(long bleep)
- The following program
is a paid advertisement
for Texas Brew and Barbecue.
- We're Tye and Christie,
(rock music)
two fun loving Texans
with a huge passion
for a good barbecue, cold
beer, and lots of good times.
- We're traveling the
state for the best barbecue
Texas has to offer.
- And we are also
bringing to you,
some of the most authentic
craft beer known in Texas.
- And we're gonna show
you top secret recipes and
smoking barbecue tips from
some of the most seasoned
pitmasters around.
- Together we're going to learn
how to pair the right brew
with the best barbecue.
- We wanna connect you
with the smokehouses
and breweries behind
the "Lone Star State."
- We love Texas Brew
- We love Texas Brew
and Barbecue.
and Barbecue.
Today, I'm headed
over to 18th & Vine,
right here in Dallas and I'm
gonna learn a little bit more
about Kansas
City-style barbecue.
Let's check it out.
- Scott, Gina, nice
to meet you guys.
- How's it going?
- Good.
- Good to see you.
- You as well.
- I've heard so much
about 18th & Vine
and I wanted to come
and meet you guys
because there's a
lot of story here
and we'll get into
that in a little bit
but I know you're gonna
take me to the kitchen
and you're gonna show me...
- Absolutely.
One of you guys unique dishes.
- Yeah, we're gonna show you
some grits and some chicken.
- Man, I can't wait.
Gina, I've heard that
you are number one
when it comes to pairing
drinks with food,
so my wife made it very clear
that I need to learn
a lot from you.
- Oh boy, the pressure's on.
- All right.
(laughing)
All right, so you wanna
head to the kitchen?
- Yeah, let me show you the way.
- We'll be back.
(upbeat rock music)
Okay, so we're gonna
make some grits.
- All right, I can't
wait to see this.
- Basic ingredients you're
gonna be using in the grits
is cheddar cheese, jalapenos,
some roasted chilies,
salt, garlic, butter, a
little Frank's and the grits.
- Frank's goes a long ways.
- We get the stone ground grits
so that they have like
a lot of bite to it.
A little different texture
than like the instant grits
like maybe we grew up on.
First thing is, you
could you chicken stock,
you could use milk.
We use water, we keep it so
it's a vegetarian kinda option.
- Okay.
- So, first I'm gonna add a
little bit of water in there.
And then I'll start
putting my ingredients in.
I'm gonna add some grits in,
I'm gonna whisk them in there
so that I just get it
kinda incorporated,
I'm gonna go ahead
and leave that.
Next thing I'm gonna do,
is I'm gonna add my garlic
powder, some chilies.
I'm gonna cut up some
jalapenos real quick.
You can either leave the seeds
in if you wanna really spice
or take them out.
Rough chops or small
dice, rough chop
whatever you want.
You don't have to overthink it.
The flavors gonna be there.
- How do you cut so
close to your fingers?
- Very carefully,
and with gloves on.
- It's making me nervous.
And a knife that's
not yours, how's that?
(laughing)
Couple of jalapenos in there.
Our cheddar cheese.
You can also add
the cheddar cheese
in the fat at the
end if you'd like.
Sometimes you allow it to
cook a little bit differently.
And I'm gonna add our butter.
A little salt.
Well little, remember
the butter's not salted.
- Oh you gotta
have salt on grits.
- Right.
Lastly a little bit of
Frank's, all said and done.
We'll be able to
come back to this
and it'll be all cooked and
we'll actually finish it off
in this, in what we call the
salamander where you broil it.
- Right.
- To get a little cheese on top.
- Sounds like a plan.
- Perfect.
- Moving on?
- Yeah, moving on.
(upbeat music)
- While Tye's hanging
out at 18th & Vine,
I'm heading deep into the heart
of Arlington, Texas
to show you guys
one of these awesome
hidden gems, Legal Draft.
Hi Greg, I'm Christie.
- I'm Greg.
- Nice to meet you.
- Pleasure to meet you.
- Well, I'm excited to
be here at Legal Draft.
- Glad to have you.
- Tell me a little
bit about this place.
- Well, we started this
place about three years ago.
Here in my hometown
of Arlington,
I live about five or six
minutes away from here,
have for the last three years
and it's really the kind
of a culmination of a dream
between myself and my
partner, Curt Taylor,
who's also my neighbor.
25 years ago, 20 years
ago, we sat around talking
about wanting to
start a brewpub.
We were drinking beer on his
back patio with some friends
and everyone thought,
"ah, that's a great idea."
And that was Saturday night,
went to church on Sunday,
went back to our
real jobs on Monday
and we never did anything.
Fast forward to
about five years ago
and we were sitting on my
porch this time drinking beer,
same friends, same activity
and I said "guys, I'm gonna
open a craft brewery."
And they said, "hey, fantastic."
And I think most of them
meant, "free beer for me."
- Of course.
- And, Curt said, "I
wanna be part of it."
So a few years
later, here we are.
- And that's how it worked out
so I think it's
really interesting
that when you come
in this place,
you're gonna see
an entire ambience
of cool things that lead
back to your background
which is, you're a lawyer.
- I'm a recovering attorney.
- Look at that and you
brought all of that
which I think is great
because legislation just
did something really big
with craft beer.
- They did.
- And that means a
lot of good things
for places like you.
- I think so, what
they just passed
and we're waiting on
the governor to sign it,
is a beer-to-go bill
that makes Texas the 50th
and final state in the
union that allows breweries
like ours, that are
production breweries,
to sell beer-to-go to
consumers directly.
Now, they put a limit on
it, we can sell 288 ounces
which is one case,
per person, per day.
- We've seen a little
bit of this place
but I think we wanna
see a lot more.
- Okay.
- So you wanna take us on a tour
back through where
the magic happens?
- Sure,
(upbeat music)
let's go and take a look.
- Okay.
So this is it,
this is the magic,
this is where we are
getting the final product.
- That's it.
- Right here.
- Yep.
- Okay, so tell us a little
bit about the brew process.
- Well, first of
all, the thing is,
everything that we
produce at Legal Draft
is made right here
in this building.
We distribute all
over the state,
so whether you're buying
a beer in a supermarket
or a liquor store or
a bar or a restaurant.
Might be El Paso or
Corpus or Longview
or right here in Arlington,
it's made in this building.
- It's here and talking
about where you guys started,
when you came in and
you opened this place,
were you just pedal to
the metal or did you guys
start with a few and
it gradually grow?
- I guess that depends
on your perspective.
We really were kind
of pedal to the metal.
I mean I'm in my late fifties,
we didn't have time for a
10 or 15 year growth program
so we needed to
kinda get started
and get going right away.
What we started with,
with nine tanks,
seven fermenters and
two brite beer tanks
and now we're up to, I
believe the number is 12,
actually 13 fermenters
of different sizes
and three brite beer tanks.
That's the big tanks where
we put the beer to just store
for a couple or three days
before we actually put
it in cans or kegs.
- Yeah, how much man power
does it take back here?
Are you guys constantly running
or is it running
seven days a week
or do you guys try to
keep it on a schedule?
- You know, we've got a
schedule for the moment
that we're brewing and packaging
usually four to
five days a week.
Just a Monday through Friday.
We typically do not do any
sort of production work
on the weekends.
And we have a pretty
lean operation really.
We've had the same
four guys back here
for a couple of years now
and they do a great job,
they get along well.
We had an impromptu
company cookout today
because Kevin, our lead brewer,
decided he wanted
to flip some burgers
so that's what we did at lunch.
- Hey, that's our kind of man,
I mean he loves
beer and a barbecue.
- That's right.
- Yeah, well, so we snuck a
little beer on the way in.
- We did.
- You wanna tell me
a little bit about
what we are drinking here?
- Sure and you have to
'cause it's really bad luck
to take any sort of brewery tour
without a beer in your hand.
I'm having a You've Been
Cerveza'd, Mexican lager
which is our seasonal right now
and for you I've poured
the Old Fashioned Justice.
We decided to take some of
our Presumed Innocent IPA
and age it in whisky barrels.
Aged those for about two months
and then for the
last couple of weeks
we threw in some orange peel
and that gives it
that little zing to me
that reminds me of
an Old Fashioned
so we figured we'd call
that Old Fashioned Justice
and it's been a hit.
- Well I love the Old
Fashioned Justice.
- It's one of my favorites, I
think it's really good stuff.
- Yeah, well I would
definitely agree.
(laughs)
Well, cheers.
- Cheers.
(glass chinks)
(rock music)
- All right, you just
showed me those cheese grits
which look amazing.
And I can't wait to try that
so what are we doing now,
looks like we're
working with chicken.
- We are.
- Is this spatchcock chicken?
- Spatchcock, so what that
means is we cut the backs out
and we push it down and kind
of break the ribs a little bit.
- Right.
- So that it's flat and
what that's gonna do
is allow for like an
even kind of cooking.
- Right.
- It's really good
for the way that we do
our barbecue chicken here.
So we take our
chicken with brine in.
- Okay.
- Brine it about a day, okay?
To make sure that we're gonna
get a little bit of juiciness
and all the flavors that
we want inside the meat.
So the last step that we
do is once we've brined it,
we have our chickens, we're
gonna add a poultry rub
on to it, okay?
And we get it everywhere.
Just like with all our
barbecue whether it's brisket,
pork, pork butts or
ribs, same thing.
We're gonna be massaging
the product into it
so that we get, it's actually
adhered to the product.
So, I'm gonna put a
healthy amount of rub
on the birds, then
we're off to the smoker.
(rock music)
We got oak and hickory
is what we use primarily.
- Okay.
- Again, Kansas, Texas,
geographically speaking,
Kansas has different
wood than Texas does.
They don't have mesquite.
So you won't find
mesquite in Kansas,
you'll find the
oak and the hickory
and some fruit woods up north.
- Is that the biggest difference
between Kansas City and Texas?
Is it the woods or is
there a different way
that they do, 'cause
I know burnt ends
are a Kansas City thing.
- Yeah, they are a
Kansas City thing.
Well, Kansas City sauces
and flavorful profiles,
it's gonna be sweet and spicy.
- Okay.
- Texas primarily, all
of theirs, you know,
there's everything everywhere,
is gonna be salt and pepper.
- Okay.
- And with wood in
Texas, you primarily find
mesquite, hickory, oak,
some pecan but
mainly those three.
When you get to Kansas,
you don't have the mesquite
but you get more fruit
wood, kinda influence.
And then also you
get more of a flavor
rofile set on like
sweet and spicy.
So sugar plays more
of a part, the heat,
the cayenne comes in aside from
just black pepper and salt.
And then two because
you got the rail roads
that came from the east.
- Right.
- And Chicago from up north
and Texas order beef from here,
you have a huge plate of pork.
- Right.
- That played into everything,
so you have a lot more
kind of things going on
as far as barbecue goes
where Texas, although
we do everything,
brisket is where it's at.
When you go to the east
coast, pork is where it's at.
(water bubbling)
(upbeat music)
- All right, so here
we are, flight of beer
but first, I have to say I
love details, little details.
Can we just look at this?
(laughing)
The trial exhibits.
To breakdown on what
we're about to drink
but it's those little details
that really make the
atmosphere so much fun
and it kinda brings all
of your favorite things
of your history into this place.
- Sure.
- So, all right,
well let's dig in
and tell me what we got.
- From your left to right,
we've got sort of light to dark.
We've got our Nowhere But Texas.
- Okay.
- That's our 4.2%
premium American lager.
Very easy, very responsible
all day drinking choice.
And it's just really designed
for a nice crushable
beer in warm weather.
So, that you can have a
few and nobody gets hurt.
- So if we're trying to
play it safe initially
this would be a
great place to start.
- Sure, they say you
can't drink all day
unless you start in the morning.
- That's our favorite motto.
- If that's gonna be your day,
this is a really good choice.
- Here it is, okay.
- I could definitely
drink that all day.
So next we have the
You've Been Cerveza'd.
- Right, that's our
current seasonal right now.
We put out a seasonal in cans
and draft every couple of
months and that's it for now.
- Was this one of the original?
- No, that one just
came out May 1st.
It's the first time that
we've done a Mexican lager
but we've about 90% decided
that we're going to introduce
that into the regular
year round core line up.
- I think you should because
I can already envision
the pool and chips and queso.
- Exhibit C is Smash and Grab.
It's our Smash IPA and
what we mean by smash
is single malt and single hop.
- Okay.
- So in other words,
a lot of these beers,
almost all of the
rest of these beers
are made with several
different kinds of malt.
There's a lightly toasted malt
and a dark toasted malt.
This one here's got
some flaked oats in it.
There's a variety of things
that we'll use on the malt side.
For this beer, the Smash,
we get one, a single malt,
that's the two row barley
and then we use a single hop
just citron in the
making of this beer
so it really kind of highlights
what each one of those it about.
The IPA's tend to be
hoppier and more complex
than this one is but
it's also pretty simple
and straight forward
and most people
who are not really
even IPA drinkers,
they'll have one of those
and I love to hear this,
it's like, "doggone,
I don't like IPA's
but I could have a
couple of those."
- This is a good one.
Okay, so you should
Smash and Grab it today.
- Smash and Grab it.
- Okay.
- I immediately smell
it to as soon as I,
oh my gosh, yeah.
Sometimes a lot of times
when you think of the hops
and the IPA, sometimes you
get scared off by the pungency
or the words.
- Sure.
- And I think that's
a lot of times
why people don't
like to order them
or like they like to say they
don't ever want to drink them.
- Right.
- But this is also a
classic introduction to it.
- We call it a gateway IPA.
- Yeah.
- And, you know, the
thing about IPA's,
they're as buried as
red wines for instance.
If somebody says,
"I like red wine."
or "I don't like red wine."
They might like them all, I do,
but they might also like
something that's more delicate
like a Pinot Noire or
they might like something
that's really rich and
earthy and full of tobacco
and cedar and things
like a Malbec.
Or they might like
a little bit of...
- I'm pretty sure he knows me.
(laughing)
- Or they might like
a little bit of each
or some of one and not the other
depending on what time
of day they're drinking
and how hot it is and
what they're eating.
All IPA's are not the same,
all hops are not the same.
That hoppiness and the pineyness
can be there in certain hops
but even a hoppy beer like
that doesn't have to just,
you know, sand your tongue off
and it doesn't have to be
all about pine or earth.
That one's really the
thing that comes forward
and that smashes the citrus
and the tropical note.
- Yeah, and I can see all that.
I get that whole
story word right here.
- Sure.
- All right, I think we're
down to the last one.
- Last two actually.
You got Hazeas Corpus
ahead of you as well.
- Hazeas Corpus.
- Hazeas Corpus, our hazy IPA.
And so the idea of that,
really to me, is two things.
It needs to be nice and cloudy,
you shouldn't be able
to see through it.
- Definitely, it needs that.
- I'll let you
take a drink of it
and get your reaction
'cause I wanna see
if you'd say what I've
said, what I would say.
Now does that taste
more like a beer
or more like something else?
- Gosh, it's a beer but
it's something else.
- To me, it does and it
should taste like a Mimosa.
(laughing)
- That's exactly, I
can see, envision,
a Mimosa in the flavors
and everything else
that come down with it.
- And now we're to the
last exhibit, exhibit E.
That's our barley
wine and a barley wine
is really just sort
of loosely defined
as something that's
high in alcohol.
It's dark, it's pretty sweet.
- So, this is closing time.
- This is closing time.
- This is closing time.
We started and
we're closing time.
- That's right.
- You know it's dark
but it's not so dark.
The swallow isn't so dark,
it's not really thick,
it's not really syrupy.
- Right.
- And I think that,
that is a lot of times
when people look at dark beer,
they're thinking those things
are all gonna be turn offs
so it's gonna be not
where you need to be
and this isn't that.
- True.
- Yeah, well let's keep going.
I wanna know a little bit
more about the history here.
I think we're gonna walk over
and take a look at
some of these cans.
- Sure.
- Yeah.
- We can do that.
- Yeah, let's learn
more of this story.
(upbeat music)
All right, so we learned a
little bit about the location,
we learned a lot a bit about
what you guys have on tap,
what's seasonal but there's
a little more history
that I think is awesome
and you're gonna tell us
a little bit about the backstory
that comes with Legal Draft
and how these beers
play an intricate role
in a story you're
about to tell, right?
- Yeah, I like to say our
brewery has great beer
and great people but
we have a story to tell
and the story really
goes like this.
The legal blonde is
prosecuting her case
against the accused.
The charge is smash and grab.
The defendant, of course,
is presumed innocent.
And this is no block trial.
And it's not a legal holiday
and we're not even
in summer recess.
Participation is not
optional because you've been
survesive and you
will be under oath.
Now when the chief justice
conducts this trial,
she doesn't want to
face impeachment,
so she'd better apply
black letter law
or else we're going
to have a home jury.
The defendant will
go free and clear
and we'll have to
let that man go.
For now, we do this
nowhere but Texas,
but hey, you never know.
- I love this.
- I will share the next
seasonal name with you, though.
That's coming out in September.
That's the Fall Guy.
- The Fall Guy.
- Yeah, as in you
gotta have a fall guy.
- You do.
(laughing)
Everybody does.
- That's right.
- Hey, that'd be the names
that I try to come up with.
(laughing)
Well, we really loved it here.
I'm really glad you can
have a set legal draft.
- Yeah, me too.
- I am always up for a
really good competition
and another beer.
- Okay.
- I noticed that you guys have
a lot of places that people
can come out and drink.
You guys can fill
people up here.
- Yep.
- They can come back
here and play games.
- They can.
- Drink some beers?
They can hang out
in the tap room
or they can go outside
underneath that pretty,
little umbrella and enjoy
the weather that we have.
- Yeah.
- So, when I saw those corn
hole boards over there.
- Yeah?
- I'm really good at corn hole.
- Yeah?
- Best of two.
- Let's do it.
- Okay.
- You're on.
- Three bags.
- Okay.
- Let's go.
(laughing)
(upbeat rock music)
All right, so the time is now.
- All right.
- For those of you that
don't know what corn hole is,
it's bean bag toss for adults
and I don't know why.
Why do we call it corn hole?
- I have no idea.
- We have no idea, but
we're going to play.
- Yeah.
- I'm probably gonna win.
- Oh, yeah.
Most likely.
- We have four bags.
- Unless you let me win.
- Well, I don't do that.
- Yeah, I wouldn't
want you to anyway.
- I'm a mean competitor.
- All right.
- All right, so I'll
let you go first.
Oh, we have to play
on the same side.
- We have to play on
the same side, yeah,
'cause you could knock
mine out of the way
and all that kind of stuff.
- Well, shoot.
There's rules.
It's not just bean bag
toss, I take that back.
I better take a drink first.
- Yeah, take one for luck.
- All right.
(rock music)
- Ugh.
- No!
- Oh, right over that saw.
- You totally hopped over mine!
- How 'bout that.
- All right, here it is.
Here it is.
What if I get two in?
- Then you get two points.
(rock music)
I've seen it happen before, too.
(laughing)
Sorry about that.
- Well, here's the deal.
Come to Legal Draft.
Try all of their beer.
It's really good.
Come enjoy the ambience.
Play some corn hole.
Listen to the band that's
setting up right now.
Meet some really fun people
and just have a good time.
I think, here in Arlington,
Texas, it's really fun.
You have a lot going
on around here, right?
- Yeah, we really do.
The neighborhood that we're
in is called Urban Union
and you may have noticed
some of the features of the
inside of the brewery,
but this used to be
the service department
of a car dealership and
when we took over here
in the early part of 2016,
it was a really
run down building
and the whole neighborhood
after the sun went down
was dark and scary,
and the folks that
owned this place
have done a terrific job.
There's now offices
across the street.
There's a new taco
bar over there.
There's an ax throwing
venue coming in.
Texas ax throwers.
- Here close?
- Uh huh, right across
the parking lot.
Connor Erose is coming in
across the street in probably
the early part of next year
and there's a new restaurant
two blocks down the street
called Tipsy Oak
and I'm really, really proud
of the part that we've played
in getting this part
of town back together
and getting it revitalized
'cause it's turning into a
really cool part of town.
- We love Texas
Brew and Barbecue!
(cheering)
(upbeat rock music)
- I had such a great
time at Legal Draft.
Let's head over to see what
Tye's learning at 18th & Vine.
- Jean, it looks like
you've been busy up here.
- I sure have.
- All right, now I'm
gonna need you to teach me
how to pair drink with food.
My wife has made it very clear
that I need to learn how to
do this, so.
- Well, that's quite important.
I've heard a lot about
what you know about this,
so if you could teach me,
that would be amazing.
- Absolutely.
So, I guess we'll
just take it 101?
- Yep.
- And all right, so.
- Really dumb it down for me.
- Okay.
(laughing)
So, really there are two
schools of thought when it comes
to pairings and that is
the complementing strategy
and then there's the
contrasting strategy.
Both of them result in
a wonderful pairing,
but they just come from
two different places.
The complementing strategy is
where you take two like items
like a buttery chardonnay
with a buttery linguine
with clams in a white wine sauce
and you marry those together.
- Uh huh.
- And they like each other.
They taste well together.
They are really,
really complementing each
other in every which way.
- They are most
similar in taste.
- Exactly and that's
a nice experience.
Now the contrasting is if
you took that same dish,
that same linguine with
clams and white wine
and you put it with a
dry sauvignon blanc,
something that's
very high in acid.
- Uh huh.
- And that would be a great
pairing as well because you're
really cleansing your
palate for each bite of that
linguine with the white wine.
So each bite is going to taste
new and fresh and exciting
as the first one did instead
of weighting your palate down.
- Okay.
- Now, it's basically
based on preference.
They're both wonderful pairings.
Sometimes you're in the mood
for dry sauvignon blanc.
Sometimes you're more in the
mood for something heavier that
has a little bit of oak
or a little bit of malolactic
fermentation into it.
So it depends on what you're
in the mood for mainly,
but you could
really do either way
and come out with a wonderful,
wonderful pairing experience.
(rock music)
(clapping)
(upbeat rock music)
- Okay, this looks amazing.
- I can't wait to try this.
Here we go.
Oh my gosh, that rub.
- It all comes out.
That brine, that thyme.
- It's delicious.
- The tenderness.
- I need to get some of
that rub before I leave.
It's really good.
Okay, so this is the.
- Complementing.
- Complementing.
Cheers.
Okay.
Now I see it.
- You see where I
was coming from?
- Yeah.
So should I take another
bite and then do that?
- Yes.
- Okay.
- It's a whole new
story with a whole new
beverage to taste with.
(upbeat rock music)
It has a little bite to it.
- A little bite.
- Mmhm.
- And you can tell.
It kind of washes that
chicken right out.
- Exactly.
- So that is killer.
That is really good.
The spice.
You can taste the Franks.
(laughing)
- Little bit of heat.
- Yeah.
- The roundness of
the roasted chilies
and then the freshness
of the fresh jalapenos
with that cheddar.
- That's really, really good.
- Awesome.
Guys, I really appreciate you
having me here and feed me
and I just wanted to say
to anybody that is watching
this show right now,
if you want to great lunch
even date night like
we talked about,
come to 18th &
Vine right here in
Dallas in the Oaklawn area,
right here off Maple.
The information's on the screen,
but you gotta come
check them out.
Try them you saw the show
and have a great time.
(rock music)
- I had such a great
time at Legal Draft
and Tye must have picked up some
really cool tricks
at 18th & Vine.
Let's check what he's cooking
on the charred griller smokin'
champ because our
backyard smells declivous.
- So what we're gonna do right
now is we're gonna take this
whole chicken and
we're gonna turn
it into spatchcock chicken.
So what I like to
do first is you need
some sharp chicken shears,
a whole chicken,
very inexpensive,
some olive oil, and I prefer
the charred griller chicken
dry rub right here.
So this is what we're
gonna use on it.
So what you want to do on this
whole chicken is you wanna
find the backbone which
is located right here.
Get your shears and you
wanna cut on each side
of this backbone.
And what we're gonna do is
we're gonna remove that bone
and we have to use
a little muscle.
Apparently I don't
have any right now.
Cut all the way through.
Like so.
And you got that
bone right there
and we're gonna cut
on the other side.
All the way down.
(upbeat rock music)
Okay.
And here is our backbone
that we removed.
So that over to the side.
So now that we got
that back bone removed,
what we're gonna do is
we're gonna open the bird up
a little bit right here
and right in between
the two breasts,
you're going to make a
little snip like that.
So you got a little cut
right in between there.
So we're gonna take
the bird, flip it over.
Like so.
You're going to take
the palm of your hand
and you're gonna press down
and you're going to
hear a little crack.
And we're going to drizzle
some olive oil on it.
This is going to
help the chicken skin
and hold the rub on it.
Rub the olive oil
in there real good.
So we're gonna use the
charred griller chicken rub
and we're gonna put some of this
dry rub all over the chicken.
All in there.
This rub is amazing.
All right.
So we're waiting for
the grill to get to temp
and you wanna do is
you wanna get the grill
to about 275 to 300 degrees.
Put this thing on there.
Let it go for about an hour
until the thickest part
of the meat is 165.
You gotta be safe.
165 on poultry.
So once we check temp
and we're at 165 at
about an hour or so,
take it off, let it
rest for a few minutes,
and slice it up.
Because there's nothing
better than barbecue,
family, and friends.
And the charred
griller smokin' champ
is a backyard favorite.
Be sure to check out
Legal Draft in Arlington
and 18th & Vine in Dallas.
(upbeat rock music)
- The preceding program
was a paid advertisement
for Texas Brew and Barbecue.
