BBQ with Franklin - Smokin' Sausage
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- Опубликовано: 28 сен 2024
- Full Episode, click to learn more about Sausage! - video.klru.tv/v...
Yes it's THAT simple! Sausage is a staple in Central Texas barbecue, and there's not much to it. Learn Aaron's method and see the difference between a perfectly cooked sausage and an overcooked sausage.
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Thanks for always gently imposing your BBQ prowess upon us BBQ simpletons.
I would love to see Franklin doing a long DETAILED video dedicated on FIRE MANAGEMENT on an offset smoker throughout a brisket cook all the way. I think that would be a super awesome video to watch!
Yes! Please!
+Ron Entropy Pointless. All cookers are different. What his does wont be the same for you.
+Tec 9 That's not the point... of course it will not be the same! That's absolutely not the reasons why I commented that! Just to see how Aaron Franklin manages HIS own fire with HIS own pit and HIS own style would be an interesting video to watch. All the pit masters & the BBQ community's everywhere do there fires differently... Plus, have there own theory's on why they build or do there fires in a particular way... The BBQ world would learn a lot just by watching Aaron Franklin tend to his own fire during a cook. I feel it's a very underestimated topic on TV, Video, and The Internet... But yet" FIRE & TEMPERATURE MANAGEMENT is THE MOST IMPORTANT steps in producing outstanding BBQ.
Ron Entropy It's just a pit. It's not rocket science. You would not learn anything from it. I'd rather hear him say what he really puts on his brisket. "Just salt & pepper" is bullshit.
+Tec 9 you are such a troll on every of his videos you discredit him
I like his style he's not overly picky about everything
Man, I need one of those pits in my backyard! Epic.
Great video! Please advise how you pre-cook the sausages prior to smoking, thanks!
Use a sous vide to get the sausage to a safe temperature without overcooking.
That smoker..... Dam, I'm jealous!
Numby down on it smokey😂😂😂❤❤❤
So, if these sausages are precooked, they're not the ones he made in his sausage making video. I can't find a video by him on the sausages he actually made. I just want to see his process start to finish. Anyone know if he has a vid on that?
I love that pit !
Awesome video! Miss those Franklin videos!!!!
What did you mean by pre cooked? were they par boiled?
You are the epitome of right-done barbecue!
yep done this many times, the key is like you say not too much heat
How do you pre cook your sausages? Boiled? Baked? Grilled?
Kap Bab they probably came in cooked
the snow has finaly melted temp above 25 can finaly crank up the LANG an follow your directions grate vidio keep em comeing
What sausage do you use? I know you can many kinds, just wondering your choice. Thanks man
Are those sausages made by Franklin BBQ? Are they precooked in an oven? Just curious. Thanks for the video.
Afternoon Franklin. What wood are you using on your fire? Apologies if it’s already been asked. I’m in Hong Kong and not able to get the amazing wood you have in the US. Any woods I should not be using eg pine? I’m trying to find any wood from trees that’s hard and will have a longer burn after the typhoons. My concern is more about how the wood flavors the meat cuts.
Thank you Rich
Richard he is using a species of white oak, it's called post oak and got that name as it was commonly used in fence building down in Texas. Most Americans don't have access to logs of post oak or even many of the other common smoking woods. We make do with using charcoal (or gas) as a heat source with chunks or chips of smoke woods that we buy at a store or online. The upside to that is we can tailor the wood to the type of food. For example I use alder for seafood and beef rib roasts; apple for pork and chicken; and mesquite for steaks and hamburgers. I do see that charcoal and smoke wood chips/chunks are imported into Hong Kong so at least that's an option if you can't find good hardwood trees.
In the video of making sausages, you made them, then said, they are ready for the smoker. In this video, they looked precooked and you actually announced they were precooked.. How? Where did I miss the cooking process?
This is what I want to know too. I've made sausage before and I've smoked other meats before. I want to see a demonstration of someone smoking a raw sausage from start to finish and every video they're already precooked.
You say that you use cooked sausage and only heat them with the smoke . . . so how were they originally cooked from the raw state? Thanks
He is such a legend
I understood you to say the sausage was precooked. Can you elaborate on that? How, how long, Smoked, oven, boiled ? Thanks
I'd love to know this.
Do you realize there's a video on the description right? what's wrong with all those assholes who cannot read?
Kevin Ashby I looked at the full video on the description and didn't mention how to precook only says that they are precooked. Find any info on it that you could share?
You just put it in the BBQ pit @250-275 till internal temp is about 155.
@@SOLDOZER diffently don't do that! By cooking it that high you will render the fat before cooking the meat or drying the casing, causing the finished product to be crumbly.
How did you precooked them?
I love your videos I'm from Canada
And I want to operate same business idea as yours, what kind of wood are you using? And how long does it last? And which one is cheaper electric, propane, or wood? And if wood what kind? And what's the price of wood in us please? Thanks
The videos are getting shorter and shorter :( we want more!!!! ;)
Love that smoky sausage...
Yep, it really is that simple.
Tom! :)
Indirect is the best way to cook sausage and brats, do you make your own sausage?
That's it ? I prefer your longer more in depth videos, this one seemed rushed.
kkenmmac22 that was a one beer video. Need at least a 4 beer video.
I agree with you.
kkenmmac22 its sausage wtf do you need to know lmao
Jose Velazquez except he does give you a detailed recipe in another video...
It’s sausage Lmfao heat and eat
If not Aaron, maybe someone in the know can confirm if at the store, a small % of beef hearts are added in to the sausage mix? I heard that was the case. If so, what proportion?
2:00 lol 😆 the camera man was trying so hard to keep that dirty rag out of frame 🤣
What type of sausage is this at the grocery?
I dont understand this video, he said in the 1st video low and slow, and then when it was time to put them on the bbq they sudenly where pre cooked and smoked hot! So what is it low slow, fast hot and how did they became pre cooked?
Yeah I had to replay that a few times to make sure I heard that correctly. Could be a food safety thing to make sure they hit 165 internally.
I wanna go to Austin just to try your bbq. Dallas isn't to far away. It would be worth the drive
+michael delcampo The Austin area indeed has some of the best bbq around but if you can't take a trip to Austin, I would recommend Pecan Lodge and Lockhart Barbeque in the D/FW area. You might check Yelp to make sure they are open but here is a smart little list of bbq spots picked by D/FW pitmasters on where to find the best bbq in the area. www.thrillist.com/eat/dallas/local-pitmasters-in-dallas-rank-best-bbq-restaurants
It is absolutely worth the drive, just keep in mind that you have to be there early and you will have about a 4-5 hour wait to get some food. We have made the trip from Houston a few times, well worth it in my opinion.
Awesome, Thanxs for sharing
Do you make the sausages there or do you buy them? I am looking to buy some to smoke myself. Where can I buy them at? Thanks
Great... thanks a lot.
very informative,a video on how to heat up sausage on a smoker! never would have figured that out.
Says the guy with a shriveled up weiner. lolz!
it looks like @MikeskaBrands sausage - VERY nice! #MikeskaBrands
+Brad Simmons - LOL. Many sausages look the same, sir.
Subtitles Spanish please Saludos desde Costa Rica
How were they pre cooked though? Can we just smoke them from raw?
Yes
What is dirty smoke?
this video on fire management answers this question: ruclips.net/video/pGZ39yYxeBk/видео.htmlm44s
trust me, you will know it when you smell it.
That answered it for me!
Clean smoke is a light smoke and dirty smoke is thick and sometimes darker. That's been my observation anyway.
Would anyone know how these sausages in this video were pre-cooked?
Probably boiled.
Yeah I imagine boiled until cooked through and the smoke just to finish (this is usually how you'd grill sausages as well IMO)
if you were to boil them first,then you would not be able to get any smoke in the meat, i dont know why you would you have to pre-cook.
Mmmmmm smoked food. I want a dedicated smoker but they are expensive and I don't have the room. I usually smoke on my weber and it turns out tasty but every time I open the lid to add more coals the temp goes down. You can do the snake method but that gives the meat a funky smoke flavor I don't like. What is the small smoker you use in your pulled pork and brisket videos?
Weber Smokey Mountain charcoal smokers are very affordable and can compete on the same level as multi-thousand dollar high end smokers. Go to Amazon and read the reviews.
I am looking at those. I work at The Home Depot and we sell those too. It's the same price because weber says same price everywhere or you don't get our product. That is why you will almost never get a deal on a weber. Anyway the problem I have with the smokey mountain is the whole funky charcoal smoke flavor. I'm still waiting on weber for an answer if I can just use lit coals instead of the minion method. I probably will get one anyway and work on my welding skill so when I get my big old lake house I can weld me a nice smoker from old propane tanks or something. Thanks for the advise.
At the end of the day, BBQ is inherently imperfect. There is no "right way" to do it. Every cooker has it's flaws. I just think then WSM is the best high end option for the price. About the charcoal, have you considered lump charcoal over the traditional "briquette"?
I have. I'm getting one when I come back from vacation at the end of the month. Webers don't go on sale so I'm not missing anything by not going with the spring black Friday event. I am getting the 18 inch one. I was going to get the 22.5 but i don't cook that much food and i hear the 18 incher is more efficient. mmmmm pulled pork.
enjoy! pulled pork is a great choice for a first cook. Very forgiving.
hello mr franklin i am a big fan of ur show. whenr u gonna have new ones sir hello from san antonio the best shows brisket aend me oneplzzzzzzzzzzsss. thank you sir.have a great sunday
Are you an illegal alien? Your grasp of the english language is terrible at best.
You said the sausages were already cooked..you didn’t say how! Please tell thank you
Whats the song called? Tag me...:)
What about cherizo (mexican sausage) would it be the same?
chorizo
+rick procure - Unless you are able to find chorizo that is pre-cooked, no. It would not be the same. The vast majority of chorizo is raw. Providing the chorizo you use has natural casing, you would need to smoke them at least for 1 hour at 275 degrees. I smoke mine for close to 1-1/2 hours at 250-260 degrees but many smokers layouts can affect the time needed depending upon the location the chorizo is placed within the smoker.
We need more videos to satiate my bbq needs!!!
why not use a temp probe?
Yeah...poke holes in your casing. You're a fucking brilliant one!
The BBQ Jerk harsh.
`can`t wait to get this snow to melt..
mmmmmMMmmMMm SAUSAGE!!!
German smokehouse Medical school student
He tries to make you think this is funny to him but it isn't. He is as serious as a heart attack about his bbq!
Can you define dirty smoke?
this video on fire management answers your question: ruclips.net/video/pGZ39yYxeBk/видео.htmlm44s
avalanche Thick smoke, you want your smoke to be clear with a slight blue tint to it *imo*
+avalanche You should buy Aaron 's book, best thing ive ever red
+avalanche Dirty smoke is white. Clean smoke with be thin, light blue or clear.
+KING TROLL - LMAO boy! You probably don't even own a smoker! Dirty smoke is white? Son, you have
A LOT to learn. +KidKarnage187 answered the question correctly whereas you parroted in saying something similar well after the fact plus adding blasphemy because you are so pretentious.
he has not made a video in over a year.
Send me your "Far less than perfect" ones.
+totaboy - They get sold along side of the perfectly cooked sausages.
Does he make his own sausage? This video was way too quick - I feel like I got nailed and bailed rather than wined and dined.
What? No recipe?
Really asking people to pitch in for video production for a 2 minute lone video on warming up sausage in a smoker nice
This is just reheating sausage.
Some are perfect some are less perfect...try telling that to angry customers
First! Yisssssssssssss
wabi sabi
Precooked sausage.....why? Another 20-30 minutes of cooking time for uncooked sausage would have yielded a much tastier product.
If you think you can beat what Aaron does, then maybe you should open a BBQ business also. There's always room for more great food!
I respect what Aaron does; that's why I was surprised to see him making a video on reheating sausage in a smoker.
ieliles
If you re-watch the video, you might get the hint of why he uses pre-cooked sausage beside the fact that this method is much quicker when you are making an abundance of meat for your restaurant. It isn't so-much-as 're-heating' as it is to produce the PERFECT or close to perfect casing, quickly. If he completely cooked raw sausage, A) It would have popped the casing due to extended cook time, thus releasing those valuable juices AND possibly be too smoky for the average diner's palate, B) Using a cooler fire to keep the casing intact with extended cook time, it would have been quite chewy in comparison or C) It would require much closer monitoring of both the fire temperature and the meat. Many sausages are made differently of course and you may have different results but then again, you may also be using different or caseless sausage? Most sausage as you probably know is pre-cooked although not ready to eat if you like flavor, as purchased. Please share details with your experience if you know something to the contrary that might help others including myself. Thank you.
Glad to, I don't know how it is in your area but buying raw sausage where I am is common. I've never had sausage casing break when cooking with convective heat (like in a smoker). Raw sausage compared to cooked sausage only takes about an extra half an hour so the chances of it getting too smoky before it's overcooked is really low (unless you have a poor fire), which if that's the case you have bigger problems and no one is going to care about how smoky it is if its all dried out. After sausage is made, it's one of the easiest items to cook compared to just about every other meat that is commonly barbequed; that's why I was so surprised to see a video about this. Its not just sausage, reheating any precooked meat yields an inferior product compared to cooking it from a raw state to begin with.
ieliles Thank you for the info!
I understand what you're saying. I have tried Aaron's sausage and it is very good. Although I cannot speak for him, I suspect it is simply a time constraint thing for him or perhaps he buys in such bulk for a price break that he hasn't the ability to cook/sell all of it before it would spoil. My best guess would be the former although you have a better idea than I do as to how long sausage without nitrites or other preservatives (besides salt) will remain usable. Keep in mind he is open for lunch only so he may not have the time to cook all his other meats AND cook the sausage from a raw state. Maybe you can ascertain this in your own way and if you do, I'd be quite interested to know as well. In the video posting on sausage, Aaron DID say he smoked it this way using pre-cooked at a specific temperature just past the casing beginning to blister but not enough to burst it. He also stated if he cooked it at a lower temp. for a longer period, the casing would become quite chewy. You might just be onto something Mr/Ms. Liles! I will try to find some uncured raw sausage and try it your way. PS. Do you get your sausage from a meat market or is it a national brand similar to Johnsonville? I have had great luck smoking fresh bratwurst but not everyone in my family enjoys it as much as I do. Your reply is much appreciated!.
The sausage here is low key trash. I dunno how it’s so bad compared to the brisket and ribs.
So many so called pitmasters profess BBQ perfection, It's the ones that are not afraid to show less than perfect results are the real deal. No one is perfect every time
How did he pre cook them?
His supplier cooks them
if you need.more info watch a basic , how to use a smoker video... smokeing is like fishing no one is gonna give you there trade secrets but most will give u the basics to get started
I thought I would never say such a thing but Aaron, I want to eat your sausage....
+jlb197736 - Sick much? - If you are male. ------------ No comment. - If you are female.
Racer It's really funny to me how your mind works, it's a BBQ video about sausage but yet that small mind of yours feels the need to to turn it into some type of sick thing. You should grow up and ask yourself if you are in fact sick much? Stop being such an ignoramus.
Love your channel! Hope all is going well with your show. I can't wait to watch when it comes out.
Note: Currently, my experience is the information regarding BBQ with Franklin on PBS using Roku is less than what is available on RUclips but maybe you could benefit by the following. -- I'm not sure where you live but if you have a Roku streaming device where I live, I simply downloaded the PBS app which is free in the Roku Channel Store. Within the PBS app, BBQ with Franklin is available on-demand as an 11 episode instructional series. Beginning date for Episode 1 (Ribs Part 1) is 6/5/13 and the last date of the series (Thanksgiving Part 3) is 11/13/13. These have been available for at least 1 year which is when I downloaded the PBS app and they stream perfectly if you have a fast internet connection.
I like cooking my sausage closer to flame if not on. It’s my preference but like the char on the skin
What type of sausage is best for smoking
Franklin is like Dwight
Hello Franklin
I'm Flávio Fortunato, I live in Brazil and I'm very much a fan of you, I would love to win a Franklin cap.
Success always!
They all looked good to me. Mail em, I'll eat em!
How long for raw Elgin sausage? 2 hrs @ 275?
They were ready after about 1 hr @ 275
+daniel stine - You found out on your smoker the time needed when placed exactly where you put them but the time will vary with several different smokers because of their size, how well the smoker is sealed, where the meat is placed in relation to the fire box and smoke stack, etc. I hope yours were quite tasty after one hour.
Learn sumthin new every day, thanks Aaron!
Thank's for your tips.... grettings from Chile.
I'd work as a guard for Franklin, for FREE!
What's the best sausage for smoking?
What is dirty smoke?
AWWWW YEAH.
April 20,2021.. im still watchn his vid..wow
No one cares
I prefer the wrinkled ones.
Any way you could do a temp control video? Fire management video didn't really get into details. Thanks.
Un cordial saludo para todos ustedes se pasan con esa ricura de comida se me hace agua la boca x probarlas todas pero hechas de tus manos
benditas y prodigiosas
POR favor si publican las recetas con subtítulo en castellano gracias de corazón
I really appreciate the work and effort you put into your videos and I've learned quite a bit from them. When it comes to food safety? Well l'll just leave it on a positive note...
It's bbq, toughen up sunshine
275 degrees what? Of inclination?