GOING ON OVER THERE? >> ALL RIGHT. YES, LET US KNOW YOUR ANSWERS. BY THE WAY, WE
MAY SHARE SOME OF THEM A LITTLE
LATER IN THE SHOW. NOW I
MENTIONED TURKEY RIGHT WHEN IT
COMES TO BARBECUE. HE SOLD THE
PIT MASTER HERE AT 2 AND
SMOKEHOUSE. THAT’S YOUR GO-TO
AS AS WELL. RIGHT? IT IS,
JENNA. IT ACTUALLY IS
EVERYTHING THAT I’M A LITTLE
BARBECUE JOINT. I ALWAYS TRY
AND CHECK OUT HOW THEIR TURKEY
IS. I ALWAYS SAY IT’S ONE OF
THE EASIEST CUTS OF MEAT TO
COOK. SO IT’S REALLY EASY TO
MESS UP.
>> GOOD POINT SEASON WHEN YOU
FIND A GOOD ONE, RIGHT? IT’S
LIKE, YEAH, THAT’S ALL RIGHT.
SO YOU’RE SHARING SOME OF YOUR
PET POINTERS, RIGHT? SOME
SECRETS? YEAH, ABSOLUTELY.
SO TODAY WE HAVE FOR YOU GUYS.
WE HAVE BEEF SHORT RIBS.
OKAY. OKAY. PRETTY THERE’S 2.
THERE’S 2 KINDS OF PORK WRITTEN
ME. I’M SORRY. THERE’S 2 KINDS
OF THE FRIDGE INSIDE OF
KELLER’S CHUCK COURAGE AND
THEIR SHORT BEEF RIBS.
>> SHORT, BEEF, RIBS ARE A
LITTLE BIGGER AND THEIR LITTLE
MEDIA AND THEY HAVE A LITTLE
BIT MORE MARVELING, AS YOU CAN
SEE. AND THAT’S PRETTY MUCH
WHAT IT IS THAT YOU LOOK FOR
WHEN YOU LOOK FOR SHORT RIDGE,
RIGHT? YOU KNOW THAT FOR A NICE
MARVELING, A NICE THE CRIB AND
A NICE A NICE FAT CAP ON TOP.
YOU’RE NOT GOING TO TRIM
ANYTHING OFF OF THIS. YOU’RE
GOING YOU’RE GOING PUT IT ON
THE PITCH JUST LIKE THIS.
AND YOU GET A LOT FOR YOUR FOR
YOUR MONEY, RIGHT? YOU
MENTIONED WITH THIS YET.
YOU REALLY DO SO. THE BEAUTY
OF BEEF SHORT RIBS IS THAT YOU
DON’T. A LOT OF PEOPLE ARE
ALWAYS SHOOTING FOR HIGHER
QUALITY ON A BEEF SHORT RIB
DISH SO MUCH A SKIER FACT THAT
THAT EVEN EVEN GIVEN A LESSER
QUALITY MEAT GOES A LONG WAY.
ALL RIGHT. NOW YOU’RE TO SHOW
US HOW YOU SEASON. YEAH,
ABSOLUTELY. SO WILL BE PRETTY
MUCH HAPPIER, SIMPLE, RIGHT?
WE HAVE 90. PEPPER. WE HAVE A
LITTLE BIT OF GARLIC POWDER
IN HERE. WE JUST KIND OF MIXED
IN TOGETHER. AND YOU MENTIONED
EARLIER A PLACE TO GET THIS A
GOOD. I MEAN, YOU CAN GET BUT
YOU’RE OBVIOUSLY. BUT YEAH, IT
RIGHT IS WHERE? YES, IF YOU
HAVE A GOOD LOCAL BUTCHER,
OBVIOUSLY ALWAYS GO THERE
FIRST. BUT IF YOU’RE GOING GO
TO HBO, WHICH A LOT OF US DO
CENTRAL MARKET HB IS THE WAY
TO GO. WATCH YOUR FACIAL.
WANT TO GET YOU UP. YOU’RE
GOING WANT TO GET ALL THE
SIDES. A LOT OF PEOPLE NEGLECT
DECIDES WHAT YOU NEED TO GET
THE SITE THAT RIGHT?
>> IT’S IT’S A THICK CUT OF
MEAT. SO YOU WANT THE FLAVOR
TO PENETRATE ALL THE WAY AS
MUCH AS YOU CAN.
>> AND THIS HIGH SCHOOL DREAM
FOR YOU RIGHT TO BE ABLE TO OWN
YOUR OWN. YEAH. EVER SINCE A
EVER SINCE ME, MY BUSINESS
PARTNER AND HIGH SCHOOL, SUISSE
ALWAYS TALK ABOUT OWNING A
BARBECUE JOINT AND JUST BEING
ABLE TO DO THIS ONE DAY AND TO
BE ABLE TO DO THAT NOW IS JUST
A DREAM COME TRUE. SO AWESOME.
ALL RIGHT. SO OK, SHOW AND NOW
WE’VE GOT THIS GUY. WE’RE GOING
TO UPPER GOING, PUT IT ON THE
PIT, RIGHT? DEPENDING ON WHAT
SIZE PITCH YOU HAVE HERE AT THE
RESTAURANT. WE RUN A 20
FOOT-LONG PAY. A LOT OF PEOPLE
DON’T HAVE A 24 RIGHT. SO WE’RE
LOOKING AT MAYBE A 2 FOOT, 4
FOOT LONG PICK THAT YOU HAVE AT
HOME AND THINGS LIKE THAT.
SO YOU WANT TO PUT THIS BAD
BOY ON RIGHT? BIG BONES FACING
THE FIRE. OKAY, RIGHT. OFFSET
OFFSET COOKERS. BUT IF YOU’RE
COOKING INDIRECT, IT’S OK TO
JUST MAKE. I MEAN, THE COOKING
DIRECT IS FINE. JUST MAKE SURE
THAT THOSE ARE OFF TO THE SIDE.
OTHER THAN THAT, YOU CAN PUT IT
ON THERE TO 25 FOR 6 HOURS
AFTER THAT. GO AHEAD AND BUMP
IT UP. YOU KNOW, BUMPING UP TO
ABOUT 300 DEGREES. ONCE IT HITS
ONE ONCE IT HITS ONE 80, GO
AHEAD AND WRAP IT UP IN BUTCHER
PAPER OR FOIL. WHATEVER IT IS
THAT YOU PREFER. AND THEN ONCE
IT HITS 2.98, PULL IT OUT AND
YOU’RE GOOD TO GO. AND WE HAVE
THAT. WE DO HAVE THE PRODUCT
WITH THE MAGIC OF TELEVISION
BECAUSE WE’VE GOT READY AND
WE SAW A LITTLE GLIMPSE OF THAT
EARLIER. THAT’S THE BEAUTY OF
>> SO MIKE’S FAVORITE, BY THE
WAY, ARE THE RIBS GO? NOW?
WE’VE GOT THESE BAD BOYS.
AND THEY CAN COME HERE
OBVIOUSLY THIS WEEKEND TO TO
GET SOME. WE HAVE BEEF RIBS
HERE EVERY SATURDAY. AND THEN,
OF COURSE, THIS WEEKEND IS BY
ABOUT FOR SUNDAY, WHICH IS ALSO
4TH OF JULY. SO THAT’S GOING
TO BE JUST A NICE, REALLY,
REALLY LIKE YES, RIGHT THERE,
GUYS. BECAUSE YOU DO ONCE A
MONTH ONLY WRITES, YES, WE ONLY
DO ONCE A MONTH. SO THIS IS THE
FINISHED PRODUCT AND YOU’RE
GOING TO SEE. YOU KNOW, WANTED
TO BE A LITTLE BOUNCY. I’LL GO
AHEAD AND CUT IT UP HERE.
HAHA. OH, MY GOD. LOOK AT THAT.
AND YOU’LL BE ABLE TO SEE THEIR
RIGHT TO ALL. AND THAT’S WHAT
YOU WANT. YOU WANT YOU WANT TO
LOVE YOU FOR. YOU DON’T WANT TO
BE TOO MUSHY. YOU WANTED TO BE.
YOU WANT TO SEE ALMOST A
SQUARES IN THERE. YOU CAN SEE
THE INNER MUSCULAR FAT.
>> AND THIS IS A THIS IS A
REALLY GOOD THING FOR A LITTLE
SAMPLE ABSOLUTELY. PLEASED
AGAIN SHOW THAT NOW.
>> WE SHOW YOU TALKED ABOUT THE
WAY YOU COOK IT. WELL, THAT’S
COOKING. WE HAVE A LITTLE SOUND
THAT WE’RE GOING TRY TO WHIP
UP A QUICK. YEAH. WELL, THAT’S
SO WE SO WE MAKE HERE AT THE
RESTAURANT TO MAKE A LITTLE
DENT US OUT. YOU CAN GO AHEAD
AND PUT THAT IN THERE. WE’VE
GOT SOME BASIL. WE HAVE SOME
PEANUTS IN THERE AND THROW SOME
STEP. WE’RE GOING TO SOME
CHERRY TOMATOES AND THEY’RE
ALL OF THAT. THAT’S ALL SET IN
THERE. WE’VE GOT SOME SUN DRIED
TOMATOES RIGHT HERE, TOSS IT
IN THERE. WINTERSON PARTIALLY.
RIGHT. AND THEY’RE GOING TO
WHIP UP A LITTLE CONCOCTION
RIGHT HERE. SO WE’RE GOING
THROUGH ALL THE SEASONING IN
THERE. HERE YOU GO. DIFFERENT
ELEMENT. SO MANY. YES, THAT’S
THE MEDIA COOKING, RIGHT?
THANKS SO MANY STAB ALL OF THIS
WAS A LOT OF THING THAT GOES
INTO IT, OK, WE’RE GOING WITH
THAT APP AND THEN YOU JUST GO
INTO PORT IN THERE AND THEN
WE’RE GOING TO GET YOUR HANDS
DIRTY A LITTLE BIT. YOU CAN
MIX IT ALL OUT. PERFECT.
NOW ALL WE DO THIS BECAUSE
WE’RE FINISHING UP HERE.
>> AND TALK ABOUT YOUR HOURS.
SO PEOPLE, HOURS AT THE
RESTAURANT HERE THURSDAY
THROUGH SUNDAY. ABSOLUTELY.
WE’RE GOING GET RIGHT IN THERE.
SO JUST THURSDAY, THURSDAY,
THURSDAY, THROUGH FROM 11:00AM
UNTIL 04:00PM OR IF WE SELL OUT
BEFORE THEN THEN OBVIOUSLY WE
CLOSE. THEN YOU GUYS CAN ALWAYS
GIVE US A CALL. TEXAS EMAIL
US ANY QUESTIONS OR CONCERNS
YOU MIGHT YOU GUYS. I WANT TO
HAVE.
>> IF YOU’RE COMING DOWN HERE,
YOU FEEL LIKE YOU MIGHT NOT
MAKE IT. JUST GIVE US A CALL
FOR MORE THAN HAPPY TO LET YOU
KNOW HOW MUCH HOW MUCH TIME YOU
HAVE OR WHERE THE LINE IS THAT
OR WE HAVE ANY LESS? WELL,
THAT’S A GOOD SIGN. YOU KNOW,
WHEN THERE’S A LONG LINE, THAT
MEANS THIS IS GOOD STUFF.
MIKE, I’M GOING TO TAKE A BITE
AND MAYBE YOU CAN LIVE THROUGH
ME A LITTLE SO.
>> THANK YOU FOR GOOD IS COMING
UP. BY THE WAY, HERE.
>> I LOVE HOW YOU’RE TEASING
THE AND THAT HE JUST PULLED
APART AND DID YOU HOW IS IT?
IS IT AS GOOD AS IT LOOKS RIGHT
OFF
THE BONE? YES, IT’S ALL RIGHT
UP THERE. I THINK THAT THE DATA
FOR MAY GET SOME TO IT’S GOT TO
I’LL MEET YOU BACK TO BETTER
HAVE SOME WITH YOU THERE, JEN.