
BBQ With Franklin
Three chefs experiment with leftover brisket; taste test.

Three chefs experiment with leftover brisket; taste test.

Cooking beef ribs; working with a butcher in College Station, Texas.

A barbecue cookoff competition in Kansas.

Learn the steps that go into a whole hog cook, from snout to tail.

Aaron finds he's not in Texas anymore when he competes at a BBQ competition.

Major types of wood used in Texas barbecue; building a fire; using smoke for more than cooking meat.

Different types of smokers; building a smoker out of a 250 gallon propane tank.

Sausage, potato and cabbage soup; grapefruit and kiwi.

Pea-pod soup; ham and pea soup; potted plums.

Scallop seviche; veal fricassee; custard.

Onion soup with vermicelli; pork and beans; yellow rice.

Salmon; couscous with lamb; fresh and dried fruits.

Egg in pepper aspic; gratin of tomato and bread.

Grilled squid; pork roast; dauphin potatoes; frozen black velvet.

Spicy Hanoi soup; Oriental savoy salad; banana tartlets.

Cod; chicken thighs with onion/garlic/wine.

Beef stew; glazed strawberries.

Washington, D.C.'s, Ethiopian community.

The flavors and heritage of the Haitian community in Miami.

Trinidadian roti; a cross-cultural bush cook; cricket; making a traditional Guyanese chicken curry.