on each side and manning those rotisseries is not for the faint of heart. feel like i'm under the sun here whooo.

so you can have rotisserie chicken here and a pizza down here cooking at two different temperatures and here's the best part. a lot of these innovations are coming to a store near you this year. in las vegas steve zagman at ces. >> no price yet on that fancy washing machine, but if you're hoping to get the vacuum that chases a laser like a cat, pony up, 1,300 buck. >>> an encouraging jobs report in 2014, but there was one sore spot for december coming up. >> average temperature today 42, below average tonight, single digits in some of the suburbs, 9 in sterling, leesburg, 8 in haymarket, 13 in bethesda. we'll come back and talk about how long the arctic air lasts hiiiii. hi. sorry, we're closed. what? i need help with my deposit. the bank has rules. it's really quick. i can't hear you. i promise, i'm gonna be really quick. i don't under...i can't hear you through the glass. i'll...be...quick! you'll be quick. that's what you just said? yes. i'm sorry, i can't hear you. we're closed. you know what? okay, that's... hey...sir? i just...okay. [ male announcer ] it's time to bank human again

>> it's like rotisseried chicken. this is the best meal. >> why you get two pieces? >> because i don't lie around when i come out. i clean up. because if you do the right things, they'll look out for you. if you act like a jerk-off, then you don't get nothing. >> schmidt has earned the trust of staff. they have let him resume his job cleaning his housing unit, and then time he hasn't vandalized a thing. he's compensated with a couple of extra servings of food. >> oh, oh, oh, thank you jesus. number six, oh, look at that. see, look out for somebody on the tip and then he looks out for you with some food. see, that's how jail works. if you're good to people, people are good to you. if you act like an [ bleep ] -- >> over the last seven to ten days we're starting to see his behavior change because we've been giving him less attention. we've kind of been having just one or two people deal with him for the most part, as opposed to when he acts up, everybody shows up to include myself, sergeants, corporals. so what we've done is we started to kind of trim those numbers dow

mark: that's my rotisserie, and i cook my ribs and my chicken on it. norton: i'm an old purist. we believe if the fat ain't dripping on the coals, -it's not barbecue. -lemonis: okay. and so, the ribs are in here? [ chuckles ] mark: there's nothing better. i'm telling you. lemonis: you're proud of that, aren't you? mark: yes, sir. there's nothing better. you're gonna have some tonight, right? lemonis: i'm gonna have some. how profitable is the business today? norton: it'll run 12%, 15%. this year, we shouldn't have a problem doing $1 million. lemonis: so, the business will make $120,000, $150,000. norton: yeah. you know, we're still mom-and-pop. we actually don't pay ourself a salary. lynn: we would love to get setup that we can afford to pay a manager because this is overwhelming. lemonis: while shuler's bar-b-que's only open three days a week, it's overwhelming because it isn't just about serving the food three days a week. there's a lot of things that go into running a restaurant, and three days a week really turns into seven days' worth of work. lynn: my brother-in-law ewell

. >> rotisserie chicken. >> reporter: brandon weaver is hoping for a snow day. >> there is nothing wrongwith a day off from school. >> reporter: and for drivers like brad carlson, the coming rush hour will be tricky. he has to head to work in new jersey, whereby tuesday the worst of it is expected. >> i have a long commute. so i'm out that way. i'm afraid of getting stuck out there. >> reporter: penndot says during the peak of this storm, the plows will be working on overdrive. but even with 400 plus drivers, it still might be dangerous and definitely slick. >> we have to are the accumulating storm where we might get an inch an hour or two inches an hour. motorists need to be prepared at times they're going to be driving on snow-covered roads. >> reporter: back here live in the storm 4 the very-- storm force, they'd like you to postpone or cancel your travel plans during the peak of the storm. live in storm force in west chester, randy gyllenhaal nbc 10 news. >>> now when it comes to mass transit, septa officials tell us they are confident things will be fine for tomorrow's evening rush

in fact, put that into the rotisserie. you know. you're gonna love this knife. this knife alone sells for forty dollars. you won't spend a penny for this. you get both of these knives for the same price. for three payments of only thirteen dollars and thirty-three cents. that's pretty good. arnold. what's that? arnold, my dad wants everyone to have a bread a bagel knife. oh, you can't appreciate what this knife does until i show you something. we all have bread knives. well all have... you can go out and spend seventy-five dollars for a knife that does nothing but bread. how many of you still do this though? you take good old faithful and you start to make these little uh. try and put, try and put that into the toaster. better yet, try getting it out. okay. let me show you something incredible. here's a knife that is so sharp. let me just even this off. the weight of the knife alone does the cutting. how's this for cutting bread? would you like that, huh? let me show you something. you've got relatives that won't move? you starve them to death. you make a sandwi

executive chef and co-owner of two massachusetts restaurants, the new england soup factory and modern rotisserie me. >> we love your story and we love this table. >> i do too. this is a beautiful winter menu a gorgeous salad of frise with roasted pears, french feta cheese and beautiful jewels pomegranates which i just think are gorgeous. our soups, we have this wonderful sweet potato corn chowder. in new england we're always trying to create magnificent chowders. this is one of our favorite chowders that a lot of times during the holidays we send people home with gallons to serve as a first course. >> anthony can attest i squeeled when i heard we were having soup. >> the perfect comfort food. feels good when you eat it. easy to eat and healthful. >> i read you sell 300 gallons a day. >> a day. we make quite a bit of soup. i love making soup and i still go in every day and create soup with my staff. so it's something i never get tired of. it drives me. it motivates me. i love it. >> you grew up in new ton, massachusetts. you still live there. still there with your family. what was it like going t

here is marcus samuelson the acclaimed chef behind red rooster and soon to be opened trooper is rotisserie good morning. how are you? >> we are doing a bucket-friendly meal. when you look do you look in your pantry? >> i grew up in sweden. swedish meatball it's probably not the most in my life. it's also affordable and super easy to make. >> tell us what we are doing here what kind of meat are you using? >> we will mix the pork and beef pork gives us you need a little fat, a little fat. not a lot. a little bit of fat. meatballs turn out nice and delicious. can you dump in the egg? >> i certainly can. >> then i have onions chopped up and sauted and the bread crumbs. >> okay. >> this is comfort food at its best. i love swedish meatballs. >> i do too. >> everyone has a favorite meatball what type do you make? >> any placed in front of me. i don't make any of them. i just eat them. >> this is super fun, get in there. right. come on mix it. >> i will get busy elbow grease in there. >> you want to make them this size you can argue, they can be big ones like italian meatball swedish meatballs are

i go to the store and get rotisserie chicken and shred it up. i want to hang out with my friends. you make it or buy it? >> i buy it. i love frank's. blue cheese or ranch if you want. stir it up and by the time the guests get there. you have the dip. it's gooey and cheesy. usually women like celery. >> i will try the carrot. are you kidding me. how long in the crock pot? >> like a half hour. as long as it's melted and delicious. instead of having wings and dealing with the bone make the dip. >> delicious. >> this one is awesome. this is the ultimate supreme pizza dip. cream cheese and spices and basil and cracked red pepper. >> you are big on cream cheese. >> it's so gooey and yummy. why not? when you are making pizza, you have to worry about the crust and all that. this is the base. you put the cream cheese down to get all the flavors from top to bottom. we are going to put this into the oven until it gets melted. i have the cream cheese done. >> just the cream cheese. >> at your cheese, pizza sauce. let me make it look pretty. you can fix your mistakes. >> you layer it with the