In 2015, he won the James Beard Foundation Award for Best Chef: Southwest. His Austin, Texas, restaurant Franklin Barbecue was named Bon Appétit Magazine's Best Barbecue Joint in America, and people stand in line for hours each day to enjoy his mouth-watering smoked brisket.
He also hosts a popular PBS show, BBQ with Franklin, helped launch an annual food and music festival, Hot Luck Fest, and opened Loro, an Asian smokehouse and bar with fellow James Beard Award-winner Tyson Cole.
In his new MasterClass, Aaron teaches you the brisket recipe from Franklin Barbecue and walks you through the meticulous Aaron Franklin brisket process, hour by hour. Learn the low and slow pitmaster techniques that make Central Texas barbecue so deliciously tender, Aaron's process for selecting the right wood and managing an offset smoker, and his steps for making succulent BBQ ribs and pork butt. Gain a better understanding of the science of barbecue, elevate your smoking techniques, and take your pitmaster skills to the next level.
In this Texas-style BBQ class, you'll learn about:
Selecting and sorting wood
Managing a fire to hit optimal temperatures
Handling an offset smoker
Aaron's exact process for his famous brisket
Sourcing and smoking pork
Selecting, trimming, and seasoning cuts
Beef quality
Grilling steak
Preparing sauces
The history of Central Texas barbecue

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