AND IT'S TIME TO GET READY FOR A COOKOUT.
IF YOU'RE STILL LOOKING FOR SOME LAST-MINUTE ITEMS
FOR YOUR HOLIDAY COOKOUT, WE HAVE YOU COVERED FOR SURE.
WE'RE JOINED BY DENNIS RAWLS JR.,
THE FOUNDER OF BARBECUE EVERYTHING.
YES. B.E.!
WELCOME. B.E. BARBECUE EVERYTHING.
B.E. COMPANY. WELCOME.
HOW YOU DOING? THANK YOU FOR HAVING ME.
WHY'D YOU GET INTO BARBECUE?
I LOVE FOOD!
THAT'S A GOOD ENOUGH REASON.
WELL, TO BE QUITE HONEST WITH YOU, WHEN I WAS IN COLLEGE,
I WENT TO MOREHOUSE COLLEGE IN ATLANTA,
A LOT OF MY FRIENDS, WE WOULD ALWAYS THROW SOME PARTIES.
AND I ALWAYS GOT CAUGHT ON THE GRILL!
EVERYBODY - I LIKE HOW CALM YOU ARE.
I WENT TO MOREHOUSE AND WE WOULD THROW PARTIES.
SHOUT OUT TO MOREHOUSE!
SHOUT OUT! SHOUT OUT!
IT'S ALL MALE, HBCU.
YES. SPELMAN IS RIGHT NEXT DOOR.
ONE OF THE BEST IN THE COUNTRY.
OF COURSE. OF COURSE.
SO YOU EAT WELL THERE.
MOST DEFINITELY. THAT'S SOUTHERN CUISINE DOWN THERE.
AND YOU'RE BASED OUT OF PRINCE GEORGES COUNTY.
YES. BUT YOU'RE FAIRLY NEW STILL.
YES. I'M IN (INAUDIBLE)
MARYLAND, AND I ACTUALLY HAVE A BARBECUE SAUCE.
YOU KNOW, WHILE I WAS GRILLING, I ALWAYS WANTED TO, YOU KNOW,
HAVE SOMETHING TO COMPLEMENT THE FOOD.
SO I STARTED DOING LITTLE GRILLING GIGS,
AND EVERYBODY SAID, YOU KNOW,
THAT SAUCE YOU HAVE, YOU NEED TO GET THAT IN STORES.
YOU NEED TO BOTTLE IT! OKAY - YES!
SO YOU'RE ACTUALLY DOING SO WELL,
THIS IS IN GIANT FOOD STORES NOW.
YES, IT IS. I AM ON THE LOCAL RACKS IN 69 GIANT FOOD STORES.
CONGRATULATIONS! THANK YOU.
WAIT A MINUTE. COULD YOU GRILL IN COLLEGE IN THE DORMS, OR NO?
WHEN DID YOU START MIXING THIS UP?
I HAD A GEORGE FOREMAN GRILL, YOU KNOW. DON'T TELL ANYBODY.
OKAY. YOU GRADUATED!
YES, YES, YES! IT'S ALL GOOD.
WHAT ARE YOU GOING TO MAKE FOR US TODAY?
WELL, TODAY I AM SHOWCASING MY PINEAPPLE BARBECUED CHICKEN.
SO WHAT YOU WANT TO DO
IS YOU WANT TO GET YOU SOME CHICKEN WINGS.
AND I LIKE TO USE A LITTLE BIT OF ADOBO.
AND YOU SPRINKLE THAT OVER YOUR CHICKEN.
AND YOU WANT TO LET YOUR PINEAPPLES -
I MEAN YOU WANT TO LET YOUR CHICKEN SOAK
IN THE PINEAPPLES ALL DAY.
THIS IS SOMETHING YOU WOULD DO EARLY IN THE MORNING.
SO JUST THE PINEAPPLE JUICE OR WITH THE -
JUST THE PINEAPPLE JUICE. OKAY.
A LITTLE BIT OF WATER. AND YOUR SEASONINGS.
YOU PUT THIS IN YOUR REFRIGERATOR.
YOU LET IT SIT ALL DAY.
OH!
WHEN YOU COME HOME, IT'LL BE READY.
IT'LL BE NICE AND MARINATED, YOU KNOW,
SO YOU CAN GET THAT REAL PINEAPPLE FLAVOR,
THAT PINEAPPLE TASTE.
AFTER THAT YOU'LL TAKE IT OUT.
YOU LET IT DRY OFF A LITTLE BIT,
THEN YOU TAKE IT STRAIGHT TO THE GRILL.
MAKE SURE YOUR GRILL IS ABOUT 175 DEGREES, 200 DEGREES.
PUT IT ON, YOU WANT TO HEAR THAT TSSSS
WHEN YOU PUT IT ON. YOU KNOW WHAT I MEAN?
THAT WAY YOU KNOW THAT, YOU KNOW, IT'S READY TO GO.
AND YOU ALWAYS WANT TO COOK LOW AND SLOW
AND NOT OVER THE DIRECT HEAT.
THAT WAY YOU CAN PUT THE FOOD ON THERE.
YOU CAN GO DO SOME OTHER THINGS, GET OTHER FOODS PREPARED.
BY THE TIME YOU COME BACK IN ABOUT AN HOUR,
HOUR-AND-A-HALF, YOUR FOOD IS READY.
I MEAN, YOU CAN CHECK IT EVERY 30, 45 MINUTES.
LOW AND SLOW. FLIP IT. SEE WHAT YOU GOTTA DO.
BUT THE KEY WHILE YOU'RE DOING THE PINEAPPLE BARBECUED CHICKEN
IS YOU HAVE TO BASTE IT WHILE IT'S STILL COOKING.
MMM. GRAB THE B.E. SAUCE,
AND YOU BASTE IT, YOU CONSTANTLY BASTE IT.
AND THEN WHEN IT FINISHES, ADD MORE BARBECUE SAUCE,
AND YOU'RE GOOD TO GO.
OKAY, SO IT'S NICE AND SHINY.
AND IS THIS THE FINISHED PRODUCT RIGHT HERE?
THAT IS THE FINISHED PRODUCT. DON'T MIND THE COLOR.
IT'S ALL ABOUT THE FLAVOR.
THAT'S COMING FROM THAT -THAT'S A SMOKE FLAVOR.
SO IT'S COMING FROM THE WOOD. THE CHERRY WOOD, THE OAK WOOD,
APPLE WOOD, WHATEVER YOU LIKE TO SMOKE WITH,
YOU KNOW, THAT'S ONE OF THE THINGS - THAT'S CHAR.
THAT'S NOT BURNED. I TRY TO TELL A LOT OF PEOPLE THAT.
HONESTLY, IF MY BARBECUE DOESN'T HAVE CHAR,
EVEN FOR THE HOT DOGS, I DON'T WANT TO EAT IT.
I'M LIKE, I LIKE THE CHAR.
(INAUDIBLE).
I'M WITH YOU ON THAT ONE. I LIKE THE CHAR.
THAT'S - BUT I LOVE, TOO, THAT YOU STILL COOK ON CHARCOAL.
YES! MOST DEFINITELY.
LOVE THAT NATURAL FLAVOR.
THAT NATURAL FLAVOR!
YOU KNOW, YOU GOTTA GET THE NATURAL FLAVOR, THE WOOD.
THAT'S WHAT BARBECUING IS, YOU KNOW, THAT SMELL!
YOU CAN SMELL IT FROM A MILE AWAY.
NOW I UNDERSTAND YOU HAVE SOME BARBECUE ASPIRATIONS -
I DO!
RIGHT? I DO!
SO TELL US ABOUT THOSE.
MY BARBECUE ASPIRATIONS ARE, ONE, TO GET MY SAUCE
INTO A LOT OF STORES.
YOU KNOW, I WANT TO GET AS BIG AS SWEET BABY
RAY'S IF NOT BIGGER.
UMM. THAT'S A CHALLENGE, SWEET BABY RAY'S, A CHALLENGE!
YES, YES! AND I'M ALSO ASPIRING TO OPEN A BARBECUE RESTAURANT
WITH A SOUL FOOD SWING.
LOVE THAT.
SO YOU GOT TO HAVE GOOD SIZE IF YOU'RE GOING TO DO THAT.
GOTTA HAVE GOOD SIZE. WHAT DID YOU BRING TODAY?
SO TODAY WHAT I HAVE PREPARED FOR US HERE IS, ONE,
THE POTATO SALAD, SOME COLLARD GREENS, AND PINEAPPLE CHICKEN,
ALONG WITH SOME OF MY FAMOUS RIBS.
ARE YOU SERIOUS? YES! YES!
WHAT MAKES YOUR RIBS SO FAMOUS?
MY RIBS ARE FAMOUS BECAUSE THEY FALL OFF THE BONE.
THEY HOLD A NICE SMOKED FLAVOR.
THEY HAVE THE SMOKE RING IN THEM.
AND THEY ARE SEASONED VERY WELL.
I MARINATE MY RIBS ANYWHERE FROM 12 TO 24 HOURS.
AND THE SAME THING I DO WITH MY BRISKET AS WELL.
GOTTA TAKE WITH THE FOOD. GOT TO REALLY TAKE TIME WITH THE FOOD.
GOT TO. YOU KNOW, BARBECUING IS NOT SOMETHING YOU WANT TO RUSH.
WHAT IS YOUR KEY TO - BECAUSE THIS POTATO SALAD IS AMAZING.
THANK YOU.
WHAT'S THE KEY TO A GOOD POTATO SALAD?
AS I ASK YOU (INAUDIBLE).
I KNOW RIGHT (INAUDIBLE).
YOU WANT TO KNOW THE TRUTH?
A LOT OF PEOPLE DON'T LIKE IT, BUT ONIONS.
ONIONS! ONIONS!
ONIONS. PEPPER.
AND YOU GOT TO HAVE THE RIGHT TEXTURE FOR YOUR POTATOES.
YOU KNOW WHO ARE THE TOUGHEST CRITICS
WHEN IT COMES TO BARBECUE?
WHO'S THAT?
OUR CHURCH LADIES. OUR OLDER CHURCH LADIES.
HAVE YOU TRIED THESE OUT ON YOUR AUNT,
YOUR MOM, YOUR GRANDPARENTS?
OH, THEY CALL ME FOR EVERY COOKOUT.
THEY CALL YOU - OKAY! THERE YOU GO.
I'M THE FIRST ONE THEY CALL FOR EVERY COOKOUT.
SO GRANDMA HAS CERTIFIED THESE RIBS?
MOST DEFINITELY. I'M CERTIFIED.
OKAY. (INAUDIBLE)
YOU DO A LOT OF EVENTS.
I DO A LOT OF EVENTS. GRADUATIONS. FAMILY REUNIONS.
GRADUATION COOKOUTS.
ANYTHING THAT ANYBODY NEEDS ME IN THE SUMMER.
YOU KNOW, MY SUMMERS ARE PRETTY BUSY,
SO NOW I'M DOING ABOUT EVERY SUMMER
TWO TO THREE COOKOUTS A MONTH.
THAT'S AWESOME. I TOLD DENNIS BEFORE THIS,
I'M REALLY PICKY WITH MY RIBS. HE SAID, YOU'LL LIKE MINE.
WHAT DO YOU THINK? WELL DONE, SIR.
OH, MY GOSH, THEY ARE SO GOOD!
WELL DONE, SIR. GOOD.
CHECK OUT DENNIS RAWLS AND BARBECUE EVERYTHING.
THANKS SO MUCH FOR BEING HERE
AND FEEDING US THIS MEMORIAL DAY.
THANK YOU GUYS SO MUCH FOR HAVING ME.
I GREATLY APPRECIATE IT.
WE'LL BE BACK RIGHT AFTER THIS.
THESE ARE SO GOOD.
STILL TO COME ON GREAT DAY WASHINGTON,