RIGHT NOW, IT’S TIME TO EAT! IT’S "TASTY TUESDAY" TIME!
♪
♪ >> Brandon: AH, YES.
MEMORIAL DAY THE UNOFFICIAL
START OF SUMMER, BUT HERE IN
MICHIGAN, YOU NEVER KNOW IF IT
WILL BE SIZZLING HOT, STORMY,
SNOWING.
SNOWING. ONE THING IS FOR SURE.
IT’S TIME FOR BARBECUE, AND
WE’RE GETTING STARTED EARLY WITH
ONE OF THE BEST IN TOWN AS VOTED
BY YOU.
BY YOU. ARKIN’S SWEET BBQ PIT.
IT’S CERTIFIED ANGUS AND TOP
CHOICE MEATS BUTCHERED IN HOUSE.
>> PULLED PORK, RIBS, CHICKEN,
AND WE MAKE OUR OWN SAUSAGES.
HABANERO MANGO, SAUSAGE, MILD,
AND JALAPENO CHEESE.
>> Brandon: CORNBREAD AND
JALAPENO CHEESE BREAD LOADED
WITH FRESH INGREDIENTS.
HE HAS BARBECUE IN HIS BLOOD AND
YEARS PERFECTING RECIPES FROM
DRY RUBS AND SAUCES.
THE SMOKER SIMMERS SLOW AND LOW
AND IT’S READY WHEN THE FEEL AND
SMELL SAY SO.
>> WE USE TECHNIQUES TO MAKE
SURE IT’S TENDER AND DELICIOUS.
>> Brandon: IT OPENS AT 11:00
A.M. SERVING LUNCH AND DINNER
DAILY AND CLOSES WHEN THEY RUN
OUT OF FOOD.
THE THOI POUNDS OF BEAUTIFUL
BARBECUE ARE SMOKED WITH
MICHIGAN CHERRY WOOD, FINISHING
THE FLAVOR PROFILE.
>> IF THEY WANT TO SEE THE MEAT
SMOKING, WE’LL SHOW THEM.
BUT DON’T ASK FOR THE RECIPES.
>> Rhonda: I’M BLOWN AWAY!
>> Evrod: AS THE NON-MEAT-EATER
OF THE GROUP, THIS SPECIALS
DELICIOUS.
DELICIOUS. >> Rhonda: SO GOOD!
>> Brandon: RIGHT OUT OF THE
SMOKER.
SMOKER. >> Brandon: JASON HAS BEEN
SALIVATING.
SALIVATING. >> Brandon: THIS IS INCREDIBLE.
WE HAVE A FEW CAMERAS AND A FEW
OPTIONS.
OPTIONS. WE’LL START HERE.
THESE ARE THE RIB TIPS.
ONE OF THE THREE HOMEMADE
SAUSAGES THERE IN FRONT, EITHER
AS A PLATTER OR IN A SANDWICH
THERE.
THERE. WE’VE GOT THE MAC & CHEESE UP
FRONT.
FRONT. >> Kim: OF COURSE, EVROD IS
GOING IN.
GOING IN. >> Brandon: THIS IS PULLED PORK
AND BRISKET, CHEESE, SAUCE ON
THAT.
THAT. YOU WANT SOME RIB TIPS?
>> Rhonda: I PULLED OUT A BIG
LONG TOOL TO GET IT, TOO.
>> Brandon: A STEADY HAND.
AND CORNBREAD.
AND CORNBREAD. AND THEY BROUGHT THE SAUSAGES,
THE PORK BABY BACK RIBS AND
THESE ARE BEEP SHORT RIBS.
>> Rhonda: IS EVERYBODY SEEING
THESE.
THESE. >> Brandon: WILMA!
THEY’RE HUGE.
THEY’RE HUGE. A COUPLE OF THE SIDES THERE.
THE BLUE CHEESE COLESLAW, THE
BAKED BEANS, COLLARD GREENS,
CHICKEN RIGHT DOWN THERE BY
JASON AND ANOTHER ONE OF THEIR
SAUSAGES, AN AMAZING, AMAZING
PLACE.
PLACE. AND ONE OF THE BEST, "VOTE 4 THE
BEST" AS VOTED BY OUR WONDERFUL
VIEWERS.
VIEWERS. >> Evrod: WHAT’S THE DEAL?
>> Brandon: TODAY ONLY, BUY ONE
BRISKET SANDWICH AND GET A
SECOND ONE FREE.
YOU HAVE TO MENTION "TASTY
TUESDAY."
TUESDAY." IT’S ALSO TACO TUESDAY.
AND PEOPLE STOLE THAT FROM ME,
LOCATED ON SOUTHFIELD ROAD.
IT’S BETWEEN 12 AND 13 MILE, AND
OPEN AT 11:00 A.M.
AND AGAIN, HE MADE THE POINT,
ARKIN SAID THEY CLOSE IN THE
EVENING WHEN THEY RUN OUT OF
FOOD, EVERY DAY.
SO GET THERE WHILE YOU CAN.
>> Rhonda: IT IS DELICIOUS!
THE RIB TIP IS AMAZING.