i grew up on texan style barbecue.'m hungry. >> pork rib, sausage, turkey. >> we've been doing great briskets for a couple of years now. and hometown barbecue opened up last year. they do texas meats as well as anybody in texas. really phenomenal how quickly they've been able to master it. >> reporter: daniel is the only barbecue editor. he's been to almost 900 barbecue joints. >> when you're in a city that doesn't have any good barbecue yet, it takes that one really good place to open up to create the barbecue culture in that say. >> reporter: now these joints are foodie destinations. >> i'm not sure they use this technique in texas, but we're in texas. so it works for us. >> reporter: new york barbecue has the freedom to inslow nate. >> that's no rules. we do a baby back rib. there's no way my brother in north carolina could be cooking this. they would send them to a therapist or something like this. >> reporter: the space in brooklyn allows tony to cook his barbecue in a more traditional way. he says the secret is i

barbecue super fans head to delaney barbecue for the texas-inspired brisket run by daniel delaney. >>ovate at all. >> reporter: why take on what's already considered number one and that's texas barbecue. >> someone has to unthrone the legends. right? that's how it works. >> reporter: but as a native texan, i had to see for myself. it's going to be tough to please me, you see, i'm a texas girl that grew up on texas-style barbecue. dan's promised me some good stuff. good thing for him i'm hungry. >> pork rib, sausage, brisket, pulled pork and turkey. >> it melts in your mouth. >> besides the zip code there is not much different from what the greats are doing in texas and what we try and do every day here. >> reporter: despite their newfound barbecue fame, these new york pit masters say success is surprisingly simple. >> no secret. they think it's about a recipe or that it's about a secret rub. it's about none of those things. if you know really how to operate this tool that you're cooking with, you're going to be able to produce really great food. >> how much do you guys love me this mo

states, but says texas barbecue is a cut above.n? >> in the world, you mean. to me, there is no finer bite of barbecue than a great slice of fatty brisket. >> reporter: is this your dream job? >> well, sure. you can drive around the state, eat barbecue everywhere and write about it, and they will pay you for it. that's a dream job. >> reporter: a dream job that gives texas carnivores something to chew on. michelle miller, cbs news, dallas. >> brennan: that's the "cbs evening news." on "cbs this morning," we will have the latest on hurricane arthur first thing tomorrow. for scott pelley, i'm margaret brennan. for scott pelley, i'm margaret brennan. thanks for watching. good night. captioning sponsored by cbs captioned by media access group at wgbh access.wgbh.org billion dollar fac lking high end sho >>> new at 6:00 the bay area city about to get a $6 billion face-lift. we are talking high-end shops, prime office space all made possible thanks to a famous neighbor. good evening, i'm veronica de la cruz. >> i'm allen martin. kpix 5's

and number 2 was pork ribs. >> vaughn has simpled barbecue in other states but says texas barbecue isrbecue the best in the nation? >> in the world, you mean. to me there is no finer bite of barbecue than a great slice of fatty brisket. >> is this your dream job? >> well, sure. you can drive around the state, eat barbecue everywhere and write about it and they will pay you for it, that's a dream job. >> a dream job that gives texas carnivores something to chew on. michelle miller, cbs news, dallas. >> that's the "cbs evening news." on cbs this morning we will have the latest on hurricane arthur first thing tomorrow. for scott pelley, i'm margaret brennan. thanks for watching. good night. captioning sponsored by cbs captioned by media access group at wgbh access.wgbh.org ♪ >> this is a weather alert from cbs-3 "eyewitness news". >> from the cbs- cbs-3 "eyewitns weather" center i'm meteorologist kate bilo. ominous clouds developed over center city philadelphia as we take live look at skycam3. you can see the dark clouds moving through the area a severe thunderstorm warning is now in eff

he is playing the blues, but we also have barbecue for the sixth annual anglesy blues and barbecue festival waiting to taste this sweet treasure here. i love that. double scan live shows heavy rain in southern parts of delaware and showers creeping into cape may county, just to our west in north wildwood, as we look at double scan it's dry right now, not too much longer we'll see rain drops falling in north wildwood. the heaviest rain moving over the open bay with lightning down to the south far from cape may. we have a flash flood watch in affect for the southern areas until midnight. anywhere in the entire state of delaware and new jersey and the shore communities, any pop-ups that could occur could bring heavy rain, we saw that this morning where they saw 4 inches of rain. as we look at the temperature at the shore, 69 in sea isle city, and warmer at the boardwalk, allentown 82 and wilmington 84 and philadelphia right now 86 degrees, satellite and radar, we'll show that we have some of that morning rain along the shore. pushing to the north and east. a decent amount of sun, on i-95, you

. >>> a trick for your holiday barbecue.he step-by-step secret to shotgunning a beer. >> you want to go as fast as you can. >> that's not always a good thing, ever. >> in this event, yes. >>> this kayaker is in a terrible accident in the french alps, gots booted out of the boat, and now he's a swimmer. he has nothing to grab on to. you can hear him. can't grab on a wall, too fast. how do you get out of the situation? the more you swim, you are getting more and more exhausted. jam the paddle and get stuck? he's looking for a place to eddy out or the river has a break in the current where he can get off to the side to take a breath. right here, finds a little bit of an eddy, but he's getting beaten against the wall. what he's trying to do is clammor left where there's protection from the water. he's unable to get there. >> oh, he's going under. >> yeah, every few seconds, he's pushed under the water, trying to hold the rock, but it's not offering help. >> this is making me panic for him just trying to get air in your lungs. >>

in different towns, barbecue mean something else. barbecue is all over the country.verybody went to try food all over the country and it was a lot of fun. >> alley card chief executive jeffrey bank. if you are hungry, we have new ingredients to pop into ice cream. we will talk to the chief executive of jenny's splendid ice creams next. ♪ >> ice cream is getting much more inventive. jenny's splendid ice cream has more than 1500 retailers and flavors. the newest is koran. the chief executive joins me now. john comp -- the newest is corn. the chief executive joins me now. john, when did you first have jenny's ice cream? >> i first had it before jenny's open in 2002. i get to brag that she served it at my wedding before she opened the doors. she had her first business in 1996 called scream. she really honed her craft. and then she got back in the business in 2002. >> how does a fellow working in the financial industry go from doing that to working in ice cream? >> you get lucky. i like to tell my dad that not all things come from hanging -- not all bad things come from h

in barbecue.out and defend barbecue. >> you're considered one of the best grille master in country. >> you know what, it's hard to lie when awards tell you the truth so -- >> i love that. i'm using that line. >> i did finish -- i got invited to the national championships at the american royal last year. >> is that an egg. >> that's a breakfast pizza mike. >> breakfast pizza. >> chorizo sausage big couldn't egg cheese. >> it doesn't have to be ground. >> i did this on a smoker on a pizza wheel environment a pizza roll here, a pepperoni roll, took please is a, put cheese interest pepperoni and i rolled it up in the circle laid it on the grille. >> look at this thing. >> look at the goo on the inside of that thing. it's like a calzone. >> what's the easiest thing to start off with. >> let's do nice crust on the grille. almost like a lavache bread. >> take this pizza dough and make a nice crusty dough. that's it. nice and easy. doesn't fall through the grille if it's hot. >> what are you going to slap

if you are going to the barbecue at ukee's where we have been a couple weeks.ld be a traffic pattern shuffle on the way there. city avenue near presidential boulevard. they have finish the paving of city avenue, penndot toothed their horn yesterday but then they set up construction right here near presidential during right after the morning rush hour. so just watch yourself here at presidential and city avenue heading down in towards haverford. if you are going to the shore remember today is almost like a friday with tomorrow's holiday. we will see that crunch time between 12:00 inn 2:00 bringing us volume on the expressway, parkway, route 47, even folks down towards the the delaware beaches. we will see extra volume there as well. flooding on bristol oxford valley road closed at trenton road from the storms we had last night and a water main break at wynnewood avenue at windsor avenue. so traffic this morning diverted on to penn road. mass transit looking good with no delays, erika, back to you. >>> here's today's headlines on cbs-3 a developing story. crews r

he opened hometown barbecue in brooklyn less than a year ago >> we barbecue on the foot of the statueome over r and set under her. >> fans head to delany barbecue for the brisket run by daniel barbecue. >> i smoked the first brisket when i was 3 days old. >> now they're foodie destinations. >> not sure they use this technique. we are in new york. so it works for us in new york. >> reporter: billy says new york barbecue has the the freedom to in know vat. >> there is no rules here for us. we do caribbean jerk baby back rib. no way my brother sam jones in north carolina could be cooking a jerk baby back rib. they would send them to a therapist or something like that. >> reporter: new york pit masters say success is surprisingly simple. >> there is no secret. if you put the time in there you will be able to produce stuff much better than we can produce here. >> looks good. top all around secret to barbecue is cook it low and slow. >> low and slow. oh. >> there, there we are. looking a little fly. you guys didn't capture my chest hairs. you >>> this morning on "world news now" -- tropical

frank is also a memphis blues man who knows everything there is to know about the barbecue. >> good barbecuete with new orleanian lolis elie the bible of barbecue books. today we met up with the modern ambassador. >> give us two thick slices. >> he's the country's only full time barbecue critic for major publication. >> see if this matches up with louisiana. >> ready to dig in to this. >> his goal was to teach us a thing or two about texas barbecue. >> the old meat markets didn't have any refrigeration. the meat that was left over was starting to get rank. put a lot of salt and pepper on it. >> let me open this. >> he's posing every humble pit boss. texas barbecue has to offer. acres of water to fuel fires with briskets and prime ribs. so close to perfection that it's not allowed. >> it is all about the meat on its own. it's out here vulnerable. >> in his words. >> here people can argue all day as to which barbecue joint is their favorite. but there's only one owned by the same family, four generations later. >> how long have you guys been around? >> 81 years. >> what is the key toe you all'

kansas city, great barbecue. >>> the main character is a popular youtube star. >> that's him.

it's another to put it to the test in an authentic texas barbecue. get ready.cken. >> absolutely, let's do it. >> reporter: this will be compared to the real chicken. >> to this. >> reporter: what do you think you can do with this? >> we do a chicken sandwich. add barbecue sauce. >> reporter: so, mike, if you served this sandwich, do you think your average crust mer difference? >> unfortunately i would say yes. my barbecue customers that come here are knowledgeable on food. >> reporter: can i ask the customers to try this? >> absolutely. >> reporter: let's do it. order? >> ribs for me. >> brisbane ket. >> reporter: we kicked up a faux chicken sandwich with no chicken in it, do you guys want to give it a shot? chicken. >> the sauce is good. >> if the meat is not the star of your meal it's okay. >> if there was a health benefit i'd do it. >> reporter: there's something about eating a juicy piece of meat. do you think switch? >> that's the question. >> reporter: any of you ready to give up the beef brisbane ket this. >> honestly, not yet. >>> how does it taste? >>

. >>> got a snake in the barbecue? who do you call. the video for those not easily rattled. >>> and a dude is terrified by a creature with special powers. >> speaking in tongues? >> elaborate fakeout behind the freakout. >>> you're looking at video from the end of a 50-minute chase from vermont. it happened in may, but the video just released. you see the match in the back of the cop car, that's 27-year-old eric jackson, escaping from the department of corrections. they say jackson is allegedly in the third of three cars he stole that day. now they are caught up with him. he's an escapee who jacked three cars, and now he's running from the police? >> yes, not a good idea. at one point, you see one officer is on the side of the man, the other officer with the dash cam behind him. he stopped and rams both cars. >> he just hit my cruiser. >> nowhere to go now. he's desperate, will do anything he can to stay away from the police, extremely dangerous. when he packed into the car, the camera moves, but there's additional video what happens n

we're going to finish off the barbecue pulled pork. our homemade barbecue sauce.ounces. >> you can go ahead and use dark brown. keep the barbecue flavor going. this is a mixture that we do in house. >> be sure you're not adding extra. 2 tbsp. >> going to go 1 tbsp. of on and hotter. 1 tbsp. of garlic butter. bring it all together. a cup and a half of vinegar. half a cup of water just to get that right this custody that we are looking for. this has to go for at least one hour. what those flavors to marry. you want the raw vigor flavor. >> if you have a you should. that is everything in there. it is a blank canvas. we taught them with cheese curd. should definitely come for this one. how many different flavors >> trudeau of a place. reduce specials also. >> can kind of forget about it here. i know you've been so diligently working on this. >> as the texture of it. want to tighten it up just a little bit. i next up is going to be creamy coleslaw starting with a cup and a half of manas'. 1/4 cup plus 1 tbsp. of regular white vinegar. one-half teaspoon of salt and 1/2

is barbecue chicken right?h: i hope it wasn't one of these birdies that told you. [ laughter ] that would have been so unfair to get a piece of information. oh my god, did they give it to you in duress? [ laughter ] >> yes, yes, yes, yes. well actually, i think the little birdie's name was erica. >> seth: okay, great, perfect. >> so, umm, anyway. so, i'm going to teach you how to make butterflied barbecued chicken. >> seth: great. >> right? >> seth: mhm. >> so, umm, this is really easy. i know you're ready to get your hands dirty. >> seth: absolutely. >> you look like you're ready to get them dirty. >> seth: no, but i'm ready to go. >> okay, okay. so, umm, the first thing you need to know is you have to take the chicken -- >> seth: okay. >> right? and you have to turn it breast side down. >> seth: okay. >> do you know where the breasts are on a chicken? >> seth: right here. >> yes, yes, okay, okay. [ laughter ] so, this umm -- >> seth: and we call them [ bleep ]. [ laughter ] >> yes, right, i saw that. [ cheers

magic during the new jersey state barbecue state championship and blues festival. north wildwood is the spot to be for finger licking good food. live cooking demos and food and regional and national blues performances will fill the streets in wildwood during the three day festival. bring your appetite to old new jersey avenues this friday through sunday and save a bite for me. >> if you are looking for a bargain or a one of a kind item head to ocean city for the antique sale. vendors are on hand with china, and glassware and local memorabilia. find a true treasure at the senior center atrium. >> head back to north wildwood and ride the waivers during boogie board races, it's for boys and girls 5 to 18 years old. it's saturday only at 15th street and the beach. it starts at 9:00 and is followed by the contest at 9:00 a.m. melissa magee channel 6 "action news". >> reporter: i am eyeing those ribs, those ribs are unbelievable. there are 65 competitors here this entire weekend, 100 judges, have you to be on a waiting list to compete here. >> there are so many teams tha

we were talking barbecues ifout need any help, the folks at the barbecue places have taken a place, dayhe turkey. the long horn steak house is opening its grilling hotline this morning. 11:00 to 4:00, today through sunday, and grilling expert will be available to help you out. the number on your screen down there in the lower right, long horn offering help through text, facebook, and twitter as well. >> honey, i'm going to get the thongs. long or short. >> long. >> that grill's hot. serious business. >> that's what's happening "today in the bay." we're back at 7:26. >> we'll see you soon. >>> good morning. breaking news.3 c3 Última hora, el huracÁn arthur de un padre acusado de matar a >> courtroom stunner, shocking new evidence revealed in the case of a father charged with murdering his own son in a sweltering car. that man accused of leading a double life. where the disturbing case goes from here. >> how did he end up there?

. >>> also, it is not the guest you want attending your backyard barbecue.e're going to tell you where a giant python caused quite a scare for residents and how they were able to get that reptile to leave. justin. >> below average temperatures right now. that's not going to last. we'll show you the rest of the holiday weekend forecast. >> the sixers back in action today in the orlando summer league. the top prospects looking good. a full break down of the game coming up for you. staystay >> got a story you'd like us to investigate? e-mail your ideas to i-team at cbs3.com. >> well, how much force is too much? video is now circulating of a california highway patrol officer punching a woman while making an arrest. the officer claims that she resisted but many say he went too far. cbs news correspondent bigad shaban shows us the video that's causing quite a bit of controversy. >> reporter: the california highway patrol is now investigating one of its own after cell phone video captured this officer repeatedly punching a woman on the side of a busy los angeles fr

it's time for rev al's july 4th barbecue tips. say july 5th because if you're on the east coast, chances are you are getting rained out. whenever it is, you will be ready when the neighbor comes over and drops something like this. >> barack obama is a socialist. he believes in socialism. >> we have a president who wants to turn america into another european-style social welfare state. >> president obama and his socialist policies must be stopped. >> ah, the classic socialist line. you will have the cold hard facts to go with those. there's been 52 straights months p of private sector job growth under president obama. the united states is on pace for the best year of job creation since 1999. and on wall street it was a record-breaking day. the dow jones crossed 17,000 for the first time ever. look at this jobses picture. you can see the surge under president obama. but as your neighbor digests that, your cousin might start up on health care. >> obamacare is the biggest job killer in this country. >> the worst thing that's happened

fans are starting to arrive with the barbecues.. and. >> we'll keep an eye on that and the news and the forecast i'm j-n-e d i ve cd. i'd-a-ep i'k-a-e ani ha copd, but i n't nt mbreaingprobms ty myolunerin that why ask my ctoraboub-r-o. once-dai breellia hes crea airow fm thlung foa fl 24ours. and br hel rede sytomflarups as anreque or steroids, antibiics,r hoitaltay. breo inot r asma. breoontase thatncreases risk of dea in pel it is t knn ifhis sk i cread inopd. breo won repce rcueinhars sympto andhoulnot use mo th onca da breo mayncree yo risof pneunia,, d so eyeroblems. sympto andhoulnot use mo th onca da te youdoct if u ha a het coitio or hh bld prsureefor kingreo. asyouroctoaboub-r-o for pd. fit prcripon fe at mybr.com asyouroctoaboub-r-o for pd. >>> the fun that you will have to the heavy stuff. we talked about the fireworks they are illegal and the fire danger. and secondly the parties and drinking, don't drink and drive. officers will be out trying to keep the roads safe. 56 people were killed in alcohol related crashes in

due to the popularity of his barbecue restaurant and catering service. >> he kind of had a barbecue andht i would check it out. the food was delicious. his brisket, whatever you name, he did it. >> narrator: officer moore's brother who is also a deputy at the jail was a fan, as well. >> he came to my home and catered my kid's party. came over, you know, he barbecued it. everything was wonderful. it was beautiful. like i say, he was a pillar in the community. >> everyone knew me and loved me. and i always showed up to the neighborhood. >> i believe that god allowed me to come here. i am definitely an innocent man. and just sad to say a tragedy happen. and it cost me to lose everything. >> narrator: fames is in jail on capital murder and concealing a human corpse. prosecutors say he was part of a drug deal gone bad. while fames has pled not guilty, his codefendant recently confessed to a double murder in the case and was sentenced to two consecutive life terms. >> that was someone you could trust. >> fames would not elaborate on the details of his case. but he says he is confident he will

speaking of barbecues, great day to have one. >> great weather for a barbecue. >> i'm thinking aboutrying to get a hot dog or something. >> all right. tomorrow is the day for that as well if you didn't get your chance today, fire up the grille tomorrow once again. temperatures little bit warmer but at least it will be low humidity. the shore still rocking this hour. check out the ocean city boardwalk. still pretty jam packed. the stores are opened. prime time vacation season. good night for fireworks. i saw this on our skycam3 around nine:30 or so when they were setting them off. 72 degrees right now in philadelphia, though, so inland a little bit warmer but check it out near the coast, mid 60's at the shore. wow, this is really nice. you can keep those windows opened again. not quite as cool as last night but still refreshing with that low humidity. dewpoint temperature tells us how much moisture is in the air. this is very low for summertime, currently at 54 degrees. tomorrow pretty much the same story, low to mid-50's for the dewpoint. so what does that mean? pretty much just awes

of frankenstein barbecue. >> there isn't really any fixed idea of mississippi barbecue, and other thand whole hog barbecue in the entire state. a 175-pound pig will feed many mouths. about 250 people eat here a day. now, this is a not-for-profit establishment? >> yeah. >> is that right? >> yeah, it sure is. >> what sort of socialist communist stuff are you up to, currence? what's going on? this is the state of mississippi. >> just a feel-good type of guy. >> me, too. i've been here only a week and my sentences are starting to change already, because there's not just a physical rhythm to the speech, but the way i'm organizing my thoughts is starting to change. some of the oxford writers from last night managed to make it out of bed, heads pounding, no doubt, filled with a shame and self-loathing, surely familiar for writers. but like such greats of the past as malcolm lowery, f. scott fitzgerald, and charles bukowski, they too have learned that more alcohol first thing will often make you feel better about the world, particularly if accompanied by freshly baked cornbread, biscuits, pull

>>> anybody can barbecue on a big old barbecue, but i'll show you how to do it and how to make it yourselfhat. >> oh, it's tiny. >> it is. king of random shows us how to bill this whole thing. make it out of a large beer can and a coat hanger. take one of the large beer cans, cut it right in half, take a coat hanger, sand off all the coating on the hanger so it's not on your food. print the template from this link. bend the hanger into a grill style thing, use a couped bolts for the legs, put coals in there, and i love it. >> and you show up at the barbecue with this, and you're the coolest there, and while you're cooking, you can pretend you're a giant! >> would be follow-un to have a and everyone have this grill. byog. >>> if you're scared of heights, this is not for you. we're at 7,000 foot elevation, and we're about to hike on a plank on the side of the mountain. >> what do you think of this view? >> they pay to do this, number one. it's not an incredible amount of money, but you go down a ladder, okay, one by one, and they did on this plank road in the sky. i have seen this. >> yea. >

weather for barbecuing. from the east bay hills camera you can see marine layer we had thick clouds hanging over the east bay and it is dissolving and melting away just as we said it would. that is revealing plenty of sunshine across the bay area and we will top out in the 90's in the far inland valley and still a little cool by the coast but everyone wants to know how they will be able to see the firework shows around the bay area. i have the answer ahead. >>> plus, fourth of july celebrations are well underway in the bay area and we will look at the fund that is happening right now. two bay area competitive eaters go head to head in the hotdog eating condition test on coney island. we will tell you who came out "top" happy fourth of july from danville this morning, an independence day celebration drew hundreds to the high school and happy faces in the crowd and long the court with people waving flags and having a great time. >> the rose white and blue parade kickoff with a new twist: this man brought his s

>>> anybody can barbecue on a big old barbecue.d do it on a bitty-cue and how to make it yourself? >> it's an itty bitty hot dog weenie. >> it's awesome. the king of random shows us how to build this whole thing. you can make it out of a large beer can and a coat hanger. you take one of the large beer cans and cut it right in half and take a coat hanger and sand off all the coating on the coat hanger so you don't get that on your food. you can print off the template for the grill by following this link. use the cup full of u-bolts to create the legs. put a few coals in there. i love it. >> you show up. you're one of the coolest people there, and while you're cooking, you could pretend you're a giant. >> be fun to have a party with everybody having their own bitty-cue. bring your own grill. byog. >>> if you are scared of heights, this is not for you. >> they're at about 7,000 foot elevation, and they're about the height of a plank on the side of a mountain. >> what do you guys think? >> they pay to do this, number one. it's not an i

central arkansas to me as the best barbecue. when it comes to people, there had to be some bad guys in this book. you can't have a mystery thriller so none of those are anybody i know. [laughter] but there are so few personalities that i drew from people that i knew better part of the book and are real and are characters and the same for little rock. i did obviously the book is set in little rock. it didn't start out that way. i wrote a whole 780 pages with a fictional city and a fictional state and that was a mistake. i wrote it based on my own experiences so it clearly came from little rock. he came from arkansas, it came from central arkansas. and the publisher, the first thing he said when he got the book is you can have fictionalized places but you've got to have a real city and you've got to have a real state. so that was an easy shift to make and i'm glad i did. i think it's a better book because i did. although i left in some fictionalized places in it. i refer to a hotel called the arbitrage and you might recognize the

. >> for your charcoal barbecue.kes forever. >> it does. speeds it up from 20 minutes to 5 minutes. under 50 bucks. this guy is really fun. close your eyes for one second because i'm moving something i didn't want you to see. your backyard barbecue, people are always knocking your drink, but -- you can look now. it doesn't fall. oh, i can't believe i did that. it doesn't -- >> it kind of latches onto the surface? >> yeah. now lift it. >> oh. i didn't expect that. >> that's what i thought. how does it do that. >> it is amazing. it's the built-in technology of the cup at the bottom. you can hit it all you want -- >> i see this doubling as a pet or child toy. >> two years ago we had a cup out but now this is for picnics, the mighty mug go. >> cool. >> neat stuff for your backyard. >> fantastic. i have lots of great ideas here. my credit card won't be happy. >> back to school next. >> looking forward to that. that's so much, dick. >> thank you. >> you can find detailed information on dick's website, gizwhiz.biz. whiz.biz

. >>> summer barbecues means lots of food, tasty for you, bad for your pets. up next the pet expert on the common foods to keep away from your four-legged friends. ,, ,,,,,,,,,,,,,,,,,, >>> warm weather is the time for outdoor picnics and barbecues and pets like my dog flossie are always ready to belly up and have some of that finger licking good human food. this is what we do at home. but this is not recommended. today we have veterinarian jill chase here to talk about all those things that we have, you know, laying around during barbecues and stuff like that, that you really do not want your pet to ingest. >> right. >> yes. >> so tell us about what are those top foods to make sure your pet doesn't down them while you are? >> i would actually first start before i forget with corn on the cob. so the corn itself is not a problem but those cobs can get stuck in their stomach and intestines. that's a big problem. but in terms of ingredients, onions are probably the one thing i would be really concerned about. onions are used for all sorts of cooking and they are

this was a built-in barbecue pit, the kind that is fueled by a natural gas line. six girls, teammates on a fast pitch softball team. they were sitting around the fire roasting marshmallows at this home in campbell. everything was fine for the first hour, hour and a half. then around 10:00 last night, the fire pit exploded. shooting out debris into the backyard, and as he mentioned, sending two of the girls to the hospital. >> so when i heard the blast, i still assumed it was a big fire cracker and they come sprinting into the kitchen and i started seeing some blood on knees and feet and hand and on the neck and things like that. >> reporter: the two girls who were sent to the hospital were treated for minor burn injuries. they're going to be okay. the other four were picked up and taken home. the homeowner tells us his fire pit was three and a half years old. he used it around 30 to 40 full-time times. he never had problems with it. and it's not like they turn it on and had this immediate explosion. they were sittings around the fire pit for quite some time before

sweet barbecue steve. sally. ( cheers and applause ). >> stephen: welcome back, everybody. my guest tonight spent the last three years fielding reporters' questions. to make him feel at home, i won't believe a word he's saying. please welcome jay carney! ( cheers and applause ) hey, jay, thank you for coming on. all right. uh, uh, jay. >> stephen. >> stephen: stephen colbert, the "colbert report." i have a 12-part question. jay, are you going to answer any of my questions today? >> i'll say a lot. >> stephen: you'll say a lot? all right. are you still working for the white house officially right now? >> i have another 24 hours as white house press secretary, so -- >> stephen: okay, good. ( cheers and applause ). so i can still maintain a healthy contempt for you. because as soon as you're not working for that guy, you know i'm going to like you. >> well i hope so. >> stephen: what are you going to do? first of all, why are you quitting, you quitter? could you not take it? >> i got an e-mail from somebody c

it's another to put it to the test in an authentic texas barbecue. get ready.. >> absolutely, let's do it. >> reporter: this will be compared to the real chicken. >> to this. >> reporter: what do you think you can do with this? >> we do a chicken sandwich. add barbecue sauce. >> reporter: so, mike, if you served this sandwich, do you think your average crust mer difference? >> unfortunately i would say yes. my barbecue customers that come here are knowledgeable on food. >> reporter: can i ask the customers to try this? >> absolutely. >> reporter: let's do it. order? >> ribs for me. >> brisbane ket. >> reporter: we kicked up a faux chicken sandwich with no chicken in it, do you guys want to give it a shot? chicken. >> the sauce is good. >> if the meat is not the star of your meal it's okay. >> if there was a health benefit i'd do it. >> reporter: there's something about eating a juicy piece of meat. do you think switch? >> that's the question. >> reporter: any of you ready to give up the beef brisbane ket this. >> honestly, not yet. >>> how does it taste? >> it

. >> when you go to a barbecue. put us in your mind. because she loves a good barbecue.ut us in your mind. oh, yeah. what do you look at in terms of safety concerns? >> i typically look at it through the medical filter of three issues. and basically, that's choking. burns you can get around a barbecue. and food poisoning. that's the big one. luckily, these things don't happen often. we want to minimize the risk. >> what are some of the safety precautions to take at barbecues? in terms of food poisoning. >> don't try to eat 61 hot dogs like joey chestnut. >> and if you do, don't chew them. >> that's right. today, if you're going out. you're stocking up for the barbecue later. you want to make the grocery store the last stop so the foods don't sit in a hot car. if you're in an area over 90 degrees, one hour maximum before the food needs to be in the refrigerator. and then the big ones. we hear so much about cooking temperature. it bears repeating. hot foods need to stay hot. over 140 degrees after they've been cooked. don't just put them on the picnic table. and keep the c

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