Uploaded by TheGuysManual on Oct 6, 2009
http://www.youtube.com/TheGuysManual
Grape-Nuts and ESPN's Kenny Mayne team up to teach you the way to master Texas-style BBQ grilling. From ribs to flank steaks, we'll help you hold your own at a Texas BBQ competition in this episode of the Guy's Manual.
KENNY MAYNE
Your wife, she's proud of you. So proud she even likes to show you off...sometimes suddenly and without warning.
ANGIE
Guess who entered you in the SuperBBQbowl? In Coyoteville, Texas!
KENNY MAYNE
Sure, you've never grilled against the big dogs, Gary, but follow these nuggets of wisdom and you just may pull off a surprise upset. If you wanna make world class bbq, that'll blow away taste buds at home and away, gambling on an unmeasured pinch of this and a
guestimate of that will never win the golden fork. Most Texans are marinating flank steak 10 minutes after they drop
out of the womb. They're experts and they'll be judging your technique, all while you're dealing with time clocks,
temperature restrictions, and foreign grills.
GARY
I could've sworn I thawed these. Out of a possible 5?
KENNY
Work out the kinks so you don't make any rookie mistakes, like: Big time side rule. In the high stress world of competitive barbecue, as well as in backyard grilling, misjudging your flame can spell disaster. Last thing you wanna do is over cook your juicy meat into beef jerky.
GARY
Too much paprika?
KENNY MAYNE
Once your barbecue is at its prime
fighting weight, it's time to
master the look and the lingo of
the grilling elite. Become tri-tip lingual by nailing down some insider vocab.
GARY
Rain down enough mop sauce on Mr. Brown, he'll be dancing with Ms. White 'til the sun comes up.
KENNY
The more you look and sound like a pro, the more likely you'll feel at home behind your grill and beside the competition. Now you're ready to char your way to victory in Coyoteville. Which is lovely this time of year. Until
next time, enjoy being a man who gets the tough things done.
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