00:01We've got some of their pork ribs here. The messiest one to start with.
00:12Oh my god. Look at that. That's just a whole lot of goodness there. Look at that bark.
00:23That's right. That's different to Turkey, how I know Turkey to be. That is so juicy.
00:33So if you're in Austin, you have to come to La Barbecue. As a traveler, this is a must-do
00:38in Austin.
00:40This is some of the best food that I've had. The vibe here is really, really cool as well.
00:44I'm not going to spoil it for you. You're just going to have to come out and check it for
00:47yourself.
00:52Come on over and fire up your barbecue.
01:23I'm not going to float.
01:26I'm not going to spoil it.
01:30I'm not going to spoil it for you.
01:33I don't want to spoil it.
01:37I just want to do it.
01:37But, it's really cool and easy.
01:40It's fine.
01:41But I'm not going to spoil it, too.
01:46But I know that it's very good.
01:47Let's go.
01:47Let's go.
02:13All I want is a clean bone
02:16and tender, juicy meat.
02:18Let me show you how I smoke a pork butt.
02:20Start by scoring the fat,
02:22then throw down a mustard binder.
02:23If you hate mustard or your anti-binder,
02:25just skip it.
02:26It's not that serious.
02:28Now season it up with a little pork rub
02:30and be generous
02:31because you can't really over-season a pork butt.
02:33Let it rest at room temp
02:34and fire up the smoker to 225 degrees.
02:38Place your pork on the grates
02:39and let it smoke for about six hours.
02:41I like to give it a spritz every 90 minutes or so
02:43to help build that bark,
02:44but again, if you're anti-spritz,
02:47just skip it.
02:48When it hits around 165 internal,
02:50transfer it to a pan with a little apple juice,
02:52another sprinkle of that rub,
02:53and a few pats of butter.
02:55Then wrap it in foil
02:56and place it back on the smoker
02:57till it hits around 203.
02:59Let it rest for an hour or so,
03:01then pull out that bone,
03:02shred it up,
03:03and enjoy some of the best pulled pork
03:05you'll ever eat.
03:06While it's up to the barbecue,
03:13we'll have to go to our chalice and
03:14we'll have to eat some of the frozen
03:15barbecue equations.
03:16We'll have to get a hot recipe
03:19and then pull out some of our
03:20peanuts.
03:20This is fresh garlic, and if you want to eat it, you can eat it in a bowl, so you
03:29can eat it in a bowl, so you can eat it in a bowl.
03:35This is the first time I have been working with the barbecue.
03:40I have been working with the barbecue sauce and I have been working with the barbecue sauce.
03:51This video is made possible for the barbecue sauce.
03:54This video is made possible by the barbecue sauce.
04:05This is made possible by the barbecue sauce.
04:29This is the main part of the video.
04:32I am not sure what the video is doing today.
04:39I am not sure what the video is doing today.
04:43This is the main part of the video.
04:55okay so we've got some ribs you have to rip off the membrane first massage in some of the
05:02american-style mustard sprinkle on the the barbecue rib rub with some brown sugar as well
05:09and then tightly wrap it in some glad wrap and put it in the fridge for about two hours to
05:14marinate if you can leave it overnight that's probably better here i am just mixing all of
05:19the ingredients for the glaze marinate make sure you mix that really well and then once you're
05:28finished making that pull out the ribs from the fridge tightly wrap it in some of the foil
05:34let it cook once the meat is kind of falling off the bone pull it out and lather on that
05:41marinade
05:41that you made earlier and then put it back in to brown a little bit more and you'll know it's
05:47ready
05:47when it's really easy to pull apart and the meat kind of just falls off the bones
05:54everywhere i go beauty finds its way in the little things of every day
06:04the waiting smile the endless blue life feels better when shared with you
06:27the laughter of friends a familiar sound the golden glow as the sun goes down
07:07what's the better highlight for your barbecue
07:09restaurant is it gonna be pulled pork or is it gonna be brisket now pulled pork
07:14famous from North Carolina that's kind of like their staple meat I love pulled
07:18pork it's juicy it's tender we like to mix in the bark with it I think it lends
07:24itself better to sauces in my opinion or do you like brisket the Texas staple
07:30it's beefy if you season it well the barks awesome it's nice and fatty I
07:34personally like brisket by itself more or on a sandwich for me so let me know in
07:39the comments do you like pork or are you a brisket person whenever we're in
07:43Denver Colorado we always make a stop at AJ's pit for their Texas style barbecue
07:47their oak-fired slow-smoked pulled pork is an absolute must it shreds so easily
07:53and it's left juicy tender and just downright addicting where's your favorite
07:56barbecue joint
08:15oooh look at the drip
08:38let's take a closer look at where you go for authentic american barbecue in las vegas
08:42this week i had as my guest a celebrity tiktoker from the uk
08:45and he expressed one desire while in las vegas he wanted the fortress from jesse ray barbecue
08:51as jesse ray's is in the business of making dreams come true here is how it's made start with
08:55a circle of slow smoked ribs fill it with crispy seasoned fries and then cover it with the first
09:00layer of sauce that gets topped with the best mac and cheese you will ever taste and that gets
09:06topped with the juiciest brisket you've ever seen i dare say it's moist and then we put some hot
09:11links on top of that because why not hit it with that white barbecue sauce from alabama and is this
09:17not the most american meal you have ever seen but people always say how do you eat it and the
09:22answer
09:22is however you can this is not for the faint of heart it's messy but delicious and for around 45
09:27it can be yours and it feeds about four people it's perfect for dinner with new friends thanks
09:32for hanging out with us goonie dad have you been would you go let me know and follow me for
09:36all the
09:36vegas
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