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-- that we -- time to fire up the grill and celebrate with family and friends that want to do it.
The southern -- we're talking.
About corporate parts.
We are not talk about -- us but yeah I did get ready for some sports but now so -- not.
For some from some pulled pork Chris -- -- director of operations.
At southern hospitality does that name ring a bell -- hospitality to locations in New York City.
Co created by Justin Timberlake by the way -- nice to see you this morning welcome it's a good Labor Day food to be making on the -- -- slow cook pulled -- what's the secret.
The secret is all in the rub despise the slow smoking.
The different woods that we used to smoke and do it over over a long period time.
So the -- itself it's nice and tender.
What kind of rubber we -- you -- have this this basic is -- adjusted basic seasoning rub notes departure of that we formulated over time.
It has lots of herbs and spices -- -- -- sugar.
A little bit chilly to Begin with and He.
Of course salt -- -- -- here on it.
We we rub our pork shoulders -- And sit on -- for a couple hours to get a nice.
As -- -- on the outside of the port for its gonna wanna get that shoulder rub for quite awhile makes it feel it getting here at the support sit over here on the grill already how long -- it's been sitting here looking.
Com it's been simmering for about 1520 minutes.
And I'm actually gonna.
Well for the -- myself get.
Folks at home use if enough and it don't do what Chris is doing which is his bare hands.
Perhaps use an old globe.
As He gets volunteer anything any typical buttons that it's a hamburger buns and it's -- -- -- -- nice -- and the key really is because some things out and get his side.
-- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- Now there's nothing -- -- new burger and having the bun in.
To -- -- the idea terrible to grab enough out of -- put that on the on that -- really that.
And the -- And this has been slow cooked for hours for the industry He did a little bit -- know there aren't you -- substances we ended up.
And -- too much you wanna drenched her.
And then -- You're putting slaw on Hezbollah on the cemetery is adverse to -- -- I'm not -- -- -- but my cohost Dave is not a Miami's guy.
So you might wanna put on the side that is the case I can -- double it can make one for you well let's be honest -- this -- -- for me.
Here -- -- now so you can put you know -- not long I would I would definitely this yeah.
-- there and here.
And you've got all the barbecue sauce you can check it out on line is look -- -- orders -- so -- -- it -- you can -- the -- Thanks for -- be back with the later what do we make and over the next few hours you like our organ making sure if this -- through barbecue chicken.
-- the style ribs my southern hospitality burgers Ali and last finale is that the end of the show are doing at cocktail that I met up on I don't wonderful.
One the best summer -- on New York got a couple years ago He peaked my interest Chris annual via thanks much peace and yes He would hit.
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