#364 - Aaron Franklin on FRANKLIN SMOKE

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)