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Practice English Speaking&Listening with: Pit beef with The Smoky Pig

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WELCOME BACK.

TIME FOR SOME 814-EATS.

WE HAVE DEREK CARPENTER.

DEREK THANK YOU FOR JOINING US.

THANKS FOR HAVING US.

YOU GUYS OBVIOUSLY ARE

SPECIALIZING IN BARBECUE.

TELL US A LITTLE BIT ABOUT WHAT

THE SMOKEY PIG HAS TO OFFER.

WE TRY TO FOCUS MORE ON TRULY

HOME COOKED TYPE MEALS.

WE TRY TO BE AS FARM TO TABLE AS

POSSIBLE.

WE UTILIZE A LOT OF OUR OWN PORK

AND CHICKEN AS MUCH AS QUESTION.

YOU GUYS HAVE A FAMILY FARM

OUT THERE AS WELL.

WE DO.

WE HAVE SMALL FARM.

AWESOME.

TODAY YOU HAVE THE BEEF.

ONE OF THE MOST IMPORTANT THINGS

WHEN YOU BARBECUE OR COOK SOME

TYPE OF MEAT IS THE SEASONING ON

IT.

PER SE.

GO HOME JORDAN.

THIS IS VERY, VERY SIMPLE.

WE WORK WITH BEEF EYE OF ROUND.

THIS IS TENDER PIECE OF MEAT.

BUT DOESN'T CARRY A LOT OF

FLAVOR.

THERE'S NOT A LOT OF MARBLING TO

GIVE IT THE FLAVOR.

I JUST TRY SHOW YOU GUYS IN A

SHORTER PERIOD OF TIME AS WE

CAN.

THE PROCESS UP HERE.

ALL WE ARE DOING WITH THIS EYE

OF ROUND IS A MUSTARD RUB WITH

SALT AND PEPPER ON THE EXTERIOR.

IT'S VERY, VERY SIMPLE.

WE'RE BEING LIBERAL WITH THE

SALT AND PEPPER.

LIKE I SAID VERY LITTLE

FLAVOR -- THIS BEEF O SHORT IN

FLAVOR.

WE WANT TO MAKE SURE WE KICK IN

SOMETHING IN THERE SOMEWHERE.

ANY PREFERENCE WHAT TYPE OF

MUSTARD YOU USE?

NO.

NOT AT ALL.

IT'S JUST A PLAIN CHAIN

REGULAR MUSTARD.

IF I DON'T HAVE YELLOW

MUSTARD MAYBE I WILL USE DIJO

THIS.

IT REALLY DOESN'T MAKE A

DIFFERENCE.

A LITTLE BIT OF DIJON IN

FROM.

I DON'T THINK YOU ADD DIFFERENT

FLAVORS AT THE END.

THE DIJON IS FANCY MUSTARD.

GET OUT OF HERE.

WITH NOT HAVING THE ABILITY

TO BRING THE SMOKER AND SHOW

PIECE OF MEAT ON THE SMOKER.

THIS IS WHAT WE DECIDED TO DO.

WE WILL SHOW YOU WHAT WE DO

BEFORE IT GOES ON.

SOMETHING JUST LIKE THAT.

BEAUTIFUL.

AND THAT PIECE OF MEAT IS READY

TO WALK OUT SIGNED AND THROW IT

OUT.

TELL US ABOUT THE PROCESS OF

SMOKING.

HOW LONG DO YOU HAVE THAT PIECE

OF MEAT?

IT WILL SMOKE NO MORE THAN

TWO HOURS.

LOW AND SLOW IS THE NAME OF THE

GAME.

EVERYTHING IN THE SMOKER.

BUT 250.

FOR ABOUT 2 HOURS IS WHAT WILL

WORK WELL FOR THIS.

SMALLER PIECE OF MEAT.

AWESOME.

MY GOAL IS TO TAKE THIS PIECE OF

MEAT TO MEDIUM.

I WANT IT TO BE 140 WHEN IT

COMES OFF THE SMOKER.

OKAY.

THERE'S COUPLE OF DIFFERENT

THINGS YOU DO WITH IT HERE?

WE WILL SHOW YOU SEVERAL

DIFFERENT SANDWICH OPTIONS HERE

TODAY.

OKAY.

THIS IS PIECE OF MEAT THAT I

SMOKED BEFORE I CAME HERE TODAY.

PULLED OFF SMOKER BEFORE IT

CAME.

I WANTED TO SHOW YOU WHAT THIS

LOOKS LIKE.♪♪

BACK AT THE RESTAURANT OF

COURSE.

I WILL RUN THIS ACROSS MY

SMOKER.

I'M SORRY.

I WILL WANT ACROSS MY SLICER.

WHICH IS GOING TOBY ME NICE THIN

SLICES.

THEN BRING MY SLICES WITH ME.

WE'RE GOING TO IMPROVISE A

LITTLE BIT.

BUT I WANT YOU TO BE ABLE TO SEE

WHAT THIS THING LOOKS LIKE WHEN

WE START TO CUT INTO IT.

THAT LOOKS SO GOOD.

PEOPLE ARE SALIVATING.

MIKE DOYLE SALIVATING.

THAT'S ABSOLUTELY -- THAT'S KEY

DELICIOUS.

REAL NICE PIECE OF MEAT.

SMOKING JUST TO MEDIUM.

I WANT TO KEEP AS MUCH MOISTURE

IN THERE AS POSSIBLE.

YES, THERE'S A TOUCH OF PINK TO

IT.

BUT IT ALLOWS ME TO KEEP THAT

MEAT MOIST AND TENDER.

YOU DON'T WANT IT TO BE DRY.

YOU WANT IT NICE AND DELICIOUS.

HONEST BY WE'RE SMOKING AHEAD OF

TIME.

I WILL SMOKE IT, CHILL AND THEN

SLICE IT COLD.

SLICE IT COLD PER ORDER.

I DON'T WANT TO SLICE AHEAD OF

TIME.

THAT ALLOWS US TO DRY OUT.

EXACTLY IF THE CUSTOMER DOESN'T

WANT A BIT OF PINK TO IT.

MEDIUM TO IT THEN I CAN JUST

PULL THAT OUT REWARMING PROCESS.

AND MAKE THE SANDWICHES.

YOU HAVE A SANDWICH HERE YOU

WILL MAKE.

I WILL SHOW YOU THREE SANDWICHES

AND A QUESODILLA.

TV MAGIC.

WE HAVE THINGS COMING OUT OF THE

OVEN.

SO YOU DON'T HAVE TO WATCH MY

SLICE.

I BROUGHT SLICED STUFF WITH ME

TODAY.

AS YOU CAN SEE A LITTLE THINNER.

THINNER SLICES.

LOOK AT THIS.

WE'RE TOTALLY UTILIZING EVERY

PART OF OUR KITCHEN.

.

WE ARE.

WHERE WE ARE GOING HERE IS A

VERY NICE CHEESESTEAK SUB.

THAT LOOKS REALLY GOOD.

GOT SOME ONIONS AND PEPPERS ON

THERE.

THAT'S PEPPER JACK CHEESE.

IT'S PEPPER JACK CHEESE.

OF COURSE IN DRESS RESTAURANT WE

GIVE THE CUSTOMER A CHOICE OF

CHEESE.

WHAT I WILL DO STICK THIS IN

THERE AND LET THAT CHEESE MELT

DOWN.

YOU HAVE ABOUT 45 SECONDS HERE.

I WANT TO SHOW OFF A LITTLE BIT

OF SANDWICHES HERE BEFORE WE GO

OVER TO WEATHER.

WHAT SANDWICH IS THIS HERE?

THIS IS JUST A BASIC ROAST

BEEF TYPE SAND BENEFIT.

WE PUT A PIECE OF CHEESE ON

THAT.

GOING TO DO THE SAME THING AND

LET THAT MELT A LITTLE BIT.

LOOK AT THAT.

YOU ALWAYS HAVE TO HAVE MELTED

CHEESE THERE.

WE'VE GOT ONE MORE BASIC

SANDWICH THAT WE'RE GOING TO GO

WITH.

WATCH THAT.

I WANT IT TO BROWN ON THE

OUTSIDE NICELY.

A BASIC BEEF SANDWICH IS NICE

ONE-THIRD POUND OF THIS BEEF.

WE COVER THAT WITH HOMEMADE

TIGER SAUCE.

PEOPLE REALLY LOVE THAT ONE.

NICE FRESHLY SLICED RED ONIONS.

COVER THAT UP AND PLATE THAT.

AND LOOK A THAT.

WALA.

YOU HAVE A MEAL HERE.

PICKLE LOOKS LIKE MAC AND CHEESE

THERE THIS AND CORN BREAD.

EVERYTHING AT THE RESTAURANT

COMES WITH YOUR CHOICE OF SIDE

PICKLE AND CORN BREAD.

WHY DON'T YOU TELL THE FOLKS

WE'RE RUNNING OUT OF TIME.

WHERE TO FIND YOU WHEN THEY WANT

TO TASTE THIS.

WE'RE ALONG 36th IN MAGEE.

WE HAVE A HOLLIDAYSBURG ADDRESS.

WE'RE RIGHT ALONG 36th BETWEEN

EAST FREEDOM AND ROARING SPRINGS

DIRECTLY BESIDE THE BEER

DISTRIBUTOR.

THANK YOU SO MUCH FOR BEING

HERE.

THIS ALL LOOKS ABSOLUTELY

DELICIOUS.

WE WANT TO START DIGGING IN.

The Description of Pit beef with The Smoky Pig