Barbecue in Every Language | Ep. 1 - Together at the Grill

[Ines] I'm Ines Anguiano,

Test Kitchen Manager at Bon Appetit.

Today, I'm cooking with Pat Neely, a legend on the grill.

He's all about the process and I'm just trying to keep up.

Do I smell Pat Neely ribs?

Yo, honey, how you doing?

It's so good to see you.

Welcome to my grill.

Welcome, welcome.

Listen here, let me get you something.

I've been out here all day, it's kinda hot

but I've gotta get you some Gold Peak tea,

something refreshing.

Cheers to perfect barbecue weather.

Cheers to that.

So how do I know I'm there with my ribs

like what is the sort of indicator

to know that they're done and they're ready?

So first of all, the rule of thumb is 250 degrees

for approximately three hours.

Okay. But the real visual

that you'll get is when you pick this rib up

and you're getting that 45 degree bend in it.

Wow.

That means that it's tender through and through.

They look so tender, the caramelization on top.

I really cannot wait to get into these.

Come on, what you cooking?

So it's a very like Mexican take on carne asada.

Growing up, it was super big for my family on Sundays

to go out to the lakefront.

It was always this revolving menu, always barbecue

but it was such an opportunity

for everyone to sort of be there.

Can I have you scoot over just a little bit?

Have at it, honey.

A golden moment as a child

is my grandfather grilling and smoking meat

and in Memphis, Tennessee, it was so hot in the summertime

that we got a chance to stay up late

because he would smoke the meat overnight.

So tell me, how long does it take these steaks to get done

'cause I'm ready to eat.

[calm music]