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Speaker 1: Well, the month of May is National Barbecue month, guys,

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Speaker 1: and the weather is perfect for it. Right now? What

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Speaker 1: is your favorite thing to grill? Is it ribs? Is

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Speaker 1: the chicken? Is it burgers? And here's another question? Who's

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Speaker 1: better at grilling?

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Speaker 2: You? See you?

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Speaker 1: Tommy? All right?

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Speaker 2: Come on, you grilled recently? Did you drill recently? Yeah?

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Speaker 3: You know, surely, don't even ask that question. Okay, just

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Speaker 3: let us talk about grilling because they don't even do.

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Speaker 1: That grill and Tommy cooks.

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Speaker 2: We know that I don't have the high end grills

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Speaker 2: he has. He got grills. I didn't even know it existed.

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Speaker 2: I'm older to have skills, steal.

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Speaker 1: Yeah, does he grill for you?

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Speaker 2: Well? Does he grill for me?

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Speaker 1: Who's no? Does the high end grill that you mentioned?

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Speaker 2: Skills to grill? Still?

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Speaker 3: I mean, you know you gotta have some good equipment,

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Speaker 3: you know. Okay, you ain't smoking on no weather with

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Speaker 3: your wheels on it, with your two back wheels and

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Speaker 3: the two stick legs.

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Speaker 2: And I smoke some good ribs on that over that thing. Okay, Well,

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Speaker 2: good luck. I don't know how you controlling the heat.

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Speaker 2: Good luck? Special Yeah, I.

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Speaker 1: Want to hear it.

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Speaker 2: Who the rub the season.

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Speaker 3: Is My secret is the temperature. Okay, that's my secret.

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Speaker 3: Is the temper really hot? Not really hot, but a boy,

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Speaker 3: two seventy five, what you're talking about? And max two

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Speaker 3: seventy five. I don't let it get up to three

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Speaker 3: two eighty. I try to bag it down a little bit.

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Speaker 3: Two seventy five, two fifty.

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Speaker 1: And what are we grilling? Are we grilling?

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Speaker 3: I do everything, Sureley, I'm smoking chickens smoke, I'm doing ribs.

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Speaker 3: You no whole chickens quarters for beef?

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Speaker 2: Pork rib both, Oh it's beef. Don't nobody really food

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Speaker 2: with beef. That's not like you're gonna say. It was

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Speaker 2: this big giant hard tuffies all listen.

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Speaker 1: And more.

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Speaker 2: Once you put pork on an open fire with.

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Speaker 3: Charcoal, it loses all pork properties. It is no longer pork.

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Speaker 3: I'm telling you, baby, listen to me. Once you take

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Speaker 3: a slab of pork reels, put them on a grill, yes, okay,

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Speaker 3: with charcoal at a certain temperature for a certain amount

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Speaker 3: of time, it loses all pork properties and becomes a

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Speaker 3: separate meat item called BARBYQ.

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Speaker 2: That's barbecue, I said barbecue.

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Speaker 3: It's not it's Bobby C chill. It's not BARBIEQ Bobbie

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Speaker 3: like a white girl Barbie. No, it's Bobby b O

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Speaker 3: b b.

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Speaker 2: Y dash Q I Bobby Bobby Brown.

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Speaker 3: Yeah, that's how I BOBBYQ b O bby dash Q.

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Speaker 2: That's what I'm out here doing.

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Speaker 3: Now. If you all here barbequing, I'll hit roasting corn

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Speaker 3: and all that. Get your off my grill. You got

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Speaker 3: all this stuff on, these skewers and stuff. Get your

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Speaker 3: off of my grill. And BF reems take way too

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Speaker 3: long shirt. We don't want to smoke.

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Speaker 2: That's two. That's I ain't out here now.

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Speaker 3: We'll smoke a pork butt. See it's one hour per pound.

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Speaker 3: If you got a nine pound bone in it, but

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Speaker 3: you inject it with juice, you rub it, you wrap

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Speaker 3: it in fall. You put it in your smoker at

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Speaker 3: two twenty five two point fifty and you leave it

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Speaker 3: in there for one hour for every pound, so that's

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Speaker 3: nine hours. Then you take it out, you take the

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Speaker 3: butt out, and then you wrap it in.

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Speaker 2: Fall six times.

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Speaker 3: What a big but yeah, that's what I like them

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Speaker 3: like that, And then you put it back in there

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Speaker 3: and you do half of that four and a half hours.

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Speaker 3: When you take it out, you can you can take

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Speaker 3: some clamps and pull that bone right out.

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Speaker 2: That's a moist button. Yeah, that's as mais juicy.

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Speaker 1: But Steve Harvey Morning Show twenty minutes after, right after this, this.

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Speaker 2: Is Steve Harbin Martin show Man. I love the fact

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Speaker 2: that God is who he is. God is everything.

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Speaker 3: He's all powerful, all knowing, all seeing, all prevailing, all doing,

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Speaker 3: all knowing.

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Speaker 2: Whatever you need, God got it. Harby Morning Show coming

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Speaker 2: up right after that,