Monk: Jeremy Yoder of Mad Scientist BBQ learns to cook a whole hog with Will Stafford of Sam Jones BBQ during last summer’s Windy City Smokeout in Chicago.
Monk: Jeremy from Mad Scientist BBQ first visited Franklin Barbecue in December 2018. With the world being what it is now and the prospects aren’t looking great for a return visit, he mail orders a full brisket from Franklin Barbecue via Goldbelly and in this video walks through how to reheat before comparing it to the his first experience at the actual restaurant two years ago. How did it turn out?
More about Mad Scientist BBQ:
I’m a barbecue enthusiast from Kentucky who loves to spend time smoking meat and enjoying the rewards of a long cook. I’m also a former Biology and Chemistry teacher, so I have a love for science. On my channel I’ll take you through all of the steps of making great BBQ while dispelling some of the common myths that are so pervasive in BBQ cooking. We’ll cover some of the science behind different techniques and approaches as well as why some methods really aren’t worth your time. Though I’m no competition cook, I’ve spent many hundreds of hours watching the fires and nurturing the meat in my smoker. It’s my hope that I can pass on what I’ve learned and help my viewers avoid some of the (many) mistakes I’ve made along the way.
So stay tuned for helpful, informative, and fun BBQ content!