last but not least we’ve got the one
that we started with we’ve got the one
and only DJ BBQ come on DJ P out you
come
come on theme song dude is that you yeah
yeah I love to thank all jet bike hi
everybody
uh listen I know we’ve kind of overrun
by at least half an hour so I want to
apologize for that but Jamie’s enjoying
himself you guys enjoying yourselves
okay well we’re gonna teach you guys a
really tasty recipe well first up this
man is famous for cooking over fire yes
DJ BBQ okay so we’re gonna teach these
guys how to cook a lump or something but
what’s special about what you do what
can these guy take from it okay well I
like cooking over charcoal and wood
there’s flavor in fuel we’ve only been
cooking on gas electricity what 7080
years absolutely before that everything
was with wood and charcoal and there’s
flavor and that’s why barbecue food
tastes so dang good I also cook slow
food so I do frontal muscles this is a
frontal muscle this is a pork shoulder
and usually when you guys do like you
know pork you want the crackling you
want all that stuff
I don’t want crackling I want to get my
rub into this joint I mean there’s so
much connective tissue in there I want
all that to slowly break down and self
baste that joint from within so I get
rid of the fat cap so if you want to
order this we’re basically doing a
Christmas pulled pork a turkey is
amazing but a lot of times people kind
of overcook their turkeys we’re gonna
have a lovely pulled pork with a fresh
rainbow slaw a refreshing rainbow slaw
and can I ask you to start making them
because we are running out of time and I
will make sure we get things done well
rally out quickly
we haven’t is so quick so with the
rainbow slaw Jamie’s going to make that
we’ve got red cabbage white cabbage some
onions some carrots and we’re not going
to add yogurt or mayonnaise we’re gonna
add apple juice cider vinegar really
clean tangy refreshing and a bit of
olive oil so what they will call it
German dressing yes there we go so for
the pulled pork here’s our Christmas rub
now if you’re going to make your own rub
you can make
listen you can experiment so I’m
thinking Christmasy thoughts so my four
main components to all my rubs a rub
should be like a bad you should have the
kind of base you said the earthiness and
that’s gonna be then you all see like
the high end the tang and all that so my
four main components salt pepper garlic
granules and onion granules those are
your four main components then you start
playing around with them okay so the
rest of the band
you want some earthiness you want some
Christmas vibes so we’ve got cinnamon
we’ve got ground nutmeg and we’ve also
got some ground cloves so I’m going to
put all those guys together so two
tablespoons of sea salt a big ol
tablespoon of cinnamon 1/2 a teaspoon of
crushed cloves we’ve also got there is
the Nutmeg the black pepper onion
granules and garlic granules all going
in so this is your rub so this is the
basis of the barbecue yeah you basically
want to create this kind of when you’re
cooking outdoors you want to create a
bark you’re looking for that wood smoke
to give it an oxidation and create a
bark around there so when you pull it
you get this kind of crunchy bits on the
outside with those beautiful soft and
moist bits on the incisors so there’s
our rub it’s like you’re panning for
gold get it all together
can I finish yourself while you’re just
tossing yeah yeah okay so I’ve gone from
a slicing attachment to a grating
attachment beats anything crunchy you
can put through here at this time of
year you get amazing kale apples pears
stalks all that all those bits
absolutely fine
or the most nutritious bit just rattle
that through so quick but then we’re
just going to dress it as DJB said in
German style with a nice vinegars cider
vinegars and olive oil salt pepper and
probably that’s it that’s it yeah DJB
that’s it sorry sorry I wasn’t even oh
really sorry okay don’t worry dude don’t
sue me okay so is that that just smells
a Christmas doesn’t it there we go okay
so that’s our rub so we’re gonna give it
a nice generous rub on to the pork what
you can do with these rubs you can
actually make you know a triple batch
and
in a airtight container and save it for
later you know okay good yeah it’s good
to do that because you can use that with
different meats as well can’t you yeah
exactly
so I’m just putting a little bit of mint
and coriander in here brother thank you
very much then I’m gonna toss it up and
that’s done yep there’s our lovely now
also we’re doing a roasted pineapple
salsa I used to work at a diner 24-hour
diner in Colorado and the once salsa we
ran out all the time was a pineapple
salsa so this is our pulled pork give it
a nice big rub getting into all those
little seams you see these guys right
here get it in there okay so this is a
pulled pork we’re going here and then
we’re going to stick it in the oven now
I’m talking slow and low cooking now I
when I do my pork shoulder I do these
big kind of dinosaur pork shoulders I’ll
cook them minimal nine hours but when
I’m doing it when I did it at big feast
of I did it for 18 hours using cherry
wood sweet chestnut oak but if you’re
going to do this what I would do maybe
put it in before you go to bed so it’s
ready for like you know like a late
lunch
or you know maybe orderly like you know
they can always do it and then not
reheat it come in the next day that’s
exactly it man so you want to give us at
least nine hours at about one was to 3/5
Fahrenheit about 110 is that right it
was my knowledge be no math involved
today it’s about 500 500 500 the way
around is what thank you summary why
it’s about 100 100 up between 100 to 115
slow and low in your oven so you get it
in there and then let me give my hands a
wash whereas there’s the wash basin when
you’re dressing that just get that
balance of cider vienna salt and pepper
really important you get it right but
it’s so good so healthy and really
really colorful trying to get a little
close-up on that you lovely boy but not
see we got the purple stuff in there as
well so it’s slightly bleeding into it
if you don’t want that to happen you can
dress everything bar the purple things
and then put that in at the last minute
and of course we’ve lovely beets these
days the golden ones the white ones is
really really there’s so many red
vegetables you can work so you put that
in the oven yep and I’m gonna I’m a
number two I’ve got one I’ve done
earlier
thank the Lord for that because we don’t
have we don’t really have nine hours so
the advantage I mean this for the people
in the audience cooking a big old joint
like that I mean we’re kind of talking
party time
isn’t this is a party dinner party a
drinks party yes perfect for this time I
like cooking for lots of people mean
that the first chapter of my book I got
a book my guys check this out DJ BBQ
food to book this year 50 of the best
barbecue recipes you did a great job
mate that will do thanks the best text
I’ve ever received in my life was from
Jamie Oliver on the Saturday morning
Judy eight that came out the day before
and he was like how the heck did you do
that you knocked me off the top spot and
I have a primetime TV show running and
I’m like I know he yeah and then so I
went I went straight to number one not
Jamie down to but then look how many
days Jamie was there he had a good run
didn’t he so but then a lot the fact
that you took a picture of it and you’re
now broadcasting in front of the
audience
so then then we kind of exchanged places
all weekend and then Jamie retook the
double one spot and he was number one my
if she deserved it he wants one of these
books don’t hurt if you have us if you
have a child don’t drop your child don’t
drop your children to catch a book okay
so there so then Jamie knocked me down
to number two and I’m like Jamie man
it’s like uh you know your book ending
me you know you’re number one I’m number
I’m a number you’re one and three I’m
number two and Jamie says something
naughty which I better not rip don’t say
it’s a Friday night okay which one in
the audience okay
fasting you know I said yeah okay it’s
nothing I got the cook meat here a
decent tongs tongs
okay so here’s this lovely sweet tiny
come over here can you see it looks I’ll
not come on the monitor probably looks
burn but this is the bark that he’s
talking of this is the bark and what
happens with that bar let me let me get
this big joint on to the tray so I can
start pulling it the you want to see
when you order from your butcher they
don’t know what a pork butt is that’s
the kind of American cut we’re looking
for so ask for a neck ed but get the
neck bone removed
the only boat you want in there is this
one this is the blade bone and you want
it to come out clean like that look at
that and the best meets the one that’s
closer to the bone is the sweetest me so
there’s your blade bone and then you
just get you can just kind of it’s
either polar get it straight out to you
folks you could just poke it look how
moist and juicy this is and then if you
want to make it go a bit further you get
some Forks out and if you want to do a
Carolina style you grab some cider
vinegar and you just kind of drizzle it
on top with a bit of salt
that’s pure kind of Carolina where I’m
from in America but look that’s that’s
gorgeous shine oh my goodness gracious
sakes alive dude that could bring about
world peace right there oh that looks so
good this what we do and when vegetables
thing is I never know when to stop
pulling when do you stop pulling it dude
well you know what it depends on how big
a chunks you want you know but whatever
one we don’t now we actually cook this
on smoke so you can see that kind of
pink right there that’s the oxidation
you get when you cook barbecue um you
get that kind of pink oxidation that’s
the wood smoke flavor and that is
beautiful okay so there’s the pulled
pork
there is our lovely kind of rainbow slaw
really refreshing and now we’re gonna do
are we gonna do djp we’re gonna do a
roasted pineapple salsa
we need this machine um no we’re good
we’re good so what’s in our roasted
pineapple salsa it’s pineapple do you
want to chop that little bit of
pineapple right yes don’t make up
something and say please so you hit that
on the on the barbecue give it a bit of
a grill and that caramelization just
sends that takes it to the next level so
there’s our pineapple and then we add
some chopped cherry tomatoes they go in
good junk and then we’ve also got some
red onions it’s kind of three part to
one part onion so you get the red onions
in there you want them finely chopped
you don’t want too big a chunk of red
onion they go in and then you’ve got
some chilies if you want to take it you
know to a bit of a spicier level then I
just need
though you help me with all my seasoning
I don’t know I’m just trying to RB okay
can you grab me some coriander and are
you is he tricking so Nikki you alright
okay so we’re almost there so we’re
gonna get I want you to hit a lime on
the salsa mm-hmm
finely chop some coriander finely chop
some coriander and then we’re almost
there man do you guys like barbecue okay
now listen in this country for some
reason the supermarkets and grocery
stores they put away all that barbecue
stuff until like June
but barbecuing is all about 365 there’s
better flavors barbecuing but I think
what I think the mistake is the British
forgive is generally they think
barbecuing is direct grilling which is
open grill barbecue just sausages and
stuff but what he’s talking about is
when you have the same barbecue with the
lid on ya little you push the coals to
the side in direct method I call a death
star you know like when Luke Skywalker
comes into the Death Star that way it’s
kind of shooting them and he blows up
the Death Star person there’s two things
down be with him thing yeah and then
glance you gets the girl but it’s a
sister and it gets bigger that’s okay
but if it’s pushing the coals away from
directly heating the meat so it becomes
an oven but of course you get the
benefit of wood there we go oak wood
smoke man sweet smoke and you can play
with different woods you know like don’t
use out a flower elderflower does not
work and really I just I would have
thought it does no it’s too bitter and
also sometimes olive wood can be a bit
too bitter I know the Italian love use
olive wood you’re going to use it very
sparingly my favorite woods is what you
have around here well sweet chefs we got
oak cherries apple pear in your country
Hickory in my Cakery my country is
Hickory red oak white oak okay so I’m
gonna just warmed up some buns and I
think just to refresh guys for a nice
little party if you’ve got 20 30 people
coming around rattling out a beautiful
rainbow slaw no problem
a big old couple of pork shoulders great
value guaranteed sort of tenderness it
sort of looks after you and then the
thing about the pineapple sauce although
I haven’t made it
or but I have tasted it is that’s
explosion of freshness and the
combination is pretty bad it’s like a
Hawaiian pizza right you get you know
for some reason ham and pineapple works
on a pizza it works in a pulled pork bun
yeah but don’t say that to someone from
Naples Oh
Hammond pineapples or anybody from
Naples you hear the horse’s head think
okay I don’t want that no sorry
so what you’re gonna do you choose a
tapir it’s always hot we got some buns
so we do you grab your kind of your
pulled pork you throw it in the bud and
then you can either top it with some
coleslaw you can top it with some
pineapple you got all these different
kind of combinations you can rock there
so are you gonna give that someone
lovely oh yeah I think we what we’ll do
is we’ll continue to give some of that
to someone lovely okay I’m just have one
will you give that to someone lovely
give me all there goes there’s giddyap
the other pool point lovely kind of
fresh rainbow sauce of that pie yep it’s
at rainbow slaw and then a pineapple
salsa oh no I’m gonna give it to the
lady who I hit do you like pork or you
don’t like pork you like pork okay what
happened to that lady she I hit her in
the nose when you kind of distracted me
and I’m really sorry about doing that
let me get you a plate in case you make
a little bit I’m gonna give it to a man
I want to give it to a man cuz I think
men are getting left out and I know how
it feels to be taken advantage of boys
we got some thought I know what we got
little ones going out as well
sorry don’t let it fall on you there you
go and we got more coming out we’ve got
more more coming out I bet I’ll make it
a big one right here for now bruh TJ you
carry on waking up we’re gonna Karen
giving up I think this is the time to
bring out all of the contributors for
tonight can we add the key a pers coming
up mr. quirk and we have Simoni can we
have Gennaro
come on out guys everyone carry on and
you come in let’s have all you lovely
people of course unless they’ve gone
home which they are here they are
everyone give them some love
there she is
are we all here so listen it’s been
amazing thank you you’ve been a
brilliant audience thank you so much for
coming on behalf of me and all of the
gang for foodtube have a wonderful
wonderful Christmas there’s more food
coming out there’s all this food to go
to you guys guys give him some love gone
by gokyo love you thank you Oh take care
guys
Georgie Jeffy give him some of that
Stoli I’m gonna give this one okay have
a great wait I’m gonna get paper towel
for TJ are you grabbing are you grabbing
food Gennaro
you
that we started with we’ve got the one
and only DJ BBQ come on DJ P out you
come
come on theme song dude is that you yeah
yeah I love to thank all jet bike hi
everybody
uh listen I know we’ve kind of overrun
by at least half an hour so I want to
apologize for that but Jamie’s enjoying
himself you guys enjoying yourselves
okay well we’re gonna teach you guys a
really tasty recipe well first up this
man is famous for cooking over fire yes
DJ BBQ okay so we’re gonna teach these
guys how to cook a lump or something but
what’s special about what you do what
can these guy take from it okay well I
like cooking over charcoal and wood
there’s flavor in fuel we’ve only been
cooking on gas electricity what 7080
years absolutely before that everything
was with wood and charcoal and there’s
flavor and that’s why barbecue food
tastes so dang good I also cook slow
food so I do frontal muscles this is a
frontal muscle this is a pork shoulder
and usually when you guys do like you
know pork you want the crackling you
want all that stuff
I don’t want crackling I want to get my
rub into this joint I mean there’s so
much connective tissue in there I want
all that to slowly break down and self
baste that joint from within so I get
rid of the fat cap so if you want to
order this we’re basically doing a
Christmas pulled pork a turkey is
amazing but a lot of times people kind
of overcook their turkeys we’re gonna
have a lovely pulled pork with a fresh
rainbow slaw a refreshing rainbow slaw
and can I ask you to start making them
because we are running out of time and I
will make sure we get things done well
rally out quickly
we haven’t is so quick so with the
rainbow slaw Jamie’s going to make that
we’ve got red cabbage white cabbage some
onions some carrots and we’re not going
to add yogurt or mayonnaise we’re gonna
add apple juice cider vinegar really
clean tangy refreshing and a bit of
olive oil so what they will call it
German dressing yes there we go so for
the pulled pork here’s our Christmas rub
now if you’re going to make your own rub
you can make
listen you can experiment so I’m
thinking Christmasy thoughts so my four
main components to all my rubs a rub
should be like a bad you should have the
kind of base you said the earthiness and
that’s gonna be then you all see like
the high end the tang and all that so my
four main components salt pepper garlic
granules and onion granules those are
your four main components then you start
playing around with them okay so the
rest of the band
you want some earthiness you want some
Christmas vibes so we’ve got cinnamon
we’ve got ground nutmeg and we’ve also
got some ground cloves so I’m going to
put all those guys together so two
tablespoons of sea salt a big ol
tablespoon of cinnamon 1/2 a teaspoon of
crushed cloves we’ve also got there is
the Nutmeg the black pepper onion
granules and garlic granules all going
in so this is your rub so this is the
basis of the barbecue yeah you basically
want to create this kind of when you’re
cooking outdoors you want to create a
bark you’re looking for that wood smoke
to give it an oxidation and create a
bark around there so when you pull it
you get this kind of crunchy bits on the
outside with those beautiful soft and
moist bits on the incisors so there’s
our rub it’s like you’re panning for
gold get it all together
can I finish yourself while you’re just
tossing yeah yeah okay so I’ve gone from
a slicing attachment to a grating
attachment beats anything crunchy you
can put through here at this time of
year you get amazing kale apples pears
stalks all that all those bits
absolutely fine
or the most nutritious bit just rattle
that through so quick but then we’re
just going to dress it as DJB said in
German style with a nice vinegars cider
vinegars and olive oil salt pepper and
probably that’s it that’s it yeah DJB
that’s it sorry sorry I wasn’t even oh
really sorry okay don’t worry dude don’t
sue me okay so is that that just smells
a Christmas doesn’t it there we go okay
so that’s our rub so we’re gonna give it
a nice generous rub on to the pork what
you can do with these rubs you can
actually make you know a triple batch
and
in a airtight container and save it for
later you know okay good yeah it’s good
to do that because you can use that with
different meats as well can’t you yeah
exactly
so I’m just putting a little bit of mint
and coriander in here brother thank you
very much then I’m gonna toss it up and
that’s done yep there’s our lovely now
also we’re doing a roasted pineapple
salsa I used to work at a diner 24-hour
diner in Colorado and the once salsa we
ran out all the time was a pineapple
salsa so this is our pulled pork give it
a nice big rub getting into all those
little seams you see these guys right
here get it in there okay so this is a
pulled pork we’re going here and then
we’re going to stick it in the oven now
I’m talking slow and low cooking now I
when I do my pork shoulder I do these
big kind of dinosaur pork shoulders I’ll
cook them minimal nine hours but when
I’m doing it when I did it at big feast
of I did it for 18 hours using cherry
wood sweet chestnut oak but if you’re
going to do this what I would do maybe
put it in before you go to bed so it’s
ready for like you know like a late
lunch
or you know maybe orderly like you know
they can always do it and then not
reheat it come in the next day that’s
exactly it man so you want to give us at
least nine hours at about one was to 3/5
Fahrenheit about 110 is that right it
was my knowledge be no math involved
today it’s about 500 500 500 the way
around is what thank you summary why
it’s about 100 100 up between 100 to 115
slow and low in your oven so you get it
in there and then let me give my hands a
wash whereas there’s the wash basin when
you’re dressing that just get that
balance of cider vienna salt and pepper
really important you get it right but
it’s so good so healthy and really
really colorful trying to get a little
close-up on that you lovely boy but not
see we got the purple stuff in there as
well so it’s slightly bleeding into it
if you don’t want that to happen you can
dress everything bar the purple things
and then put that in at the last minute
and of course we’ve lovely beets these
days the golden ones the white ones is
really really there’s so many red
vegetables you can work so you put that
in the oven yep and I’m gonna I’m a
number two I’ve got one I’ve done
earlier
thank the Lord for that because we don’t
have we don’t really have nine hours so
the advantage I mean this for the people
in the audience cooking a big old joint
like that I mean we’re kind of talking
party time
isn’t this is a party dinner party a
drinks party yes perfect for this time I
like cooking for lots of people mean
that the first chapter of my book I got
a book my guys check this out DJ BBQ
food to book this year 50 of the best
barbecue recipes you did a great job
mate that will do thanks the best text
I’ve ever received in my life was from
Jamie Oliver on the Saturday morning
Judy eight that came out the day before
and he was like how the heck did you do
that you knocked me off the top spot and
I have a primetime TV show running and
I’m like I know he yeah and then so I
went I went straight to number one not
Jamie down to but then look how many
days Jamie was there he had a good run
didn’t he so but then a lot the fact
that you took a picture of it and you’re
now broadcasting in front of the
audience
so then then we kind of exchanged places
all weekend and then Jamie retook the
double one spot and he was number one my
if she deserved it he wants one of these
books don’t hurt if you have us if you
have a child don’t drop your child don’t
drop your children to catch a book okay
so there so then Jamie knocked me down
to number two and I’m like Jamie man
it’s like uh you know your book ending
me you know you’re number one I’m number
I’m a number you’re one and three I’m
number two and Jamie says something
naughty which I better not rip don’t say
it’s a Friday night okay which one in
the audience okay
fasting you know I said yeah okay it’s
nothing I got the cook meat here a
decent tongs tongs
okay so here’s this lovely sweet tiny
come over here can you see it looks I’ll
not come on the monitor probably looks
burn but this is the bark that he’s
talking of this is the bark and what
happens with that bar let me let me get
this big joint on to the tray so I can
start pulling it the you want to see
when you order from your butcher they
don’t know what a pork butt is that’s
the kind of American cut we’re looking
for so ask for a neck ed but get the
neck bone removed
the only boat you want in there is this
one this is the blade bone and you want
it to come out clean like that look at
that and the best meets the one that’s
closer to the bone is the sweetest me so
there’s your blade bone and then you
just get you can just kind of it’s
either polar get it straight out to you
folks you could just poke it look how
moist and juicy this is and then if you
want to make it go a bit further you get
some Forks out and if you want to do a
Carolina style you grab some cider
vinegar and you just kind of drizzle it
on top with a bit of salt
that’s pure kind of Carolina where I’m
from in America but look that’s that’s
gorgeous shine oh my goodness gracious
sakes alive dude that could bring about
world peace right there oh that looks so
good this what we do and when vegetables
thing is I never know when to stop
pulling when do you stop pulling it dude
well you know what it depends on how big
a chunks you want you know but whatever
one we don’t now we actually cook this
on smoke so you can see that kind of
pink right there that’s the oxidation
you get when you cook barbecue um you
get that kind of pink oxidation that’s
the wood smoke flavor and that is
beautiful okay so there’s the pulled
pork
there is our lovely kind of rainbow slaw
really refreshing and now we’re gonna do
are we gonna do djp we’re gonna do a
roasted pineapple salsa
we need this machine um no we’re good
we’re good so what’s in our roasted
pineapple salsa it’s pineapple do you
want to chop that little bit of
pineapple right yes don’t make up
something and say please so you hit that
on the on the barbecue give it a bit of
a grill and that caramelization just
sends that takes it to the next level so
there’s our pineapple and then we add
some chopped cherry tomatoes they go in
good junk and then we’ve also got some
red onions it’s kind of three part to
one part onion so you get the red onions
in there you want them finely chopped
you don’t want too big a chunk of red
onion they go in and then you’ve got
some chilies if you want to take it you
know to a bit of a spicier level then I
just need
though you help me with all my seasoning
I don’t know I’m just trying to RB okay
can you grab me some coriander and are
you is he tricking so Nikki you alright
okay so we’re almost there so we’re
gonna get I want you to hit a lime on
the salsa mm-hmm
finely chop some coriander finely chop
some coriander and then we’re almost
there man do you guys like barbecue okay
now listen in this country for some
reason the supermarkets and grocery
stores they put away all that barbecue
stuff until like June
but barbecuing is all about 365 there’s
better flavors barbecuing but I think
what I think the mistake is the British
forgive is generally they think
barbecuing is direct grilling which is
open grill barbecue just sausages and
stuff but what he’s talking about is
when you have the same barbecue with the
lid on ya little you push the coals to
the side in direct method I call a death
star you know like when Luke Skywalker
comes into the Death Star that way it’s
kind of shooting them and he blows up
the Death Star person there’s two things
down be with him thing yeah and then
glance you gets the girl but it’s a
sister and it gets bigger that’s okay
but if it’s pushing the coals away from
directly heating the meat so it becomes
an oven but of course you get the
benefit of wood there we go oak wood
smoke man sweet smoke and you can play
with different woods you know like don’t
use out a flower elderflower does not
work and really I just I would have
thought it does no it’s too bitter and
also sometimes olive wood can be a bit
too bitter I know the Italian love use
olive wood you’re going to use it very
sparingly my favorite woods is what you
have around here well sweet chefs we got
oak cherries apple pear in your country
Hickory in my Cakery my country is
Hickory red oak white oak okay so I’m
gonna just warmed up some buns and I
think just to refresh guys for a nice
little party if you’ve got 20 30 people
coming around rattling out a beautiful
rainbow slaw no problem
a big old couple of pork shoulders great
value guaranteed sort of tenderness it
sort of looks after you and then the
thing about the pineapple sauce although
I haven’t made it
or but I have tasted it is that’s
explosion of freshness and the
combination is pretty bad it’s like a
Hawaiian pizza right you get you know
for some reason ham and pineapple works
on a pizza it works in a pulled pork bun
yeah but don’t say that to someone from
Naples Oh
Hammond pineapples or anybody from
Naples you hear the horse’s head think
okay I don’t want that no sorry
so what you’re gonna do you choose a
tapir it’s always hot we got some buns
so we do you grab your kind of your
pulled pork you throw it in the bud and
then you can either top it with some
coleslaw you can top it with some
pineapple you got all these different
kind of combinations you can rock there
so are you gonna give that someone
lovely oh yeah I think we what we’ll do
is we’ll continue to give some of that
to someone lovely okay I’m just have one
will you give that to someone lovely
give me all there goes there’s giddyap
the other pool point lovely kind of
fresh rainbow sauce of that pie yep it’s
at rainbow slaw and then a pineapple
salsa oh no I’m gonna give it to the
lady who I hit do you like pork or you
don’t like pork you like pork okay what
happened to that lady she I hit her in
the nose when you kind of distracted me
and I’m really sorry about doing that
let me get you a plate in case you make
a little bit I’m gonna give it to a man
I want to give it to a man cuz I think
men are getting left out and I know how
it feels to be taken advantage of boys
we got some thought I know what we got
little ones going out as well
sorry don’t let it fall on you there you
go and we got more coming out we’ve got
more more coming out I bet I’ll make it
a big one right here for now bruh TJ you
carry on waking up we’re gonna Karen
giving up I think this is the time to
bring out all of the contributors for
tonight can we add the key a pers coming
up mr. quirk and we have Simoni can we
have Gennaro
come on out guys everyone carry on and
you come in let’s have all you lovely
people of course unless they’ve gone
home which they are here they are
everyone give them some love
there she is
are we all here so listen it’s been
amazing thank you you’ve been a
brilliant audience thank you so much for
coming on behalf of me and all of the
gang for foodtube have a wonderful
wonderful Christmas there’s more food
coming out there’s all this food to go
to you guys guys give him some love gone
by gokyo love you thank you Oh take care
guys
Georgie Jeffy give him some of that
Stoli I’m gonna give this one okay have
a great wait I’m gonna get paper towel
for TJ are you grabbing are you grabbing
food Gennaro
you
Please follow and like us: