(people cheering)
- Alright, I'm back with Kirsten Dunst, Brooke Shields.
And my next guest is causing quite a stir
in the barbecue world here in Southern California
in part it's because she's a woman in an
industry dominated by men.
It's also because she's changing up traditional smoked
flavors by adding a unique Asian flare.
Let's welcome, the Orange County smoke queen.
Winnie Yela Connie.
Give it up y'all
(people clapping)
(people cheering)
Hello.
- Hi
- So Winnie's all set to make one of her favorite dishes,
it's her brisket bao.
So you call yourself a pit madam, right?
I love the title.
It's very sexy.
- Well, you know,
I'm not that traditional pit a Pit master.
So I figured, you know,
let's just not beat around the bush.
I'm five two, 110 pounds.
- Me too,
and its so weird so weird,
we have so much in common.
- And you know,
this is not a role that a typical Asian woman would take on.
You know, it's a very masculine industry.
And the great thing about me being in this industry is
that people tend to underestimate me.
- Yeah.
- So are y'all into brisket? Do you like
- Yeah
I'm with a Texan,
So I eat plenty of this.
- [Kelly] Yes
We have made bow on the show before,
but remind everybody what bao is.
- So bao is basically a steam bun,
kinda of like a Chinese taco.
- Yeah. I am so into any kind of taco,
so so what do we,
what do we do first?
Oh, we're putting on gloves.
- Yes
- Okay. It took me a second.
- Wait, I'm going to do this.
Wait. Okay.
- And what's the bao made out off?
Is it?
What is
- It's flour,
all purpose flour in it's steamed.
- I got my rings off.
- Instead of baked
- Shouldn't take my rings off.
Okay.
What do we do first?
Look at Kirsten
- They were ready
We want it pretty thin,
Right?
- We want it.
We wanted about a centimeter or half an inch.
Sorry.
Quarter of an inch thick.
- Okay.
So you've already prepped it for us.
It's cooked.
So we're just slicing and dicing
- Yes
- [Kristen] Is that good or a little to thick
- That's perfect.
- Okay.
Do I slice it in half?
- Yes,
you're gonna to have to slice it in half
to fit it in the bao.
- [Kelly] This feels kind of like squishy and awesome.
- Yeah.
So this is our,
- Ooh,
- this is my brisket that I use my own rub
and we smoke it for 14 hours.
- WOW
- With white oak.
- Okay,
with white oak.
Alright.
- Then you take your bao.
- And then you take your bao,
you put it in there.
- Yeah.
- I'm all about this taco situation.
- Yeah
- I like a taco.
- So we have our
- Look at Kristen jumping ahead,
she's like lets get this sauce.
- Sorry,
I'm really hungry I guess
- So I have this hoisin barbecue sauce
that we make from scratch.
- Yeah we will
- And then I've got this
- I put a ton on
- Sesame slaw,
so it's a play on traditional coleslaw cause everything.
I, I try to incorporate Asian flavors
with American technique.
- Yeah, I like it.
- So it's, it's a little bit acidic,
so it cuts the fat.
And then we have the pickled onions
and we have some garnish here in front of the bowl.
That's the chopped garlic and sorry,
chopped cilantro, sorry
- Mint
- Chopped mint and
- Its chopped mint
- Chopped mint and chopped basil,
- Eat it
- Then eat you eat
- [Kelly] Ohh wait you eat it just like this,
okay okay
- Yes
- My husband is going to be so jealous.
This is amazing.
- Ohhh my gosh
- Take it home.
- This is delicious.
- I have to get my hair out of my mouth.
- The like the sauce,
I like everything.
Wait.
So you you have some of your best sellers here too.
Right?
- So we're at Smorgasburg every Sunday,
which is an outdoor open air market in downtown LA.
This is our best seller.
This is the dino bone.
- I love that its smoked.
- We get the dinosaurs from Le Brea Tar Pit.
- It's amazing.
- But we, we,
we do an Asian twist
and this is the go-to Jong Korean beef ribs.
So we use that Korean spice paste
and make a barbecue sauce out of it.
- I dare you to pick this up
- [Kelly] Fine
and just stuff the dino bone.
- I like a dare,
so whatever.
(people clapping)
- Alright
- Its really good
- [Kristen] Its good.
- That is even better.
That just hit like in the back of my mouth.
- Its a little spicy.
- I love spicy.
- And we smoke it for about six to eight hours.
- [Kelly] Wow.
- Yeah.
- Thank you for the dare.
That was amazing.
- Sorry.
- [Kelly] No, that was amazing.
What's this, this looks me.
- So this is our truffle Mac and cheese.
- [Kelly] Fine
- Yeah. You've got to have the carbs with the meat.
- [Kristen] Yummy.
- I just got to have carbs in general girl.
That's really good.
Oh my God.
What's this one?
- So we got pork belly, two ways.
We have the pork belly chashu,
which has smoked with my eight spice Chinese powder.
- I'm trying all of that.
- And then we have the crispy pork belly,
which is roasted also with the eight spice powder.
- Oh my gosh.
It's all really good Winnie,
thank you so much for coming.
- Thank you,
Winnie for feeding.
(people clapping)