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[MUSIC PLAYING]

My favorite part about barbecue

might actually not be eating it.

I think it's the process and how we get there.

Even as a kid, like I could kind of sense the amount of love

that went into this food.

And that's the premise of barbecue.

It's like you cook with your heart

you, pour your heart and soul into this thing,

you make as good as you can.

And even if you fall short, it almost

doesn't even matter so much is the spirit that's

behind it and the soul that that represents.

I feel incredibly honored to be able to run

a restaurant that people lined up

for hours and hours and hours.

It's just a piece of meat, and it's just

fire, nothing special.

But it's the journey of how you get to the end,

and then it's the conversations that you

get to have at the end of it.

That's kind of a barbecue for me.

It is part culture, it is part process, it is part food.

It's real soul food, it really means something

Really, what I want to be able to teach through MasterClass

is kind of the way that I think about barbecue.

I've never really gotten to do this in this level of detail.

When I go through the restaurant and we've

got new cooks starting out, we sit there, we stare at fires.

I'm like, pick up this log, what does it feel like?

What do you think it's going to do?

I quiz people.

So, I'm going to teach you exactly

like I would train someone at Franklin Barbecue.

How do you pick up a piece of wood, how to look at a fire

how to pick up a piece of meat and know

exactly what it's doing, that's what you're going to learn.

In this class, we're going to look at firewood,

we're going to learn how to build fires,

we're going to learn how to maintain fires.

We're mainly going to talk about long cooked barbecue,

but we're also going to talk about grilling, because that

also requires live fire cooking.

We're going to cook pork butt.

We're going to pull it.

We're going to cook some ribs.

I'm going to show you guys how to cook a brisket from start

to finish, really get down to the details of how to trim,

how to wrap it, and then at the end slicing it.

And just kind of be prepared to make mistakes.

It's totally OK, it's just about learning.

I'm Aaron Franklin, and this is my MasterClass.