00:00So Chef G. Garvin, you're here in New Orleans at the Essence Music Festival with your partnership with Coca-Cola.
00:09Can you tell us a little bit more about it?
00:11I have a partnership with Coca-Cola.
00:13We do the Open Happiness Partnership, and with that, we've done a really great book for African American, for Black History Month, with a bunch of great recipes.
00:24And the relationship is just to try and bring families back together.
00:28Um, because we just felt like, remember when you used to sit down at 6 o'clock for dinner with your family?
00:36It just doesn't happen anymore.
00:38Everybody's so busy.
00:40Everyone's running around.
00:41So in this relationship, we wanted to try and figure out how to get people back together.
00:46All right, Chef G. Garvin, you also have a new cooking show on the Cooking Channel called Taste of the South.
00:51Yes, I'm very excited about that.
00:52Premiering in August.
00:53It's called Taste of the South.
00:54So we go all over the South to restaurants that are interesting or unique, something about them.
01:01And, yeah, it premieres in August.
01:03All right.
01:04And just, you know, it's July 4th weekend, so everybody's grilling up.
01:07You know, they're ready to burn, you know, get some grilling and barbecuing on.
01:11What are your five essentials for a good barbecue?
01:15I think the thing is, when people do ribs, there's a big controversy about whether you boil them first or not.
01:22I don't do that.
01:24But what I like to have is a good hot pit, which means you've got to have the wood and the charcoal.
01:30It's got to be lit well.
01:32The meat's got to be seasoned.
01:33I always do my meat two days before if I'm going to the grill.
01:38More importantly, though, is the spice water.
01:41Like, when you're grilling them, like, I never see anybody do it anymore, but, like, the spice, the water, the lemon, you've got to hit the ribs as you cook them.
01:50I think that helps keep them moist.
01:51Let's do it.
02:12Let's do it.
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