BBQ with Franklin

Genial host Aaron Franklin—a James Beard Award-winning chef—is featured in this 2015 10-episode PBS-aired culinary series that focuses on different aspects of barbecue recipes and culture, mostly shot in Texas. The opener, “Brisket,” follows along with the knowledgeable pitmaster as he tests out three different ways to prepare beef brisket, offers tips on seasoning and trimming the meat for a good balance of rendered fat, explains the role of the smoker and the 12-hour process, and visits with Daniel Vaughan of the Texas Monthly and former Kreuz Market owner Rick Schmidt. In “Whole Hog”—which finds Franklin jokingly billed as “Under Secretary of Pork Butts”—the host builds his own cinder block pit, gets help prepping a pig in brine from Fiore Tedesco of L'Oca D'Oro, and visits Richardson Farms for a look at heritage pigs. Also featuring episodes on “Sausage,” “The Pits,” “Fire & Smoke,” “Poultry & Sauce,” “Direct Heat & Mesquite,” “Competition” (Franklin's father-in-law helps him compete at the Kansas City Barbecue Society), “Pickin' Beef,” and “Leftovers” (in which three restaurateurs create unique dishes for a potluck party), BBQ with Franklin includes bonus featurettes offering BBQ tips. A solid series for armchair chefs and those looking to hone their spit skills, this is recommended. Aud: P. (J. Williams-Wood)