904, WITH HOSTS EDEN KENDALL AND
MARK PAYTON, FEATURING AMAZING
STORIES FROM EVERY NEIGHBORHOOD
WITH RANCE ADAMS.
THIS IS "RIVER CITY LIVE."
>>> IT IS TIME TO DISH IN THE
WINN DIXIE KITCHEN KITCHEN AND
I'M STILL WORKING ON THE B
BQ
GRILLING SKILLS AND MY MAN CLAY
MURPHY FROM SONNY'S IN
ST. AUGUSTINE.
SMITH MASTER, GOT TO PUT THE
TITLE IN.
SO TODAY WE'RE TALKING ABOUT
>> PORK.
PULLED PORK.
WE TAKE THESE PORK COLLARS AND
PORK BUTTS AND WE HAND TRIM THEM
12 HOURS.
SO YOU CAN HELP ME WITH THIS.
WHAT WE WANT TO DO IS PULL IT
OUT WHEN IT'S READY, WE'LL TAKE
THE SKIN OFF, GO AHEAD AND PULL
THAT OFF.
>> ISN'T THAT PRETTY?
DROP IT DOWN IN THERE.
>> COMES RIGHT APART.
BONE.
>> THAT'S 12 HOURS.
>> IT'S 12 HOURS.
IT'S READY.
IT COMES OUT, IT'S CAPABLE TO
EAT AND CONNECT THE TISSUE.
YOU CAN TASTE THE WHOLE THING
PUT IT WRITE BACK THERE, ALL OF
THE PIECES.
>> I'M GLAD I PUT GLOVES ON FOR
THIS.
I'M READY TO GET TO WORK.
I'M SURE I PUT THE WRONG STUFF.
>> NO, THAT'S REALLY PRETTY
RIGHT THERE.
GO THROUGH AND FIND.
THIS IS WHAT WE DO EVERY SINGLE
DAY AT SONNY'S, TAKE SOME OUT,
LEAVE SOME OF IT IN.
ALL WE WANT TO DO IS LEAVE A
LITTLE BIT OF SAUCE.
ACTUALLY, WHAT WE'LL DO IS GET
OUR FINGERS DIRTY.
>> ALL RIGHT.
AND JUST PUT IT RIGHT IN.
>> YOU SAID YOU DON'T PUT A RUB
ON THE PORK.
THAT GIVES IT THE FLAVOR.
>> NO RUB ON THE PULLED PORK.
>> OH, OKAY.
>> OKAY.
WHAT WE'LL DO IS TAKE THIS AND
PUT THIS BACK IN THE SMOKER,
ISN'T THAT PRETTY?
>> AWESOME.
>> LET YOU KNOW, YOU SEE THESE
DARK PIECES THIS IS CALL
ED BARK.
THIS IS WHERE THE FLAVOR IS
REALLY CONCENTRATED IN THE BARK.
SOME PEOPLE SEE THAT AND SAY
THAT'S A BURNT AREA.
NO THAT'S THE BARK AREA.
WE LIKE THAT.
>> WRONG BARK, IT'S GOOD FOR ME.
>> HOW NOW YOU'VE GOT BRISKET.
>> I'VE GOT BRISKET.
FEW MINUTES.
NOW, THIS IS THE MUSCLE OF THE
COW, DIVIDED UP INTO DIFFERENT
TYPES OF PIECES OF THE MEAT.
THE DIFFERENCE IS THE FLANK IS
GIVEN TO LOCAL MERCHANTS VERY
VERY LEAN AND DOESN'T HAVE A LOT
OF FAT IN IT.
THAT'S WHY WE LIKE TO SMOKE IT
WITH -- VERY MARSHALLED AND GOT
FLAVOR.
IT'S NOT LIKE A RIB EYE.
YOU SEE THAT RIB EYE E
D STEAK,
REALLY MARBLED OUTSIDE.
THAT'S WHAT WE'RE LOOKING AT OUT
HERE.
WHAT I'M GOING TO TRY TO DO IS
CUT OFF A PIECE OF THAT.
AND SHOW YOU THE DIFFERENCE IN
THE TWO CUTS.
>> OKAY.
NOW, THIS IS THAT FLAT END.
IT'S VERY VERY LEAN AND DOESN'T
HAVE A LOT OF FAT IN IT AT ALL.
VERY VERY LEAN.
AND THIS IS PART OF THE CALF.
SEE THE DIFFERENCE IN THE -- A
LOT OF FAT, AND A LOT OF MARBLE
COMES FROM.
SOME PEOPLE SAY, LIKE WITH OTHER
STUFF, FAT IN MY BRISKET.
I'M TELLING YOU, YOU CAN TRY
THAT, I'M TELLING YOU THAT'S
WHERE THE FLAVOR COMES FROM.
NOW --
>> I'VE HAD PEOPLE SAY THEY
FAT.
RIGHT?
THE MEAT.
WE'VE GOT THE LEAN FOR EVERYBODY
WHO WANTS THAT NICE LEAN BEEF
RIGHT THERE.
AND THEN WE'VE GOT THIS MARBLE
BRISKET.
>> OH MY GOODNESS.
>> I THINK WE SHOULD HAVE ENOUGH
FOR EVERYBODY RIGHT THERE.
>> I'M NOT SHARING.
YOU MUST BE CRAZY.
YOU GUYS AT HOME, IF YOU WANT TO
GET YOURS, YOU'RE NOT GETTING
rivercitylivetv.com, AND CLICK
ON THE "AS SEEN ON RCL" TAB.
CARE OF YOU.
AND YEAH, I'M GOING BACK IN CHL
BACK WITH MORE "RIVER CITY LIVE"