, 05:00 PM   #10
Limp Brisket
Full Fledged Farker
 
Join Date: 07-20-09
Location: Native Texan
Downloads: 0
Uploads: 0
Default

Not impressed at all.
__________________
Lang 84 Deluxe Longneck w/Chargrill,Custom Pig Rotisserie,UDS, KCBS CBJ, Ace Of Spades BBQ Team
Limp Brisket is offline   Reply With Quote


Unread 11-21-2012, 05:42 PM   #11
Toast
somebody shut me the fark up.

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

Very Cool! Thanks!
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen

Toast is online now   Reply With Quote


Unread 11-21-2012, 06:23 PM   #12
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Dickinson, Texas
Downloads: 0
Uploads: 0
Default

My turkey is never dry, i do not consider it a dry meat, those that do, simply cannot cook it properly. This does look like my first turkey disaster though. LOL.

Don't be so hard on the guy though. He is a master brisket cooker. Like myself. Give me a whole pig and see how lost I am. LOL. I make a better chocolate moose or brick of Jack Daniels Fudge than a whole hog.
Pitmaster T is offline   Reply With Quote


Unread 11-21-2012, 06:29 PM   #13
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Dickinson, Texas
Downloads: 0
Uploads: 0
Default

Good gravy technique, except he should half the stock with potato water. Once the thickness is right..... stop and add a whole stick of butter and let it sit and skim..... then whip it into the gravy just before pouring.

I LOVE his gravy style, just like mine.... except I add some bootsy collins that you don't realize that in there.

Good Job Franklin Guy who has no first name.
Pitmaster T is offline   Reply With Quote


Unread 11-21-2012, 07:21 PM   #14
sweetheatbbq
On the road to being a farker
 
Join Date: 05-21-12
Location: St. Louis MO
Downloads: 0
Uploads: 0
Default

I like watching his videos. It's always pretty simple. Like others not to sure about the amount of butter but I am gonna stick to the salt and pepper method
__________________
Cole's Sweet Heat BBQ Sauces
sweetheatbbq is online now   Reply With Quote


Unread 11-22-2012, 06:39 AM   #15
FireChief
Full Fledged Farker
 
Join Date: 05-06-09
Location: El Paso, Texas
Downloads: 0
Uploads: 0
Default

I agree. These are a great BBQ 101 series. Anything to promote BBQ I'm all for. I don't think the pound of butter is such a big deal, all the butter would have melted out to the bottom in minutes and he uses for other stuff.

Honestly, the most surprising thing to me is that he appears to not be using a charcoal grate in the firebox. I would figure that would not lend itself to a very efficient fire sitting on top of ashes all the time but what do I know...
__________________
.
FireChief is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:47 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.