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BestOf630a0206NJLE_2024-02-06-06-49-50

For the best of New Jersey. This week we introduce you to the brisket guy from Newark. Now with a spot in Springfield putting his twist on barbecue. We're standing over pulled pork. Trust me, it smells good. We're back with the brisket guy. Tell me what we're making now. So I'm gonna give you a half a pound of pulled pork right now. That works for me. So I'll just pull it right. So you're just gonna shred the pork here. This has been in the smoker. Yes, this has been in the smoker for about 16 hours as you can tell by how it just falls apart. Um No. Yeah, the aroma. So, and this is for what dish? Uh this is just gonna be a half a pound of pulled pork like a simple meat sauce, pork. Uh So I would say no sauce, but if there's any sauce you would take, I would say the pepper sauce. Tell me about the pepper sauce. So my auntie Dionne, she makes the pepper sauce. Um This was her last batch that she made. Unfortunately, she passed over the holidays. We'll taste it. So a little bit of pepper sauce and then if it's too hot, just dip it into the barbecue sauce, it'll get rid of the heat right away. So that was her recipe, that pepper sauce recipe. Um, I'm still working on trying to figure it out, but like she made me one last batch before she passed away. So I'm like, ok, probably can't replicate it, can't replicate it, but I could do my best. You, you make no doubt. And the barbecue sauce is made. Barbecue sauce is made in house and homemade. What else we got? We're gonna take some brisket out and the brisket has been smoking the same amount of time. Or brisket was smoking for about 16 hours. You figured out how to initially smoke a brisket in a backyard. Is that right? So, I started out smoking briskets in a smaller smoker. Um, a lot of trial and error. Oh, this was already falling apart. All right. Let's have a look at how this, uh, slice is. Slice from the middle real quick. Yeah. Take a look at that. Nick. So this is what people can expect when they come in to see the brisket guy. We're gonna have more on what he is serving here that's coming up in our next hour.

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BestOf730a0206NJLE_2024-02-06-07-50-32

For the best of New Jersey. This week we introduce you to the brisket guy from Newark. Now with a spot in Springfield and putting his twist on barbecue skills that started at home. You know, there's no brisket guy without the brisket guy's mom. Of course. So how much influence did mom have on where you are today? Oh, a lot, an incredible amount. Like from telling me to cook for myself because I was a picky eater and it just kind of snowballed from there. It was like, ok, I love being in the kitchen. So what was he like? Did he take an interest to this at a young age? Very much? So, like he said, he was a picky eater. So it, you know what I eat, what I cook or you figure out what you wanna do? So he was always in the kitchen trying to, we've put things together. How does it feel to see him doing this now? I'm very proud of him. I'm excited for his journey. It seems like family is a big part of both your stories, your upbringing, your upbringing as well. How much does family play into the brisket guys. Oh, an incredible amount like from blood relatives to like friends and stuff. It just building a community is always great. Like it's just great to have support other people who just, you know, to keep you going when you don't feel like cooking. It's like you're someone like, OK, come on, just do it. Just cook for me. Mom. Do you critique what he makes these days? Because everything is so good. Everything is so good. I really don't critique because Tron I've really come a long way. You believe that? Yes. I'm sure she's proud. No question. Yes. Yes. All right. We're gonna see more of that food and we're gonna see if mom is telling the truth about just how good it is that's coming up next hour. We'll see.

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BestOf8a0206NJLE_2024-02-06-08-25-07

For the best of New Jersey. This week we introduce you to the brisket guy from Newark originally. Now with a spot in Springfield putting his twist on barbecue brisket guy waited long enough. It's time to eat here. So, what are we gonna have? So, first thing you're gonna have, I would say start with the pulled pork. Uh dip a little bit of pepper sauce on it. Just a little bit, a lot of heat in that pepper sauce. I don't know. You have me a little concerned about uh about how to handle that or you, you tell me uh it's heat with a purpose. So it's not too hot but it's hot in the beginning and then it, it'll mellow out right away but feel that heat. But you're right. Exactly how you said it. It is excellent. And what else we got? So we have uh the beef brisket that you could try. And so what you would normally serve this as a platter or you would make some sandwiches for this also or what? So you can do it as a slider. Um Most people get it as just the meat by itself. So they'll just get like half a pound of pulled pork, half a pound of brisket, maybe some fries to go with it and you'll put some homemade barbecue sauce on occasion. A bit of barbecue sauce on if you wanna try it with some. All right, these aren't just any fries though. There is a secret to these. Can you tell us a little bit about it? So, our secret menu items are vanilla fries, vanilla vanilla fries. So it's like a vanilla seasoning. It's coated in a fries. So you'll get a little bit taste of like a churro in a sense without the ingredients of a churro, it's still a potato and then you do a sweet potato version as well. So we do a sweet potato vanilla fry. Sorry, I'll bring it over to you. Yeah, thank you. All right, I appreciate that. Yeah. And is there, is there a top seller or what? Um So the sweet potato of vanilla fries are now on the menu. So they've been selling like crazy. Um But the vanilla fries have always been like a secret fan favorite. So I know if you're a regular customer, if you ask me for the vanilla fries or pepper sauce, if you ask for those two things. I know you've been here before. Well, you got a new regular customer because these are a fan favorite and I can see why. Congratulations on your success about a year here and continued success. In the future. Thank you so much. Let's see. And the place is looking great coming off a fire in the kitchen actually, this time last year, but they are ready to take in customers now. So check them out there in Springfield.

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The Brisket Guy in Springfield puts its special twist on barbecue.

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Best of New Jersey: A special twist on barbecue at The Brisket Guy restaurant

The Brisket Guy in Springfield puts its special twist on barbecue.

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