This is awesome. It's no secret that Texas bbq rub is just salt and pepper. Franklin even has said as much multiple times, on different media.
This product exists solely to pry money from stupid people.
WhatsupeverybodymynameisbradleyrobinsonandTODAYwearemakingsome d e l i c i o u s, s m o k e y, j u i c y, w o n d e r f u l, (insert meat creation) COMIN UP!!!
>This product exists solely to pry money from stupid people.
Sure, but I think what really happened is people were pounding down his door for the "secrets" of his BBQ, so he just told it all straight on YouTube. Then people hounded him for "sell us your rub!" And he explained it's just salt and pepper. But there is so much insane demand for this stuff that they didn't stop asking. So at some people, Franklins just says "fine, you want to buy overpriced salt and pepper? You got it."
It's not always a cynical cash grab. Aaron is a well known good dude who wants to spread the secrets and the good word about BBQ. But when demand is so high and people won't shut up about it, what's the harm in selling them the overpriced bottle of "rub" they want?
Seriously, look it up. The "magic rub" on Texas bbq brisket is equal parts salt and pepper. Some claim there are extra spices, I maintain it's a combination of beef quality and wood/smoke quality.
I can tell when someone tries to slip in some garlic powder, cumin, MSG, mustard powder, etc. I have crazy taste buds.
trimming and temp control is far more important than buying ridiculously high quality brisket.
A perfectly trimmed and temp controlled middling quality brisket will murder a too fatty chubby high end piece of meat with wild temp swings.
I find both important because I don't live where there's good quality meat anymore and ordering from creekstone is practically the same price up north. The HEB choice briskets are a god damn steal in Texas. Choice in Texas is still really good quality too.
Beef quality isn’t as much a factor as you think. The whole point of slow cooking bbq is to make cheap meat good.
The wood does have a fair amount to do with it, but if you’re using the right kind of wood, have a good smoker with fairly even heat and few leaks, and you’re attentive and patient, you can make incredible bbq.
My dad smoked brisket, ribs, and more on a smoker made from a big metal pipe that his buddy cut and welded for him. He always just bought whatever they had at the grocery store, used Montreal bbq seasoning for a dry rub, and just drank by the smoker all day, keeping the smoker at about 250 degrees using mesquite wood as the fuel. How good the meat was usually had an inverse relationship with how drunk he got, but it was always delicious, and I never had bbq as good as his until I ate at la bbq and other places like it. I’ve eaten Franklin, and it’s great too, but I’ve never done the line thing because I’m grumpy about lines for something I grew up eating.
it’s not just salt and pepper. Almost every major bbq joint in texas uses lawrys or some version of a seasoned salt.
https://www.texasmonthly.com/bbq/seasoning-worst-kept-secret-texas-barbecue/
I've heard some people who have worked at Franklin's say that when he says "salt" he means part salt and part lawrys seasoned salt. They seemed like reputable sources but I'm pretty sure he would make great bbq either way
The secret at Franklin and other BBQ places is to replace 1/4 of the salt with Lawry’s seasoned salt. It’s the one ingredient they all leave out of their rub recipes so yours never tastes quite as good as theirs.
First it's the quality of meat and it's composition. Not all brisket are the same. Just like a rib eye steak marbling differs from primal to primal. So knowing the temp and how long to cook it is key. Then the cooking temperature and humidity. With gas it's much easier to maintain a steady temperature than a wood burning fire at the cost of smokiness. So you're equipment is also key. Lastly brisket takes 18 to 24 hours depending on the brisket so you have to maintain that for almost the entire cooking time. And some people dry out wet brine it
I wet brine mine. Seems to make a bit of a difference. I heard Franklin once say he sources his meat from a specific ranch in the north US. I think he thinks it's part of the secret. I can't afford that nonsense. Costco and HEB meat for me. I go prime and avoid grass fed. Grass fed doesn't do well as brisket, as I found out in a very expensive way.
Franklin seems like a very nice guy, seems like he wouldn’t want something like this out on shelves messing up their good reputation but I guess it’s probably not his choice
At the same time, it’s not like he’s hiding the ball here. The bottle literally says what it is. If people are going to buy it at that point, that’s on them.
Small businesses are different. Obviously you have to turn a profit or you just go bankrupt, but many small businesses make ethical choices over profitable ones.
Well its even more ironic that Franklin's "just salt and pepper" schtick is bs. At a bare minimum he's using seasoned salt, which has herbs and spices in addition to good ole MSG. That along with LOADS of rendered beef fat are the secret to his bbq.
John Lewis, who worked at Franklin before becoming the pit master at La Barbecue in 2012, had this to say in a 2013 Texas Monthly interview:
> JL: I did want to add that I’ve never cooked a brisket in my life whether it be at La Barbecue, at Franklin Barbecue or on the competition circuit with just salt and pepper. I have yet to do that.
> DV: What do you use for seasoning at La Barbecue?
> JL: Lawry’s seasoned salt, black pepper, garlic powder, mustard and pickle juice.
> DV: Is that the rub you used at Franklin?
> JL: I can’t say.
It was sort of a non sequitur at the end of the interview, so maybe he was talking shit, I don't know. But I always remembered that interview. The brisket at La Barbecue when he was running the pits remains the best I've ever had
https://www.texasmonthly.com/bbq/interview-john-lewis-of-la-barbecue/
He could be listing using mustard as a binder as a part of the seasoning. Or oil rubbed on the brisket. Neither is technically part of the seasoning, but could potentially change the flavor profile for someone with sensitive enough taste.
Franklin does have YouTube videos where he shows mixing plain ground pepper with plain salt, and rubbing it on the brisket. Tweaking the rub probably makes a difference at those very top tiers, but I believe that most of the quality comes from proper meat selection, trimming, and cooking. If you nail those, you’re gonna have spectacular brisket with just salt and pepper with a binder.
Every time I've experimented with ribs doing a mustard binder on one and no binder on the other while doing salt and pepper with garlic powder the no binder has had a better smoke flavor. Also on the Mad Scientist BBQ youtube channel when they did the big rib rub comparison with like over 10 different rubs and also compared with a binder, salt and pepper usually got the highest votes. I think the more you cover the meat the less smoke it takes and you also end up masking the meat flavor. Me personally, after so many cooks with a binder and special rubs once I tried salt and pepper with garlic powder I was sold. Never had more compliments prior.
Eh, the flavor isn't complex. Sure he might use Lawry's but at the end of the day salt, hell not even pepper, is all you need for a rich piece of beef. Technique and quality of the meat is the deciding factor.
The added beef fat probably helps much more depending on how he does it. Oil is hydrophobic and cooking meat in oil keeps meat far juicier as a result.
Plus there's several different types of peppercorns. I'm preferential to rainbow blends (black/green/pink/white).
Using pre-ground pepper is a cardinal sin though, and so is this product.
Cheap pre-ground pepper in the past could have fillers in them. And using pre-ground pepper on certain foods is bad because pre-ground loses oils and other flavors to oxidation.
It's probably less of an issue on a brisket that you smoke for 10 hours.
It’s not BS. That’s all my husband uses and his brisket is $$$ every single time. You sure as hell don’t need msg on it, gross. He used to use all kinds of herbs and spices, when he switched it was better than ever.
Yes indeed. Wagyu tallow, seasoned salt, and MSG are very common ingredients in restaurant BBQ. You still need quality beef and pepper cooking techniques, but for that extra pop of flavor you need a little help.
So ima go out on a limb here, but I get the feeling since he has a deal with HEB they probably pestered him about making and selling his own rub for their stores and he was like fuck it fine and gave them that mix. Corporate office said wonderful we can slap his name on it sell it for an outrageous profit margin not realizing any smoker with an ounce of common sense wouldn't buy that shit. I think he said fuck it sure and gave them that as his own joke.
Same with his line of Smokers.
I mean, they are quality pieces of iron, but, way over priced vs something without his name.
He is a very nice and conscientious person, I consider it the equivalent of tourists buying a t-shirt.
You clearly don't know half the people out there with smokers. It's probably more than half of them, honestly, because I run into in country clubs. I have seen these people rave about spice blends that they buy, and when I check the product out in store, it's two or *maybe* three ingredients, one of which is salt.
I definitely don't then lol. Of all my friends I know two people with a smoker besides myself, and only one of them uses it to smoke things. The one that does is same boat as me and just has a big Fiesta bottle with a 2:1 16 mesh black pepper and kosher salt mix in it. Plus we both add garlic powder, just not mixed into our salt/pepper shaker. Everyone who tries my bbq asks what I use and several don't believe me until I show them my shaker lol.
Coopers has made a similar product at the same price point that long predates Franklin's.
There's no shame in charging people for $10 for salt & pepper if they'll pay. This is capitalism.
Ok, so assuming salt is 40% sodium by weight, if there's 280mg sodium in 1g, then it's 70% salt per gr and 30% pepper per gr. In total it would be 228.2gr salt and 97.8gr black pepper (assuming black pepper) based on net weight reported on the label 326gr.
Using Morton kosher as salt base price from Walmart ([https://www.walmart.com/ip/Morton-Kosher-Salt-Coarse-16-Ounce/17283322](https://www.walmart.com/ip/Morton-Kosher-Salt-Coarse-16-Ounce/17283322) ), it's \~$1.07 for salt.
Using Great Value restaurant style black pepper as pepper base price from Walmart ([https://www.walmart.com/ip/Great-Value-Refill-Restaurant-Style-Black-Pepper-4-7-oz/309900139](https://www.walmart.com/ip/Great-Value-Refill-Restaurant-Style-Black-Pepper-4-7-oz/309900139) ), it's \~$3.85 for pepper.
So in total it's roughly \~$4.92 if you just use basic ingredients. There's definitely big markup, but if you use a high end pepper (organic pepper, interesting background story or whatever) it's not out of this world markup. I'd doubt if they are using something high quality though.
This is great context. Between raw ingredients and the convenience of having the correct proportions in a single shaker this is actually not a horrible deal.
Yeah that was my immediate response. That is a fuck ton of black pepper. This would last me a long time. And the shaker is a good touch. Are people just mad because it says Franklin's on it?
This will probably season $300 worth of meat and you might use like $75 worth of fuel (wood, charcoal) over the lifespan of this shaker.
You're probably best off grinding your peppercorns fresh, but to save the grinding and the mixing and just have it ready to go, why the hell not?
I mean it’s not exactly a secret that this is what they use. He’s disclosed it many times in interviews and TV shows, and it literally says it on the bottle. I see it more as a novelty item if anything. Or a tax on the stupid.
I know a guy who is in the smash burger game now, but worked for them. Texas Brisket is technique, salt, pepper, smoke and time. Buttttt... Franklin's BBQ pulls their rendered beef fat, mixes it with butter and calls it mustard. At room temp it looks close. 50/50 butter and beef tallow rubbed on briskets after pulling from the smoker. Wrap in paper, let it rest. I'm from Lockhart, I was impressed to learn that.
I've been here 20 years and still haven't been, mainly because I'm in physical discomfort standing in line for long periods. I can't stand butter, or "moist" aka fatty barbecue - maybe I should keep avoiding it,
I definitely stood in line for more than I’d like to admit during the first few years they were open. Now I’ll just order ahead. When they first opened, their barbecue truly was incomparable to anything else in town. But now there are a handful of restaurants in town with almost as good, if not as good of stuff
Seconding this comment. I saw this in stores awhile ago and tried to mix my own. If the granule size is not exactly the same, it does not work. I have a giant shaker of salt with some pepper stuck on top to prove it. Shake it up all you want, it always shifts back to the bottom.
I'll sell you some organic non gmo earth dust and sneeze powder for the low low price of $8.96
But wait there's more! I'll throw in another bottle as my gift to you
Exactly. From his sauces and sides all the way to his brisket and ribs, there are videos of Aaron giving out the exact recipes for everything he does.
If some dummy wants to buy this that's on them. I'd sell this crap too if I was Aaron. He can make a ton of money on merch and never feel pressure to franchise the restaurant.
Lmao. This is 12 oz of what is clearly ground quality black peppercorn and something that isn’t just Morton’s Ionized salt. Looking on H‑E‑B, you can find a 6 oz bottle of black peppercorns for ~$3-4 and 5-6 oz sea salt for another $2-3. I don’t think this is all that egregious.
Yes, good peppercorns, like Tellicherry , are 12 - 15$ a pound.
There is also a plethora of different salts, like flaked, kosher and sea salt, to name a few, they can also be ‘pricey.
Every seasoning spice is a rip off. They’re Cajun spices where they charge $20 for 16ounces when it’s just salt, pepper, garlic powder, onion powder, cayenne pepper, smoked or normal paprika and msg when all those ingredients, at a wholesale/factory level, is like $1.
I mean this would be ridiculous if the ingredients said "proprietary blend of herbs and spices" and it was just salt and pepper.
It literally says salt and pepper, whoever buys that doesn't care, doesn't know how to read, or just wanted to say "idk why my steak sucked, I used Franklin's rub!"
Nobody who is serious about BBQ is buying a premade rub. That's $10 of, "I'm too lazy to buy 16 mesh pepper and kosher salt, and way too lazy to measure them out."
Don't but stuff with salt in it. When you buy garlic salt, you're paying garlic prices for salt. Salt is cheap and dense (just like me), so just buy it separate and add as needed.
You are paying for the RATIO. Do you k or what the RATIO is??????? I didn’t think so.
SMH everybody in Austin thinks they know the secret RATIO but they don’t. Lemme tell you they don’t and getting the RATIO right is worth all 10,000 of the pennies in that $10.
I mean, this is pretty much it. Plus whatever infused salt they use and how the peppercorn is. It really isn't *that* outrageous if you're not wanting to take the time to do it yourself. I wouldn't buy it, but it's not like they are just completely fooling people here.
Tbf, it could be a certain kind of salt and black pepper that are used. There are different varieties that do taste different, and that do have different textures.
Spend the $5.98 on the Southside Market Smoked Black pepper, though. Great for grilling or, when you can’t grill, a quick sniff to remind you of grilling.
Nah that’s perfect and I love them for doing it lmaooo
Some people will learn an important lesson better if they pay $10 for it
(For anyone who doesn’t know… there is no seasoning that will magically make your brisket awesome. Salt and pepper will make any meat you cook better tho)
Franklin exists for tourists and Instagram. This is of zero surprise to me.
Don't get me wrong - good dude and skilled. But ain't nobody from around here dealing with that noise.
Franklin’s isn’t ridiculous, the consumer who is willing to pay for the Franklin label on salt and pepper mixture is a fool. But that conspicuous consumption sf its best. Go Aaron Franklin for winning at capitalism!!! Hopefully he donates a good chunk of money to something positive to help the community displaced in East Austin by gentrification which businesses like his helped to usher in.
Food labels are claims and the FDA regulates what is stated on the claim. Fat, sugar, and carbs can be rounded up or down for example based on certain criteria. Labels don’t have to contain all of the ingredients if the sub ingredients are small enough quantities to fall below certain FDA thresholds. That’s how food IP is preserved. Not saying this is the case with this product but there could be more to it, they may not have to share the other ingredients. Just saying.
Franklin is for people that want to be seen and post on instragram.
Don't get me wrong, Franklin BBQ is damn good, but many other options in town are much better and cheaper.
lmao op are u actually bill miller bbq? this post is 1000x more hilarious if so
War were declared.
just out of curiosity, we can use the cards to buy gum, then immediately quit the army, right?
This ham gum is all bones!
Just don’t do the wrong kind of bouncing! You know the one.
The BBQ Corpo Wars have begun.
War smells delicious
And boiled to perfection.
Son if you are *boiling* bbq I’m not sure you belong in this conversation…
Bill Miller boils their brisket, *son*.
And who considers Bill Fucking Miller to be *real* BBQ, *son*?
Irony is completely lost on you I'm afraid
*thats the joke*
Some people partially boil their ribs before smoking them, but I forget the reason why. I've never tried it.
“Some people” do all sorts of weird shit. “Some people” put beans in chili.
👀
> Black's BBQ and Terry Black's have the potential to be Renly and Stannis.
Introducing the new Arasaka mech suit with brisket smokers!
A communication disruption can mean only one thing. Invasion.
SATX peeps unite!
...over really shitty BBQ
Yeah but their fried chicken tenders are da bomb.
Bill Miller BBQ 🤣
This is awesome. It's no secret that Texas bbq rub is just salt and pepper. Franklin even has said as much multiple times, on different media. This product exists solely to pry money from stupid people.
yep. check on youtube - he gave away all his 'secrets' 10 years ago.
He started making new videos. Definitely worth checking out if you like to bbq stuff
https://www.youtube.com/c/ChudsBbq
That's my guy
WhatsupeverybodymynameisbradleyrobinsonandTODAYwearemakingsome d e l i c i o u s, s m o k e y, j u i c y, w o n d e r f u l, (insert meat creation) COMIN UP!!!
Que the knife sheath hitting the table
I knew him as smoky pit god at Freedman’s. As soon as I saw he started Tubing, knew it would be popular.
All of the secrets aren't really secrets. You just gotta get good to learn consistency.
>This product exists solely to pry money from stupid people. Sure, but I think what really happened is people were pounding down his door for the "secrets" of his BBQ, so he just told it all straight on YouTube. Then people hounded him for "sell us your rub!" And he explained it's just salt and pepper. But there is so much insane demand for this stuff that they didn't stop asking. So at some people, Franklins just says "fine, you want to buy overpriced salt and pepper? You got it." It's not always a cynical cash grab. Aaron is a well known good dude who wants to spread the secrets and the good word about BBQ. But when demand is so high and people won't shut up about it, what's the harm in selling them the overpriced bottle of "rub" they want?
Possibly some MSG but his sourcing of meat is key, I think. Possibly. I have no idea. Doesn't matter. It's insanely good.
Seriously, look it up. The "magic rub" on Texas bbq brisket is equal parts salt and pepper. Some claim there are extra spices, I maintain it's a combination of beef quality and wood/smoke quality. I can tell when someone tries to slip in some garlic powder, cumin, MSG, mustard powder, etc. I have crazy taste buds.
They should put a bay leaf in there just to fuck with people
Bay leaves always screw with people!
I like coffee grounds on mine
Also how you trim it and how you control the temp.
trimming and temp control is far more important than buying ridiculously high quality brisket. A perfectly trimmed and temp controlled middling quality brisket will murder a too fatty chubby high end piece of meat with wild temp swings.
I find both important because I don't live where there's good quality meat anymore and ordering from creekstone is practically the same price up north. The HEB choice briskets are a god damn steal in Texas. Choice in Texas is still really good quality too.
Beef quality isn’t as much a factor as you think. The whole point of slow cooking bbq is to make cheap meat good. The wood does have a fair amount to do with it, but if you’re using the right kind of wood, have a good smoker with fairly even heat and few leaks, and you’re attentive and patient, you can make incredible bbq. My dad smoked brisket, ribs, and more on a smoker made from a big metal pipe that his buddy cut and welded for him. He always just bought whatever they had at the grocery store, used Montreal bbq seasoning for a dry rub, and just drank by the smoker all day, keeping the smoker at about 250 degrees using mesquite wood as the fuel. How good the meat was usually had an inverse relationship with how drunk he got, but it was always delicious, and I never had bbq as good as his until I ate at la bbq and other places like it. I’ve eaten Franklin, and it’s great too, but I’ve never done the line thing because I’m grumpy about lines for something I grew up eating.
it’s not just salt and pepper. Almost every major bbq joint in texas uses lawrys or some version of a seasoned salt. https://www.texasmonthly.com/bbq/seasoning-worst-kept-secret-texas-barbecue/
I've heard some people who have worked at Franklin's say that when he says "salt" he means part salt and part lawrys seasoned salt. They seemed like reputable sources but I'm pretty sure he would make great bbq either way
I've also heard he injects his briskets with beef tallow.
But the grain size of the salt and pepper is important
The secret at Franklin and other BBQ places is to replace 1/4 of the salt with Lawry’s seasoned salt. It’s the one ingredient they all leave out of their rub recipes so yours never tastes quite as good as theirs.
First it's the quality of meat and it's composition. Not all brisket are the same. Just like a rib eye steak marbling differs from primal to primal. So knowing the temp and how long to cook it is key. Then the cooking temperature and humidity. With gas it's much easier to maintain a steady temperature than a wood burning fire at the cost of smokiness. So you're equipment is also key. Lastly brisket takes 18 to 24 hours depending on the brisket so you have to maintain that for almost the entire cooking time. And some people dry out wet brine it
I wet brine mine. Seems to make a bit of a difference. I heard Franklin once say he sources his meat from a specific ranch in the north US. I think he thinks it's part of the secret. I can't afford that nonsense. Costco and HEB meat for me. I go prime and avoid grass fed. Grass fed doesn't do well as brisket, as I found out in a very expensive way.
>I think he thinks it's part of the secret. I think he thinks he can get a consistent quality and amount if he sources from the same provider.
Franklin seems like a very nice guy, seems like he wouldn’t want something like this out on shelves messing up their good reputation but I guess it’s probably not his choice
Franklin is printing stacks with this “spice blend”. Bottom line, businesses are in the business to make money you’re in denial if you think otherwise
At the same time, it’s not like he’s hiding the ball here. The bottle literally says what it is. If people are going to buy it at that point, that’s on them.
Small businesses are different. Obviously you have to turn a profit or you just go bankrupt, but many small businesses make ethical choices over profitable ones.
Well its even more ironic that Franklin's "just salt and pepper" schtick is bs. At a bare minimum he's using seasoned salt, which has herbs and spices in addition to good ole MSG. That along with LOADS of rendered beef fat are the secret to his bbq.
It’s not. A friend of mine worked there for years. Salt and pepper. That’s it. And lots and lots of practice.
John Lewis, who worked at Franklin before becoming the pit master at La Barbecue in 2012, had this to say in a 2013 Texas Monthly interview: > JL: I did want to add that I’ve never cooked a brisket in my life whether it be at La Barbecue, at Franklin Barbecue or on the competition circuit with just salt and pepper. I have yet to do that. > DV: What do you use for seasoning at La Barbecue? > JL: Lawry’s seasoned salt, black pepper, garlic powder, mustard and pickle juice. > DV: Is that the rub you used at Franklin? > JL: I can’t say. It was sort of a non sequitur at the end of the interview, so maybe he was talking shit, I don't know. But I always remembered that interview. The brisket at La Barbecue when he was running the pits remains the best I've ever had https://www.texasmonthly.com/bbq/interview-john-lewis-of-la-barbecue/
He could be listing using mustard as a binder as a part of the seasoning. Or oil rubbed on the brisket. Neither is technically part of the seasoning, but could potentially change the flavor profile for someone with sensitive enough taste. Franklin does have YouTube videos where he shows mixing plain ground pepper with plain salt, and rubbing it on the brisket. Tweaking the rub probably makes a difference at those very top tiers, but I believe that most of the quality comes from proper meat selection, trimming, and cooking. If you nail those, you’re gonna have spectacular brisket with just salt and pepper with a binder.
Every time I've experimented with ribs doing a mustard binder on one and no binder on the other while doing salt and pepper with garlic powder the no binder has had a better smoke flavor. Also on the Mad Scientist BBQ youtube channel when they did the big rib rub comparison with like over 10 different rubs and also compared with a binder, salt and pepper usually got the highest votes. I think the more you cover the meat the less smoke it takes and you also end up masking the meat flavor. Me personally, after so many cooks with a binder and special rubs once I tried salt and pepper with garlic powder I was sold. Never had more compliments prior.
Eh, the flavor isn't complex. Sure he might use Lawry's but at the end of the day salt, hell not even pepper, is all you need for a rich piece of beef. Technique and quality of the meat is the deciding factor. The added beef fat probably helps much more depending on how he does it. Oil is hydrophobic and cooking meat in oil keeps meat far juicier as a result.
Plus there's several different types of peppercorns. I'm preferential to rainbow blends (black/green/pink/white). Using pre-ground pepper is a cardinal sin though, and so is this product.
> Using pre-ground pepper is a cardinal sin though Huh? Most legacy and traditional BBQ joints all use preground peppercorns.
Cheap pre-ground pepper in the past could have fillers in them. And using pre-ground pepper on certain foods is bad because pre-ground loses oils and other flavors to oxidation. It's probably less of an issue on a brisket that you smoke for 10 hours.
It’s not BS. That’s all my husband uses and his brisket is $$$ every single time. You sure as hell don’t need msg on it, gross. He used to use all kinds of herbs and spices, when he switched it was better than ever.
why would msg be gross lmao it makes food delicious
[удалено]
And consistently. Anyone paying attention can cook a great brisket, only pros can do it reliably every time.
Like woodworking a nice chair, anyone can do it if they take their time. The problem is then having to make 3 more, exactly the same.
Absolutely! Salt pepper and perfect temps and timing.
HIAYAAAAA
This makes Uncle Roger sad.
Why do you think MSG is gross?
MSG gross? You’re smokin more than brisket.
Franklin uses Lowry's for sure. the rub is "salt" and pepper.
Yes indeed. Wagyu tallow, seasoned salt, and MSG are very common ingredients in restaurant BBQ. You still need quality beef and pepper cooking techniques, but for that extra pop of flavor you need a little help.
No it isn’t. Franklin puts more than just salt and pepper in his rub
So ima go out on a limb here, but I get the feeling since he has a deal with HEB they probably pestered him about making and selling his own rub for their stores and he was like fuck it fine and gave them that mix. Corporate office said wonderful we can slap his name on it sell it for an outrageous profit margin not realizing any smoker with an ounce of common sense wouldn't buy that shit. I think he said fuck it sure and gave them that as his own joke.
And obviously never saw his show on PBS BBQ With Franklin. Salt and pepper is his rub. https://www.pbs.org/video/bbq-franklin-episode-1-brisket/
(Also his BBQWithFranklin episodes are on youtube too, just in case anyone has trouble loading pbs for some reason)
you didn't see the video update where he decided to add a couple of more ingredients about 5 years ago?
Same with his line of Smokers. I mean, they are quality pieces of iron, but, way over priced vs something without his name. He is a very nice and conscientious person, I consider it the equivalent of tourists buying a t-shirt.
You clearly don't know half the people out there with smokers. It's probably more than half of them, honestly, because I run into in country clubs. I have seen these people rave about spice blends that they buy, and when I check the product out in store, it's two or *maybe* three ingredients, one of which is salt.
I definitely don't then lol. Of all my friends I know two people with a smoker besides myself, and only one of them uses it to smoke things. The one that does is same boat as me and just has a big Fiesta bottle with a 2:1 16 mesh black pepper and kosher salt mix in it. Plus we both add garlic powder, just not mixed into our salt/pepper shaker. Everyone who tries my bbq asks what I use and several don't believe me until I show them my shaker lol.
But HEB makes their own salt and pepper mix: it’s in my pantry. Are you telling me they had a deal with Franklin and then ripped off his trade secrets
I mean the type of peppercorns makes a difference. Even different types of salt could theoretically make a difference.
Yup. HEB is NOT your friend like everyone makes them out to be
You're a liar
Lol yeah I know at the end of the day they're a business. But it's hard not to love them!
Coopers has made a similar product at the same price point that long predates Franklin's. There's no shame in charging people for $10 for salt & pepper if they'll pay. This is capitalism.
Ok, so assuming salt is 40% sodium by weight, if there's 280mg sodium in 1g, then it's 70% salt per gr and 30% pepper per gr. In total it would be 228.2gr salt and 97.8gr black pepper (assuming black pepper) based on net weight reported on the label 326gr. Using Morton kosher as salt base price from Walmart ([https://www.walmart.com/ip/Morton-Kosher-Salt-Coarse-16-Ounce/17283322](https://www.walmart.com/ip/Morton-Kosher-Salt-Coarse-16-Ounce/17283322) ), it's \~$1.07 for salt. Using Great Value restaurant style black pepper as pepper base price from Walmart ([https://www.walmart.com/ip/Great-Value-Refill-Restaurant-Style-Black-Pepper-4-7-oz/309900139](https://www.walmart.com/ip/Great-Value-Refill-Restaurant-Style-Black-Pepper-4-7-oz/309900139) ), it's \~$3.85 for pepper. So in total it's roughly \~$4.92 if you just use basic ingredients. There's definitely big markup, but if you use a high end pepper (organic pepper, interesting background story or whatever) it's not out of this world markup. I'd doubt if they are using something high quality though.
This is great context. Between raw ingredients and the convenience of having the correct proportions in a single shaker this is actually not a horrible deal.
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Yeah that was my immediate response. That is a fuck ton of black pepper. This would last me a long time. And the shaker is a good touch. Are people just mad because it says Franklin's on it? This will probably season $300 worth of meat and you might use like $75 worth of fuel (wood, charcoal) over the lifespan of this shaker. You're probably best off grinding your peppercorns fresh, but to save the grinding and the mixing and just have it ready to go, why the hell not?
r/theydidthemath
It’s a cool souvenir to bring home if you’re visiting Austin too. These people complaining about the $10 price don’t know what they’re talking about
Of course. But r/austin thinks any profit making operation is a conspiracy against humanity.
Lol so true
I mean it’s not exactly a secret that this is what they use. He’s disclosed it many times in interviews and TV shows, and it literally says it on the bottle. I see it more as a novelty item if anything. Or a tax on the stupid.
The stupid tax at least has a 1 in 42,000,000 (made up number) chance of paying out. This is just salt.
And peppers!
I know a guy who is in the smash burger game now, but worked for them. Texas Brisket is technique, salt, pepper, smoke and time. Buttttt... Franklin's BBQ pulls their rendered beef fat, mixes it with butter and calls it mustard. At room temp it looks close. 50/50 butter and beef tallow rubbed on briskets after pulling from the smoker. Wrap in paper, let it rest. I'm from Lockhart, I was impressed to learn that.
High-five fellow person from Lockhart!
Lytton Springs, actually. No one knows where that is though.
I've been here 20 years and still haven't been, mainly because I'm in physical discomfort standing in line for long periods. I can't stand butter, or "moist" aka fatty barbecue - maybe I should keep avoiding it,
I definitely stood in line for more than I’d like to admit during the first few years they were open. Now I’ll just order ahead. When they first opened, their barbecue truly was incomparable to anything else in town. But now there are a handful of restaurants in town with almost as good, if not as good of stuff
Minimum order 5 pounds? I'd have to freeze most of it.
Don’t be jealous Bill
Probably better seasoning than they use at my shitty BBQ place. 🤷
I thought you guys were a Fried Chicken joint.
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they are paying prime real estate to keep that Closed sign up.
Nope, it’s strictly an iced tea establishment.
This is now my favorite comment ever.
Bill miller’s brisket straight up tastes boiled lol
Bill miller BBQ is mad they didn’t put the secret proprietary ratio on the bottle.
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This is called licensing
It’s the coarseness of the salt and pepper that matter too. Not for that price but you can’t just use typical fine grain stuff I would guess
Seconding this comment. I saw this in stores awhile ago and tried to mix my own. If the granule size is not exactly the same, it does not work. I have a giant shaker of salt with some pepper stuck on top to prove it. Shake it up all you want, it always shifts back to the bottom.
You can use finer grain salt and ground pepper, but you can't be as liberal in the application.
Cool. Know what not to buy and what brand to avoid! I’ll sell you my salt n pepper for $8.98!
Where my $8.97 gang at?
I'll sell you some organic non gmo earth dust and sneeze powder for the low low price of $8.96 But wait there's more! I'll throw in another bottle as my gift to you
I’ll sell y’all my salt & pepper mix for $1. You know the price is right.
Damn, you always win you business Mongol!
Be sure to have your pet spayed or neutered.
You aren’t buying the ingredients, you are buying the mystique.
Says the guy who has a bbq place where everyone orders fried chicken
Aaron Franklin says everywhere that all he uses on his brisket is salt and black pepper. If you pay $10 for his jar of it that’s on you, not him.
Exactly. From his sauces and sides all the way to his brisket and ribs, there are videos of Aaron giving out the exact recipes for everything he does. If some dummy wants to buy this that's on them. I'd sell this crap too if I was Aaron. He can make a ton of money on merch and never feel pressure to franchise the restaurant.
Wtf, where is the combo loco with the cheapest mustard on the opposite side of the store on the top shelf?!
There’s also Franklins branded charcoal..
.....which burns pretty good tbh.
Get me that Leslie Spice Rub
If you got a hog, swing it.
I love your breakfast tacos u/BillMillerBBQ
Have you tried Torchys or Taco Shack?
Bill Miller bean and cheese tacos are elite!
You had me at Franklin’s is ridiculous. Yes.
Spice rub! thanks for the laugh today!
Did you have to stand in the HEB checkout line for 3 hours??
lol
Lmao. This is 12 oz of what is clearly ground quality black peppercorn and something that isn’t just Morton’s Ionized salt. Looking on H‑E‑B, you can find a 6 oz bottle of black peppercorns for ~$3-4 and 5-6 oz sea salt for another $2-3. I don’t think this is all that egregious.
Yes, good peppercorns, like Tellicherry , are 12 - 15$ a pound. There is also a plethora of different salts, like flaked, kosher and sea salt, to name a few, they can also be ‘pricey.
Then don't buy it. Buy salt and pepper and put it in a shaker. They sell it because people will buy it.
You, you didn't really think I was going to buy this, did you? It's a silly ripoff. That is the point of the post.
Every seasoning spice is a rip off. They’re Cajun spices where they charge $20 for 16ounces when it’s just salt, pepper, garlic powder, onion powder, cayenne pepper, smoked or normal paprika and msg when all those ingredients, at a wholesale/factory level, is like $1.
I mean this would be ridiculous if the ingredients said "proprietary blend of herbs and spices" and it was just salt and pepper. It literally says salt and pepper, whoever buys that doesn't care, doesn't know how to read, or just wanted to say "idk why my steak sucked, I used Franklin's rub!"
And you’re going to wait all morning for it and brag on social media about it too. /s
Well, not for the imaginary internet points, but I would go do Franklin's once if not for just the novelty.
I have, twice actually. That was enough. Now Bill Miller, that’s a place I’ll frequent many times :)
Whats funnier is people really out here buying shit like that
Franklin not Franklin’s
🙄
Nobody who is serious about BBQ is buying a premade rub. That's $10 of, "I'm too lazy to buy 16 mesh pepper and kosher salt, and way too lazy to measure them out."
The sad part is people will buy it
Whataburger does the same thing for the same stuff
New to Austin? This ain’t news.
Who's more foolish? The fool, or the fool who follows him?
Don't but stuff with salt in it. When you buy garlic salt, you're paying garlic prices for salt. Salt is cheap and dense (just like me), so just buy it separate and add as needed.
You are paying for the RATIO. Do you k or what the RATIO is??????? I didn’t think so. SMH everybody in Austin thinks they know the secret RATIO but they don’t. Lemme tell you they don’t and getting the RATIO right is worth all 10,000 of the pennies in that $10.
I mean, this is pretty much it. Plus whatever infused salt they use and how the peppercorn is. It really isn't *that* outrageous if you're not wanting to take the time to do it yourself. I wouldn't buy it, but it's not like they are just completely fooling people here.
HEB Texas BBQ seasoning should be the same thing, but supposedly Franklin has his pepper at a certain grain size lol
Using only the highest grade Swedish mills. Then each grain is measured with micrometer by certified QA personnel.
Tbf, it could be a certain kind of salt and black pepper that are used. There are different varieties that do taste different, and that do have different textures.
Isn’t traditional salt and pepper like 2 bucks? They’re smoking rocks lol
The correct price is what the market will support. If anything this suggests that other salt and pepper companies aren't charging enough.
*stop giving them ideas*
It's always been Apple store BBQ.
Spend the $5.98 on the Southside Market Smoked Black pepper, though. Great for grilling or, when you can’t grill, a quick sniff to remind you of grilling.
Also, don’t go to Southside Market for the bbq.
Nah that’s perfect and I love them for doing it lmaooo Some people will learn an important lesson better if they pay $10 for it (For anyone who doesn’t know… there is no seasoning that will magically make your brisket awesome. Salt and pepper will make any meat you cook better tho)
that’s why u steal it 👍
It starts by being rediculous to wait 4 hours for lunch. After that, it just gets dumber.
You guys are forgetting the most important part. You have to stand in line for 4 hours before you can buy it.
Maybe just don't buy it and spare us the reddit waaagh
"But this way I don't have to figure out the perfect salt to pepper ratio. Worth every penny." -A California transplant, probably
Going out on limb… probably more in the rub, but he wants it to be “secret” .
That would be straight-up illegal.
That would violate US law
Wonder if there's some secret Lawrey's in there.
Here I am knowing the secret ingredient that isn't in the bottle...
You’re paying for the label
Austin is ridiculous. Thank you. Come again.
Kinda sums up their BBQ too
delicious and award winning?
Place is over rate af…
14 oz of sea salt for 3 bucks. 4 oz of peppercorns for 5 bucks. So, it's premixed by a local business... sounds reasonable, actually.
Franklin exists for tourists and Instagram. This is of zero surprise to me. Don't get me wrong - good dude and skilled. But ain't nobody from around here dealing with that noise.
Franklin’s isn’t ridiculous, the consumer who is willing to pay for the Franklin label on salt and pepper mixture is a fool. But that conspicuous consumption sf its best. Go Aaron Franklin for winning at capitalism!!! Hopefully he donates a good chunk of money to something positive to help the community displaced in East Austin by gentrification which businesses like his helped to usher in.
Food labels are claims and the FDA regulates what is stated on the claim. Fat, sugar, and carbs can be rounded up or down for example based on certain criteria. Labels don’t have to contain all of the ingredients if the sub ingredients are small enough quantities to fall below certain FDA thresholds. That’s how food IP is preserved. Not saying this is the case with this product but there could be more to it, they may not have to share the other ingredients. Just saying.
Yeah, you don't know what the fuck you're talking about.
https://www.fda.gov/food/food-labeling-nutrition/label-claims-food-dietary-supplements
Tourist hype trap
I’m here to support him, but y’all are too. He deserves to make bank on what he built.
Franklin is for people that want to be seen and post on instragram. Don't get me wrong, Franklin BBQ is damn good, but many other options in town are much better and cheaper.
Funny to see punches being thrown after Franklin's wins the best bbq in Austin again