Hey everybody, welcome to
Great Day Live On this Friday,
A local BBQ king is getting his time in
the national spotlight as a contestant
on Food Network's BBQ Brawl for pegs.
Very own chef Chris Williams mae
his first appearance on this shw
on Food Network show a little bt
earlier this week and we are luy
to have him right here in the
Charlie Wilson KitchenAid kitch.
Great to have you here.
Thanks for having me,
superstar. Right.
Like, what is. I mean it just
has to be the coolest thing
to be on a Food Network show an.
I mean, talk a little bit about like,
what is BBQ Brawl like, how it works. Yeah,
it's really amazing.
So BBQ Brawl is a competition sw
with Bobby Flay and Burrell and
Sonny Anderson as the mentors.
And we got some amazing
judges with Rodney Scott,
Brooke Williamson and Carson Kressley,
one of the funny,
funniest people I've ever met.
But so it's a competition show.
We have a some team competition,
some individual competitions,
and it whittles down until
there's just one left.
And that is the master of Q.
And so you take this back in January,
January. You can't tell us
much more than that, right?
There's a lot of fun. I can
tell you that, like, we have to
watch week after week to see how
far you and your team advance.
But I mean, is it one of those
moments when you're there,
you're like, Oh my gosh,
like, I'm a part of this?
Yeah. There was a moment where
I just had to take a second and
take it all in and be like,
wow, this is going to be seen by
millions and millions of people.
So, yeah, it was intimidating.
Yeah. Well, we can't wait to
keep watching as you go on.
But you have a sample of
one of the the challenge.
Is that you put together that
you're going to show. So
this was our first challenge we had to do.
It was a California style chall.
So I wanted to do something fre,
which is pouring in there.
This is tequila, Okay.
I don't drink it anymore,
but I sure cook with it.
So it's a tequila, orange chick.
So you got orange and tequila.
Some it it.
One of the things people
get intimidated about is
making marinating chicken.
And I really want to kind of show this.
I'm curious.
I'll go back to the tequila.
What does the tequila do for the
chicken to kind of like what
what taste are you looking to
hopefully bring out of it? Well,
the tequila and the orange realy
are great combination and it
also tenderizes the chicken.
So it's going to make it nice and moist.
So when you do cook it,
it's going to stay moist and you're not
going to have that dry chicken nobody likes.
So you would just, you know,
kind of mix this together.
On the show I only had thirty.
I think this was an hour
and a half challenge, but.
So I just kept kind of mixing i,
but at home you want to put
it in a bag and put it in the
refrigerator for up to three ho.
Don't put it in there longer than that
because it's going to get real weird.
Chicken will break down too muc.
So then we did that and smoked t
and made some fresh guacamole,
some pickled veg, and that was our dish.
This looks beautiful.
This is the finished product
here and this just elevates it.
I think anytime you add citrus, it just.
Makes it pop something.
Yeah, definitely.
What did you made this guacamol.
What did you do anything special
that you did to it that you'd
like to do during the summertim?
You know, it's always use the best fresh
avocados and some red onions and tomato,
a little bit of cumin, some lime juice.
I always like to put some of
our rub meat tender in there.
That's our signature dry rub and that just
gives it all kinds of different flavors.
Anything. What's going on over at 4 pegs this
summer? Lots of stuff. Yeah, we got a, we
got a rust Smith's coming in.
We're doing a bottle signing.
We're doing some watch parties
for the show. You know,
we're always cooking up. Barbec.
I got a little spicy.
It happens to me.
You should see the sneezing
while making the rum. And
so you have that going on this summer,
right? All summer long. Yeah. N.
Nice. And so we know you love B.
Was it weird to barbecue on thew
on somebody else's, like, stuff?
Yeah, because I'm used to my th.
You can't bring your smoker. So what is
it like to use, like? I mean,
you couldn't even touch the temperatures.
Like, you have to keep things,
like right where they are.
Yeah. So they set it up before ,
before you start shooting.
And so it'll hold for as long as it'll hold,
and you get over there,
and you just have to kind
of work with what you have.
That's part of the challenge,
you know, is it's not yours.
You got to figure it out on the,
and you got to cook on it.
Yeah. You know, and I just think
kind of what you've been doing,
I mean you've been on our radar
and you've already already been
on a couple of these shows.
You know each time you're
on a show like that,
what do you learn from that thau
decide to bring back to Louisvie
that you're like wait a minute,
let me insert that into the menu or maybe,
you know my customers may
like this or that. Well,
you know, specifically with
going out to California,
I learned some more fresh
flavors like the guacamoles.
I don't use a lot of that,
but there's you can put keep
make cucumber guacamoles,
toma teal guacamoles and a
lot of the other chefs we're
doing stuff like that because
they were from out there.
So you know
you're just. Pick up things from
Molly, right. Yeah. Is the basic
guacamole game. Yeah.
So you can pick up things from ,
especially doing shows like tha.
Lots of different chefs
from around the country.
You can pick up different tips d
tricks from them and bring it h.
And you and Bobby have Kentucky
in common with horse racing and
loves some Derby. Yeah, he was e
Grand Marshall, the parade one.
That's right. But like you said,
you didn't have too much time to chit chat
during downtime or anything like that.
What we are so proud of you and
just keep keep elevating the gae
and doing what you're doing.
And we love like what you bring back too.
So. Dish. We may try at home or just go.
Is it on the menu?
It's not on the menu. But you know, call me up. I'll give
you some tips. There we go.
Chris, thank you so much. You k,
if you want to catch up,
of course, with all the episodes
on Food Network, you can do so.
And you can also stop by and say hello
to Chris anytime he's over at 4 pegs.