What kind of BBQ do you like? A heavy sauce with a meat that has been smoked for the better part of 24 hours? Or do you like a slow roasted BBQ that uses vinegar as a basting base?
The Culinary Institute of America was in Lexington, Texas to find out some secrets to great BBQ. In this episode, we meet Kerry Bexley and Tootsie Tomanetz of Snow’s BBQ.
The flames are hot, the sauce is heavy, and the cooking is serious.
Courtesy of YouTube.com
