US KNOW WHAT YOU LIKE. THE BEST BETWEEN THOSE 2 OF THEM. AND WE HOPE TO HAVE YOUR
ANSWERS JUST A LITTLE BIT LATER
ON IN THE SHOW. WELL, LIKE AND
TOMORROW IS NATIONAL BARBECUE
DAY, BUT HERE IN TEXAS AND
THAT’S A LIE. WE START
CELEBRATING EARLY, OF COURSE.
AND WHO BETTER TO CELEBRATE
WITHIN 2 TIME JAMES BEARD
FINALIST PIT MASTER CHEFS, ALL
RAMOS, JUNIOR OWNER AND
PITMASTER OF 2 M SMOKEHOUSE
IS HERE WITH THE SECRETS OF
GREAT GRILLING AND BARBECUING
AND WELCOME SERVE. THANK YOU
VERY MUCH. THANK YOU FOR HAVE
HAPPY NATIONAL BARBECUE DAY.
A DAY EARLY. HAVE YEAH, HAPPY
NATIONAL BARBECUE DID. HOW DO
YOU ALL CELEBRATE AND SMOKE
COOKING BARBECUE, THAT MAKE
SENSE.
>> YEAH.
UNFORTUNATELY, NO, FORTUNATELY.
PRETTY THAT’S IT. AND WE’VE GOT
WE’VE GOT SOME PORK BELLY FOR
FOR YOU HERE TODAY. AND THAT IS
BECAUSE A LOT OF PEOPLE THINK
BARBECUE IS JUST BE, BUT
ANYTHING THAT YOU SMOKERS TOOK
ON THE GRILL IS CONSIDERED
BARBECUE, RIGHT?
EVERYTHING SUBJECTIVE, RIGHT.
SO IT’S WE’RE GOING TO GO AHEAD
AND WE’RE GOING TO DO PORK
BELLY AND PORK BELLY IS
CONSIDERED BARBECUE. I THINK IT
IS. I THINK THERE’S MORE TO
BARBECUE THAN JUST PORK RIBS,
SAUSAGE AND RIBS AND PORK BELLY
IS BASICALLY A KIT THAT
SUN-LIKE STRIKE. THAT’S AN
SLICING ON CURED. THAT’S THAT’S
ALL. THAT IS. IT’S JUST AND
IT’S DELICIOUS. IT’S IT’S GOT A
TON OF GREAT FAT. IT’S GOT A
TON OF GREAT IT’S VERY, VERY
OUR BOARD SUPPORT THAT WE GET
IS IS REALLY REALLY GOOD.
AND SOMETHING ABOUT WHEN THESE
ARE THE GROCERY STORE, HOW
WOULD YOU GO TO PREPARE IT KIND
OF LIKE YOU WOULD A BEEF IF
YOU’RE GOING TO BE SMOKING THAT
ARE PUT ON THE GRILL. YES, IT’S
A IT’S IT. THERE’S REALLY
NOTHING TO YOU GO. YOU GO TO A
GROCERY STORE, YOU GO TO YOUR
BUTCHER, YOU’RE GOING TO GET
YOU’RE GOING TO FORCE LAB A
BELLY, RIGHT? SO IT WILL BE
ABOUT ABOUT THIS BIG IN WHAT I
LIKE TO DO WITH THE RESTAURANT
IS COULD ENFORCE IT THAT WAY.
IT’S IT’S A LOT BETTER. AND
THEN SEASON AT WITH WHAT SO AT
THE AT THE RESTAURANT WHICH IS
GOING TO GO AHEAD. WE HAVE A
PORK BELLY RIGHT AND OUR PORK
BELLY. WE LIKE TO WE DRIZZLE IT
WITH SOME ORANGE SAUCE THAT WE
MAKE IN-HOUSE LIKE TO CALL IT A
LITTLE BIT WITH ORANGE SHOTS
JUST AS USE IT AS A BINDER.
AND RIGHT HERE, THIS IS JUST
OUR HOUSE SEASONING. IT IS JUST
SALT, PEPPER AND CUMIN. LITTLE
BIT. LARRY’S AND A NEW PATTERN.
THAT’S IT. THAT’S ALL IT IS OK,
AND YOU JUST LET THAT HAVE TO
GET LET IT SIT THERE FOR A
WHILE AMERICAN. WELL, IF YOU’RE
IF YOU’RE BUSY, YOU KNOW, FOR
THE PEOPLE AT HOME, IF YOU’RE
BUSY AND YOU GOT OTHER STUFF
TO DO, YOU COULD DEFINITELY
SEASON YOUR MEAT AHEAD OF TIME.
YOU JUST LET IT SIT NOTHING
THAT THEY MAY JUST GOING TO
HAPPEN IS GOING TO PULL SOME
MOISTURE AND THAT’S ABOUT IT.
BUT NOTHING TO NOTHING TOO
CRAZY. AND THEN LIKE ANY OTHER
TYPE OF BARBECUING, LOW AND
SLOW, YOU’RE GOING TO BE
SMOKING IT RIGHT? YES. SO THE
NICE THING ABOUT PORK PORT IS
MORE FORGIVING. SO YOU CAN YOU
CAN GO A LITTLE HOTTER FOR
PEOPLE AT HOME. I WOULD SAY IF
YOU HAVE A SMALL COOK OR MAYBE
SOMETHING IN 2 FEET.
O A OR SMALLER, YOU WANT TO GO
AS LOW AS POSSIBLE, RIGHT?
BECAUSE IT’S A LOT SMALLER.
SO YOU GET A LOT HOTTER IN FOR
ANYBODY. MAYBE 4 FEET ARE
BIGGER. LOOKING AT MAYBE ABOUT
2.75 AND YOU’LL BE YOU’LL BE
FINE, OK, JAMES BEARD TO TIME
FINALIST. I MEAN THAT THAT’S AS
GOOD AS IT GETS. WHATS YOUR
SECRET. COOKING,
GREAT FOOD. WE WANT MY WITH
WITH WITH MY OLD AFTER A WHILE.
I JUST KIND OF STARTED TAKING
OVER THE REINS AND STUFF.
YEAH. AND YOU KNOW, YOU KNOW
HOW IT GOES TO.
>> THE OLD MAN STARTS START
HAVING TOO MUCH FUN WITH YOUR
UNCLES. WHEN YOU TAKE OVER THE
SMOKER, THAT’S I STARTED THIS
POKER.
>> SO WE WANT TO DO THIS AT
HOME AND BECAUSE YOU SMOKIES
AND BRISKET EVERYTHING ELSE FOR
HOURS AND HOURS AND HOURS AND
YOU BASICALLY HOW LONG
YOU DO.
>> WHEN WE SPOKE A BRISKET.
SO AT THE RESTAURANT WE’RE
LOOKING AT ANYWHERE FROM 12 TO
16 HOURS, JUST JUST DEPENDING
ON WHAT TIME THEY WENT ON, HOW
THE WEATHER IS, WHAT WHAT
TEMPERATURE WERE RUNNING AND
THINGS LIKE THAT, OK? BUT AT
HOME, IF SOMEBODY DIDN’T WANT
TO SAY ABOUT THEIR 12 TO 16
HOURS BY THE GRILL, THEY CAN DO
JUST A LITTLE BIT, MAYBE
FINISHING OFF IN THE UPPER
RIGHT. ANYTHING. ANYTHING IN
BARBECUE CAN BE PARK IF YOU
NEED THAT SMOKE FLAVOR TO IT,
WHETHER IT BE A BRISKET ABELE
YOUR RECORD OR RECORD PORK YOU
CAN ALWAYS PUT IT ON THE PIT
FOR A COUPLE HOURS. GET THE
COLOR OF THE SMOKE THAT YOU
NEED TO FINISH IT OFF IN EUROPE
AND OKAY NOT TO MAKE BEEN.
THIS GOES INTO A SANDWICH THE
OF THE 4. YES, IT DOES. NOW FOR
PEOPLE THAT LIVE IN APARTMENTS,
MAYBE YOU DON’T HAVE A BARBECUE
PITS. DON’T LIKE TO APPOINT.
BAILEY IS PERFECT. YOU SEASON
IT WITH WHATEVER SEASONING YOU
LIKE.
>> AND YOU POP IT IN YOUR OVEN
AND IT COMES OUT GREAT MOVE AND
THEN WHAT GOES ON TOP OF THAT.
SO THIS IS OUR IT IS OUR HOUSE
MEET ORANGE SAUCE. YEAH.
WE JUST LIKE TO DRIZZLY A
LITTLE BIT WITH THAT. THAT
LOOKS GOOD.
>> AND THE MISSION AND THAT
MEANS BUT ONLY BRIDGE THAT YOU
GO THROUGH IT IN ONE SMOKING
SESSION. SO ON A ON A GOOD
WEEKEND, LOOKING AT MAYBE 30 TO
35 A THURSDAY’S YOU TO USUALLY
SET THE TONE. SO WE’D LIKE TO
START OFF WITH SOMETHING A
LITTLE SMALLER. MAYBE 25.
>> AND THEN GO FROM THERE.
OH, MY GOODNESS. GRACIOUS.
OKAY. AND THAT.
>> HERE WE GO. WE HAVE TO TAKE
OH, MY GOD. THAT IS SO GOOD.
WHY PEOPLE ARE WORRIED ABOUT
PORK DRYING OUT. BUT IT
PREVENTED FROM JOINING DON’T
DON’T OVERCOOK IT RIGHT.
PORK. I LIKE TO ESPECIALLY PORK
YOU CAN YOU CAN COOK IT UP.
WORDS LIKE ALMOST LIKE A
BRISKET. YOU CAN TAKE IT TO
TO LOW 200 I LIKE PULLING OUR
PORK BELLY OUT AT ONE. I THINK
I THINK THAT’S PERFECT. I LET
IT REST FOR 30 MINUTES TO AN
HOUR, DEPENDING ON WHAT THE
WEATHER’S LIKE OR WHAT THE
ENGINEERS LIKE IN THE ROOM.
AND FROM THERE YOU SLICE IT UP
AND ENJOY AND YOU HAVE GOT A
DEAL COMING UP FOR US AND OUR
VIEWERS RIGHT NOW, RIGHT?
I FOR EVERY BIRD. SO ON
THURSDAY AND FRIDAY IS THE ONLY
DAYS THAT WE SERVE PORK BELLY.
SO WHOEVER WATCH THE SEGMENT
OF THE COME IN, THEY SAY THEY
SAW US ON THIS SEGMENT. DON’T
GET 10% OFF THIS WEEK THURSDAY
AND FRIDAY ON OTHER PORK BELLY
THAT THEY CAN TEST FOR A LOOK
AT IT. WE’RE LOCATED AT 27 31
SOUTH WW WHITE ROAD AND GO BUT
UP IN THE SECOND LOCATION WORLD
HAVE. YES, WE’RE OPENING UP
ANOTHER BARBECUE RESTAURANT IN
CASTROVILLE AND IT’S LOOKING
SEPTEMBER.
>> OKAY. MAYBE MID SEPTEMBER
20 UP IN GOING. IF YOU WANT TO
INJURE YOURSELF START QUOTING
LINES FROM STAR WARS MOVIES OR
SOMETHING LIKE THAT,
HE DO YOUR BEST GO-TO PERSON
NATION THINKING WHAT IT WOULD
LIKE LOT OF PEOPLE. I WOULD
LIKE MORE INFORMATION AND DON’T
FORGET, YOU 2 AND SAY SOUGHT
TO HAVE SMOKE HOUSE AND AS THEY
LIVE AND YOU GET 10% OFF US
THURSDAY, FRIDAY WHEN THEY DO
THE PORK BELLY, OBVIOUSLY FOR