- Yo, Alex Delany here on Van Brunt street
in Red Hook, Brooklyn standing in front
of the famous Hometown Bar-B-Que.
Best barbecue in New York!
I'm here to eat everything on the menu.
You know how it works.
I'm going to be eating
ribs, sausages, brisket,
maybe a sandwich or two.
And to help, I brought
a buddy along with me.
Brad Leone.
- Kidding?
I'm starving.
- What are we doing?
You told me not to eat.
- Let's go!
So I've been fasting for 40 hours.
[upbeat music]
- Brad, you ever been here before?
- I have a couple of times.
Yeah, it's quite the cozy spot.
- Do you remember anything you ordered?
- No, because I didn't order anything.
- So what you're telling me, you mean,
you have not eaten
through the entire menu?
- I have not had one of
everything on the menu.
[Alex laughs]
So I am the perfect
guest to have with you.
- And you've been on the show before?
- I have, yeah.
With J.G. Melhel, it was great.
- [Alex] So you know the rules?
- Yeah, one of everything, you know.
Everything.
[Alex laughs]
What other rules do we have?
- All right.
Oh, you need a refresher?
- Give me the quick one.
- Okay.
We order one of everything on the menu.
- [Brad] Yeah I just said that.
- [Alex] We can only take one
perfect bite of each thing.
- Perfect.
- Gotta be perfect and we
get to decide how we order
and then we figure out
what the best things
on the menu are.
- And then what?
Bonus round is like favorite drink?
- If we want to do a
bonus round, yeah sure.
We get to decide how we're doing this.
Where should we start?
There's a ton on this menu.
How about we start with
some chicken wings?
- Chicken wings?
- You know, a little nibble to start.
- I love it.
[upbeat music]
- All right Brad.
Vietnamese hot wings
what are we looking at?
First impressions?
- Beautiful color.
I love that it's a whole wing.
I'm a sucker for a whole wing.
- [Alex] Oh yeah, I'm all flap.
All flap, all the time.
- The flap is-
- [Brad] It's the best part of the wing.
- If you're drum person you're
only living half your life.
Go flap.
- So what was the deal?
Is he smoking them and
then deep frying them.
- Everything here,
- Goes through the smoker.
- Gets touched by smoke.
- Little kiss of smoke.
- Little kiss of smoke.
- Little flash fry.
I'm going to bite from the flap as well.
- Are we going to Lady
- Whoa.
and Tramp this one or what?
- No we're definitely
not going to do that.
[Alex laughs]
I don't like you that much.
- Pick your fighter man.
- Yeah I'm going to pick my wing.
Roll tape.
Ah [smacking sound]
[Bell Ding]
I'm going to need to
take a shower after this.
- [laughs] All right I'm going to do this.
I'm going to do ranch.
On the finger.
- On the tongue
- Yeah me too.
- [Alex] Has a little tang to it.
- For sure.
- Yogurt, right?
- All right.
All right, sure.
- Try the wing.
- I'm going to put a
little on my perfect bite.
- Oh he doesn't like ranch.
- That was not the perfect bite.
[Alex laughs]
I really underachieved there.
I'm going in for more.
- Dude!
First menu item you break the rule?
- Yeah.
- Oh I got a little bit of the heat.
- Little tang at the end?
[Alex coughs]
- What's the name of the show?
Culinary torture with Alex Delaney.
- Well I guess you're doing
whatever you want at this
point, huh?
- Yeah
- Brad, sauce, perfect balance between the
heat and the spice.
- Perfect.
- Like you get the heat and then the-
- You have sauce all
over your face I can't
even look at you.
- I know.
- Well then don't.
[both laugh]
- What's next bud?
Since we can only have
one bite lets get these
out of my face before I bite 'em all.
[bell dings]
All right we're in it Delany.
We got a tray full of tacos here, bud.
- Brad you want to take pictures or no?
- What?
- I'm sorry, I'm a millennial, it's...
All right look I'll run it through.
[Brad chuckles]
Hometown Bar-B-Que does tacos.
We have brisket, pulled
pork and a oaxacan chicken.
There's-
- Oh, what are you supposed
- to do bite that?
Like a jerk?
- I mean, yes.
- I bet you I can get one
of these whole in my mouth.
One bite.
- Let's go.
- Cheers.
- Cheers with food?
- Cheers with food?
No.
[upbeat music]
- Mmm.
- Nice fatty, nice smoke,
lot of creaminess.
- Pickle's serious.
- Pickle's amazing.
Okay so slaw, fried onion
- the slaw
jalapeño,
- jalapeno,
pulled pork.
Do it.
[energetic music]
You all right over there.
- Mm-hmm..
- Fried onions makes everything better.
- It's almost like a little
rip on like a cool kind of
barbecue sandwich.
- It leans like a little more
Carolina style to me, right?
- Sure.
Vinegary.
- Cole slaw, yeah.
Mixed with the pork fat, delicious.
Yeah, last one, this is the chicken.
- This is the chicken.
- Oh I might pop this whole one.
- This is the one.
- This is the one? I'm not
going to be able to talk for
30 seconds.
- That's fine I'll talk.
[both laugh]
[energetic music]
Dry rub on the chicken
you can tell there's tons
of chili going on.
Little bit of like warm
spice, maybe like some cumin.
I mean the red onion
opens the whole thing up.
I like the chicken the best.
- I might too.
[bell dings]
Guy, what do we got here bud?
- Billy shot me a couple
wine recommendations.
Billy's all about, you know,
natural wine, small producers.
- Smells nice.
- Smells like cherries.
- From cherry right?
- Yeah, yeah, yeah.
- Not your industrial large..
- Swill.
- Swill.
- Well cheers to that thanks Billy
for making the right choice.
[upbeat Music]
[Brad inhales though teeth,
makes clicking sound]
- Oh yeah.
[bell dings]
- Brad we're finishing our
appetizers with some Korean
sticky ribs topped with..
- That's a healthy appetizer.
- Oh healthy appetizer.
Fried chalets, toasted
cashews and garlic up top.
- Oh it's sticky they got that.
Wanna bang off a
- What are you-
- I wanna bang off a little.
- What are you doing?
- Hey its my perfect bite not yours.
[upbeat Music]
- Oh.
With that kinda glazed rib,
that texture is perfect.
Whenever people are like oh
ribs gotta fall off the bone
gotta do whatever.
- No.
- No, no, no, no.
- You want a little bite.
- You want to be able to take a bite.
- I don't want the bone to come out.
- No, no, no, no.
You don't want to be able
to pull the bone right
off the meat.
Texturally that is a perfect rib.
[upbeat music]
Barbecue joints will
always make a big deal
about their sides.
Right?
- It's always a thing.
- Before we get into these.
Let's talk wine again.
Here you go.
Austrian sparkling rose.
- Love Austrian wine.
- From Meinklang.
- Oh.
Totally knew that.
- Which is-
Which is.
Hold on one sec,
The world's largest bio dynamic winery.
- Great job, Austria,
great job all around.
- Great job Austria all around.
Great job that guy.
- I wanna go to Austria.
- Let's just enjoy our biodynamic wine.
- When you cheers someone
you need to look them
dead in the eyes, deep into their soul.
- I'm not gonna break eye contact now.
- Alright you're creeping me out.
Oh yeah.
- Oh yeah.
Sparkling wine kind of what
you want with anything fatty.
- Just cuts the pallet.
- Just cuts
- Zip
I kind of just want this
with all of my barbecue.
- With everything.
- We might just keep it.
- Bottle please.
[Alex laughs]
[bell dings]
- [Alex] All right Brad, you want to start
with potatoes or what?
- Well, let's just talk about this.
Looking at it, its almost like whoa, is
that mashed potatoes?
Is that like weird tuna salad?
You know, you don't usually
- What are we looking at?
see the mash.
Going in.
- Do it.
Cold potato salad, mashed up
- I want eggs in it.
I want like chunks
- You want eggs in it?
of hard boiled egg.
- You know, people don't do that enough.
- I [beep] love it.
I wish there was like little
chunks of potato in it.
- Oh you want a little
more textual diversity?
- Like 90% mash 10% little clumps.
- Maybe you can put a word in.
- Billy.
- I like that though, the mash treatment
of the potato salad.
- Its delicious.
Easy eatin'.
- I'm in the next.
Alright, I'ma try a pickle.
- You're the pickle master right now.
All right now the pickle.
- Well, I mean
- that's very kind of you.
- That's a perfect pickle for me.
- Gotcha.
A ridge cut, little wavy cut like that.
- Oh you like that.
Whoa, whoa, whoa, whoa bud.
One.
- I'm not gonna.
- Whoa, this is purely for
science, I'm not gonna eat this.
- A glass of rosé a guy
goes right [Alex laughs]
off the rails.
[bell dings]
- Before we get into slaw,
I want to talk about slaw for a minute.
- I'm just gonna bite it
- Alright, you do it I'll talk.
- Okay go, ready?
- Actually no we'll both
do it then I'll talk.
- No, no, no you talk, I'll eat.
- Alright, alright.
- Ready action.
- Go, okay slaw, four
distinct varieties right?
You either have finally chopped creamy,
finally chopped vinegar,
long strand creamy,
long strand vinegar.
I am a finally chopped
creamy kind of slaw guy.
- Well yeah, you definitely are.
- Yeah, I mean people know that about me.
- Take a good perfect bite.
- That looks like a perfect bite.
- Yeah.
Cabbage man, underrated.
- Cabbage totally underrated.
- Ugh.
[bell dings]
- [Alex] So this is queso mac & cheese.
- Isn't like all mac & cheese kind of like
a queso mac & cheese?
- You know what, it's all
about how you word it.
- I want a little hot sauce,
I thought this was like the perfect bite.
Mac & cheese, hot sauce.
Bop, bop.
- Dat's good!
- [Brad] Mm.
Got our collards with a
smoked pork shoulder in there.
- Whew!
Now, there's four types of collard greens.
[Alex laughs]
- Oh here we go,
- Oh look at that.
- alright that's a good bite.
Mmm, and that's my favorite side so far.
[bell dings]
- [Alex] Pit beans, burnt brisket tips.
- [Brad] Yeah.
[energetic music]
- Damn.
- Smokey.
- Super smokey.
- When you go to a
barbecue right, and like
someone's mom has like a
tin tray of baked beans,
that's what she wants it to be.
- That's what she wants, and it never is.
- But it's not.
- Sorry to your mom.
That's delish.
- Yeah I
There's a richness.
There's a vinegary richness.
- There is a nice bit of
acid going on in there.
I am going to go with the
collards were the best thing.
[bell dings]
- [Alex] I wanna do this.
- Whoa.
Yeah get right in there bud,
I'm gonna get it with a fork.
- What are you civilized?
- Sometimes.
- All right.
[both sigh]
I love that.
Can we make our own
menu item and that will
be the one bite of that thing 'cause
that's what I'm gonna do.
- You just can't help yourself.
- No I can't.
- Whoa, big bite bud, it's only half-time.
- Beans and bread, hometown B&B Brad.
- That's what that is.
Oh, big boy bite!
- Top three for me this
guy, this guy, this guy.
- The take away from this is
just order one of everything.
[energetic music]
- All right we got a little Riesling here.
Billy I told you is a
wine with barbecue guy.
- Ooh.
- We're gonna get real
metaphorical here Brad.
You ready?
- Oh Christ.
- Riesling all about
balance right, about the
acid and the sweetness
playing off of each other.
What else is about balance?
- Barbecue.
- There ya go.
We got four sandwiches.
Yo Brad we are on the sandwich course,
not sure if you noticed.
- Yes.
[bell dings]
Should we start with the brisket?
We got an onion bun there, sticky sauce.
- Sticky sauce?
- White onion
Look at that!
- Pickles.
- Kind of have to bite dead center,
I bet you I bit in one
bite, the whole thing huh?
Mm-hmm.
- Mm-hmm.
The onions and the brisket
work perfectly together.
- Yeah delicious man.
- Alright let's keep moving.
[bell dings]
Next up, we got pulled pork sandwich.
- Oh, juicy huh?
- Real juicy, get the squeeze shot.
- Oh Jesus.
[Alex laughs]
Perfect bite.
- Let's do it.
- Oh more pickles in the center.
- I'm actually looking for an
edge bite here, look at that.
- I was looking for the edge too.
- Yeah, yeah.
Mmm.
- Mmm.
The immediate thing you can
tell about good barbecue
is that it doesn't just
taste like [beep] smoke.
This, the smokiness is there, it's upfront
but it feels clean right?
- That ol' Billy's on to something.
- Alright, third sandwich
lamb belly bahn mi.
- Oh that looks good.
We've got cilantro, we've got pickled veg,
and then a little bit of hot sauce up top.
- Is it hot sauce?
- I hope.
- It's like got a little
sweetness to it too,
it's like a pepper jelly or somthin'.
What did you say this was lamb belly?
- [Alex] Lamb belly, yeah.
- [Brad] That sounds so good.
- Oh god.
- I noticed you struggle a little.
It is a little more connectivey.
- Yeah, it's a fat bomb.
- You eat that with like
a drink, like you might...
- Nap time.
- Find yourself a little
fireplace and lay down like a dog.
[Alex laughs] Right on the floor.
- Right on the, like a big like fur rug.
- Just go in like a couple circles
and then just lay down.
- Yeah.
- Yeah, also I'm not sure
if you did the Riesling
yet with it, but.
- Oh I could eat that whole thing.
- But we are not going to.
- No, just one bite, I get it.
- Just one bite man.
- Well I got a question for you Delany.
- What's up?
[Brad chuckles]
- How come we can have
more than one sip of wine?
[Laughing]
[bell dings]
- [Brad] What's this?
This is like a little turkey club, huh?
- This is the hometown barbecue.
- Well, well, hold on.
[Alex laughs]
It's not a club, right?
There's only two pieces of bread.
- That's true.
- It's a BLT with turkey.
- Smoked turkey, right?
- Underrated in barbecue places.
- 100% I will always say this,
when I go to a barbecue place
I always order the turkey.
To me that's like the
true indicator of whether
or not they're doing a good job.
The bacon element.
- Oh the bacon.
- Thick cut
- Thick cut.
- slab.
Whole pork belly goes in,
rubbed with pastrami spices.
Are you gonna throw the pickle in?
- Yeah dude, perfect bite.
- Duh.
- I might even ditch
the top layer of bread.
- Look at that.
- I'm going in.
- I'm just gonna say this right now,
that's my favorite sandwich.
What's your front runner?
- Maybe the turkey.
- All right.
- Maybe the turkey, maybe
the bahn mi, I don't know,
I don't wanna make that
decision right now.
- We don't have to right now, we can wait.
[upbeat music]
Ribs, oh shit.
- [Brad] Jesus.
- Look at that, that's insanity.
Where should we start with the ribs?
- [Brad] Full cut spare.
- That's looking
Awesome.
- pretty traditional.
- Oh right there, that's the spot.
I'm gonna go for this
little flap right here.
- You like the flap?
- Yeah that top piece right there.
- Brad you're right on
with that, look at that.
You got the bark up there,
you're just going for it huh?
- Yeah.
- All right.
[bell dings]
- Two bites.
Very good.
- That's amazing.
Perfect texture, like it
breaks apart in your mouth
with just a little bit of a bite.
- Nice smoke all the way through.
- The fat is just so, the fat just kind of
melts in your mouth.
You can tell people rush the barbecue,
that's when you bite into
the fat it's still gristley,
and it doesn't break down smoothly.
- Yeah it's got a render out otherwise...
- Totally, and it takes time.
And then, jerk spiced
baby back with a lot of
scallions up top.
- Yeah, they're there.
[upbeat music]
- That's a bite.
- Not as crazy as I
thought it was going to be.
- I get more like vinegar than...
- With the vinegar it reminds
me of like a Carolina style.
- There's like a floralness
that habanero has,
taste like there's some kind
of habanero but not real spicy.
- Now.
Now let's go
for the big boy huh?
Love the crust on the beef.
- It's so intense.
- Awesome.
- Just caked on there, the bone is huge.
- [Brad] I think you gotta cut into this.
- [Alex] That's what I'm talking about.
- [Brad] That's your bite bud.
- Beef rib.
[energetic music]
- Just needs a little salt.
- My piece of bark had a
nice bit of salt on it.
- [Brad] Yeah?
- Yeah.
Imagine eating a whole one
of this, you'd be dead.
- [Brad] You probably shouldn't.
- If you're thinking about it, don't.
- [Brad] You split that.
- The wine.
That with the, that's-
- Yeah huh?
- All right.
- That's what you want.
- Oh that cuts real nice.
- Perfect.
- Oh I messed up.
This was the spot.
- Dude.
Look at that bud.
Are you kidding me,
alright we'll do one more.
[Alex laughs]
You're never gonna have me back on.
[bell dings]
- Never.
- Oh, that's a good spot Delaney.
- I know man, that's a great spot.
- That is not where you ate from.
- I know.
- Oh Delaney, go.
Right in here.
- I technically did not
have this bite before
with all three things going on.
So, this is a new bite.
- [Brad] That's the bite.
Right, the texture of the beef rib.
- Mmm, it almost reminds
me of like the texture
you get from like a braised pot
roast, you know what I mean?
- Sure.
- Like kind of still shredding
a part but keeping its form,
but you get that killer
crispy crunchy bark on top.
- I'm content.
- I'm good yeah yeah yeah
- I'm happy to have two
bites of that [Alex chuckles]
and then like not be sick of it.
You know like now I'm
gonna fantasize about this
for a couple of days, ya
know just kind of the taste.
- I'm really happy,
You know what I'm sayin'?
- I'm really happy for you Brad.
- Thank you.
- As we clean our hands off here,
of the three ribs what are you taking?
[Brad whistles]
- I am probably gonna say that full spare.
- The spare is nice!
- The beef is, I mean
it's one of those things
you like crave and then
after a couple bites
you're like ugh.
- Yeah yeah yeah.
Oh god.
- Brutal.
- It's so rich, it's so
heavy, it's so fatty.
- And I feel like that's
the kind of thing you order.
Oh you're with 6 people?
You get one beef rib.
- Everyone has a rib.
Alright Brad, we've had
a lot of barbecue so far.
- Yeah we did all right bud.
- Our boy Dave, pit
master here at Hometown.
- [Brad] Pit master Dave, all right.
- He's gonna come have
a little talk with us.
- Yeah, get him in here.
Get him a little rosé.
- Dave where are you at?
Where's your rosé?
[upbeat rock music]
- Got my rosé, it's
sparkling, the MeinKlang.
- And the eyes.
- Yeah.
[glasses clink]
- There ya go.
- Dude, give me the brief
rundown of Hometown.
I know Billy is the man
responsible for this.
- Billy Durney, yeah so Durney was
in private protection for many years
and had started to cook
barbecue and cook it
to his friends in the pub
and they were all like,
"oh my god, this is amazing
you should open a restaurant."
And he did it [Alex laughs]
- Private pro- so Billy was a body guard?
- He was a body guard.
- Badass.
- He found this place I guess
in maybe 2011, opened in 2012.
But he basically had the place
set up, and then Sandy hit.
And as you know Red Hook
got decimated down here.
- Oh yeah.
- Blasted, yeah.
- So I mean they had like
nine feet of water in here.
- Gone.
- They had to pretty much start again.
Yeah but what it did do,
it enable him to cook
for the neighborhood,
build that community,
and then as he says in his own words,
"Actually learn how to cook
for that amount of people."
- You guys got a couple
of locations now, right?
- Yeah we have our second
spot in Industry City,
and then we've got the spot in Miami.
- Miami?
- It just opened right?
- Just opened.
- Better than Vegas.
- That's Miami slogan.
Miami better than Vegas.
If you were to sit down at
Hometown like first timer,
walking in what's it gonna be?
- Off the subway?
- Going to start with the
wings, head into the tacos,
bacon which you guys I
don't think you've done.
- We haven't done bacon yet.
- Haven't done bacon yet?
- No.
- And that kind of gets you a nice base,
and then I'll, did I say sticky ribs?
I mean, you have to get the sticky ribs.
- Sticky ribs are nice.
- And the spare, its all hard to tell.
- So everything, got one of
everything [Alex laughs].
I got a show idea for you.
- So we're doing it right.
- One bite of everything.
- We've got some barbecue
by the pound coming up.
[upbeat music]
[bell dings]
Final round, we've got
some barbecue by the pound.
- Yeah we do, and we got pounds of it.
- Where should we start?
- It's your show bud, you pick.
- Let's start with the pulled guys.
- Okay.
- Pulled pork, so you get one with the
little bit of the crispy
crispy end on there.
Oh.
- Juicy.
- That's phenomenal.
You can tell there's some
mustard going on in there.
- I'm not a huge pulled pork fan.
- To be quite honest, neither am I.
When it's bad, it's so bad,
it gets like compacted and chalky and dry.
- This is nice.
- Two bites of everything.
- I took a very very
- Alright you took a half bite.
- I did take a half bite.
- All right.
We've got the lamb breast
that Dave was talking
about right here.
That's a nice bite right here.
- That's the bite right there bud.
- That's a bite.
- Stringy in the best way.
Oh my god so tender
- Wow.
- I love lamb.
That little piece I just had might've been
the best bite I've had all day.
Disregarding seasoning,
disregarding sauce,
disregarding anything,
it's animal it's self.
It's like gamey
- and it's not
without being totally gamey.
A little smoked turkey.
Screw the fork.
- Yeah we're gonna tear.
- Get in there.
- This comes apart just
- I love how...
- so cleanly and nicely like.
[energetic music]
Oh.
- That's so good.
- That makes me like,
one, incredible happy
but also two, incredibly sad
that I'm not gonna eat the rest of that.
[Brad chuckles]
And like I said earlier,
if a barbecue joint is
nailing their turkey,
- Get out.
- Get out, cut.
You're cut from the team bud.
[bell dings]
And then we've got the
oaxacan chicken with some
pickled red onion, and salsa Verde up top.
You want the leg or you want the thigh?
- One of my favorite parts
on the chicken is the
flap on the thigh.
- Mm-hmm.
- Oh that's the chunk.
You want half bud?
- We'll do same bite yeah.
C'mon man, we're creating
Our perfect bite here.
- It's some freaky shit, bro.
That's what you want.
- Pretty good.
- That salsa was really nice.
- I'm starting to get like
the, weird little shakes.
- Oh you mean all the salt
and fat that we've consumed
is actually getting to your body?
- Dude, you're body is just like stop.
- It's like bro it's enough.
[bell dings]
Got the pastrami bacon.
- Get in there and rip it.
There ya go bud.
- That's insane.
[energetic music]
- Tender, delicious.
- Pastrami spice on the outside though
- Is nice.
- Real nice.
- So what they smoke it,
they pastrami it or whatever?
- They'll slice it, then
crisp it up on the flat top
'cause you get that
texture all the way down.
[bell dings]
Got the house made Italian sausage.
- Dude I hit a wall, of stop eating.
[energetic music]
- Holy shit.
- Well Dave is not kidding,
provolone is there.
- There's a lot of provolone in there.
- Very good, oh my god.
- You're on the door step bud.
- Whew!
[bell dings]
- [Alex] Got the brisket.
- [Brad] Yeah!
- That where you can
pull it and it separates
but it doesn't totally fall apart,
and all the tissues are
still kind of stuck together.
But you can kind of maybe see
me through it a little bit.
Brisket going down.
[bell dings]
[upbeat music]
- Good.
- Alright Brad, let's talk
about favorites overall.
- Get it out of here.
- Wait.
[Alex pants]
- [chuckles] Just get it out of here.
- We're loosing it [chuckles].
- Great, that one.
[Alex laughs]
I think the turkey.
- Turkey was your favorite.
Was it because you're just
over red meat at this point.
[upbeat music]
[bell dings]
We have a little dessert, banana pudding.
- A little banunu pudding.
- Banana pudding.
Which honestly is one
of my favorite desserts.
- Little nunners.
- What language are you speaking man?
- Baby.
- You can tell that you have
a couple kids [chuckles].
- No, that's my vocabulary
level [Alex laughs].
It's good?
- Tastes like banana pudding.
- Mmmm.
- Yeah, exactly.
- It's good.
I want, I need pudding
to be like ice cold.
- If it's ice cold thought
it's called a Popsicle.
Dude I'm kidding, man.
- Delany that was so lame!
- [Alex laughs] That
was the worst joke ever.
I can't believe I did this show with you.
- You know why we did this show?
To find out what the three
best things on the menu were.
And I think we did.
- Yeah we had a little powwow.
- We did some work.
Yeah.
- We got some real work done.
Yeah, we got some work done.
- People think this is just we sit around
- Oh we drink rosé.
- We spend hours debating.
- Poor them they eat food all day.
- Pros and cons.
[upbeat music]
All right so number one.
This is the grail, this is the
menu item of all menu items
when you're coming here.
- Whoa, whoa you love that shit.
- This is the one thing you're
gonna order [Brad laughs].
- We both really love the full spare rib,
it stood out today I think to both of us.
It was juicy, the texture
- The texture was to me
the thing that just like,
that was perfection.
- It was perfect.
Seasoning was nice on it.
The crust on the outside
versus that meat on the inside.
- And number two.
- [Alex] So number two
is the next time around,
the next time you come in after
you've had your spare ribs.
- The shredded lamb breast.
- The lamb breast was
awesome, the flavor of the
lamb compared to everything else
- [Brad] The texture
- [Alex] It just goes a
little deeper, you get
the contrast of the
crispiness of the outside,
that perfectly tender shreddy interior.
- It's fatty and it's
heavy in its own way,
it does eat lighter than say a brisket or
like a beef rib or something.
- Yes totally.
And that with a little bit of
pickle or white onion brighten
it all up.
- Oh yeah.
- Yeah, home run bud.
- Home run.
Number three the dark horse.
The hidden gem the regulars pick.
The person who knows this menu
front to back is gonna know.
- You're making this up.
- No I say this every time.
[both laughing]
It's the smoked turkey
- Smoking it when it's
done well really just
like captures what I love
about turkey so much,
that seasoning is penetrated
all the way throughout it,
super tender, it was
just a delight to eat.
- And the flavor of that smoke, that wood.
- Yeah you can't beat that.
- Perfect all the way throughout.
- It's so good.
- You really can't.
Our fourther, our bonus
round, little fizzy rosé.
- It went so well with the barbecue.
- Balanced wine, it's gonna
make barbecue a lot better.
- Right, and like we were
saying it just cuts the pallet,
and when you're eating such heavy foods
Usually such fatty foods,
- You need to refresh.
it cleans the pallet and it
kind of invites food back.
- Hometown Bar-B-Que,
thanks for serving all
of this crazy good barbecue to us.
Brad thanks for joining me.
- Oh, thank you man it was my pleasure.
- Oh yeah, wait aren't we supposed to
like in the BA universe
- Delany!
Aren't we supposed to hate each other?
- Yeah well I secretly do hate you Delany.
- And with that, I am Alex Delany.
Thanks for joining.
[Brad laughs]
Bonappétit.
[upbeat music]
