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-- -- This.
Right here is the product of twenty hours of blood sweat and tears and pat Martin -- the man who could get up.
He is from Martin's Barbeque joint -- Tennessee.
Because he has -- that's -- work of -- right up there are brought -- out of our little tour yes we don't -- -- -- but what makes Tennessee barbecue different than all the others.
Well and Tennessee it's all four.
You know we don't go brisket.
And we do at the restaurant for -- known before.
And specifically in west says they realize what we call -- sees the whole -- which is a larger hole.
About a 185 pounds network up and down here moving up or you block -- -- lots of great sandwiches a perfect pork barbecue sandwich and what goes in a perfect barbecue sandwich.
-- -- when we built this for as far as -- start with a Ross shoulder this is a rug a lot everybody's got their secret rugs and don't ask because I know.
You already know I can't tell you the answer would it mean I don't -- Now now now.
So we do -- don't -- this -- down okay no more would we would padded to the meeting get it.
And they're really good and what happens is is that -- over 224 hours reforms would call the bark.
Yes so rare that you got in -- this got a twenty hour right actually this was on -- -- -- how this guy out caring and so.
And -- -- forms it looks really dark but it's not burned it is a it is a very flavorful.
Addition an aspect to.
Our barbecue so we do is here I've got some gloves does -- thing -- hot hot on here.
The go ahead and pull this all up there to push us they're hearing gets some this -- -- I'll hot.
I -- -- you wanna get this barking here you know you wanna get some as far from it sounds and try.
We're gonna how we're gonna -- assembled -- perfect sandwiches.
And that we're gonna come back and we're gonna sample that we're gonna you give you again and son and we got talking -- when -- come down -- again.
I have Martin from Martin's barbecue joint in Tennessee we're back.
In two minutes OK and I do.
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