There are a lot of things to love about this video. Founder, Josh Ozersky referring to this as a "global festival celebrating eating things with parents." Brisket wizard Aaron Franklin explaining the secret to perfectly tender and juicy barbecue. And the meat -- OH the meat.

We had so much fun at Meatopia 2012, that we just have to keep sharing little bits of it with you. One of our favorite parts (aside from the brisket -- did we mention the brisket yet?) was how friendly and informative Franklin managed to be, even while being hands-down the busiest vendor there. As a bonus, toward the end of the video, you can catch some of your HuffPost Taste and Food editors having their minds absolutely blown by Franklin Barbecue's brisket. We are, as Josh Ozersky referred to us, definitely "meatheads."

Thanks for the meat memories, Josh!

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  • Beef Brisket

    Aaron Franklin, <a href="http://franklinbarbecue.com/" target="_hplink">Franklin BBQ</a> (Austin, TX)

  • Duo of Squab: Rillette of Dark Meat and Roasted Breast Ancienne

    Harold Moore, <a href="http://www.commercerestaurant.com/" target="_hplink">Commerce</a>

  • Kor Moo Yang (Hog Collar) With "Jaew" Thai Chili Dip

    Kris Yenbamroong, <a href="http://www.nightmarketla.com/" target="_hplink">Night Market </a> (Los Angeles)

  • Canard a la Presse with Sauce Chasseur

    Alex Guarnaschelli,<a href="http://thedarbynyc.com/" target="_hplink"> The Darby</a> (New York)

  • Whole Hampshire Hog With Spicy Pepper Seasoning

    April Bloomfield, <a href="http://thebreslin.com/" target="_hplink">The Breslin</a> (New York)

  • Dry Rubbed Best Butcher's Steak with Pickled Celery, Mustard Caviar & Buttermilk

    Tim Byres, Smoke (Dallas. TX)

  • "Brains and Bread": Scrambled Brains and Eggs with Crispy Sweetbreads And Lamb Liver Bottarga

    Jonathan Sawyer, <a href="http://thegreenhousetavern.com/" target="_hplink">Greenhouse Tavern</a> (Cleveland, OH)

  • Wood-Seared Intercostal "Finger Meat" with Pickled Watermelon Remoulade

    Naomi Pomeroy, <a href="http://beastpdx.com/index.htm" target="_hplink">Beast</a> (Portland, OR)

  • Whole Uruguayan-Style Lamb with Chimichurri Sauce

    Santiago Garat, <a href="http://www.belcampomeatco.com/shop" target="_hplink">Belcampo</a> (New York)

  • Spit-Roasted Short Ribs With Castelvetrano Olives, Celery, Walnuts And Horseradish

    Justin Smillie, <a href="http://www.ilbucovineria.com/" target="_hplink">Il Buco Alimentari</a> (New York)

  • Paella Portuguesa with Pork Belly

    Anthony Goncalves, <a href="http://www.42therestaurant.com/" target="_hplink">42</a> (White Plains, NY)

  • Zatar and Sumac-Seasoned Pulled Lamb Shoulder Sandwich

    Phillipe Massoud, <a href="http://www.ililinyc.com/" target="_hplink">Ilili</a>

  • Grilled "Vegas Strip" Steak Two Ways with Pickled Red Onion and Carrot Salad

    Jon Adams, Pub & Kitchen (Philadelphia, PA)

  • Grilled Veal Breast Roulade with Arugula, Peach and Rye Bread Mustard Vinaigrette

    Eduard Frauneder, <a href="http://www.ediandthewolf.com/" target="_hplink">Edi & The Wolf</a> (New York)

  • Grilled Rib Steak with Bone Marrow Maitre 'D Butter and Pickled Grilled Onions

    Marc Forgione, <a href="http://www.marcforgione.com/" target="_hplink">Marc Forgione</a> (New York)

  • Grilled Sefalia Sausage with Caul-Fat Wrapping

    Serafim Ferdekis, <a href="http://bzgrill.com/" target="_hplink">BZ Grill</a> (New York)

  • Mini-Balkan Burgers with Kaimak and Avjar

    Julia Jaksic, <a href="http://employeesonlynyc.com/" target="_hplink">Employees Only</a> (New York)

  • Sangria Marinated Butcher Steak with Hearts of Romaine alla Caesar

    Joey Campanaro, <a href="http://www.thelittleowlnyc.com/" target="_hplink">the little owl</a> (New York)

  • Scrapple Sliders On Martin's Potato Rolls With Chow-Chow Viniagrette

    Andy Little, <a href="http://www.sheppardmansion.com/" target="_hplink">Shepherd Mansion</a> (Hanover, PA)

  • Sizzling Smoked VealBrisket with Hot Pickled Tomatoes

    Noah Bernamoff, <a href="http://www.mileenddeli.com/" target="_hplink">Mile End</a> (New York)

  • Barbecued Fatback Farms Heritage Whole Hog & Pork Cracklins

    "The Fatback Collective": Donald Link, Link Restaurant Group, Ryan Prewitt, Herbsaint; Stephen Stryjewski, Cochon (New Orleans, LA); Sam Jones, Skyline Inn (Ayden, NC); Rodney Scott, Scott's BBQ (Hemingway, SC), Sean Brock, McCradys (Charleston, SC) Nick Pihakis, Jim 'N Nicks BBQ (Birmingham, AL)

  • Prime Rib Cooked Like A Steak

    <a href="http://www.adamperrylang.com/" target="_hplink">Adam Perry Lang</a>, Barbacoa (London, England)

  • Skin-On Barbecued Jamaican Jerk Pork Belly

    Scotty Smith, <a href="http://www.rubbbq.net/" target="_hplink">RUB</a> (New York)

  • East-West" BBQ Spare Ribs

    Scotty Smith, <a href="http://www.rubbbq.net/" target="_hplink">RUB</a> (New York)

  • St. Louis Spare Ribs and Barbecued Jumbo Chicken Wings

    John Stage, <a href="http://www.dinosaurbarbque.com/" target="_hplink">Dinosaur BBQ</a> (New York)

  • Boneless Butterflied Leg Of Lamb

    Siggi Hall, SKVR (Hvammstangi, Iceland)

  • Smoked Duck Neck Gumbo With Wild Rice

    Shane McBride, <a href="http://balthazarny.com/" target="_hplink">Balthazar</a> (New York)

  • Grilled Pork Cheeks with Summer Panzanella

    Michael White, <a href="http://www.altamareagroup.com/" target="_hplink">Marea</a> (New York)

  • Yes, This Really Is The World's Largest Sausage Toppings Bar

    Thanks to Whole Foods, you have your choice of more than 200 toppings (including ... lemon curd).

  • Grilled Sausages, Awaiting Their Toppings

  • Sausage Toppings, Part I

  • Sausage Toppings, Part II

  • Our Sausage Creation

    Yes, there are fries on that.

  • A Message From The Fatback Collective

  • Bones, Everywhere