0:00
we know it's going to be good now
0:02
certified Angus beef welcome to Wayne
0:05
County's Original Barbecue Restaurant so
0:07
we've got our brisket our pork coin our
0:09
smoke sausage you know you know this is
0:12
tender when they'll do that look at that
0:14
smoke green that they're getting in
0:15
there to me it's really easy to
0:17
sometimes get too much smoke on a piece
0:20
of chicken this is just right and look
0:22
how that skin all stayed on there so
0:24
well my favorite thing is the brisket
0:26
followed by the chicken sneaking up as
0:28
the dark horse in the r these greens is
0:30
what's happening we smoke all Hickory
0:32
local trees Bob is my father-in-law and
0:35
he started the restaurant when the girls
0:36
were little they were moving out to
0:38
Oklahoma one of the youngest ones said
0:41
omahoma where is omahoma we do our burnt
0:44
ends on top of the beans I had been
0:46
growing a mustache I shaved it literally
0:49
the next day we were notified that you
0:50
were coming I don't think I'll ever
0:52
shave it again this is some of the best
0:53
barbecue that I've eat in Oklahoma and
0:55
Texas both all the way up here in Ohio
