BBQ with Franklin Fig Sauce

I've been watching a lot of his videos lately.  I didn't make it to the restaurant before I left Texas, but I'll think about it on my next trip back.  He has limited hours / supply and lines form early.  I've got a pork butt going in the smoker on Saturday.  I'll try this sauce and let you guys know how it goes. 

I'll be looking forward to your review James.  Please post some pics of that bbq!

James let us know how the food is at Franklin's he's the king of brisket 

Tell me about your smoker.  We have a Treager.  Love it.  And you?  Get detailed on your review!
Suzi

I'm using a Weber 22" Smokey Mountain Smoker and of course you can't have a smoker without a smoke house

         

I got a Masterbuilt electric smoker for my birthday in Nov 2013.  I'm not sure I would recommend one, and at the same time I'm not sure I wouldn't.  The plastic trim pieces definitely do not like the cold.  Mine cracked this morning when I went to start it up.  It has had all sorts of electrical issues since we got it.  I did not return it because the problems I was having were not as bad as some of the others I had read.  If one is not allowed to have a wood burning smoker (let say on an apartment balcony), this is a pretty good alternative.  The 40" model holds a lot of meat.  I can fit 8 racks of St. Louis ribs, or 12 pork butts (theoretically), or 4 briskets, or 8 lbs of meatballs at a time.  I already have the design for it's replacement in my head.  Hopefully, this thing will keep going until I get around to building it.  In the mean time, I've had no less than rave reviews of the meat (and occasionally a veggie) that comes out of it.

Here is today's offerings to the gods of smoke:
 

This is the first time I'm smoking a bone-in butt (I bet you never thought you'd see those words together in the forum).  I salted the meat yesterday then let it sit in the fridge uncovered.  I rubbed the meat (more inappropriate content) with the rub that I normally use for pork.  It is the only recipe that I pulled from the web that I have not adjusted other than converting from volume to weight.  I'm alternating pecan and apple wood for smoke.

I'll post more photos of the butt and the fig sauce in about 13 hours (give or take).

Wow James you were starting to turn me on with that description, the butt looks great can't wait to hear the out come of the fig sauce, :-)

The fig sauce is done!

The recipe as is makes a little more than 3 cups.  My squeeze bottle holds about 2 cups worth so the extra is in a tub sitting in the fridge.  After looking at the recipe, my first thought was to add some onions to it.  Then, I was tempted to add some crystallized or powder ginger to it, but I decided to make it as the recipe suggest first.  This is the conversion for those who weigh stuff:

 
I strayed just a little bit from the video.  I used an immersion blender to blend it up.  Also, I coarse ground the pepper for bites with a little kick.  I think next time I'll cut back on the vinegar a little (maybe substitute some with pomegranate syrup), and add a some chili flakes for a bit more spice.

I suppose I made you guys read long enough... it's really good.  I normally like my bbq naked with slaw on it, but I'll go with sauce and onions tonight.  The pork butt has entered the stall period.  

FYI This place Franklins serves beef ribs once or twice a week--those are really really good. 

Made it to this place when we visited Austin for Formula 1. Totally worth the wait. 

Well, it took about 12 hours (2 hours longer than I expected) to finish, even with bumping up the temp in the smoker by 50F for the last 2 hours.  Here it is:
 

I lost about 40% of the weight to shrinkage in the smoker.  The shoulder blade and fat was probably another 15-20% (not including the fat cap I trimmed before tying it up).  The bark was nice and crispy (I don't use the Texas crutch) and the pecan wood really shines with pork.  It shredded nice and easy...
 
The fig sauce complimented the pork very well.  I normally eat my pulled pork sandwiches naked with some Carolina slaw.  I like how the vinegar cuts through the richness of the meat.  I did not make slaw tonight and made a meat/onion/fig sauce sandwich.  It was really, really good.
 
I was positive I only wanted one sandwich, but the second one was just as good. ;)

So my overall review of the fig sauce recipe is 4.5/5 stars.  Tasting it on it's own (or putting it on a meat that is not so rich/fatty) I thought it would benefit from a slight reduction of vinegar and replacing it with pomegranate syrup.  On the pork butt it works very nicely as is.  If you are following the video, add the fig preserves before blending.  Otherwise, it clogs the tip of the squeeze bottle.  Also, I think one could add a few more figs and bit more sugar on the front end and skip the preserves all together.  

Overall, I'd say that Dave made a great find with this one.  In the past, the only thing I've cooked figs for was a topping for ice cream.  I am very glad I tried this one.

Going to try it on a brisket i plan on cooking for a gathering. I have a homemade smoker. Side by side with fire box. Looks really awsome james.

Wow James that looks amazing!!

Wow all these bbq photos are making me hungry!  I may have to dust off the smoker and smoke some meat one of these weekends.  Thanks for sharing the photos Dave and James.  James that fig sauce looks good!

Looks great Bijan! Thanks for putting in all the time to share with us.
If you don't feel like making it and your in the mood for what I think is some pretty darn good BBQ around here, Moe's on Broadway, just north of Hampden, next to the Gothic theater. I love their Bama style pulled pork sandwich with some Banana puddin as one of the side, good stuff. Their smoked wings are really really good as well, and the turkey is also pretty high on the list. Their ribs and brisket are good, but not what I would call a stand-out. Ribcity, which probably isn't too far from you, Kipling and just north of 470, has BBQ that isn't too bad. I like their baby backs and beans, the sliced pork is good too but it doesn't beat Moe's pork, notice I didn't say meat.  :)

Hi Calvin,

So far, I've tried four BBQ restaurants in the area.

• I've been to Rib City once (it was my birthday dinner the same year I got the smoker).  It was pretty good.  I got the St. Louis cut which I prefer over the baby backs.  
• We've been to Moe's (Kipling and Lewis).  I like it a lot, the kids love it (especially the wings).  The only disappointment is the size of the sides.
• Brickyard BBQ on County Line Rd just east of Broadway.  I met the owner at Sam's in the meat dept.  We started talking and he invited me by.  He is more Kansas City style.  I've been twice.  I'm on the fence about his stuff.  His meats are good, sides are okay.  The two "beefs" I have are the bread (very thick sliced white bread makes for a skimpy looking sandwich) and the burnt ends looked more like chopped/shredded beef than nuggets.
• Schneids Smoke Shack on Chattfield / Platte River (I'm not sure where one ends and the other begins).  Their meats aren't necessarily my first choice, but they have fried okra!

Fantastic work James!!!

Looks delicious

Great job guys. Now I how to buy- build myself a smoker and figure out how to do all this awesome stuff. As if the fig obsession was not enough!!!;)

Dear James, we need a demo here in Philadelphia. Let us know.

James,

That looks awesome!  BBQ weather is here for sure.  I'll definitely try your sauce, but don't have any ripe figs yet.  Got some fig preserves though.  Hmmmmmmmm

This calls for a trip to Winco.  I already got all the stuff for St. Patties Day (boiled dinner), and that makes a lot for the two of us.  I'll get some new pellets for the Treager and put it to work.  Love the smell of the smoke outside when it's doing it's job.  We aren't as fancy as you with a house, but ours has it's own view deck.  Love your pictures!

Suzi

... if someone is taking travel funds for me to attend Bass' shindig this year.  I'm just sayin'!