baby crawl.me - welcome to new day cleveland, i'm david moss and this is the show that's gonna be hot, charcoal hot, especially if you love barbecue, you know how it is. once you're thinking about, "i could hardly wait till i can "to barbecue," and in summer, you're trying to figure out what to barbecue, or maybe, you're the kind of person who's just trying to figure out what kind of barbecue to buy and where to go. this is the show for you today, because i'm gonna make a little barbecue, i have some chicken, i'm gonna barbecue some fruit, but we're gonna go to the pros, we're gonna see people make pork, barbecued bacon, can you believe that? we're gonna barbecue beef, all kinds of things. ribs, of course everyone loves ribs, brisket. it's gonna be a great barbecue show, and just to get the things goin' the way we want it to go,

(guitar music) - when we first came up with the idea of doing a barbecue show, our producer pitched it on facebook and thought let's see what people really want and where they want us to go. this place was at the top of the list, not only for the people on facebook, but for everyone at fox8. i'm talking about hot sauce williams right here on carnegie avenue. debra, your place, everyone loves it! - of course, we're delicious. must have everyone around town, you're outside here cooking, everyone's driving by, everyone can smell us from a mile away probably, and they just come and converge on your spot, right? - when he starts up, they come. they just roll in, "i smell it! i smell it!" they pass by him, they love him. - so i got the man behind the smoker, william ray.

- years? are you kiddin' me? and a little birdie told me that no matter what the weather's like, you're outside? - all year round. - middle of winter? - yes, ma'am. - how many feet of snow has been out here, and you're still cookin' away? - a lot. (natalie laughs) a lot. - and you're still out here? - yeah. - people, they come up and-- - yeah, they come up and see me take it out, take pictures of the pit, then they go and order. - [natalie] have you got any crazy requests from people when they come over? - [william] sometimes, some people know me. sometimes, they come, they ask me if i cook (mumbles) i'm like, "yeah!" they'll come in, they see me cookin' out here, they come on in and buy somethin' to eat. - [debra] we serve a big full rib. we don't do baby backs, we don't do st. louis cuts.

wait until you see, i was thinkin' to myself, "who's williams?" there isn't just one williams around this place. - no. - [natalie] no! - [debra] there's a lot of williams. (natalie and debra laugh) - i wanna show you what we're talkin' about. they are like one big, happy family here. they got a bunch of people working, but, let's talk about the williams, we got one williams. - that's sharon williams. - hi! - [natalie] hi. we got another williams. - that's beverley williams, main cook. - yes, they're lurkin' around up front there. - (laughs) they're all really busy, right? there's a williams. - [debra] yes, that's my nephew. - [natalie] there's a williams. - [debra] that's my brother, tom. - [natalie] over there in the headset? - [debra] that's my niece, ebony. - [natalie] ok, ebony's over there. she's hidin' from the camera. (laughs) - [debra] that's her favorite thing. - [natalie] not all the williams like to be on camera. - [debra] no, a lot of them don't. - [natalie] but they do know how to cook some good food. - [debra] oh, yeah. - i see some really great stuff in here.

is the biggest to-go box i've ever seen! - [debra] that's for the big eaters. - that's a heavy-duty to-go box. - yes, that's for the big williams and never failed. - what should i pick, what should i put in there? - we have a menu, but nobody really reads them. - (laughs) they don't read the menu, they go straight to-- - i would suggest the chicken wing. - alright, just put one in there, it's just for me. thanks, sis. - [sharon] alright! - one chicken wing, what else? - [debra] then i would have some baked beans. - ok, we gotta get a little bit of baked beans. - [natalie] oh, they're vegetarian baked beans, too? how busy do you guys get during the day? - very busy on most days. lunchtime, we wouldn't be doing this at lunchtime. - we wouldn't be able to be here in a line. there would be too big of a line! alright, so we got the beans, what else? mac and cheese? - macaroni and cheese. - just a little cup, sis.

- [debra] you gotta watch that figure. (laughs) maybe some grains. - [natalie] some grains, too? how do i skip the grains and go straight to those ribs? - [debra] oh, for sure. - [natalie] i don't need the healthy, i want the ribs. - [debra] you don't want the healthy? a lot of people just eat the healthy. - [natalie] on top of that, you add this extra sauce to these ribs here. - [debra] barbecue sauce. - does that have a little bit of kick to it? - that has a little bit of spice to it, a little bit of hot to it. it's not real hot, it's like a comfortable hot. - comfortable hot? - yes. - if someone were to order somethin' to go, would that feed a family if you really wanted the whole to-go box like that? - [debra] yeah, usually, we have a full slab in that box most of the time, or a bunch of chicken, the 21-piece, or some wings in that box. - that looks delicious. the good part about this, too, i don't know if you can see right here, but this gentleman came all the way from sandusky. hey, here's your chance to shine, all the way from sandusky. - yes, yes! - to get some of these great ribs. - yes, i left the roller coaster in sandusky to come

ourse! - sis, thank you so much, i'm gonna take that to go. i'm not driving all the way back to sandusky but i'm gonna take it to the car, that's for sure, and check this out. thank you so much, debra. - you're welcome, thank you. - doesn't this look good, one last look for ya. check that out. hot sauce williams! come in to carnegie avenue! (natalie and debra laugh) coming up after the break, we're heading

- the barbecue is happening here at chateau moss, and it's gonna be all about chicken here, we're gonna do this a little bit different with some different ingredients. i think you're gonna have some fun with this. what i'm doing with this lemon is taking the zest off of it. just the yellow part's got that great lemon flavor. if you go into the white part, it's gonna start gettin' bitter, so we don't want that. this is gonna be one of the seasonings we put i got that baby goin' there, we got the zest in. we're gonna put a little salt and pepper, chopped up rosemary, we got some garlic, and i think it's time for thyme, so here's some thyme. that's gonna be in there, we're gonna mix this up a little bit here, my little spoon. nice job, we're gonna set that there out of the way. now we take the chicken, the star of the show. we take him out of the pot, i'll just turn him over.

ce where you usually take out the giblets, i guess that's a good way to say it, right? and you're just gonna cut to one side of the backbone. we're taking the backbone out of this chicken. put it this way. and what we do is press down on it. there you go, look, we've got a flattened chicken. what do you think of that? now what you do is stick your finger in here under the skin, just put that in here. pretty simple, huh? which is a lot of fun to cook on. it's like a weber but just holds the heat a little more, so you can do more stuff. and we're gonna cook this skin-side down for about 10 minutes over 375 degrees. i'm gonna put some olive oil 'cause if you don't put the olive oil on first, you'll wash off the salt and pepper. that's what happens, that's what i'm tellin' ya. ok, we're gonna put some lemon in it.

and when i said it on television one day on the show new day cleveland, everyone wanted giant eagle to get one. (laughs) it only came with a special bag of lemons, so it was not there all the time. so we got the lemon on it, we got the salt on it. a little pepper. look at that, it looks like somethin' now, right? and we're gonna toss this baby in the green egg face down. look, mom, no hands! here we go. i'll see you in 10 minutes. (clock ticking) 10, 15 minutes, around 350, 375, 400, so if it's anything in that range, it's good. we open her up, and the reason we cook it that long on the one side is because we're just trying to get a little browning on the skin, see that, what it looks like now? look at that baby, we got a little bit of browning there. so now when it goes in here and stays another 40, 50 minutes, you want the thermometer to come out and you want to read 160 degrees.

barbecued chicken, so that's gonna brown even more on the top now, and the reason we flatten it out was it makes it for more even cooking. it'll cook way faster than if you had a big roast bird in there, and in fact, the italians cook it like this all the time, they even put a brick on it to make it flatter. that makes it really cool, cooks really fast, and all the flavors you put in it, stay in it. we'll be back in a couple of moments, and we'll put barbecue sauce on that. ok, we're about 55 minutes in, and this chicken is startin' to look like mm-hmm, it wants to jump outta here i bought some of this cherry barbecue sauce. of course, i've got two kinds but i'm using the spicy on this bird because that's the way we're gonna roll today. we put a little barbecue sauce on there. when you put barbecue sauce on, make sure you don't cook it over a really high heat after you put the sauce on 'cause the sauce is just gonna burn on it, you don't want that to happen. you want the sauce to stick to it with all those other beautiful flavors in there

a couple more minutes, and we have heaven. we got the ergo chef tongs out here because we wanna try and pick this chicken up in one piece. get underneath it a little bit here with the big ones because this baby is tender, oh, that leg wants to leave. don't leave me, leg. there you go, just like that. put this baby here where you can see it. here you go, get a good look at that. with the ol' ergo chef knife in here, i'll show ya. nice and tender. barbecued chicken, mm-hmm. just like mamma wished she could make, pretty good stuff. from here, we're gonna have some more barbecue, folks, but this time, the barbecue is on wheels, that's right. we're headed to a place where the pork is king. (guitar music)

this is where the cue comes to you. - it is! - so we're out here on wednesday. somebody told me you guys have texas barbecue, right? - yeah, we slow-smoke everything right here on the truck. we use oak, it's a palette smoker, so we don't use gas, we don't use charcoal or anything. everything smokes overnight for about 12 to 14 hours. we don't sauce it, that's your choice if you wanna put a little sauce on it. we let out salt, pepper, texas style rub, and the smoke come through for the flavor. what's that look like, can i get one of those? - can we have a bacon on a stick? - bacon on a stick, that's somethin' i wouldn't eat everyday because, you know, it's bacon on a stick. but let's check this out. - this is one of our specialties, it's about a quarter inch. we get a full slab of bacon, cut it into about a quarter inch. we use our rub and maple brown sugar glaze, then we smoke it for about an hour or two. and this is the result. - can you guys smell that, huh?

- and you may wanna try one of our specialty sandwiches. - [david] what kind of sandwich can you make back there? - [ted] can you get us a proper slopper? - look at this! - here's the proper slopper, this is our specialty sandwich. (david laughs) it's basically a sampler on a bun. you have our smoked texas hot wing sausage, brisket, pulled pork, coleslaw, you got the homemade chips, then you got bacon on it. need a knife and a fork to eat this bad boy. - i gotta reach in here with the big bit. - you got it, it's got little bit of a kick, so be ready. - which meat is this one? - it's a texas style beef sausage. - it's spicy! - a little bit, nice kick for ya. - yeah, it's really good. so you're here on wednesday on walnut, walnut wednesday. where else can people find you guys? - [ted] we're at every cleveland flea. it's once a month downtown at tyler village. it's actually gonna be this saturday.

(background noise drowns out speaker) stadium. we have a special stand there, so come out any game and you can find us, they're serving the exact same stuff we got here on the truck. - [david] sounds great, you just cook it right here. how did you get started with this, how did this begin? - [ted] this is partner shane and i. we grew up together since we were about five years old. we've always been talkin' about a way to quit out real jobs and do somethin', so we finally started this, put a little bit of money together, bought the truck off craigslist for about 1,000 bucks last year. - yup, built the whole thing ourselves, stripped it down. neither of us had any idea what we were doing but the only thing we hired was an electrician do the electric, everything else, we did ourselves. took a little longer than we planned but-- - so why not kansas city, why not st. louis, why not the carolinas, why texas? - we both pretty much travelled the country for our jobs, trying barbecue everywhere. and for us, there's nothing better than the texas style. beef brisket's kind of our specialty, which is the specialty out in texas.

you can't really find good brisket. for us, you can't even find any great smoked barbecue. everything you get around here is kind of the baked ribs thrown on a grill and sauced up, so we wanted to do something that set us apart. - so it's really all about the meat and how you season the meat, it's not so much about the sauce. - exactly, the sauce is secondary for us. - so check it out, it's texas style, it's the proper pig, and it's all about the cue, folks, barbecue! and this one's on wheels, thanks a lot. - [ted] thank you. (band plays and sings) for one of the area's most iconic barbecue style.

- after about five hours of trying to figure out how we were gonna get this camera shot right, look who i'm standing next to right here. (al laughs) so happy to be here. we are at bubba's q, this is your place, buddy. you have become quite a cleveland face here. everyone loves you, i love you. your entire family is just phenomenal. i know we gotta get to the food, but i wanna talk about you and why you started opening up this place? - this place was designed to be a family business, and as you found out, my mother-in-law works here,

my granddaughters work here. - [natalie] so barbecue is your passion. - [al] correct. - [natalie] obviously, you wanted to bring the south up here but why this? - [al] i grew up in jacksonville in a barbecue family. so i actually took a break from the barbecue business to go place 13 years in the nfl. i always knew that as soon as i was done, i was gonna open up a shop, in fact, i had one while i was playing. e this business. - what is so amazing about this place is that it's not just this avon business that's thriving. they have been on shark tank (al laughs) because of your boneless ribs. how'd you come up with this idea? and obviously, it's taking you big places. - when my wife and i were dating some 34 years ago,

i sat the ribs down, and my wife was like a size two and she went, "ooh! i don't eat ribs "because they're too messy!" you can imagine how that went on. right there, in my head, an idea came and i was like hmm. i vowed to find a way to get my wife to enjoy ribs. and the boneless rib is the only rib she'll eat. - wo, wo, wo. hey, get out of the kitchen, come on. there you go. - [natalie] let's get some of these ribs out here. (country music) - the sauce goes into the holes and it marinates from the inside out. (laughs) here you go. - i need a hi five, too, buddy. - there you go.

- your wife knew what she was doing when she didn't want the bone in there. - yeah, you know what we like to say about these ribs and it's honest, those ribs were made out of love. i made 'em for my wife and, really-- - sweet. - every time i see somebody eatin' them, i kind of well up. - did i get you, do you need-- - yeah. - i think you're good. (laughs) - thank you for trying 'em. (laughs) - so not only were they on shark tank, they're gonna be all over qvc. i see your wall over there. for these things. - [al] i rely on patrick and his guys, kitchen manager, to make these recipes, and they make 'em. so it's the team, i can't take credit. - [natalie] it's a team effort, and i know they put together some other great things, including that baked potato (al laughs) that has what in it? - this is called the barbecued baker. my mother owned a barbecue restaurant and a corner store

she would just go get a bunch of meat. she bought potatoes and we had barbecue sauce around. so my mom was the kind of mom, she was like, "boom, here's your food," and gone, she was gone all day. so what we had around the house was ground beef, potatoes, barbecue sauce, and so my mom would trade people who were on assistance, blocks of cheese. - wow. - we would take that cheese, melt it over the potatoes, this is on the menu and it's called the barbecued baker. - the barbecued baker. - it was made out of necessity. i must've eaten these, in a week, four or five times. now, try to do this with a bone in the rib. - [natalie] not happening. - [al] this is bubba's real boneless rib sandwich, and we poke fun of that thing here. it's an actual rib with the bones in them,

- so if you don't want the whole big slab of rib which i think i could still eat all that, you can definitely get the sandwich. they have catering here, which is also pretty darn amazing because i know your catering is through the roof. people always want that. so how did i do, compared to the guys on shark tank? i'm pretty nice, huh? - yeah, you're a lot nicer than them. (natalie laughs) - and i think when customers come in, they're going-- - and prettier, too! - (laughs) thank you, they're gonna be overly excited to come in here and try some of this great stuff if they haven't tried it already. thank you so much for having us here. nna know if i could possibly be adopted into the family? you guys are the nicest family i think i've ever met in my life. - you are officially family. - yes! i knew it. - so, now you can bus those tables. (laughs) - i'm gonna go get busy bussing tables, i'll let him finish the food, normally i get to finish it, alright. my job here is done, thanks again so much, al. - thank you. pulled pork. mmm.

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visit att.com/accessnow to learn more. it's our special show barbecuing just about everything there is, including a little fruit later on with some beautiful balsamic syrup and honey, a great sweet desert. i'll show you how to do that but first, we're gonna head out to chesterland to one of my favorite places. this place is great, it's called oak & embers.

- this is the money shot right here. - ok, we ready? let's check it out. ok! (laughs) i tell you, you smoke your lungs there, huh? - [marc] yeah, exactly. - how many ribs do we have in there? - right now, there is 90 slabs. - 90 slabs, and how long do they cook in this thing? - after they're prepped, they cook in here for about four-and-a-half hours, then throughout the process of them smoking, i spray 'em down with our encaption that i came up with to keep the moisture and everything going in there. we only smoke with hickory wood, so i have hickory that we feed into the back-- - i already smell like hickory. (marc laughs) hickory moss. (marc laughs) it's pretty good. you mentioned prepping and doing that kind of stuff. can we take a look at that? - absolutely. - we gotta give away some secrets maybe, i'm afraid. is that ok? - that's fine. - [david] ok, here we go.

i feel like a pig fighter. (marc laughs) ol?! there it is, so these are the ribs, baby backs? - [marc] yeah, these are baby back loin. after they get broken down, they get rubbed down. - [david] oh! - [marc] they come looking like that. i put 13 different herbs and spices on 'em, and let 'em sit typically overnight in the rub. it almost becomes a marinade. - those back there, do you tear that little piece of film off the back? - i pull the membrane off, yeah. enetrate the meat. it moistens it up and breaks it down more. - could you show us how to do that? - absolutely. - this is the secret we're gonna learn. this is the kitchen, this is where it goes down, and you're gonna show us the big secret to get this off. this is how the sauce fits in, right? - [marc] yeah, and sometimes it's a little more difficult than others, i use a butter knife not to pierce the meat or myself for that matter. (david laughs)

- [david] i wanna talk to mike over here about the sauce because when i came in, folks, check this out. look what i found, there's booze in the kitchen everybody! - [mike] plenty of it! - plenty of it. mike, what are you making back here? - we're gonna do our bourbon barbecue sauce. right now, i've got 12 yellow onions caramelizing, and about two cups of whole garlic cloves. and we're gonna add six bottles of bourbon. - i'm gonna get out of your way here. - two bottles right here, straight in. - [david] wow, this is a potent sauce, huh? - oh, yeah. - so the flavor stays in but most of the alcohol cooks out, right? - yeah, we like to have it burn off for about 10, 15 minutes. and we'll let it reduce. (vibrant guitar music) - [david] here's what i'm gonna do now.

- i think so, you should try it. - [david] he's the chef, it's gonna be good. (vibrant guitar music) this is the moment that we've been waiting for. they say smoke 'em if you got 'em. we got the ribs you smoked them, now we got 'em. what goes with them here? - this is a pick two, and this is a half chicken that we brine overnight, then smoke. this is a half slab of rib, sweet potato fries, and green beans and house-made everyday cornbread. looks like he's got somethin' else on it. - this is actually a pick three, and this is cornbread-- - [david] pick three, i'll pick this part right here. - [marc] that's the pulled pork, then there's brisket, half slab of ribs, succotash, and mac and cheese. - [david] succotash, that's unbelievable! - [marc] yeah, it's a great combination of zucchini, corn, tomatoes, heavy cream, and three different cheeses.

- when we come in here to oaks & embers, here in chesterland, on mayfield road, what do we say this place is all about? - [marc] barbecue, bourbon, and beer. - [david] we got the barbecue, the bourbon, and what's the bourbon? - this is a tom branch, this is one of my favorites. it's from kentucky, and they are actually the ones that put the bourbon in the kentucky bourbon ale. - oh, so this is the beer. - yeah. - so we got it all goin' here. i'm gonna taste this. you wanna have a little taste of the bourbon? - absolutely. marc, thanks a lot, oaks & embers, love the place. - [marc] thank you. (soothing guitar music) - [voiceover] tucked away in troy town along route 422, you're going to find another fan favorite when it comes to barbecue. we're taking you inside of blazin' bill's. - we are known for barbecue. they think ribs, they think chicken, they think hot sauce, they think mild sauce. - [voiceover] it's been a major destination spot in burton

in 1985, it didn't even come with a roof. - [joe] at one time, when we first started, all we served was ribs and chicken, that was it. we didn't even have a liquor license. actually, we purchased blazin' bill's 30 years ago this august, and it was a much smaller operation that time. it was an outdoor barbecue. there was no freeway here, it was very rural. it's still very rural but a lot more people have come to geauga county in the past 20 years. - [voiceover] and they weren't just servin' up barbecue. ek. that was the only thing here that was open all week. the open pit barbecue was actually open on sundays and monday holidays only. - [voiceover] so it started off as a part-time outdoor operation, turned into so much more. the business really took off when they decided to enter their first rib cook-off. - [joe] competitions, i think, are what did it because we tried advertising in the beginning, and, because of our location, it was hard

hip to people and you're talkin' greek. you might as well be on the west side. with food, it's been proven to us that if you let people taste the food, and if they like it, they will come out, so we thought let's go to rib cook-offs, not really to make money, but to make customers, and it worked. - [voiceover] after winning 14 out of 15 rib competitions that summer, joe knew they were on to something. at same award-winning food from 30 years ago. - we really haven't changed very much since the beginning. we've kept the sauce the same, we haven't changed it at all. we've kept out rib-cooking process the same, even though we're cooking a lot more ribs now than we ever did. we just had to get bigger ways of cooking more ribs. - [voiceover] and according to blazin' bill's, it's their specific style of barbecue that northeast ohioans keep coming back for.

you get down into texas, oklahoma, they like a smoked product with a smoky sauce, it's very one-way. but that's what they're used to, if you grow up and that's what you get as a child, then that's your understanding of barbecue. whether you like it or not, that's your understanding of barbecue, so when you go somewhere and it's different, you're either gonna love it or hate it. a lot of big barbecue chains have come here from the south, people from ohio like a sweet sauce, they like a tender rib. so we try to accommodate them. another reason for our success is we actually have sauce that kids like. - [voiceover] so what makes their sauce so special? - [joe] our sauce has brown sugar in it. it's got ketchup in it.

it's got like hundreds of ingredients in it. - [voiceover] a great barbecue isn't the only reason to come out and visit. - [joe] up and coming is the giant crab legs from siberia, russia, people just go crazy over 'em. and when they eat 'em, they come and tell me, they say, "you know what? i'm ruined. "i can never have crab legs anywhere else now." so it's not a bad thing. it gives them another reason to come back. the average person that comes in here, i tell 'em about crab legs, they're like, you do barbecue." but once they try the crab legs, now they have to come twice when they want barbecue, and when they want seafood. - [voiceover] still to come, david finishes up

no doubt about that, and what i've got in my hands is not a juggling act, it's stone fruit like peaches, nectarines, plums, any kind of stone fruit you like. what we're gonna do with this is, we are gonna split them in half, put 'em on skewers, and barbecue them on the grill. but first, we're gonna make a beautiful little syrup. i got a half a cup of honey i have to put together here. when you put honey in somethin', you know how slow it comes out, right? what i did was i put a little olive oil, wiped it on the inside of this cup, so when i go to pour

in there anyway 'cause it's on the jar, but that's the way it goes with the honey. hang in there with the honey, kids. so it'll come out fast because i had the olive oil in there. now i'm gonna put in a half a cup, let's take this out here, we don't wanna take all day, half a cup of balsamic vinegar. two great ingredients, put that in there. they're never gonna mix unless you heat 'em up, so we're gonna heat this up and melt it down. but first, i'm gonna put in about a quarter teaspoon then, start cuttin' up some fruit which i've already started on a little bit, and it's not real hard to do. this is the hardest thing about it actually. you gotta get the pit out of there, there's pit on one side. ok, i've got nectarine here, peach, plum on the other one. you could use apricots, apricots are really good. then what you do is you take this beautiful syrup we made,

inger in there and have a little taste of it, it's like zingy delicious and a little sweet, i gotta tell ya, there's nothin' wrong with any of those things i just said. just like that, and when you put this on, it's gonna caramelize, so we're gonna put 'em on the grill, i say put 'em on for like 10 minutes when the grill's hot. you gotta take a look at 'em, don't wanna move 'em a lot, but when you see 'em start to collapse a little bit and get caramelized on the bottom, you know you're on your way to somethin' special. here we go, we're gonna get those babies over here. i'm gonna put 'em skin-side up. don't pick 'em by the skewer because mm-mm, that ain't gonna be good, you're gonna have to pick 'em up with some tongs, then we're gonna put some cake in here also. here's a little pound cake. what we're gonna do with this is bake nice generous slices. it's a good beginning, i'm gonna put those on the grill, too, you gotta keep an eye on those because all you wanna do is put grill marks on those on both sides. what's gonna happen is the sugar and the egg in that pound

(clock ticking) ok, let's check it out! let's see what the short cake looks like. here's what the short cake looks like. oh, it looks beautiful! look at this, golden brown color. we're gonna get some fruit juices to melt into that. and, we're gonna have some ice cream. ice cream's gonna make it extra special. i think we better do two, we better do two. we're gonna put plum here, now what you could actually do here is you could chop this up a little bit, if you wanna make it like, i think where people just get it to spoon up over the top, but i'm just being crazy 'cause when this thing all mushes together, it's gonna be somethin' special. ok, we got that goin' on. i like to add vanilla ice cream with this, put any kind you want, but with all those good flavors and you got

ot of that in there. what do you think, one? no, i don't think so, how about two? i think three is the right number, so let's go with three. like that, move this up. here we go, we got this goin' on. you know what, i did go to traverse city and get some of that cherry barbecue sauce. you know what else i got? i got cherry republic cherry syrup, how cool is that? we're just gonna add a little bit of that on the top. of course, you can't go wrong with this beautiful t's delicious. speaking of delicious, you like delicious homemade beer, you can make your own beer. you can even have barbecue at the same time. it's called the brew kettle, check it out. (upbeat blues music) - [voiceover] this strongsville stop is the perfect place for beer fanatics and barbecue lovers. they began as one of the only brew-on-premise locations in the area, and after expanding to include a brewery and a smokehouse, the brew kettle was born. - a lot of people would do their brew sessions,

o eat, then come back over, so it just seemed like a natural progression to open up a pub and a restaurant, and what goes better with beer than barbecue? it's just an iconic american food. i think it's something that appeals to the masses. - [voiceover] how did the brew kettle create their signature barbecue recipes? they turned to chef charlie thomas. - it's a completely different beast. it's not classical techniques or anything like that, so you just have to learn nd through time, we've gotten to the point. it's been quite a few years we've been open, so we've got it down to a science pretty much right now. - our barbecue pairs great with the smokehouse. it's a sweeter style barbecue sauce. we do, also, offer now, carolina barbecue sauce. we added that in, but you get that slight smokiness, it's not over-the-top smoky, then that little bit of sweetness. - [voiceover] and what's the one barbecue item

biggest draws is our smokehouse wings. if you're a smoke lover, that is just the hottest ticket to me. the wings are dry-rubbed, then smoked. it's the whole wing, so it's very big. they're big pieces of wings, they smoke better, they stay more moist and tender that way. so they're dry-rubbed, smoked, then brought down here. we throw 'em on the grill, top 'em with whatever sauce you'd like, or a little more dry rub and a sauce on the side if you like. i call the smokehouse wings and a beer - [voiceover] they love their wings but that's not the only thing they're smoking. - [charlie] we smoke beef, we smoke meatloaf, we smoke turkey, we smoke chicken, whatever we can think of to do for specials, we'll do, and we're gonna put brisket on the menu comin' up. i love brisket, i'll eat brisket all the time. - i tease a lot of our customers about the barbecued spaghetti because they will not order anything else when they come in. you don't even have to ask them what they want. you just know they're having barbecued spaghetti.

those are great, it's a big pile of pulled pork on top of nachos, and you can't beat 'em, especially for a group of people to share. one of the great things about the brew kettle is that we keep our price points very low. that's one of the reasons we do appeal to families because you can bring the kids here, you can bring grandma here, you can have a big table full of people and you're not gonna break the bank. - [voiceover] so what's the next step? - what's the next step? a bigger brewery. (laughs) and we are opening a second location in amherst later on this year. - [voiceover] don't go anywhere, i'm heading east ck out a new barbecue spot that you need to know about

it's not going to be hard to find why you'll always remember what street it's on, what's the name of the street? - bacon road. - bacon road, how can you forget that, right? (laughs) jim, the name's smoke, so it's obviously all about smoking your meat properly, and that's what you guys are known for. - yes. - and this is where it all begins? - yes, it is.

we named it after my mother-in-law, palma. - palma! it even has a name, so you gotta treat it with respect then. it's got a name and all, right? - yes, it does. - so what makes it so special? - the smoke, it makes the meat much more tender. it picks up that smoke flavor. - alright, i'm all nervous here because i know i'm probably gonna have to get a shower when i'm done. i'm gonna have you open this puppy up, so we can see what's inside. - sure. - [natalie] look at that. there's our smoked ham, we sell a lot of these for the holidays. - [natalie] smoked ham! - [jim] yes, it's very good. and i have a brisket here ready to come out as well. - [natalie] wow, how much meat can you fit into this at one time? - [jim] it'll hold about 300 pounds. - [natalie] 300? - [jim] yes. - [natalie] you guys, obviously, are packed here constantly. how busy is it, and how much do you have to get in there on a constant basis? - [jim] it usually runs day and night. we smoke the brisket

rning, we empty those out. then the ribs and the chicken go in. and we just start the process over again at night. - is there a certain kind of woodchips you guys are using to make sure that it comes out just the way you want it to? - all our wood is from west orchards down the road. it's all applewood, so it's local wood. we just cut it up and load it in. - [natalie] are you gonna pull this out now for us? - [jim] sure. - [natalie] should i hold this tray for you-- - [jim] no, we're good. - [natalie] how long have you been doin' this? - [natalie] four years. - yup. - [natalie] the funny part is, you won't believe what he was doing before this, tell them what you were doing before. - i had a shoe repair shop. (laughs) - and then you go to this, now you're smokin' hams and rams! are we gonna be cuttin' any of this up for us to taste? are we? - [jim] yup. - i hear you also have some pretty unique items on the menu that you might not get at just a regular barbecue joint, so i'll let you get to it. i'm gonna sit down and wait for you to bring some plated up, how's that sound? - sounds good.

- i have the napkin on the lap. i have the wet wipes ready to go. let's dig in, buddy. where can we start, the ribs look so good i can't even handle it. - [jim] the ribs are delicious. - [natalie] do you use a special sauce on these? - we make our own sauce in-house. we usually make about five gallons a day, make 10 gallons everyday. - you gotta be generous with the sauce in my opinion. i like when there's a lot of sauce, i gotta taste this. - we go through a lot of sauce. - these are smoked to perfection. - thank you. - mmm! just right, not too much. you don't want it to take over. - right. - what else is on the table here? - this is our big butt sandwich. it's our pulled pork--

ich. it's from the smoked pork butts, the pulled pork. it has bacon and coleslaw on it. we have our rosemary fries. - those are the french-cut fries that you make here. - yes, it is. baked beans. this is our brisket, and we put those in the smoker at night along with the pork butts, they'll go in for about 12 to 13 hours depending on the size, they'll run all night long. - i tell you, that tastes just as good as this. rather than just throwin' them right on a grill. - yeah, it's very good. - here's one thing starting getting a little bit different. things you're not gonna normally find, i think, in a barbecue place, what is that? - [jim] this is our brisket flatbread. it has smoked mozzarella on it, red peppers, red onions, our brisket, then we top it with onion straws. it's very good. - and then, last but not least.

it's pulled pork, coleslaw, and comes with our southwest ranch dipping sauce. we roll these every single day in the back. - every single day, how many do you go through? these must be a favorite. - you get two in an order, probably, i don't know, 50 a day? - wow! that's delicious! - yeah. - mmm! that's one of the favorites here? ah. - so you went from being a shoe cobbler to doing this. where did that transition, how did this happen? - [jim] basically, just starting out in my yard. i had a smoker at home, get family and friends to come over, and i did a party for somebody once, and it just kinda took off from there. - [natalie] all i'm saying is that i'm so glad that guy asked you, as a favor, for a party because this stuff is delicious. so many reasons why you have to come out here.

em out. just bring the whole family. thank you. - [jim] thank you. (vibrant country music) - this is the part where i'm supposed to say goodbye, but i don't wanna say goodbye yet because i can hardly stop trying this delicious barbecued peach. go back to the show and the whole experience, we got all these different great barbecues. barbecued bacon, that blew me away. we made a little barbecued chicken, barbecued beef, barbecued ribs, pulled pork, all the great stuff. a little charcoal, a little beautiful day, and a great recipe, or maybe a great place to go, and then it's all about the barbecue. hope you enjoyed the show, i'll see you in the next new day cleveland, i'm david moss, ha! standing next to my grill.

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