BBQ Pork vs. BBQ Beef

Video Transcript

"What to do, I'm Lawrence Holmes and I'm here in front of my Rib Shack, Big Papi's in beautiful North Hollywood, California and on behalf of Expert Village I'm going to teach you how to prepare, smoke and barbecue you some sausages. I'm going to talk to you about pork verses beef. Now, in the last segment we talked about, you know, pork and everything and not putting it on the grill. I have my beef on the front grill with the chicken. I don't mash that pork because I like to slow cook that pork, look at that, cooking slow. I got about a 250 degree temperature with a little wood going on over there and it's giving a little kick back. But it's some things you can cook with pork. I can cook my hot links. I wouldn't top shelf my hot links, that's because my hot links will bring a lot more heat to the type of coals and the wood that I'm bringing in here. What I do with my hot links is that I bring them on the other side over here, with no coals at all, so they getting that smoked flavor and everything in there and they gonna get that heat coming in there, like 180 degree heat and look at that wrinkled up, 8 hours worth of smoking, maybe 3 to 8 hours worth of smoking and look at that smoke ring, just like you like it. That's beef verses pork."