**The Art of BBQ: A Journey Through Flavors and Techniques**

As we embark on this culinary journey, it's clear that the art of BBQ is all about layering flavors and techniques to create something truly exceptional. Our first stop is the preparation of a classic barbecue sauce, which begins with the careful selection of ingredients. "You're gonna let the aromatics from those wake up a little bit," our chef says, as we add granulated garlic, granulated onion, light brown sugar, yellow mustard, and a boatload of ketchup to the mix. The addition of rice wine vinegar and apple cider vinegar adds a tangy twist, while bourbon and hot sauce bring a depth of flavor that's nothing short of remarkable.

As we move on to our main course, it's clear that the true magic happens when we combine seemingly disparate elements. Our Cathy brisket stuffed mac and cheese is a masterclass in texture and flavor, with a creamy cheese sauce infused with butter, salt, and tiny bit of sugar. The addition of processed cheese gives it a silky creaminess, while extra sharp cheddar adds a punch of flavor that's simply unbeatable. And then, we add the star of the show: our slow-cooked brisket, which has been reduced to perfection in a rich barbecue sauce.

But what truly sets this dish apart is the way in which the flavors of the brisket infuse into the mac and cheese. It's like a taste explosion that leaves you wanting more. Our chef exclaims, "Mac and cheese with a dollop of smoked brisket on top of it would not be the same!" And judging by the look on our faces, he's absolutely right.

Next up are some crispy fried ribs, which we've marinated in a mixture of lemon juice and vinegar before coating them in a light breading. The result is a dish that's both tender and crunchy, with a flavor that's nothing short of addictive. And just like the mac and cheese, our chef says, "The flavors are marinated through the meat" - it's a testament to the power of slow cooking.

As we move on to the final act, it becomes clear that the true artistry of BBQ lies in its ability to elevate even the humblest ingredients into something truly exceptional. Our fried ribs are served with a side of tangy barbecue sauce, which adds just the right amount of zip to this already impressive dish. And as we take our first bite, we're struck by the sheer flavor and texture that's on offer here.

But what really sets these ribs apart is the way in which they've been prepared. Our chef says, "I used to live with my dad when he got old, and I'd have to fix his dinner" - it seems that this dish has been a labor of love for years. And as we taste them, it's clear that every step of the process - from the brine to the batter to the final sauce application - was carefully considered in order to create something truly special.

As we come to the end of our culinary journey, it's clear that the art of BBQ is all about experimentation and innovation. By combining seemingly disparate elements and tweaking techniques until they're just right, we can create dishes that are truly unforgettable. And as we sit down to enjoy our final meal - a plate piled high with crispy fried ribs, tangy barbecue sauce, and a side of mac and cheese - it's clear that this is an experience we won't soon forget.

**Fried Ribs: A Unique Experience**

Our chef says, "I've always wanted to put fried ribs on the menu" - and after years of experimentation, he's finally nailed it. The result is a dish that's both familiar and innovative, with a light breading that adds just the right amount of crunch to each bite.

We begin by soaking the spare ribs in a mixture of lemon juice and vinegar before coating them in a seasoning blend that includes flour, corn starch, baking powder, pepper, and sugar. The result is a dish that's both tender and crispy, with a flavor that's nothing short of addictive.

As we move on to the final act, our chef says, "I'm following your lead" - and it becomes clear that this is a team effort. We add a dash of dry ingredients to the pot, including onion powder, barbecue spice, cumin, mustard, and Liquid Smoke. The result is a sauce that's tangy, sweet, and utterly addictive.

And just when we thought it was all over, our chef pulls out one final trick: a dollop of creamy coleslaw on top of each rib. It's the perfect touch - a cool and creamy counterpoint to the crispy, savory ribs below.

As we take our first bite, we're struck by the sheer flavor and texture that's on offer here. The crispy exterior gives way to tender, juicy meat - it's a taste sensation that's nothing short of sublime. And as we sit down to enjoy our final meal, it's clear that this is an experience we won't soon forget.

**The Power of Slow Cooking**

Our chef says, "The true magic happens when you combine seemingly disparate elements" - and nowhere is this more evident than in the slow-cooked brisket that stars our mac and cheese dish. The result is a tender, juicy meat that's been reduced to perfection in a rich barbecue sauce.

As we break down the process, it becomes clear that slow cooking is the key to unlocking the full flavor potential of each ingredient. By taking the time to coax out the natural flavors of the brisket, our chef has created a dish that's truly unforgettable.

And as we move on to the final act, it becomes clear that this technique can be applied to even the humblest ingredients. Our fried ribs are marinated in a mixture of lemon juice and vinegar before being coated in a light breading - the result is a dish that's both tender and crispy, with a flavor that's nothing short of addictive.

As we sit down to enjoy our final meal, it's clear that this is an experience we won't soon forget. By combining slow cooking with innovative techniques like fried ribs, our chef has created a culinary journey that will leave even the most discerning palate in awe.

"WEBVTTKind: captionsLanguage: enalligator ribs 2 minutes out I've had a lot of alligator tail but nothing compares to the alligator rib here alligator tail is kind of like chicken where this actually seems to be like a pork that's really good all right what are we doing next our dry seasoning for the alligator ribs dying to try this well we will be trying this I don't have to die we got our brown sugar chili garlic powder onion powder cinnamon smoked paprika salt and pepper Gator rib rack more meat on it than I anticipated you thought right cut them straight down so easy right we're going to let this dry rub sit for a while for about an hour then they go on the smoker 40 minutes meantime we'll make some barbecue sauce we start with some onions Spiced Rum garlic ketchup brown sugar apple cider vinegar molasses oh my favorite it's not just for breakfast anymore paprika Cayenne Cayenne salt chili powder chili powder and coriander all right how long do it it take for this to cook down 25 minutes or so got it ribs are off the smoker that barbecue sauce that we just made that is so darn delicious just's going to give him a little he best hype man I swear always how long they can go on the grill just for about 5 to 10 minutes all right Chef ribs are coming off the grill it's interesting I never thought of eating through the bone on a sandwich but you got to have the bread up there to soak up all the barbecue sauce right there you go freshly sliced jalapenos a little green onion I've had a lot of Gator never had the ribs that's probably one of the best ways I've ever had gator if not the best way it's tender it's meaty it eats like a pork rib right the barbecue sauce dude I compete in barbecue I'm the barbecue Hall of Fame barbecue jce is delicious awesome anybody ever says they don't like gator send them to Millies and have them come try that smoked alligator RBS this is Rashad Jones his wife Patrice he was on a great show he did called guys big project he won I want you to tell me what you think of this pulls cleanly off the bone has a nice clean finish it doesn't taste game it doesn't taste wild the barbecue sauce that's the key to the ribs I'm wearing it I loved it so much so I'm taking it home with me what do you think it's pretty good pretty good okay really good really good amazing amazing incredible incredible home run knocked it out of the park the beef ribs I refer to them as Fred Flintstone ribs there's so much on there you can't even eat it all all right brother we're into our beef ribs bone in Chuck ribs holy moly yeah that's one rack getting a little the skin off the back done take as much fat off as we possibly can really all the way down yeah we want that rub to get into it we don't want it to have to penetrate the fat and we using Mama's rub again on this oh yeah and go to the smoker 230 for about 5 hours okay all right pickle time what type of cucumber is this we use English cucumbers sliced onions little bit of bell pepper okay garlic this is what mama taught us we're going to Salt these and then ice them that ice will slowly melt and just slowly salt them gives them a little bit more of a crunch we think how long does that go uh 2 to 3 hours then we're going to make our brine let's see it start off with apple cider vinegar bit of sugar Mustard Seed celery seed and turmeric that's where your color is oh yeah now we can add our cucumber mix right when they come to a boil we'll get a good stir on them into the walk-in chill them and and ready for service yes all right hos and feffer what do you got this is Mama's mustard start with apple cider vinegar little bit of egg yolk a bunch of dry mustard we going to hit the sugar break up those yolks and then are standard yellow mustard mix that put it in the double boiler cook it till it gets to about 100 185° and it is f fantastic I put this on cold pizza on cold pizza yeah it's good on everything all right beef ribs right out of the smoker two ribs per half rack the size that thing yeah wao look at the smoke ring on that dude that is Championship right there that's no joke tender not dried out that is a righteous rip that's got his own Voodoo going on right there okay so now a little mustard yeah oh that goes great without rib and the bread and butter pickle still enough body to it still enough crunch good amount of acid nice little bit of sweetness to it like all the onion that a good pickle that's a real good pickle you look at the smoke ring on that beef rib and you look at the size of it it's just simple straightforward good nice job buddy thank you nice job got a half Rock beef they're juicy they're smoked they're the best beef ribs I've ever had homemade pickles are just phenomenal Mustard's fantastic very difficult to beat mama is is my favorite restaurant in Louisville we all love it and we love them for it i' had a lot of beef ribs those are rting at the top thank Youk very much love well done Dr Pepper short ribs they melt in your mouth they're absolutely awesome Dr Pepper yeah let's do this all right so we're going to season our boneless beef short ribs with a little bit of salt fresh black pepper okay super hot sauté pan canola oil and we want to get a nice sear on these guys seriously that's a good p thank you very much now we're ready to start the braid okay so we're going just go straight into a hotel pan here smells great already we're going to do miraa which is a rough chop of carrot celery onion fresh thyme bay leaves chipotle peppers and Adobo sauce homemade chicken stock and then a lot of Dr Pepper we don't call it Dr Pepper short ribs for nothing so we just want to make sure it's all covered in the oven how long 350 for 4 hours all right so we're ready to Plate up a short rib take one of these guys in their own Jew yep uh we're going to season this with a little bit more black pepper okay a little more kosher salt melt it with a little butter at the end little butter yeah it's going to help it thicken up as if it's not already rich enough it's just going to a little bit more Rich so we're just going to let that that reduce back there all right so we have celery root puree and nice Spoonful beautiful sauteed mustard greens our short rib and the Dr Pepper braids right on top of that and last but not least a little fresh graded horseradish I love fresh horseradish it's not very good you should probably put it all in the trunk of my car and I'll get rid of it for you the short rib is is so tender that it's just falling apart you just have to help it with the fork a little bit the celery root puree is a great medium the whole dish the fresh horseradish along with the mustard greens adds a nice contrast to this brazing liquid that's been reduced and the Dr Pepper just this nice round flavor and every little piece you did here killer awesome thank you I mean really killer cool and the Dr Pepper short ribs juicy it's tender and it's flavored amazing you can just take your fork and just break it right apart it's just so soft big leaf smoked ribs in a Cathy they're good ribs cuz they have meat on them we love the Cathy the brisket with the mac and cheese I mean you create a little space of Heaven okay Chef let's see it this is our big Le's house rub salt qu ground black pepper granulated onion granulated garlic oregano basil rosemary th and th all right so you bring in the The Spare Rib you're going to cut this down yeah I'm going to knock some of this down I like to get some of these little bones out get some of the Flop meat get right in here that squared off pretty nicely you'll pull the silver skin so what happens with the brisket a little bit too much fat on it knock that off part of the point they both get the same dry rub are we going to let this sit absolutely 24 to 48 hours what kind of wood they going on Central Florida Oak low and slow we don't really do time and Tempo on a lot of things once the bris has developed his Burk we're going to pull it off the smoker for this slab of spare ribs I'm going to let the color develop I'm also going to wait for it to get really tender so it bends easily and then I'm going to pull it what are we into our flame Tang barbecue sauce butter kosher salt brown black pepper Cayenne cumin kind of let the aromatics from those wake up a little bit rice wine vinegar apple cider vinegar some bourbon a bit of hot sauce what the show not too much granulated garlic granulated onion light brown sugar yellow mustard and then a boatload of ketchup how long is this going to cook down so the brown sugar dissolves a little bit of sweetness the acvs the write amount I mean that's my kind of barbecue sauce now we're going to start on the Cathy brisket stuffed mac and cheese we're going to get into our cheese sauce with a little bit of butter let the butter brown just a little bit po your salt tiny bit of sugar processed cheese that gives that nice silky creaminess extra sharp cheddar ow that's how sharp that was and milk let this cook down all right so now we're going to stuff the mac and cheese with chopped sauce brisket gorgeous do you have current registration on this rig yes sir cop hold up just now almost had it the fat just melts wow I'm going to Sauce this dump these cooked noodles in here let them get nice and Saucy go down with a layer okay goua now brisket cover that up with a little more goua and then the rest of the mac and cheese goes on top of that and then more sharp cheddar That's All She Wrote this is going on the smoker 30 minutes max I'm going to slice you up some ribs look at that there you have it love the barbecue sauce in the meat the shark cheddar on top Dynamite I mean mac and cheese with a dollop of smoked brisket on top of it would not be the same or something about infusing the flavor of that brisket into the mac and cheese there's more smoke ring than there is meat h juicy is an understatement Dynamite bark seasoned all the way through from that dry brine that barbecue sauce is definitely good heat in it definitely good vinegar in it every single thing here has its own uniqueness about it that's what takes this to the next level oh man these ribs are looking great I love the ribs the uh flavors are marinated through the meat they're really juicy and I love the smokiness in it what do you think of those ribs they're delicious and no sauce on them naked you are what no you ever had stuffed mac and cheese no amazing have you tried the sauce yet yes nice flavor it elevates the meat it's really good there you go thank you for fried rib appetizer the fried ribs really a unique kind of experience it's a light breading it's not too thick the barbecue sauce is amazing what are we going to make today fried ribs like pork ribs yes how'd you know that's my middle name guy fried ribs Fetti how do you want to start we cut these ribs so these are spare ribs or St Louis style ribs mhm has this fried rib always been on the menu no my dad used to live with me and he got old and I have to go home and try to fix his dinner and so this is something I could fix quick he was 105 holy moly so we go from the lemon juice and vinegar into the water mhm now this is going to brine for a day longest stay is better the longer the better so when it gets done we put the salt and pepper on it now we're going to make the house Seas inire fried ribs first we start with flour this is the salt corn starch there we go baking powder pepper and then we put that all over the ribs yes okay then we gry the rib for 15 minutes how many come with an order Florence three or four who makes the laws around here oh my daughter thinks that she's the mother now and I'm the daughter are we going to serve these with anything barbecue sauce okay I'm folling the lead I know you're the boss I like that take this water and pour it in the pot okay going to do put the water in the pot okay and then we're going to put all of these dry ingredients with the sugar it's like a little onion powder so a little barbecue spice okay A little cumin little mustard we are a team look at us go flow oh yeah the Liquid Smoke water or really bad moonshine it's vinegar now we go ketchup we'll let this cook down and then when the ribs come out we'll get them with the sauce looking good that's tasty not too much batter nice and juicy I think the key was that you soaked them in the vinegar got a nice little flavor from that how you like that sauce oh there's good tang in that sauce manam thank you I'm G to have more fried ribs fried with appetizer enjoy it's already a good rib but when you put that batter on top of it it just takes it over the top\n"