.
. >>>
. >>> TODAY'S GOOD EATS COME FROM
THE WESTLAND OLDTIME FAIR.
>> YES.
>> YES.
>> YES. WE HAVE THE OPPORTUNITY TO DIG
IN TO WHAT YOU CAN EXPECT.
I AM SO EXCITED.
THANK YOU FOR JOINING US TODAY.
IS IF THIS WAS THE FIRST THING
I SMELLED.
I SMELLED. >> SO AMAZING.
>> YES.
>> YES.
>> YES. WHAT DO YOU HAVE GOING ON HERE?
>>
>> WE
>> WE HAVE BARBECUED PULLED PORK, BLACKENED AND SMOKED
GERMAN SAUSAGE, AND IT IS
INSIDE A BAGUETTE AND
JAMBALAYA, THE CLASSIC DISH OF
NEW ORLEANS AND THIS IS A NICE
SUMMERY CORN DISH WITH FRESH
CORN, FRESH TOMATOES AND A
LITTLE BUTTER.
LITTLE BUTTER. >> I LOVE THE BUTTER IN THERE.
>> YES.
>> YES.
>> YES. >> AND SMOKED CHICKEN WINGS.
>> DO YOU HAVE A CATERING
BACKGROUND?
BACKGROUND? >> YES, I DO.
>> WHERE IS YOUR FAMILY FROM?
>> NEW ORLEANS.
>> DID GROW UP EATING SOME OF
THESE DISHES?
THESE DISHES? >> OH, YES.
I HAVE BEEN AROUND GOOD FOOD
ALL OF MY LIFE DOWN THERE.
>> WHICH IS YOUR FAVORITE?
I DON'T KNOW WHICH ONE YOU GREW
UP WITH THE MOST?
>> I AM A SEAFOOD GUY BUT THE
JAMBALAYA, YOU HAVE TO DRY
THAT.
THAT.
THAT. IF
THAT. IF YOU GO TO NEW ORLEANS, A
LOT OF PLACES, YOU HAVE TO TRY
IT.
IT.
IT. >>
IT. >> YOU HAVE A FOOD TRUCK AND
TRAVEL AROUND?
TRAVEL AROUND? >> YES.
>> YES.
>> YES. >> YOU WILL BE AT THE FESTIVAL
THIS WEEKEND.
THIS WEEKEND. WHERE CAN PEOPLE FIND YOU?
ARE YOU PARKED IN A CERTAIN
AREA?
AREA?
AREA? THIS IS IN DOWNTOWN WESTLAND
BUT IN THE WILLAMETTE
COMMUNITY?
COMMUNITY? >> YES.
>> YES.
>> YES. CLOSER TO THE RIVER.
>> IT IS VERY FUN.
I DO THOSE.
I HAVE BEEN DOING THOSE FOR
THREE OR FOUR YEARS NOW.
AND IN WESTLAND I DO THE MUSIC
IN THE PARK FOR SIX WEEKS,
EVERY THURSDAY AT TANNER CREEK
PARK.
PARK.
PARK. AND
PARK. AND BESIDES THAT I DO PRIVATE
PARTIES -- I AM RIGHT BY YOU.
>> I KNOW!
WE ONLY HAVE A LITTLE TIME
LEFT.
LEFT.
LEFT. YOU
LEFT. YOU SMOKE YOUR PORK.
DO YOU DO THAT AT HOME?
>> OH, YES.
I BRING MY PIT AND DO IT RIGHT
HERE.
HERE.
HERE. >>
HERE. >> IT SMELLS DELICIOUS.
THE WEST LINN OLDTIME FAIR.
THANK YOU.
THANK YOU. >> AND WE HAVE ANOTHER PERSON
THAT WILL BE THERE, TOO.
WE ARE TALKING JOE DADDY'S
BARBECUE WITH JOE GARR RICKSON.
BARBECUE IS ON THE MENU,
COOKING LOW AND SLOW.
>> I JUST GOT A LOOK AT THESE
HOT DOGS.
HOT DOGS.
HOT DOGS. JOE, THANK YOU FOR JOINING
US.
US.
US. >>
US. >> OH, YES!
WHAT IS GOING ON HERE.
>> OH, YES, IT IS STUFFED
WITH CHEESE.
WITH CHEESE. AND WE HAVE PULLED PORK NACHOS.
>> AND WHAT IS THIS?
>> A Mac DADDY SOLID.
>> IS THERE -- SALAD.
>> IS THERE CAR ROTHS IN
THERE?
THERE?
THERE? >>
THERE? >> YES.
>> YES.
>> YES. AND THE PULLED PORK SANDWICH
TOPPED WITH PINEAPPLE SLAW.
>> IS THIS ONE-OF-A-KIND?
I DON'T THINK I HAVE EVER SEEN
THESE?
THESE?
THESE? >>
THESE? >> IT IS SOMETHING I CAN'T KEEP
AROUND VERY MUCH.
I MAKE AS MUCH AS I THINK I
NEED.
NEED.
NEED. >>
NEED. >> DID YOU HEAR THE NEWS THAT
COSTCO IS GETTING RID OF ITS
POLISH DOG AT COSTCO.
SO, IF YOU ARE MISSING THE
POLISH DOG, PEOPLE, THIS IS
WHERE YOU CAN GET IT.
>> YES.
>> YES.
>> YES. STUFFED WITH CHEESE AND BACON
WRAPPED.
WRAPPED.
WRAPPED. WHAT SETS YOUR BARBECUE APART?
WHAT DO YOU PUT IN YOURS THAT
IS SO SPECIAL?
>> I TRY TO DO SOME SIGNATURE
DISHES, SOMETHING DIFFERENT
THAT NOBODY ELSE IS DOING.
I HAVE A NICE LITTLE
SWEETNESS, SPICE, A LITTLE KC
TO IT, KANSAS CITY STYLE.
>> IS THAT WHERE YOU ARE FROM?
>> NO, I AM NOT FROM THERE.
I AM FROM HERE.
>> BUT YOU MASTERED THE STYLE?
>> OH, YES.
>> AND I LOVE THE TWIST ON THE
Mac AND CHEESE.
YOU ARE AT THE OLDTIME FAIR
TONIGHT?
TONIGHT?
TONIGHT? >> I WILL.
>> DO YOU HAVE A LOT OF PREP TO
DO?
DO?
DO? >>
DO? >> I
DO? >> I HAVE TO GET DOWN THERE AND
START ANY RIBS.
>> IN THE SMOKER?
>> YES.
>> YES.
>> YES. >> GOOD DEAL.
THANK YOU