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Airing on PBS and created by KLRU-TV Austin this cooking focused show is hosted by Barbeque expert and fanatic, Aaron Franklin. Each episode Franklin takes the viewer on a tasty journey into the nuanced world of fine BBQ cooking. Each episode takes a certain BBQ dish and style and slowly and easily breaks down how to do it.

For Franklin it's all about the little things, the kind of wood used to build your fire to cook the ribs, the particular way you slice the meat after they are done cooking, the correct combinations of seasoning and the proper way to use a smoker cooker.

PBS
1 Season, 10 Episodes
May 23, 2015
Food
8.2/10
Cast: Aaron Franklin
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BBQ with Franklin Full Episode Guide

  • Aaron sends out a little leftover brisket to some chefs around Austin to see how they are inspired by brisket. We end with a taste test that turns into a party.

  • Aaron tours Texas to research and then cook beef ribs. After a butchering and anatomy class in College Station, Texas, he receives some tips from a legendary central Texas BBQ family.

  • Aaron travels to a BBQ cook-off competition in Kansas with his father-in-law, going way outside his comfort zone.

  • Aaron gets a lesson in cooking cowboy style in a way that combines traditional BBQ skills with the grill. Then, go behind the scenes at a big city BBQ joint in Dallas and learn their unique take on Texas traditions.

  • Aaron takes us to a Texas BBQ joint where they cook their chicken in a unique way, and then teaches us how to make sauce from scratch. Meanwhile, John Markus takes us on a whirlwind tour of the regional sauces of America.

  • When you're cooking with fire, you'd better have good wood. Aaron covers the major types of wood used in Texas BBQ, gives some tips on building a fire, and shows a twist on using smoke for more than cooking meat.

  • Aaron takes a deep-dive into the realm of BBQ pits, as personal as they are functional. Explore different types of smokers from those at the roots of Texas BBQ to the kinds bought in stores. Aaron builds a smoker out of a 250 gallon propane tank.

  • Whole Hog

  • Sausage

  • Brisket

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