Saucy Secrets

Wow, that sounds pretty— 
Now, wait a minute, I'm not done. You want to put the ribs back on the grill upside down for an hour and a half. Then you take them out and they've almost fallen off the bone by then. Then take them, glaze them on the bottom and top, wrap them back up and put them back on the grill for another 15 minutes. Let it caramelize up. Then you got it.

Can you use the same method for chicken breast and beef too?
Yes, that's the same method I always use with all cuts.

What's the biggest amateur grilling mistake?
Most of the time, first thing wrong is to overcook something. Everybody thinks that once some chicken gets crispy on the outside, it's done. But when you burn it like that, it's usually still raw on the inside. The reason they do that is because they use a charcoal grill, trying to cook chicken with direct heat. They undercook chicken most of the time and overcook hamburgers and other beef. Put your charcoal on the sides, then you grill in the middle. Here I'll show you. [Demonstrates]

Oh, like the Red Sea.
Exactly, brother.

It's probably easier to go out and get good barbecue, rather than do it yourself. How do you pick a good barbecue restaurant?
I don't pick the name brands. Look, when you go to a small town, the best breakfast ain't at Denny's. It's always someplace like, I don't know, Joyce's Bar and Grill. Same thing with barbecue. Go into town and find that guy who's been doing it for 30 years. He serves it up on a brown paper sack with some cole slaw to the side, chips, drink, and you're out of there.

Now, you're a carnivore—
Yes, sir, yes, I am. [Laughs]