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Pork on a fork

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  • Description

    Chef Brad Orrison on the success behind The Shed BBQ

  • Duration 3:06
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Brian Morrison is here check that the -- had -- barbecue where's the -- but the way in the great state of south Mississippi.

-- Blair -- this happens so we're right on the Gulf of Mexico near the ocean spray it's all right didn't.

You've been doing this a very long time I guess eleven years lemon here say all right a little why.

Why barbecuing meticulously well there's three things that I truly love and that's beer barbecue lose I don't know barbecue.

I've -- the the old school do you enjoy feel into a family barbecue joint -- but I -- would -- and don't vote.

Until all the fuel that's an athletic O'Brien no way -- you -- found Obama will be.

Yeah it's hard not to be really it is it is going to dig a bit about Brad did.

This all along so much sort of written about health and everything these days and all this it was a study I think came -- just this week.

Consumer reports study that 69%.

Of meat.

In a -- rule -- products as this bacteria.

But I -- -- doctors say you would need to eat 700 pounds of pole for the rest of your life every day different to what does it annoy you when you hear things like that.

Did you know there's -- there's always got to be some kind of you -- propaganda when it comes food and you know everything it's it's good to see that actually people are still talking about it you know we gotta have food we got to eat -- that's crucial what's the key -- good barbecue.

Well it takes time you it definitely takes -- data could get low and slow but that's why this this new products.

With Oscar -- is so.

Revolutionary you don't have to wait anymore it can just go right to this how was it revolutionary details well.

-- you know it takes time fourteen -- -- good really good legitimate -- porch in right now you have to -- is -- to the grocery store -- -- -- you know.

Oscar -- carving board full report this is resilient and this this back to all of this is the actual package here and untimely -- -- -- -- for about four this is a sweet and spicy season.

And we came up the -- recipe called -- my Ford starts with the baggage that was passed and are possibly seven -- Got sound.

How Latinos and she needs some coleslaw all in the bag would -- -- the chips a little bit.

Seek any it all right hey not washing dishes and just throw the bag that's not new lunches in brown Vietnam has dozens of tracking devices don't get yeah.

No name that is -- exactly exactly -- boys so in this instance got this season this is on the supermarket shelves right now it is right now and would what have our our southern barbecue sauce in March but this is available in about 80% of grocery stores.

Here in the United States.

Sounds good luck Brian and I gonna tuck into this right now Brad Carson thank you very much to -- is not done enough on the Gulf Coast she said Mississippi and -- -- all right go and come to it.

Go buy some of this -- here we go to website as well.

We did the barbecue back on that -- -- you dot com there it is go check it out and get some of this -- my ambition.

-- Little on the ship thank you very much indeed said today he Brian thank you for being here availability as a -- -- -- --

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