Page 111 - Pulled Pork News Today

Let me know. we got thousands of suggestions and one of the top ones was you have to meet lee. she runs a hair museum in a strip mall. its the only one in the she has just dedicated her life to preserving genealogy through hair. >> now i know when i die where my hair will go. thanks for being with us. >> it will be on in mere seconds. >> that does it for it. mikes new show, "somebodys gotta do it" starts now. last time i went to las vegas and visited a pig farm. i met a lot of pigs, chasing a ...

Especially on sundays. its a tradition to have barbacoa. >> its so tasty. >> all this pasillo is full of chilies. people think that mexican food has to be necessarily spicy because of the chilies we use. and we go for flavors, not for the spiciness. >> what most people miss is how really deep and really sophisticated the sauces here can be. like lyon is to france, oaxaca is to mexico, in my experience. >> youre right. also in my experience. >> not kissing your ass here. i was just in lyon. this ...

>> yes. >> and i think most americans view of mexican food is beans, fried tortilla, melted cheese, some chicken. >> yes. >> in fact, in particular when were talking about oaxaca, this is a deep, really sophisticated cuisine. >> thats correct. oaxaca has these different microclimates all over our territory. and that give us this enormous amount of spices, products, fruit, chiles. >> like 500,000 varieties of corn. something like that. this is where the good -- grows. this is barbacoa. and this l...

>> in fact, in particular when were talking about oaxaca, this is a deep, really sophisticated cuisine. >> thats correct. oaxaca has these different microclimates all over our territory. and that give us this enormous amount of spices, products, fruit, chiles. >> like 500,000 varieties of corn. something like that. this is where the good -- grows. this is barbacoa. and this lady here is always make the best. >> tender. >> yes. tender, tasty. >> mm, man. greens and crunch. >> cabbage and cilantro...

Brisket bar at one of the lone star states many smokehouses. >> we have to get beef short rib for sure. >> half-pound of brisket. thats pork butt right there. what do you call that? this is a family show now, here, barbecue is religion. >> this is good stuff. it is concentrated smokiness. >> reporter: and vaughn seeks that perfect marriage of smoke and meat. >> this is wonderful. >> i mean the fatty ends where you get the meat candy. youll get a hunk of fat and youll get a hunk of fat and then y...

Overturn the conviction on various grounds. coming up, following the presidents lead and give up a portion of their pay. and be sure to like "news nation" on facebook. [ john ] we really love tailgating. my time to shine is the smoked pulled pork. but we also really like a great pulled pork sandwich even when we cant make the game. some people even like it better. really? yep. [ male announcer ] new oscar mayer carving board pulled pork, get that delicious slow smoked taste without the hassle....

Dont know about you, i can still remember how exciting it was, the first drive-thru hamburger in my neighborhood. well, burger king and whendys and other iconic brands are trying to keep up their sales today. and one example of why, we learned today, young adults are making 53 fewer visits at fast food restaurants a year than they did five years ago. so, abcs david muir, our weekend "world news" anchor, set out to learn the race of what were about to eat next. >> reporter: call it a fast food fa...

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Brian: they are going to write him a check dont be surprised. one czar, two czars, three czars. the obama administration has 33. who are they? what makes them qualified to be in charge? our next guest says not too much. gretchen: next hour, a dom minnow kidney transplant very first of its kind. one donor gives to a recipient another one gives to someone else so on and so on eight times over it was successful. we talk to one of the donors and one of the recipients. ♪ she drives me crazy ♪ roa...

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