字幕表 動画を再生する 英語字幕をプリント American barbecue is really about taking a tough, fairly inexpensive a piece of meat and making it into something tender and succulent on Juicy. I love barbecue. It's one of my favorites. It's one of the foods that you can eat that really messy, and it's okay to get it kind of all over your face. And it's just really fun to eat. Delicious pit masters responsible for front to back control of the pit, as well as the seasonings of meat in the saucing of the meat. A pit is a special type of grill. They all involved some source of heat, so charcoal or wood or electricity. And that's where the meat is cooked. I like my barbecues, just a variety of things. There is. You get almost anything. Love and love brisket, pork. It's all there, and it's great. Brisket is very tough piece of meat that it has to be cooked for long periods of time. Lower temperatures. But we could for about 8 to 12 hours, depending on the size of the brisket. Then you have your pork spare ribs. That's from the pig hog. Samos big. It just depends on what part of the country you're from love North. A column. Pigs DOWN SOUTH COLUMN Hogs Spareribs We're gonna be the lower part with rib cage. Did you have your pork blood with pork shoulder? And that's gonna be from the shoulder of the hog. You just slow cooked that there's actually three separate muscles in the pork shoulder pork butt, and you have to load slow breakdown together, and you'll have one muscle that finish without a little bit quicker than the other. By the time it's all done, cut it with plastic for it's good stuff. Chicken. We use whole chickens on season it up. The pit is really what flavours the meat. So the kind of charcoal you use, how much trouble you go through, what kind of wood you use is really important. So we use hickory. We use cherry. We use apple use oak, so those are all regional trees that you find in Virginia verse. If you go other places like Texas, you'll get a lot more post open. You'll get mesquite down there, too. Deliciousness barbecue in different varieties here. Very good. They have barbecues, have sauce with they have something like kind of a Dr Rod North Carolina test to Barbara Vinegar based barbecue. The glaze is it's like a barbecue sauce. It'll enhance the spices that have already used dry rubs is consistent assault. It also has some cayenne sugars, chili powder, black pepper. I just love the taste. Love the flavor. I mean, people just like to get out of barbecue, do they paying? So I gotta take a cook.