All language subtitles for 1. Introduction-Aaron Franklin Teaches Texas-Style BBQ

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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: WEBVTT X-TIMESTAMP-MAP=LOCAL:00:00:00.000,MPEGTS:0 00:11.000 --> 00:20.960 [MUSIC PLAYING] 00:20.960 --> 00:36.940 00:36.940 --> 00:38.620 My favorite part about barbecue 00:38.620 --> 00:40.960 might actually not be eating it. 00:40.960 --> 00:43.590 I think it's the process and how we get there. 00:43.590 --> 00:46.090 Even as a kid, like I could kind of sense the amount of love 00:46.090 --> 00:47.362 that went into this food. 00:47.362 --> 00:48.820 And that's the premise of barbecue. 00:48.820 --> 00:50.050 It's like you cook with your heart 00:50.050 --> 00:51.967 you, pour your heart and soul into this thing, 00:51.967 --> 00:53.988 you make as good as you can. 00:53.988 --> 00:55.530 And even if you fall short, it almost 00:55.530 --> 00:58.620 doesn't even matter so much is the spirit that's 00:58.620 --> 01:00.980 behind it and the soul that that represents. 01:00.980 --> 01:04.480 01:04.480 --> 01:06.460 I feel incredibly honored to be able to run 01:06.460 --> 01:07.960 a restaurant that people lined up 01:07.960 --> 01:09.460 for hours and hours and hours. 01:09.460 --> 01:14.542 01:14.542 --> 01:16.209 It's just a piece of meat, and it's just 01:16.209 --> 01:18.220 fire, nothing special. 01:18.220 --> 01:20.513 But it's the journey of how you get to the end, 01:20.513 --> 01:22.180 and then it's the conversations that you 01:22.180 --> 01:23.620 get to have at the end of it. 01:23.620 --> 01:25.150 That's kind of a barbecue for me. 01:25.150 --> 01:29.790 It is part culture, it is part process, it is part food. 01:29.790 --> 01:48.022 It's real soul food, it really means something 01:48.022 --> 01:50.480 Really, what I want to be able to teach through MasterClass 01:50.480 --> 01:53.600 is kind of the way that I think about barbecue. 01:53.600 --> 01:57.050 I've never really gotten to do this in this level of detail. 01:57.050 --> 01:59.060 When I go through the restaurant and we've 01:59.060 --> 02:02.025 got new cooks starting out, we sit there, we stare at fires. 02:02.025 --> 02:04.150 I'm like, pick up this log, what does it feel like? 02:04.150 --> 02:05.608 What do you think it's going to do? 02:05.608 --> 02:07.260 I quiz people. 02:07.260 --> 02:09.080 So, I'm going to teach you exactly 02:09.080 --> 02:12.260 like I would train someone at Franklin Barbecue. 02:12.260 --> 02:14.690 How do you pick up a piece of wood, how to look at a fire 02:14.690 --> 02:16.315 how to pick up a piece of meat and know 02:16.315 --> 02:20.000 exactly what it's doing, that's what you're going to learn. 02:20.000 --> 02:22.173 In this class, we're going to look at firewood, 02:22.173 --> 02:23.840 we're going to learn how to build fires, 02:23.840 --> 02:26.360 we're going to learn how to maintain fires. 02:26.360 --> 02:28.610 We're mainly going to talk about long cooked barbecue, 02:28.610 --> 02:31.040 but we're also going to talk about grilling, because that 02:31.040 --> 02:33.810 also requires live fire cooking. 02:33.810 --> 02:35.060 We're going to cook pork butt. 02:35.060 --> 02:36.825 We're going to pull it. 02:36.825 --> 02:38.075 We're going to cook some ribs. 02:38.075 --> 02:40.512 02:40.512 --> 02:42.970 I'm going to show you guys how to cook a brisket from start 02:42.970 --> 02:47.090 to finish, really get down to the details of how to trim, 02:47.090 --> 02:49.993 how to wrap it, and then at the end slicing it. 02:49.993 --> 02:51.910 And just kind of be prepared to make mistakes. 02:51.910 --> 02:53.770 It's totally OK, it's just about learning. 02:53.770 --> 03:02.700 03:02.700 --> 03:07.580 I'm Aaron Franklin, and this is my MasterClass. 03:07.580 --> 03:08.344 3720

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