00:00Hey, Coach, you know how to barbecue?
00:03No.
00:04It's great.
00:06See, when I first started learning,
00:07I was always in a rush, just lifting that lid,
00:11poking the meat, jacking that heat all the way up,
00:13because I was impatient and hungry.
00:15But you know what happens?
00:17The meat gets all tough.
00:19I'd end up cooking all the tenderness right out of it.
00:24I kind of find that people are the same way.
00:27You know, you poke them and prod them every five minutes.
00:29They can get a little chewy.
00:31But if you trust the process,
00:33keep the temperature nice and steady,
00:35add a little spice when necessary,
00:37and a little sauce to keep it sweet,
00:39well, you got a good shot
00:41to end up with something you're going to be proud of.
00:45Well, bear that in mind.
