You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link: madein.cc/0124-madscientist10
@jmtorres2490
6 ай бұрын
I'm starting to sell bbq because of you. I have my first brisket sell this Saturday, God willing. I have been going back to all your videos to double check if I missed something or if I'm doing it right. I'm using an off set smoker. Smoking with oak wood.
@qawsedrf23
6 ай бұрын
Where can we find you?
@jmtorres2490
6 ай бұрын
@qawsedrf23 I'm in harlingen tx. But I'm still just cooking from home to sell. No truck or trailer yet
@Roaring.On.Carnivore.
6 ай бұрын
Good Luck👍
@mattymattffs
6 ай бұрын
Don't bring god into BBQ lmao
@artemthetrain14
6 ай бұрын
@@mattymattffs He's here brother, nothing you can do it about it
@chrishall1407
6 ай бұрын
This was easily the best video I've watched in a while. Fascinating how relatable he is on so many subjects.
@MadScientistBBQ
6 ай бұрын
Awesome! Really glad you liked it!
@jeffchambers449
3 ай бұрын
@@MadScientistBBQ At the end of the video you mention a site where the whole video can be watched. I can't make it out. Can you provide a link?
@ryangraham527
6 ай бұрын
My favourite laughable moment was when you pivoted to pellet smokers, Arron got up, and KZitem cut to a commercial. BTW aged pepper….mind blown! Thank you, so much, for all of your content!
@jimoray3
6 ай бұрын
Aaron Franklin is a rock star! Great interview. This is the real world and loved it
@jonathanstout9920
6 ай бұрын
Franklin's old videos... That was my BBQ starting point. Happy to say i shook Aaron's hand and am wanting to go back to Houston and hope to meet him again. Such a chill dude. And Jeremy, you too. You've been in Utah a few times. Would love to have met you also
@seanjustbeingsean
6 ай бұрын
Austin*
@joes6336
6 ай бұрын
This is a awesome video. My 2 favorite people in BBQ at the same time. 👍
@Sniper0510
6 ай бұрын
You mentioned the pellet grills and how some people are limited to what they can use at home. I have a small Pit Boss. To prevent being too close to the deflector, I remove the top rack and add a “middle” rack by using a separate grate that I place directly on top of a disposable aluminum lasagna pan with water in it. Totally indirect heat and good air flow up and around the meat. Clean up is as simple as it gets and my smoker stays nice and clean as all the drippings go into the water.
@glxbe
6 ай бұрын
That was the quickest 21 minute video ever. I love listening to Aaron
@LabH2ODawg
6 ай бұрын
I could sit and listen to Aaron talk all day long. Great video Jeremy, thanks for sharing. ✌🏼👍🏼👍🏼
@micahbarcalow8067
6 ай бұрын
I went from grilling hot dogs, burgers, and steaks to smoking meats because of Aaron Franklin's books and videos. I love how down to earth and accessible he is to people who love BBQ ❤️
@stagshunter
6 ай бұрын
Your channel has single-handedly gotten me to love bbq! I made my first brisket on my charcoal grill using some aluminum foil to separate my fire section from the brisket section and I was absolutely shocked by how good it came out, and that is entirely due to your videos! Fast forward a few months I bought a chargriller grand champ for $600, it has nice thick metal and is perfect for my needs. I made the best ribs I’ve ever had and I’m about to do some pork butts, I just can’t thank you enough for giving me a new hobby! You are the man jeremy
@deltarogue7009
6 ай бұрын
Yep, this was really good. Kudos to you Jeremy! I don't know what was in the water that day, but I've never seen an interview with Aaron as genuine.
@sgt-maj_smoke
6 ай бұрын
Two of my favourite BBQ guys. Thanks for sharing another great video.
@junebuggie831
2 ай бұрын
Im shocked this does not have alot MORE VIEWS....???? This interview was great
@Gerry6376
6 ай бұрын
I retired, sold all of my bbq equipment. Omg I am still cooking for the masses. Not for me, but for the people that enjoy bbq! I am now in Texas and we (the RV park) have a bbq pit. No actaul fire box. Just a 10 foot pit with a door at one end and a vent stack on each end. I enjoyed cooking on a kettle grill more than this. I would love to have a offset pit again so I could spread the love.....
@jakeboss2653
4 ай бұрын
Loved the video! Talking about everyone always having great ideas for restaurants and failing, I have some friends that have a BBQ place/Butchers shop, it's an awesome place, it's always busy, and they recently started doing catering services
@belightcare
6 ай бұрын
This was such a good interview! I can't wait to check on the rest on Embers TV😍
@maxm3132
6 ай бұрын
@madscientistbbq Thank you for being so interested in the love of bbq and briskets! You allow us bbq lovers to continue to learn and grow because of your passion!!!
@johnhunter8802
6 ай бұрын
"We can make Franklin a lot better, but we can't replicate it daily" - Aaron Franklin Deep statement right there
@AlexTiktinsky
6 ай бұрын
Would love to see a series where you learn how to work metal or work with a metalworker/machinist to design and build a smoker from the ground-up, starting with cooking goals first and engineering everything with cooking objectives in mind. Maybe even really challenging what a smoker can look like?
@PubRunner
6 ай бұрын
I have a basic offset smoker a Hark Texas Pit Pro…. There ain’t much that’s pro about it TBH. Over Christmas when I was smoking a pulled pork, a small brisket and a Maple Glazed smoked ham that daaaamn I enjoy the process of watching the fire, listening to music having a beer or two. There ain’t no way I’m getting a pellet grill. It also gets me out of the Christmas set up 😉🖖🏼
@scottboyer8990
6 ай бұрын
Any insight on how Aaron ages his pepper? Interesting how he said that he uses pepper more for texture and to develop your bark vs. taste or flavor.
@CoolJay77
6 ай бұрын
A great tip from this video is not to use fresh ground black pepper. With the large amount of black pepper being used, fresh ground pepper is too sharp. Aaron said he ages the black peppers. We've seen way too many discussions on Franklin's rub secrets. This simple tip makes a difference. Put the Pepper Canons away when seasoning briskets.
@rattlesnakebbq
6 ай бұрын
Thanks Jeremy, I enjoyed the interview with Aaron... Question: if most of your viewers (me included) have pellet smokers, why don't you do more cooking with pellet smokers? As you said in the interview and I agree, there is a difference between offset smoker and pellet smokers...I would love to learn more cooking methods with pellet smokers from you...
@MadScientistBBQ
6 ай бұрын
Fair enough. I generally just love being able to tinker with the fair and airflow in an offset. I’ll try to do more content with pellet grills in the near future
@chilecayenne
6 ай бұрын
@@MadScientistBBQ - I dunno. I think it is a good thing to keep showing offset cooking....encourage people to take the training wheels off, and do the real BBQ thing and upgrade to a full log burning offset.
@BenFeldman-kz7gt
6 ай бұрын
Jeremy, Excellent interview! It is hard to watch Aaron now and judge him favorably after all of your videos arguing there is more there than meets the eyes and the caustic commentary of Jirby. Based on your discussion here, you should do a video or series of videos on cooking in unfavorable elements. There are a number of videos on dealing with wind, but few on rain and snow. Not everyone has a fancy shelter and even if they do, they still have to vent properly and consider how to do this with fire safety. Also, hold the phone! Pepper not for flavor but for texture and to soak up the smoke. Aged pepper! All this needs more investigation! Lastly, there are bbq industry rumors that Randy will be coming back and sitting down with Aaron, Jirby, Bradley, Joe Yim, and you (maybe a bonus one with Tony Clifton!) for a series of master level bbq interviews!
@elizabetheicher2302
6 ай бұрын
This is great!!
@MadScientistBBQ
6 ай бұрын
You watching these videos?
@elizabetheicher2302
6 ай бұрын
@@MadScientistBBQabsolutely! One of these days I may even get to Texas to see what inspired you!
@MadScientistBBQ
6 ай бұрын
@@elizabetheicher2302confused here. Do we know each other?
@elizabetheicher2302
6 ай бұрын
@@MadScientistBBQ if not for me there would be no mad scientist!!😂
@Fork-And-Embers
6 ай бұрын
Love this interview! Aaron Franklin is one of my favorite chef's/Pitmasters. I think all this video needs are chapter/timecodes.
@wardad5628
6 ай бұрын
Your videos did for me what Franklin's videos did for you. Thanks Jeremy but also I can no longer enjoy bad bbq lol.
@MadScientistBBQ
6 ай бұрын
Dang. That’s the best compliment I’ve ever had. Truly want to say thank you. It means a lot.
@joelcster
6 ай бұрын
I have to ditto that .... my smoking has matured to a whole new level because of Jeremy and his passion for smoking. Like you, I'm a life-long learner.. never stop. Thank you Jeremy! @@MadScientistBBQ
@dbltap7615
6 ай бұрын
Excellent vid. Had to pause to laugh my ass off not only the look on your face but Aaron getting up and walking away once you mentioned the pellet poopers
@fernievazquez6025
6 ай бұрын
It's funny! Those two guys right there are the whole reason I started my bbq journey. Franklin opened my eyes to the smoking world and Jeremy showed me that a normal guy with a simple offset from Academy could make amazing bbq! Seeing both together really shows me how far Jeremy has come. Keep up the best bbq content on youtube brotha!!🤙
@kevinnashskitchen3517
6 ай бұрын
This video turned out really good. Great stuff, good chatting session.
@JTamilio
6 ай бұрын
People need to listen to the entrepreneurial story behind this - fantastic story, history, and explanation of what he’s been able to accomplish. Learn more from him than how to cook a brisket!
@frankclark1663
6 ай бұрын
Very genuine and useful interview info. Great job……again.
@Chrisamy123456789
6 ай бұрын
Fantastic interview and content as always @madscientistbbq. Not sure if you’ve ever done this but thought it would be great if you did a video on “the perfect brisket” from start to finish you cook a brisket like it’s your last one with all of your knowledge and flavor going into your last brisket. From choosing the meat/ size, brining or not, injected or not, seasoning, warming cabinet or not… Also done on your everyday backyard bbq offset that most people own. Thanks
@qawsedrf23
6 ай бұрын
I love the intricacies of BBQ, especially brisket. The mention of "time needed for collagen breakdown" and 3 different fats really gets the scientific chef in me Could listen to these talks all day
@WHSuperman2005
6 ай бұрын
I have a grill grate on my smoke box with a heavy steel lid. Use it often.
@billdillard885
6 ай бұрын
Great Interview with AF! Excellent Questions…. Makes for good Interviews… 👍
@JohnJohnson-jw5uz
6 ай бұрын
You are the man, Ive upped my bbq game so much from your vids. Rock on.
@timlong3857
6 ай бұрын
I need to know more about aging pepper!
@johnrawlings2161
6 ай бұрын
Great video, I learn something knew everytime. Sending good vibes from Southern Maryland!
@williamwilson2624
6 ай бұрын
Great video. There is a lot to learn from a guy like Aaron Franklin.
@SmokingDadBBQ
6 ай бұрын
Great sit down. 👏
@adriathompson4651
6 ай бұрын
Two really cool, interesting guys. I'd love to hear the rest!
@johncrumpley8702
6 ай бұрын
Oh my goodness! You got to talk to God! Before retirement, I had several opportunities to visit Austin. I always added an extra day to my travel schedule for the expressed purpose of visiting Franklin Barbecue. Anyone who misses the chance to eat there just doesn't understand BBQ. I think Aaron has an entire staff of angels cooking in the back. LOL
@bigstevessmokemchokembbq8746
6 ай бұрын
I see what you did there...now I gotta get Embers Tv...🤦🏿♂️😡😂
@craigjohnchronicles2504
6 ай бұрын
Duuude! River Falls, WI. ...Northwoods BBQ. Near the St Croix and Mississippi River. That area is beautiful - lots of rolling farmland. Gotta love it when Aaron gets up the moment you mention pellet grills. LOL The thing I love about pellet grills, is it makes BBQ accessible to more people. Not everyone has the time for a stick burner, much less a place they can use stick burner. Many apartment complexes allow pellet grills, but not charcoal grills. The one thing people should be cognizant about, when selecting a pellet grill, is make sure it has a good sized top rack, so they can slide a water pan underneath to protect the bottom of a brisket - or enough space under the hood to add a water pan or two, and place a cooking grate on top of the pan(s) as needed. ...so the done burn the bottom of their briskets and pork roasts.
@alexparsons3730
6 ай бұрын
Do you know about Crooked Pine BBQ? I live in WI, would love to try a place that Jeremy endorses, but can't find anything other than a merch shop online about it.
@craigjohnchronicles2504
6 ай бұрын
@@alexparsons3730 - Nope. Never heard of him before. I don't live in that area. I visited that area quite a bit when I was a kiddo - but haven't been back in a while. ...makes me want to go. There's another place up the road, on I-94 ALT called Big Guy's BBQ I have to try. The place looks cool as hell. ....Crooked Pine BBQ has an IG page, but not sure if you can buy his Q. He might sell at local markets.
@tjnaevans
6 ай бұрын
This was awesome! Recently found you and my life is better for it! 🙂
@MadScientistBBQ
6 ай бұрын
Glad you enjoy it!
@southwest7977
6 ай бұрын
This video is a million times better than the first one. Much more conversational.
@HeathRilesBBQ
6 ай бұрын
Great interview my friend! Hope all is well.
@timothywagner9878
6 ай бұрын
Thank you for the interview with the King of BBQ
@wpittock
6 ай бұрын
Kudos to the camera person standing out in the driving rain...
@theshuttschateau4632
6 ай бұрын
Poor Aaron. Lol. As I’m watching this super cool video, I quickly noticed Aaron clearly didn’t like the rainy weather. “Rain sucks, cookin in the rain suuucks. Cold rain suuucks. …etc.” I’m thinking Jeremy should get the hint and go inside where it’s more comfortable and conducive for an interview. Ole Aaron finally had enough and said “I think we should go inside.” Funny stuff. As usual, great information. 👍🏻
@mtcoorscan
6 ай бұрын
Consistency is absolutely most crucial for any restaurant's success and longevity. That's why Sconyers BBQ in Augusta GA has lasted over 40 years. The hickory smoked pork flavor, tenderness, moistness, etc is the exact same today as it was when I first had it 30 years ago. That's due to one reason. The owner's commitment to quality and raw material sourcing. Buys his hogs from the same supplier; gets his wood from the same supplier; uses the same brand base ingredients for sauces; etc etc. Many younger people won't recall the "big push" in the 90s for "ISO 9000 Certification". It was the newest trend in business gimmicks and it made a fortune for the companies doing the actual certification audits. But it did have merit in that the system forced you to document your business practices and prove you were conducting things repeatedly without deviation. You may not have a winning recipe, or a great selling product, but at least the reasons behind your lack of success weren't internal variability of your management systems.
@275CHIKO
6 ай бұрын
Thanks Jeremy Excellent Video as usual 🔥
@ToolWrangler
6 ай бұрын
Is there a link for the full episode?
@ffwoozy49
6 ай бұрын
The GOAT! This is an awesome interview! I envy you
@bobdawson8041
6 ай бұрын
I loved the video you both bin really helpful so keep the videos comeing it definitely helps when you have a good offset smoker
@user-mi2hk3td1x
6 ай бұрын
Loved this video and all of your content Jeremy!
@Mikegwlg
6 ай бұрын
I can watch them talk for hours and hours and still won’t be bored of bbq.
@BluePiggy97
6 ай бұрын
AF really is the godfather of BBQ…..the knowledge and wisdom are unreal
@Dan-pp8oy
6 ай бұрын
Thanks Jeremy! Good info..
@thsew
6 ай бұрын
Great interview.
@Pitjunkiescraftbbq
5 ай бұрын
I love the this interview!
@southwest7977
6 ай бұрын
The last 3 minutes just told me that I will never make it as good as he does. I now need to make a pilgrimage. F.
@ahabion
6 ай бұрын
Kudos big brother
@scottchow043
6 ай бұрын
Living in Alaska, we're limited to pellet smokers for 2 reasons. Snow is the obvious one, winter lasts 6-7 months up here. The second is wood, sadly we don't have access to any good smoking wood so an offset would be wasted up here.
@MadScientistBBQ
6 ай бұрын
What about Alder, oak, maple?
@scottchow043
6 ай бұрын
@@MadScientistBBQ oak doesn't really grow up here and there is some maple in the south east but to my knowledge, it's not really distributed for sale. But the population of Alaska usually hovers around half a million so I don't know if there's enough demand for it. We have birch but I think most folks use that for cold smoking salmon. I guess I never thought to use it for brisket but it might be worth investigating.
@GrizzAxxemann
6 ай бұрын
@@MadScientistBBQ I have a similar problem in my part of Alberta, Canada. It's all evergreens, and poplar around here. Maple doesn't grow out here, the nearest oak tree is 1000km away, and birch is horribly expensive. On the bright side, I'm using a charcoal kettle.
@craigjohnchronicles2504
6 ай бұрын
@@scottchow043 - I love cooking over birch in our fire pit. Don't use the bark, as it's oily (great as a fire starter), but gives off a nasty acrid black smoke until it burns off. I'd never start a fire with birch bark in a cooker/pit either. Don't want that black smoke coating the inside of the pit. But the wood itself, can have a slightly sweet smokey flavor. Try it (wood only, not the bark). If you like it. Great. If not, don't use it again. Gonna add: If you can get charcoal up there, for a reasonable price, you should look into a direct heat cooker like a Mini Chud Box, a 1904 Pits Slinger or a 3ft Trolly. I'm not affiliated with 1904 Pits - but noticed them when looking around for Direct Heat Cookers. I now have a TMG Pits Dumpster. ...Smoker Master D has a great breakdown on the various direct heat cookers. These cookers kick out some great BBQ cooking over direct coals - and if you wanted a little smokey flavor, you can always toss in a small spit or two here and there to save on hardwood costs. www.1904pits.com/shop ...The Slinger is only $1,400. The 3ft Trolley is $2,500. The TMG Pits Dumpster is $3,000. Plenty of space to cook for a small gathering on the Trolley or Dumpster. The Slinger is great for a small family cooker.
@scottchow043
6 ай бұрын
@@craigjohnchronicles2504 thanks for the advice, people have told me birch is terrible for cooking but I'm guessing the they must have left the bark on. I may have to invest in an offset if it turns out good.
@Kaslo25
6 ай бұрын
My big question, getting smoke smell out of your hair/skin quickly after a cook lol
@Mr.Saltwater
6 ай бұрын
Shower. Lol
@sealisland1
6 ай бұрын
I'm studying his Wood, Fire, Food book. Great info for a newbie like me.
@MadScientistBBQ
6 ай бұрын
Yeah it’s very readable
@jacobthompson5042
6 ай бұрын
Is the interview already on embers? Haven’t seen it and can’t seem to find it. Great interview and knowledge has me wanting to hear more
@PubRunner
6 ай бұрын
Also in different countries the meat is different. Ie baby backs if you don the 3,2,1 method on baby backs here in Aussie it’s waaaaaaaaay over cooked. I have had to modify it to 3,2 and 15 mins. And for me in baby backs from Costco it’s about right.
@hulcx1779
6 ай бұрын
This is dope
@macaltime2
6 ай бұрын
our boi looking like a well fed linebacker, bro a sub for fred warner in the sb!
@MadScientistBBQ
6 ай бұрын
Haha yeah this was at the end of eating like a pig for several months. Currently trying to shed some pounds so I don’t look like a well fed hog
@heidiclark9821
6 ай бұрын
Main takeaway: Must acquire Aaron’s Be a Sport! mug immediately.
@therapygrow7180
Ай бұрын
Where can I watch the full interview? I can’t what he said at the end
@nomadryder4377
6 ай бұрын
Honestly there is a old school bbq join in my town that has been around for many, many years and cooks off old school pit. And a newer one opened a little over a year ago that cooks on pellet smokers. People buy both, but you can definitely tell the difference in flavor and texture. To each their own i guess. But i feel like using a pellet smoker and just push buttons and watch a clock, is a lil lazy and you dont understand the art of smoking food. Its quick and easy like a microwave. But smoking on a offset is truly an art and understanding your fire, your smoker area temps, and types of wood for flavor are is what its about. Going and checking your food, sitting in the garage with the door up, a glass of sweet tea, and watching life happen. Is when your making real bbq, and the flavor isnt only tasted but known. Learned so much from Mad Scientist videos from cooking diffrent meats, fire control. And believe me, my neighbors know when my Black Warrior Smoker fires up.
@andrewpope204
6 ай бұрын
Great video!
@Justin_Alfeche
6 ай бұрын
Lmao. When he started to walk off the set...
@chrisharris3760
6 ай бұрын
How does one age black pepper or am I overthinking this?
@mikecon7634
6 ай бұрын
Been to several Texas bbq joints. Not Franklin's yet. Best I've had was Salt Lick in Driftwood. I had big ass beef rib and brisket.
@MadScientistBBQ
6 ай бұрын
Salt lick is cool but there are definitely higher quality places in the area!
@Mr.Saltwater
6 ай бұрын
@MadScientistBBQ that's a very nice way of putting it. Salt Lick is for parents weekend or graduation at UT. I will say their sauce is the bomb. Love the spicy one.
@Buford_TJustice
6 ай бұрын
I’ve been going to the Salt Lick on occasion most of my life (I’m about to turn 50), it’s a destination. The barbecue is meh, the potatoes and the cole slaw are pretty good because they are different than the standard that you get everywhere else. I only take people there who are tourists and want that atmosphere. We live in Austin and we go to Terry Blacks or Stiles Switch when we want good barbecue because we can get in without waiting for hours. We are actually excited that Leroy and Lewis is opening a brick and mortar about an half mile from our house, that could become our regular thing when I don’t have time to do our own.
@jaredwells465
6 ай бұрын
I use an OK Joes offset. It's not the best, but I have it down pretty well.
@jschodron6741
6 ай бұрын
I have a OK Joe’s and a self built smoker. (Built smoker is about twice the size of OK Joe) The larger smoker sure is easier to control temp on but I still love using the OK Joe which can be more challenging, but with using smaller wood pieces I seem to be able to do pretty well.
@19thhole27
6 ай бұрын
Question when he says aging his pepper? Cracking it and letting it sit not (covered)?
@19thhole27
6 ай бұрын
Loved interview, would love this with other greats in barbecue!
@ryangies4798
6 ай бұрын
@@19thhole27 Franklin isn’t grinding and aging his own pepper. It would take weeks, perhaps months for freshly ground pepper to age and mellow. Aaron would require a staff of hundreds per day if he operated on such a granular level. Go to Costco and buy their pepper… it’s “aged”. Franklin throws out things on occasion to trip up BBQ nerds like us!
@robinloynd3157
6 ай бұрын
What do you now think of vertical smokers?
@MadScientistBBQ
6 ай бұрын
I think they are ok but I prefer top-side heat while cooking things like brisket
@sergman84
6 ай бұрын
Aging pepper?! is that the secret? How do you do that?
@craigjohnchronicles2504
6 ай бұрын
Buy cracked black pepper at the store... don't buy whole peppercorns.
@fanupnorth
6 ай бұрын
Can’t find your video about smoking brisket on a pellet smoker
@mgym11
6 ай бұрын
Having trouble finding the full interview on embers, is it posted there yet?
@kar-metmetal41
6 ай бұрын
best regards KaRP BBQ
@moneyman2595
6 ай бұрын
Amazing video
@rc8rsracer1
6 ай бұрын
14:18 made my day
@roblogan6300
6 ай бұрын
After countless hours watching the KZitem bbq gods. Franklin, mad scientist, meat church, chuds bbq. I bought a pellet smoker as I don't have room for a stick burner. It was a half n half pit boss. Half smoker other side propane grill. 2 years later upgraded to what I call pitt bosses Cadillac pellet smoker. And been loving it. Now we are moving..I should have room for a "real" smoker and can't wait to go back and watch reviews on all the smokers yall use or like. Thank you for your content. Much love
@littlebob1261
6 ай бұрын
Epic
@user-rn4vc7vt7o
6 ай бұрын
What is Crooked Pine BBQ?
@muffin70507
6 ай бұрын
I can't believe you been holding out since last year... I'm watching you Wazowski
@ericaandjeremy
6 ай бұрын
Hahaha I love this comment 😂😂
@craigjohnchronicles2504
6 ай бұрын
....Always watching you....
@kerrywedge6977
6 ай бұрын
I thought something happened to you you haven't had content in a long time😊
@LcJustDance
6 ай бұрын
Wow 😮
@dicegamenetwork
6 ай бұрын
Best place to buy firewood?!
@MadScientistBBQ
6 ай бұрын
Where are you located? In general tree removal services will get you a ton of wood for free or cheap. Just need to wait for it to season
@dicegamenetwork
6 ай бұрын
@@MadScientistBBQI’m located in Central California, Merced. We have a ton of orchards here. I know during the droughts farmers ripped out almond trees from their orchards. Haven’t seen that lately however. When is the season typically?
@Calibir1
6 ай бұрын
If they made a movie about Aaron Franklin- they would have to halve Jeff Goldblum Play the part of Aaron...and that's all I got to say about that.
@davidmurphy7847
6 ай бұрын
Is Aaron wearing Red Wing boots?
@austinbardyt5639
6 ай бұрын
What's his thoughts on Fatstack with Eric.
@fdub253
6 ай бұрын
JEREMY, WHERE IS ERIC WECH?!?!!!?!? TELL US!!!!! WE WANT OUR MONEY BACK!!!!!
Пікірлер: 183