It's that time.

Lock and load.

The Michael Verish show is on the air.

I think the last time we had Grant Pinkerton of Pinkerton's barbecue on this show,

he was in Memphis for a national competition and Houston never wins if I remember correctly.

It's the ribs, but it could be the brisket.

And he declared he would bring home a win and damned if he didn't do it for the second year in a row.

Did I get that mostly right, Grant?

He did, nailed it.

What was the category?

Beef brisket.

What makes your beef brisket so good?

What's the thing you focus on to make your beef brisket so good?

Don't tell me everything.

Don't you tell me everything.

Don't worry, I got plenty of tricks to let my sleeve.

But for competition, you know, these judges they get won by.

And so our attack and our philosophy is put as much flavor into one bite as somebody's palate can possibly take.

But at the same time, make it taste like brisket.

There's a lot of guys out there that, you know, they do that and their food stops tasting like barbecue.

And for us, we wanted to taste like barbecue.

We really wanted to taste like people's meat taste like in their backyard.

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