[Music]
today we're cooking up some
liquid gold barbecue sauce for ribs and
chicken at the pit
and it's real easy to do that's what i
said liquid gold
but uh for anything you got gold going
on of course you want to make up some
sides so we're going to be
doing up some french fries right and
frying up your homemade french fries
well it just doesn't get any better than
that right all right
so let's put this liquid gold together
and we're
giving a shout out to joel down in
florida
for sending up this recipe we appreciate
your support
so um here pit master harvey
is going to show you how easy it is to
do and you start with
about one and a half pounds of unsalted
butter
that's what i said one and a half pounds
of butter
and uh why so much well we're gonna make
a gallon of it
and you'll soon see why if you make this
up yourself
i'm telling you it keeps for weeks in
the refrigerator
you'll be putting it on everything from
chicken
ribs you could put it on your cheerios
and i'll tell you what
it's gonna be good so uh with one and a
half pounds of unsalted butter we're
adding three pounds of light
brown sugar sounds like the neighbor's
getting all fired up on this one
yeah i'm telling you what it is good so
melt the sugar
into the butter stir away
this doesn't take long to do of course
real simple but uh trust me
you'll have this yellow gold sauce
at your picnics barbecues tailgating
whatever
and by popular demand
all right so
here we've got some white sugar right
and uh we're using about a pound white
cane sugar
yeah you use white cane sugar
i think we're gonna have to give some of
this to our neighbor
oh yeah now
in goes about two and a half quarts of
yellow mustard
you gotta use yellow mustard this what
this recipe is all about
and because it's the magic of this we're
gonna show you
all of it going in we've got the time
maybe you got the time
although you can use that fast forward
button down there in front of you right
oh you don't have one and just skip
forward
this is how it's done
well you got the fire going in the pit
having a couple cold ones cooking up
some of your liquid gold barbecue sauce
just doesn't get any better than this
[Music]
oh yeah one more
[Music]
look at that
[Music]
now there's some out there i hate
mustard you lost me from the mustard oh
i don't like yellow
you know the food cops out there are
just outrageous
i just want to cancel you out
oh man this is how it's done
like i've been preaching here you're
just gonna love it and you're gonna keep
some in your refrigerator at all times
right
all right now the vinegar the vinegar
gives you the tartness right
you know the vinegar keeps you coming
back for more of this sauce
so we just put about 16 ounces
of apple cider vinegar there's a
difference
you want to use apple cider vinegar
just keep stirring it and of course uh
you want to kick it up a bit here we
have some crushed
red pepper flakes about two tablespoons
like that and of course you could use a
hot pepper sauce if you want
that's pit master privilege and here we
have about a tablespoon of fresh ground
black peppercorn
and that's it the liquid gold
is ready for the mint can you
smell that it smells good
[Music]
all right give it a little taste
perfect all right now back to the french
fries
we've soaked them for about two hours
right
and you can do it overnight if you want
but uh most of you know when you're
cooking up your fries
good way to do it is soak them first
this gets rid of the excess starch in
the potato
and it'll help make them crispy and so
we've been soaking these for at least a
couple hours
we've drained rinsed
[Music]
put some more water in there and we're
adding
some vinegar and again the vinegar
will make it crispy crispy on the
outside
tender on the inside you know
you should be able to get those at those
fast food restaurants
back in the day but now they're using i
don't know different kind of oil right
hard to get a good crispy fry unless you
make it yourself
perfect so we'll rinse them a bit
drain it dry it a bit
and we're going to fry it
and of course you can test your fryer
you don't need a thermometer
but you can test it there's as you're
starting to fry so it's time to fry a
basket
just be careful you don't know who
need one of those fancy ass violators to
fry your food
you can just use a basic old pan and fry
basket like this
[Applause]
i know you can smell that already
oh lord have mercy
yeah a lot of these fast food
restaurants now just say hold the fries
they're just not worth it right
[Applause]
perfect now you can tell when they're
done
they'll start to surface and they'll
harden up on you obviously right you've
got the right fried temperature
and you can uh you can feel when they're
done
and they look just like this perfect
drain off the oil
grab some salt of course want to salt
them up
look at that man
good enough and of course you got to do
more than one batch
in fact you could just do a french fries
barbecue no other side
just french fries you know what i mean
all right
done now the chicken part
we're just gonna take a whole chicken
this is a fryer
it's a young chicken they're very tender
and uh we'll just spatchcock it open
we're leaving the rib bone in there or
the backbone rather
and because we like the bone in so uh if
you
want to you can remove the backbone out
of this bird here but
just keep it in it adds more flavor and
here we've got some
what they call country-style ribs
bone-in
they're not really ribs uh they're more
of a chop
but that's what the meat industry wants
to call them they sell more so they call
them ribs
but they're real chops bone-in and here
we're taking our
pork privilege giving a good sprinkle on
both sides
as you know uh pork is very lean
doesn't have a whole hell of a lot of
taste so use a good seasoning on it
and uh here we've got some
salchita right this is a argentine
sausage
they're fantastic natural casing uh
they're called pinwheels and the pit
masters are using for snacking they
don't take
long to cook so you can just snack away
while you're cooking your main meal
you got to check them out they're an
argentine sausage
or like a pinwheel chatita
all right everything is loaded on our
santa maria
oh and of course this is our sun tara
santa maria you got to check this out
you'll do
perfect cooking every time using a santa
maria style
because you can raise and lower that
grate at will
you've got a 100 different uh
temperature zones essentially by raising
in lower right
you'll never overcook
all right all right won't take long to
do
kick back talk to
right all right perfect
now here's the part
where the liquid gold comes in
and i don't have to tell you
just uh take your bob raj paint brush
just spread it on
make these ribs chicken happy
i am telling you i wish you could be
here
and in fact you ought to head down the
grocer after this and
get yourself some of these uh
ingredients right
make this your own this weekend
or even tonight why not
[Music]
all right in the miracle of time this is
what you got
the liquid gold barbecue sauce look at
that
lord have mercy
oh yeah now speaking of tinder if you do
it right
like on this uh suntara santa maria
look at that agree
just basically touch it with your
10-inch butcher
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look at that look at that
you can head on over to our website and
get your own
10-inch butcher we'll customize them for
you too
if you got a chapter get one for your
chapter for yourself just look at that
now this is where the part where the pit
masters are going to eat in front of you
and we're not apologizing
[Music]
yeah and you've got to take your uh
liquid gold and pour it all over what
you got on your plate
and like i said if all you got is
cheerios and peanut butter right now
you're all set
so the next time you're looking for a
recipe for your pit
check out barbecuepitboys.com
and while you're there sign up a chapter
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