Friday Find

Friday Find: “I Ordered a Brisket in the Mail from Franklin Barbecue and it Was…”

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Monk: Jeremy from Mad Scientist BBQ first visited Franklin Barbecue in December 2018. With the world being what it is now and the prospects aren’t looking great for a return visit, he mail orders a full brisket from Franklin Barbecue via Goldbelly and in this video walks through how to reheat before comparing it to the his first experience at the actual restaurant two years ago. How did it turn out?

More about Mad Scientist BBQ:
I’m a barbecue enthusiast from Kentucky who loves to spend time smoking meat and enjoying the rewards of a long cook. I’m also a former Biology and Chemistry teacher, so I have a love for science. On my channel I’ll take you through all of the steps of making great BBQ while dispelling some of the common myths that are so pervasive in BBQ cooking. We’ll cover some of the science behind different techniques and approaches as well as why some methods really aren’t worth your time. Though I’m no competition cook, I’ve spent many hundreds of hours watching the fires and nurturing the meat in my smoker. It’s my hope that I can pass on what I’ve learned and help my viewers avoid some of the (many) mistakes I’ve made along the way.

So stay tuned for helpful, informative, and fun BBQ content!

–Jeremy Yoder

Friday Find: “Why Texans Call This The Best BBQ Spot In Dallas”

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Monk: If this pandemic ever comes to an end, I would love to make it to Cattleack BBQ in Dallas. For now, I will dream.

Description: Ranked best barbecue by D Magazine in 2018, the meat cutters at Cattleack serve beef ribs, brisket, and pork ribs to lines of people waiting to eat at the backyard-themed restaurant. What started off as a hobby for owners Todd and Misty David, Cattleack BBQ has now become a popular lunch spot able to seat hundreds of people.

Despite its popularity, it remains open for lunch only twice a week on Thursdays, Fridays, and the first Saturday of each month. We visited the popular BBQ joint to check out the seven smokers on their property, try our hand at slicing brisket, and serve customers alongside the owners.

For more, visit: http://www.cattleackbbq.com/

Friday Find: How a Vietnamese Pitmaster is Bringing New Flavors to Texas Barbecue

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Monk: Houston-based Khói Barbecue is a “Viet-Tex” pop-up that melds Vietnamese flavors with Texas barbecue in dishes like brisket pho or beef ribs marinated with kalbi (which is technically Korean) or a Vietnamese bò lá lốt sausage made from brisket trimmings. For more information, check them out on Instagram.

Description: At Khói Barbecue, brothers Don and Theo Nguyen use the Vietnamese ingredients and cooking methods from their childhood to influence their Texas Barbecue pop-ups, creating dishes like brisket pho and smoked chicken rice & yuzukoshō.

Friday Find: Franklin Barbecue on ReOpen

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Monk: Aaron Franklin and Kevin Pearce from Franklin Barbecue open up about how they have navigated the safety protocols, the pivot to curbside takeout, and the tricky finances during the pandemic. Franklin is sporting a pretty sweet pandemic hairdo, by the way.

Description:

ReOpen is a short-format docuseries that gives viewers a window into the difficult decisions that restaurant chefs and owners are making every day to try and provide hospitality, keep diners safe, and save their businesses during a global pandemic.

Each episode focuses on a different restaurant or culinary business — how they’ve survived during the shutdown, their thoughts on the government’s response to the pandemic, and where they go from here.

In this episode, we talk to Aaron Franklin and Kevin Pearce from Franklin Barbecue.