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Welcome to the after the session forty Thursday earlier I thought it was Wednesday but it's Thursday regarding made it to this point we can Dave Anderson is here.
From famous Dave's barbecue and you come around this place every summer right you're kicking up national barbecue month.
May is national barbecue month and I tell you what barbecue is becoming bigger all the time.
-- I know a lot of everybody they wanna have all the secret recipes and -- on the greens right here on fox just yeah.
You know it seems like everybody is using their big outdoor grill just to -- the whole meal once upon a time it was just to make hamburgers.
And then -- some -- but now you know you -- get -- -- catalogs from all the various retailers and they got all these.
Fifty cages and all the flights so that you can cook everything -- For a meal in the backyard.
-- actually put them up front and on.
And we and we did.
The -- in southern brutal we have some ribs that will be small development.
Yeah you used to be just bonds and hot dogs on the grill and today we're doing -- -- sustainable salmon please cedar.
Not -- cedar plank and then.
Pine apple I think there just isn't a lot of stuff and exactly everything is real it's going to be very sustainable with this crew around here.
You're doing fine until I -- explain what the secret is -- seater plane.
-- the cedar -- if you notice that kind of charged with when you put it on the grill and that just hits just a wonderful -- now.
But I think you could kind of smell it when we open it up.
-- -- -- -- -- -- -- And then we have this wonderful pineapple rage barbecue sauce that we just kind of -- -- they're arranged.
But I apple really does it's great.
Yeah has little bite -- it OK but I don't think one of the things that we're finding out -- people love something with the little spice to.
Sure and a little smoky and this is this is a demonstration.
-- -- -- cedar.
Bob my wife and I have been cooking this this salmon in the backyard on these things for years but the key is if you just what did -- -- of fish -- on top of it.
Without -- it.
It's -- -- it's just gonna blow off and it's no good right that's all good for a couple of hours kind of nice and moist and then.
Just taking -- am putting it on.
We'll seasoning on top.
Really think he isn't people people look at his election slots in the in the process but they do a lot of the -- as it goes it.
Right then you know when you take in small and they -- they have the seasons you can just really get something more than just finish.
Tell us about the new book that you have that's coming up you're famous dads do barbecue.
-- -- an hour ago.
It's something I've been working out for a couple years.
Finally I am revealing all of my deepest secrets and small means not tell how to make your ribs tender is a mother's love at the end.
I think one of the things that makes this so interest and does that.
The whole book is devoted to -- barbecue party.
And I think that's what everybody -- you know when you call up a friend who say they come on over let's have a barbecue party.
So this -- has a lot of fun recipes you probably won't find anywhere else there next.
And of course we've been having barbecue parties -- famous stage for years you've been our partner in our summer concert.
Series as well -- for many -- fed thousands of New Yorkers and out of towners over many Summers.
-- -- -- -- -- -- -- -- -- Well will be glad to see you back thanks I think to -- up and a couple weeks.
We'll look Ford said Dave thank you so much.
And we'll see him back.
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