SOMETHING THAT I MEAN WHAT A
MEMORY LITERALLY STITCHED INTO
MY WALLET.
>> YEAH IT'S TO SHOW YOU GUYS.
ALL RIGHT.
WE'LL SHOW YOU THAT COMING UP
HERE IN JUST A LITTLE BIT IN
THE MEANTIME, MAN, I COULD
SMELL YOU ALL THE WAY DOWN THE
HALLWAY.
YOU PUT ONIONS AND GARLIC THE
SECRET CHEF TRICK JASON THOMAS
GOT ONE RIGHT HERE THIS IS THE
WHAT IS THAT?
THAT IS LARD THAT HAS ALREADY
BEEN SEASON BECAUSE CAME OUT OF
SOME FINISHED FOURTH GRADE.
>> SO USE THIS YOU SMELL THAT
SMOKINESS.
YEAH.
USE THAT TO COOK MY ONIONS.
>> SO REMBER IF YOU'VE GOT
EXTRA FAT AFTERWARD PUT IT IN A
CONTAINER AND MAYBE LATER
BECAUSE IT'S THE BEST IT'S
BETTER THAN BUTTER IN MY
OPINION AND IT'S NOT JUST WE'RE
GETTING INTO SOME POINT THIS IS
JUST THE BEGINNING OF THE
MADNESS.
>> OH YEAH.
WE'RE GETTING SOME POOL PORK.
>> YOU TALK A LOT ABOUT THE
LOCAL INGREDIENTS WHAT I DO.
YEAH, I DO.
I'VE GOT SOME AMAZING STUFF
HERE.
>> SO THESE RED ONIONS AND AS
BOK CHOY ACTUALLY ABOUT ARE
FROM FARMING ENGINEERS AND SO
I'M GOING TO USE THAT TO MAKE A
QUICK SLAW, OK?
>> AND SO WE'RE GOING TO PUT
THAT MAYBE UNDER THE BOTTOM
LAYER IN THE PORK ON TOP.
>> THIS OF COURSE BECKER FARMS.
>> OK, SO I'M KYLE A GOOD
FRIEND OF MINE.
HE IS ONE OF A GREAT NUMBER OF
INDIANA GROWERS RAISES THEIR
ANIMALS WITH SUCH INTEGRITY
LOVE IT DIDN'T START WITH THE
SOURCE OF THE PRODUCE.
>> IT REALLY DOES.
IT MAKES ALL THE DIFFERENCE.
YEAH.
WAIT UNTIL YOU TASTE RIGHT NOW
EVERYTHING THIS GUY IS SO GOOD
YOU KNOW YOU CAN'T DO BETTER
THAN THAT.
>> I'M GOING TO FINISH THIS
LATER BUT I'M NOT SURE WHAT I
WANTED TO SHOW YOU.
LET'S DO IT HOW I SMOKE MINE
SO YOU CAN SMELL THAT SMOKINESS
AND IF YOU HAVE A SMOKER I
ENCOURAGE YOU TO SMOKE THESE.
OK, BUT THE FIRST STEP IS
DEFINITELY THE RUB.
SO ANYBODY WHO DOES ANY
BARBECUE KNOWS ABOUT THE RUB
SOME PEOPLE DO RUB, SOME PEOPLE
DO DRY RUB BUT I'M DOING WET
START WITH A LOT OF SALT.
I DON'T LIKE TO PUT THE SALT
WITH MY OTHER SEASONINGS
BECAUSE I LIKE CONTROL EXACTLY
HOW MUCH GOES ON IT SOMETIMES
IF YOU GOT A BIGGER PIECE OF
MEAT YOU'RE GOING TO PUT YOU'RE
GOING TO WANT MORE SALT, LESS
SALT IN CERTAIN AREAS.
>> I LIKE THIS I WAS GOING TO
ASHERMAN IS IS WET RUB YOUR
PREFERENCE BETWEEN LIKE THE
DRIVERS OK BECAUSE WHEN I'M
SMOKING IT I WANT THERE TO BE A
NICE PELICANO ON THERE.
>> YOU WANT TO TRY IT OUT?
CAN WE TALK TO YOU ABOUT THE
TYPE OF SALT BECAUSE I FEEL
LIKE THIS SALT THERE'S JUST
SUCH A FLAVOR SUCH A
DISTINCTION AND I LOVE REGULAR
TABLE SALT.
>> YEAH.
FORM AMBER YOU SEE THE FORM
THIS IS THIS IS ACTUALLY SEA
SALT SO IT'S LOVE TO SEE.
>> YEAH I HAVEN'T ADDED
ANYTHING TO THIS PARTICULAR
BATCH THE NEXT UP I HAVE MY RUB
AND I'LL TELL YOU EXACTLY THIS
THE WAY I MADE THIS ONE
SPECIFICALLY THIS IS TWO OUNCES
ACTUALLY I PUT IT IN A BIG
CONTAINER.
THIS IS PROBABLY HALF OF IT.
SO IT WAS TWO OUNCES OF GARLIC
POWDER, TWO OUNCES, TWO OUNCES
OF ONION POWDER, TWO OUNCES OF
PAPRIKA AND THEN A ONE OUNCE
HALF AN OUNCE OF TIME AND
THAT'S IT.
>> OH KUMAN ONE OUNCE OF CUBAN.
>> SO YOU'RE TRYING TO KEEP
SECRETS FROM US, JASON I WAS IT
WAS I COULDN'T TELL YOU AND
THEN YOU JUST DO A WARM
GENEROUS SPRINKLE ONE LIKE THAT
AND IT'S OK IF SOME OF IT FALLS
OFF IN THE PAN IT'LL COME BACK
TO YOU LATER GIVE IT A NICE
LET'S FLIP IT OVER.
>> I LIKE TO RUB IT IN TO
SOMETIMES USE SPATULA SO I WANT
TO GET MY HANDS ALL PERKY.
>> OH RIGHT FLIP IT OVER.
I MIGHT EVEN HAVE A LITTLE MORE
SALT BUT I CAN ALWAYS ADD SALT
LATER.
>> HERE WE GO AND THAT IS
PRETTY MUCH IT NOW I WOULD PUT
THIS ON THE SMOKER AT LEAST FOR
AN HOUR AND A HALF.
>> OK THERE IS SOMETHING ABOUT
THAT SMOKY FLAVOR GOODNESS IT'S
SO GOOD.
>> SO THIS ALONE IF I PUT IT IN
THIS I'M GOING TO PUT IT IN
THIS CONTAINER RIGHT HERE AND
MAYBE A SECOND SEGMENT BY THE
MAGIC OF TELEVISION WE'LL HAVE
SOMETHING COMPLETELY FINISHED
HERE.
>> ALL RIGHT.
PUT THE LID ON IT, PUT IT IN
THE OVEN.
I USUALLY STARTED ABOUT TWO
SEVENTY THREE HUNDRED'S FINE.
>> IS THIS A LOW AND SLOW?
>> IT IS A LONG SLOG.
GET IT STARTED AND THEN I
FINISH IT RIGHT AROUND TWO
TWENTY AND I PUT AN INTERNAL
THERMOMETER IN IT AND WHEN IT
REACHES ONE NINETY FIVE TO TWO
HUNDRED IT'S DONE OK AND YOU'LL
SEE THOSE POLES APART I TELL
YOU EVERYTHING THIS MAN MAKES
IS DELICIOUS BUT IT REALLY
START THE FRESH THE LOCAL
INGREDIENTS.