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BBQ in Austin, Texas with Matty Matheson: MUNCHIES & Friends

BBQ in Austin, Texas with Matty Matheson: MUNCHIES & Friends

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Rating: 4.0; Vote: 1
We're back with another installment of MUNCHIES & Friends, a dinner series where Matty Matheson cooks an incredible meal with some good friends who also happen to be some of the best chefs in the country. This time we're in Austin, Texas at Contigo, where Andrew Wiseheart (chef-owner of Contigo) and Aaron Franklin (chef-owner of Franklin Barbecue) join Matty to host the ultimate backyard barbecue. From Cholula braised short ribs to doner kebab to Franklin Barbecue's signature brisket, you're going to wish you were there
Date: 2020-05-17

Comments and reviews: 10


I was born in Texas but I was a military brat that moved from place to place until I, as an adult I relocated back to Texas, and I can tell you after living a better part of my life in California this is nothing but a hipster version, which is the in thing now and Austin is considered the San Fransico of Texas (Not a compliment, and not true Texas BBQ. It's witnessed by the lack of a decent smoke ring of Franklins brisket. And anybody who knows true Texas smoke knows that sauce is always on the side no matter what. I was taught by an old pit master that sauce was created to hide bad BBQ. Don't get me wrong I love Chulula as well as other hot sauces but in less its as a codiment it's just a crutch.
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late in here, but NICE! real Texas brisket for Matty. there are as many ways to cook brisket as you can dream up, but franklin's has the 'standard' Texas method. simple, low and slow. -Matheson is a great personality. Loud, outspoken and would fit in here in Texas. His versions of dishes ain't too bad either, as I've done most. -Cholula has been edging out Louisiana Hot Sauce for me lately. both have great flavor, but something about cholula on some eggs. . kudos to the organizers for passing off the cost on sponsors!
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So sad Matty has given up and sold out to Cholula. He was the one Youtube Chef I had the most respect for, because you can see that he has worked his ass off in a real Kitchen. From one Chef to another, Matty why? Especially we as people who get paid for cooking should never put one product above all others, since there are so many good ones that then get overshadowed. And Cholula isn't even that great, imho.
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I bought a horizontal rotisserie but I-m worried about serving undercooked meat. Is that an issue I should be concerned about? I can-t seem to find any advice on it. Wonderful meal y-all put on! You had me at Franklin! He-s one of my heroes! Wish he-d fire his YouTube back up. The man is such an inspiration. Great video guys!
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Dear Matty the less you talk. The more I like you. It's just that I can hear, through your Tone of Voice, you either hate what your doing, hate who your with, or hate life. All jokes aside. Your cooking is good. So jus cook. No need to talk
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Man I heard Cholula like so many times and the video is like less than four minutes long lol. You def were in Texas. I didn't see one black, brown, asian people invited to the lucky event. Love you Matty but I love diversity more!
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I wish I would have been able to find out about this event before it happened: ( Found out the day after courtesy of mattys insta even though I only live like 10 miles from there: ( sad day, this looks amazing
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It seems like you need new cutting and serving boards: ) better if it will be end grain, much better if it will be custom with your logo made by Brother in Wood: . DM me if you are interested in.
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I love Franklin, and I love matty, but if I hear one more way to incorporate cholula, I am going to lose my shit. Hot sauce doesnt need to be added to everything, and sponsor other shit.
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