PLAYING THE LOTTERY? GIVE IT A SHOT TODAY.
KIM, OVER TO YOU.
>> Kim: WHAT’S SUMMER WITHOUT A
LITTLE BARBECUE AND BEVERAGE TO
GO ALONG WITH IT.
ENJOY ATIES OF IT ALL AT THE PIG
& WISCONSIN SKI NEVILLE DOWNTOWN
FERNDALE.
FERNDALE. AND JOINING ME IS ONE OF THE PIT
MASTERS, DAVE PRICE, AKA THE
HOG.
HOG. >> THANK YOU FOR HAVING ME.
>> YOU HAVE BROUGHT QUITE THE
SPREAD AND YOU PREPARE A LOT OF
IT AT THE FESTIVAL AND YOU’LL BE
PREPARING IT IN YOUR FOOD TRUCK.
HOW DOES IT WORK?
>> THE RIBS AND BRISKET, THE
RIBS SMOKE FOR ABOUT 18 HOURS,
AND THE CHICKEN SMOKES FOR ABOUT
5 HOURS, RIBS ABOUT 8 HOURS,
PULLED PORK ABOUT 14 HOURS.
AND WE USE A DRY RUB ON
EVERYTHING AND SMOKE IT WITH
CHERRY WOOD AND LET THE SMOKE DO
THE REST.
THE REST. >> Kim: AND LET’S TALK ABOUT
WHAT YOU BROUGHT HERE.
WE STARTED OUT WITH RIBS.
I USED A DRY RUB.
THIS IS HOMEMADE DRY RUB MY
GRANDDADDY HELPED ME CREATE IN
GEORGIA.
GEORGIA. >> Kim: WHAT IS IN THERE?
>> I CAN’T TELL YOU THAT.
WE’LL HAVE TO BE BETTER FRIENDS
THAN THAT.
THAN THAT. THE RIBS WERE ALREADY SEASONED
AND SMOKED AND PULLED THEM OFF
THE SMOKER A LITTLE BIT AGO, WE
HAVE MAC & CHEESE, CORNBREAD,
BARBECUE BEANS, COLESLAW, AND
GREEN BEANS.
GREEN BEANS. >> Kim: SO YOU PUT THE RUB ON
AND THEN SMOKE IT?
>> PUT ON THE DRY RUB, SEASON
THE MEAT AND THEN SET THE TIME
AND TEMPERATURE.
AND TEMPERATURE. >> Kim: 18 HOURS, 15 HOURS,
WHATEVER IT IS, HOW DO YOU KNOW
THE PERFECT AMOUNT OF TIME?
>> YOU WANT TO KNOW THE POINT
WHERE THE MUSCLE BREAKS DOWN TO
GET THE MOST TENDER.
>> Kim: LET’S TALK ABOUT YOUR
FOOD TRUCK.
FOOD TRUCK. IS IT FUN FOR YOU TO BRING IT TO
THINGS LIKE THE PIG & WHISKEY
FESTIVAL.
FESTIVAL. >> Kim: THAT’S A NICE ONE!
>> I HAVE A SMOKER BEHIND THE
FOOD TRUCK.
FOOD TRUCK. WE’RE HOG HEAVEN BARBECUE AND WE
LIKE TO GO TO FESTIVALS AND FEED
PEOPLE.
PEOPLE. GRANDMAMA SAID, YOU’RE NOT
FAMILY IF YOU DON’T EAT WITH US.
>> Kim: JIM COHEN THE PUBLISHER
OF METRO TIMES.
>> THANK YOU FOR HAVING US.
>> YOU’RE LIKE THE WHISKEY
MASTER?
MASTER? >> YEAH, A LITTLE BIT.
>> Kim: AND WHY ARE WE PAIRING
IT ALL?
IT ALL? >> IT’S THE EVENT.
IT’S A BARBECUE TRADITION, AND
IT HAS WORKED FOR US.
WE HAVE ABOUT 100 WHISKEYS AND
THE WORLD PREMIER OF THE FROZEN
JACK & COKE, LIKE A SLUSHEE.
>> Kim: I LOVE THE SOUND OF
THAT.
THAT. SO YOU’RE HAVING BARBECUE AND
WHISKEY AND BOUND TO HAVE SOME
FUN.
FUN. AND THERE’S MUSIC INVOLVED IN
THIS EVENT?
THIS EVENT? >> INCREDIBLE.
>> INCREDIBLE. WE’VE GOT THE VERVE PIPE, WE
HAVE LAITH ALSADI.
AND FRIDAY, SATURDAY, AND
SUNDAY.
SUNDAY. >> Kim: LOOK AT THE BLOW-UPS, I
LOVE THAT!
LOVE THAT! >> AND WE HAVE PARKING
INFORMATION AND A FREE SHUTTLE
THIS YEAR AND STUFF FOR THE
KIDS.
KIDS. IT’S THE BLOCK PARTY OF THE
YEAR.
YEAR. >> Kim: I CAN’T LET YOU GO
WITHOUT TRYING SOME OF THE MAC &
CHEESE.
CHEESE. OH, YUM!
OH, YUM! THAT IS SO GOOD!
I’M GONNA FINISH THIS OFF, MAYBE