across the country and bring them to new york? >> you bring them to us and we get breakfast, that's what happens. this is the block party and we have some great pit masters here. joe dunkin is here and owner of bakers ribs in dallas, texas. how are you? >> great. good to be here. >> it's a two-day event there, right? >> yes, sir. >> what are you doing down there? >> we are cooking about 5,000 pounds of ribs. and 6,000 of our fried pies. >> joe, what you're telling me, this is one of the biggest sellers at the big event. here it is, a fried pie. what is this? >> that is a peach fried pie right there. yep. >> there's meat in some of these? >> yes, this is a brisket right here. >> chop it up, joe! >> the best brisket you will ever eat. >> breakfast of champions here.
>> janice loves a good rub. >> no comment. >> apply this liberally. let it slack up for 15 minutes. >> where are you from, joe? >> dallas. >> how long do you want to rub them? >> that right there, we'll let them sit for a while. >> not like actually rubbing. >> you can. >> gentle rubbing. >> look at this bad boy. >> look at this machine. i can just put my hand in there and grab them. >> it wouldn't be for me. >> thank you, joe. check out the annual -- what is it called? >> big apple barbecue. >> do you guys smell that? it is wafting down to you, tucker. >> it smells like barbecue! next up, two americans