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>> gretchen: or just do it at home. this fourth of july, we're bringing on the brisket. it's your line now. >> the brisket? >> gretchen: yeah. >> heath and bret are here from barbecue pork and you were with me earlier doing some trivia and i have to say, you are kings at founding fathers trivia. >> we saw answers before hand. >> gretchen: they have these trophies. >> tell us what's going on here. a lot of meat. >> the fourth of july is just the greatest time to relax and slow down and barbecue is about love and taken time. we've got a brisket that's been cooking at 225 for 12 hours. >> wow! >>...

>> people say you don't want to squeeze it too firmly. i disagree. you want to gift a good mix. you want to mix it's fish endly. if your balls are too firm, it means that you don't have enough bread in the meatballs. you don't have enough ricotta cheese in the meatballs, not because you squeeze them too tight. the problem if you don't squeeze them or they break apart. >> no one wants broken balls. that is the worst. >> that is the worst. i like to line them up. >> am in -- anal retentive about it. >> 24 minutes. 450 degrees. perfect. >> quick, boom. all right. so the meatballs are cooked, they...

I disagree. you want to gift a good mix. you want to mix it efficiently. if your balls are too firm, it means that you don't have enough bread in the meatballs. you don't have enough ricotta cheese in the meatballs. it's not because you squeeze them too tight. the problem if you don't squeeze them or they break apart. >> no one wants broken balls. that is the worst. >> that is the worst. i like to line them up so they're all touching and things like that because i'm anal retentative about it. >> 24 minutes. 450 degrees. perfect. >> quick, boom. all right. so the meatballs are cooked, they're o...