Brad and Babish Make Kombucha Miso BBQ Sauce | It's Alive | Bon Appétit

yeah, let me get in there, don't dirty my new Dragon. yeah, we just want to go, that's nice, let's

make

it happy, okay, that's it, where do you know, that kind of smoke and bake there, you know, every 15 minutes we'll turn them over. I'll do the bottom 15 minutes turn it over and put the top back on how many times we'll do that for about an hour until we're happy and don't do it anymore hey Vinnie you wrong pig we're in studio number two lots of here we are. With a total cooking time of about seven hours, oh yes, even if you push it, you can see the fat rising.

Bob, is it there? Bob, you want to grab the blade. Rick one, so these

make

rs st. Louis, there's one in the back, it's baby, oh beautiful, okay, dad, throw me a shelf, there you get spoiled, it's about here, you can follow them, those high ridges are the meat on the low ridges of the boat hmm, oh my god, just that. smoke ring what is a real smoke ring without salt and noticeable that's beautiful look I want you to notice this well 225 low look at those juices that come out all that fat nothing dry I want something expensive please don't do anything so it's kind of living

sauce

that is made from living things, I'm sure I'm impressed by how juicy it says, you know, I have to be very used to wrapping them, you have to wrap them in aluminum foil, but low and slow, it's all about control of temperature I couldn't guess there's

kombucha

or half a cup of

miso

in this, but man, am I glad there is.

I understand why you didn't want to

sauce

them because I'm understanding the flavor of the sauce and the ribs, this shellac is more than that, yeah, now the sauce, yeah, look, I probably wanted the best ribs I've ever had, they're the three best, sure, I look at that juice, any nice smoke rings, oh mom, that's really good, hmm, no one's talking. I guess the food is good, this one is for you, okay, it's

miso

and

kombucha

barbecue sauce, make it at home, have fun, experiment, let me know in the comments, anything else you can grill or would like to see us me, Bobby or me cooking with me.

You know, have fun, bon appetit, whatever. Okay, honey, we made a second batch because we have the color resolution. This is the can we used of the chipotle in adobo, okay, but then I opened a new can, I mean, look. because of the color difference, that's what brought us to Browntown Wow, we heard it, it's live. I'd like to apologize for this inconsistency, it won't happen again, oh, it's probably okay, probably good, hey, that's brewing folks, yeah, this. Oh, a little finesse, my man, like that. No, they are not familiar with that. I'm not familiar with your hoes protocol, here we go.

Oh, okay, here you take over. Now I'm all wet. I have never been prouder in my life, thank you dad. Wow, I love this knife. oh, it's the best, it's like a multipurpose. I found it, it looks like it was all chipped, so I sharpened it really good and it has a wicked edge. This is Lampson Jansen sharpening and it's like an American company nailed it with this. a vintage discontinued model where did you find this? I found it on uh, it was like you know, I just found it, don't ask too many questions.