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Grilling different pork

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  • Description

    Political moguls turn focus to barbecue

  • Duration 2:52
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Are welcome back it is a feast for the -- it is fleet week here in midtown Manhattan of course it is also Memorial Day were joined by our good friends -- pork barrel barbecue.

We got Brett Johnson and he called joining us we love to see you guys.

-- -- users coming means we eat well.

It is delicious you guys have ruled out some new things he's here and I wanted to take a look at this.

Smoked sausages with a little bit of your sauce and I'm telling you what follow these guys on Twitter pork barrel barbecue find out how you can get some of their -- -- -- -- make an incredible songs.

Thanks -- these are new sauces we just open our first restaurant in Delray and Alexander Virginia.

-- one magazine has -- the top new barbecue -- America and these are proprietary sauces made with our spice rub their -- -- and today we've got our.

Mustard vinegar sauce on -- kind of -- South Carolina sauce.

He got the pulled pork in the -- get over here and did a good I'm -- this morning that -- -- -- you get it people really fired up and get -- -- -- what are what are we looking at here is our pulled pork sandwiches smoked for twelve hours.

And 25 degrees so it's really -- Is it the length and the time and the and the just the slow cooking it it -- It is the love of low and slow barbecue because there's some controversy in this little barbecue movement which now there's some restaurants you just try to do like an hour an hour -- that you know it when we run out of -- we run out of it.

Because it it takes time to make it this way.

And all CBS important what is its it was a ribs and ribs -- pork ribs we got so wet and dry and you like to -- you look hungry what do you tomorrow only here.

Davis shop and of the bill had -- -- around five hours at 245 degrees.

Little despised -- I'm Tony what you guys think about sausages.

Level.

That's -- great size down to for your for your barbecue in the backyard coleslaw.

Dennis Allen Texas caviar great black eyed pea salad really really tasty all right now -- the -- here you really caught our attention this morning.

As you -- you guys are gonna be showing off this which is a looks like double Hedo but it's not what you call this is a new drink it's a smoky dealt with smoke it over oak and Hickory woods from our good friend that's true would shots -- Colorado provides the greatest woods.

And we use similar to any standard little -- bowl week drill off the smoke off the lines as well Tennessee -- see here.

That's really add that little smoky flavor it's a crush it up with some sugar and although you wanna put your about -- -- wedges of -- there six or seven mint leaves about two tablespoons of sugar.

Model that in there.

That you're gonna pour in some problem however much -- like -- around this big giant twelve -- me.

Then a little bit -- club soda harsh ride whatever your favorite lemon lime soda -- shake that out in the rub.

And then I'm probably have not -- a -- and perhaps we -- plummeted -- because.

-- -- one -- these -- of -- toss it back in Ainsley so I can enjoy a nice cocktail here in the commercial when you're not allowed during that we wake.

And all luggage to -- -- and I found my dream right there when it cannot touch of that.

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