>> Tati: THIS WEEKEND
RIBFEST GETS UNDERWAY IN
PONTIAC.
IT'S MUSIC, FIREWORKS, IT'S
PIG RACES IT'S MONSTER
TRUCKS AND OF COURSE IT'S
ALL ABOUT RIBS.
>> Chuck: A PIG RACE COME O
I DIDN'T KNOW.
SO DAVID HOG PRICE FROM
HOG-WILD BARBEQUE IS WITH US
THIS MORNING.
GOOD TO SEE YOU.
WE'RE ALREADY WITH OUR
GLOVES.
AND JOHN WHO IS WITH US.
THANK YOU FOR BEING HERE.
BECAUSE RIBFEST IT IS
ROLLING RIGHT INTO PONTIAC.
>> Tati: TELL US ALL ABOUT
IT WHAT CAN WE EXPECT?
>> WE ARE VERY EXCITED TO
ROLL INTO NORTHERN OAKLAND
COUNTY AS CHUCK SAID SWREMP
A LOT OF ATTRACTIONS THIS
YEAR.
WE'LL BE SMASHING CARS WITH
MONSTER TRUCKS.
WE HAVE AS YOU MENTIONED
EARLIER PIG RACES WHERE
WE'LL HAVE DAVID COOK THE
LOSER OF COURSE AND FOR THE
FIRST TIME EVER WE HAVE
FIREWORKS ON FRIDAY NIGHT.
AND THEN JUST LOTS OF GREAT
BANDS AND CRAFT BEERS AND A
WONDERFUL SETTING.
IT'S AT THE M-1 RACING
CONCOURSE.
SINCE WE ARE AT A RACE TRACK
WE'RE ALSO GOING TO BE
OFFERING HOT LAPS TO
ATTENDEES WHERE THEY CAN GET
INTO A DODGE VIPER AND RACE
AROUND THE RACE TRACK.
>> Chuck: I KNOW LADIES WILL
PROBABLY WANT TO GO TO THIS
THING BUT THIS JUST SOUNDS
WAY OVER THE TOP.
LET'S GO MEN, WE'RE TALKING
CRUSHING THINGS.
>> Tati: LET'S GET TO
UNARING.
WHAT'S THE SECRET BEHIND A
GOOD RUB?
SHOULD I CALL YOU DAVID OR
SHOULD I CALL YOU HOG?
>> JUST CALL ME HOG.
MY GRANDDADDY ALWAYS TOLD ME
THE SECRET TO A GOOD RIB IS
SLOW AND YOU GOT TO TAKE
YOUR TIME.
YOU GOT TO HANDLE MEAT LIKE
YOU DO A CHILD.
YOU GOT TO THINK OF IT AS
TENDER, THINK OF IT AS SLOW
AND RUB.
WE START OUT WITH A HOMEMADE
DRY RUB.
SNRG MY GREAT GRANDDADDY.
>> Tati: SO YOU'RE NOT
TELLING US WHAT'S IN THERE.
>> I'M NOT TELLING YOU
WHAT'S IN THERE I WILL HAVE
TO PUT THE HURTING YOU ON.
YOU WILL BE SQUEALING LIKE A
LITTLE HOG.
>> Chuck: LET ME MOVE OVER
HERE WITH THE KNIFE.
>> YOU GOT TO RUB THAT MEAT
IN RUB IN REAL GOOD TO YOUR
MEAT.
>> Chuck: YOU --
>> Tati: HAVE YOU WON AWARDS
TELL US ABOUT THOSE REALLY
QUICKLY.
>> I TOOK GRAND CHAMPION AT
THE MINISTRY RENAISSANCE IN
2014.
JAZZ ON BRIGHTON LAST YEAR
AND THE YEAR BEFORE THAT.
SO I HAVE A FEW DIFFERENT
ONES THAT I WON.
RUB.
>> SOME PEOPLE LIKE THEIR
MEAT SOFT.
I'M FROM GEORGIA WE'RE WHAT
WE CALL DIPPERS.
YOU SEASON YOUR MEAT.
ANOTHER THING GRANDDADDY
ALWAYS SAID IS BARBEQUE
SAUCE WILL ONLY DO ONE OR
TWO THINGS IT EITHER COVERS
UP MEAT THAT DOESN'T HAVE
FLAVOR OR TO GIVE MEAT
FLAVOR THAT'S ALREADY.
THERE
>> Tati: TWO RUBS YOU ARE
BEING GENEROUS WITH THIS?
>> YOU REALLY CAN'T PUT TOO
MUCH RUB.
ONCE YOU PUT THE RUB ON YOU
ARE GOING TO PUT IT ON
SMOKER AND HAVE THAT FOR MY
TEMPERATURE I SMOKE MY RIBS
ABOUT 160 DEGREES.
>> Chuck: FOR HOW LONG?
>> ABOUT SIX HOURS.
>> Chuck: OH, OKAY.
>> ABOUT SIX HOURS.
LOW AND SLOW JUST TAKE YOUR
TIME.
PUT THE RUB ON THERE THEN
COURSE.
>> Tati: TELL US ABOUT THE
OTHER STUFF.
START.
>> WE START HERE.
THIS ARE SOME OF OUR RIB
CHIPS.
WE USE THE SAME RUB ON ALL
OF OUR MEAT PRODUCTS.
THIS IS RIB TIPS THAT WE
SMOKED UP THAT WE HAVE SOME
SMOKED CHICKEN, MACARONI AND
CHEESE, BARBEQUE BAKED BEANS,
COLLARD GREENS, PEACH
COBBLER, SMOKED BEEF BRISK
IT AND SOME RIBSER.
>> THE RUB YOU ARE USING ON
YOUR RIBS DO YOU PUT THAT ON
CHICKEN.
>> CHICKEN, BEEF AND PORK.
IT TOOK ME A FEW YEARS TO
KEEP PLAYING WITH IT.
GRANDDADDY FORGET.
>> Chuck: FROM OVER HERE I'M
SMELLING GARLIC.
OVER.
>> THERE'S GARLIC IN THERE.
>> Chuck: VERY GOOD.
TELL US ABOUT YOUR PLACE.
>> WE'RE LOCATED AT 938
SOUTH MICHIGAN AVENUE IN
HOWELL.
I HAVE CONCESSION TRAILERS.
WE DO NASCAR WE DO MUD BOTHS
WE DO A LOT OF COMPETITIONS.
RIBFEST HERE.
WEEKEND.
LAST YEAR WE HAD A VERY GOOD
TURNOUT THERE.
SO WE'RE LOOKING FORWARD.
WE'RE SEASONING RIBS
STARTING TOMORROW GETTING
THINGS PREPPED AND PICKING
BEANS AND MAKING PEACH
COBBLER GETTING READY.
>> Tati: I CAN HANDLE THAT
PEACH COBBLER.
>> Chuck: JOHN ABOUT THE
MICHIGAN RIBFEST.
>> IF YOUR VIEWERS COULD
SMELL.
4TH.
WE'RE LOOKING FWLARD TO HUGE
CELEBRATE THE FOURTH.