Cravings - Episode 3 BBQ
Barbecue is a popular cooking method full of various techniques, tips and key ingredients. In this episode, Chef Kel with teach Crazy Legs how to do barbecue just right at home.️
Transcript
00:00 Welcome back everyone to the best show that's hitting your belly
00:03 Cravings with your boy Crazy Legs in CNC3
00:06 As you all know it's lockdown time and you're craving your favourite street food
00:10 But don't worry yourself, we'll have your luck
00:12 Because we have the best chef in TNT in the studio
00:16 To teach you all the ways to cook your favourite meal
00:20 Hey good day, this is Chef Kel here on Cravings with Crazy Legs
00:25 You know Chef Kel here, you see him on Facebook
00:28 You see him all over cooking those dynamic food
00:30 But people today, we are here to challenge Crazy Legs in the kitchen
00:35 Let's go
00:36 So let's find out which chef we have with us today and what we're cooking
00:40 Because just like you, I don't know
00:42 But I have to attempt it because I'm representing my people at home
00:46 Here we go
00:46 On my quarantine posse right here in the studio
00:49 My boy Chef Kel
00:50 Where you seen brother?
00:52 I did brother
00:53 I'm here amongst everyone
00:54 From a distance, you know we're cooking from a distance now
00:57 But you know we're gonna represent
00:58 So my brother, it's cooking time
01:03 You come along here, we appreciate your time
01:06 As you know it's a tough time to be out
01:08 But we're here to represent you, your style of cooking
01:11 And to teach your fans here, everybody at home
01:13 That you can make something awesome
01:14 The street food that you love
01:16 Right so, I want to know
01:18 What are you cooking today man?
01:20 What do you think you're cooking today Crazy Legs?
01:25 I see, well I see an egg
01:27 Carnation
01:29 I know what is that but
01:32 Looks like you're making a cake
01:34 You're baking cake today?
01:35 Big man like to bake cake?
01:36 Nah, nah
01:36 Hey, you trying to pronounce my name too?
01:39 Yes, man
01:40 But today, we're gonna make something from way down south
01:43 It's called street food, you know what's that?
01:45 Something that strengthens you
01:46 And this quarantine, you need that
01:50 Tashin or what?
01:51 Tashin, Tashin
01:52 No, no, no
01:52 Professional?
01:55 Punch
01:55 A nice, stout punch
01:57 A stout punch?
01:59 And you drop your egg in that punch
02:00 Watch this, quarantine over
02:02 What?
02:03 In a punch like that?
02:04 Yeah, I tell you
02:05 Ah, punching time man, cuff down somebody here
02:08 And the main meal today is barbecue
02:12 But no ordinary barbecue, eh?
02:14 Because you know, everybody don't have a pit
02:17 So you can't go in your house if you don't have a pit
02:19 But in the show, make a good oven barbecue
02:22 What you say, but hey, only I get here outside that
02:24 I'm telling you
02:25 Nah, nah, you can't
02:26 No, I tell you
02:27 Only you can make barbecue in an oven
02:30 Yeah, not everybody has a pit
02:32 But I'm sure that oven barbecue is the best, trust me
02:35 I had to see this
02:37 I like what Nick is doing, imagine that
02:38 That delicate
02:39 An oven, oven barbecue
02:43 You know this stove is electric, eh?
02:47 That's the thing, any stove
02:48 There's no fire here
02:49 We're in the kitchen, man
02:51 But today, you'll see it
02:52 What?
02:52 Alright, so let me get into it
02:54 So my brother, what are the ingredients firstly for this punch?
02:58 Well, of course, you have your milk
03:01 Nestle's product
03:03 You have your milk there
03:04 You have your stout
03:05 And you must have, you must have this
03:08 This is what you call your cinnamon
03:10 And all the spices here to put in your punch
03:12 And of course, the best, the stout
03:16 Stout? Well, God, my stout
03:17 It's trouble, it's trouble, I'm saying
03:19 Because I want to get a little strength today
03:22 We're putting a crack in that egg
03:23 I'm putting it on the stout
03:24 That's the best part
03:27 I love in this episode
03:28 Not because I have alcohol or anything in there
03:30 Just listen, you all know
03:31 But this is what we need when we're cooking
03:34 Someone's saying stamina, growth
03:37 Right, brother
03:39 So I see that we're using one of our sponsor's product
03:41 Which is Carnation
03:42 Yes
03:43 Nestle's, I mean, the host, representing her
03:45 Best milk
03:46 Nicely
03:46 So I see also, I want to know
03:48 The barbecue
03:49 What are the ingredients for the barbecue?
03:51 Give me in detail
03:52 All right
03:53 What we have is a beautiful barbecue sauce
03:57 We're using French's barbecue sauce today
03:59 French's?
04:00 Yeah, nice
04:01 This is the French's barbecue sauce here?
04:02 And this is one of our sponsors also today
04:04 French's, thank you very much for sponsoring this
04:06 Today we're barbecuing with you
04:07 If it wasn't for you, we can't barbecue
04:09 Without the Q
04:10 And we're getting better
04:11 Right
04:11 And without French's, our acid
04:14 So we're going to add a secret ingredient
04:17 Instead of using sugar
04:18 I'm going to use molasses
04:20 Molasses
04:21 What is this, this man?
04:23 Giving you a kind of, it's a kind of
04:25 Oh God, boy, a real kind of heritage
04:27 Cook we doing here today, boy
04:28 Back in the times, in the hiding
04:30 In the bush when you're cooking here, boy
04:31 Yeah, man, in quarantine, I wanted to feel home
04:32 Yeah, yeah, yeah, yeah
04:33 I add a little jam
04:35 Jam to put in the barbecue sauce
04:36 So you get a nice sweet taste
04:38 And trust me, with that and your punch
04:40 You got nothing else
04:42 And what about the side dish?
04:44 Anything for the side dish?
04:45 I was thinking one kind of thing, yeah
04:47 But I think
04:47 I'm going to put a corn on the cob
04:50 Corn on the cob, the man
04:51 Hey, yo
04:52 Mmm, mmm, mmm
04:54 Hey, all here
04:56 You know what they say about barbecue
04:57 East, west, north, south
04:58 Barbecue is a love meal
05:01 Fast food like that
05:02 Saturday night, you're with a drive
05:04 Where you want to go?
05:04 Barbecue
05:05 You understand?
05:07 So once again, we're going to pick up some of these sponsors
05:09 Nestle in the house, Carnation
05:11 You know we're making the punch thanks to you
05:12 All the people who support us
05:13 We're going to give you a punch
05:14 And Maggi
05:16 Maggi, brother
05:18 Maggi this give me
05:19 These 0 to 100 real quick
05:21 Quick
05:21 Ah, there, they always get a little
05:23 Chah!
05:23 When you think your meal done
05:24 It is incomplete
05:26 Without your Maggi
05:27 Our Frenchies, yes
05:29 We barbecue with them
05:31 Yes
05:31 We call barbecue with all of them
05:32 We thank them for the sauces
05:33 The give me things over here
05:35 They just
05:35 Hrrrah!
05:36 And last time we have
05:38 Garden Foods
05:39 Yeah, boy
05:40 Ayayay
05:42 Corn on the cob
05:43 Thank you very much from Amco
05:45 They are here to sponsor
05:46 Nice little side dish
05:47 Corn on the cob
05:48 I mean, I just not have egg corn man
05:50 I understand
05:51 But you had to encourage me today
05:53 Your lover says it's succulent
05:55 I shouldn't say no more
05:56 It's succulent
05:57 I like a cash half man
05:58 So you'll like this
05:59 Hear what going on
05:59 Hear what going on
06:00 So we have everything that we need
06:02 Everybody know what going on
06:04 So I want to know
06:04 What is the first thing that we need to do?
06:06 This is an actual question
06:08 So you had to come around
06:09 I'm sorry, it's an actual question
06:11 What is the first thing that we need to do?
06:12 Let me wash my hands
06:14 Ayayay
06:15 Ayayay, boy
06:17 Ayayay, somebody tell him
06:18 Somebody tell him
06:19 Alright, let's go
06:20 Now we wash our hands
06:21 We have the ingredients
06:22 Take a listen
06:23 When we come back
06:23 We're getting into it
06:24 Welcome back everyone to Cravings
06:41 Where we recreate your favorite fast food in the studio
06:45 With your boy Crazy Legs and the best chefs in TNT
06:48 So we have Chef Kel right here
06:50 And today the man say we making barbecue
06:53 Barbecue, but oven barbecue
06:55 Oven barbecue
06:56 Only I feel this man madder now
06:58 But anyhow
06:59 The man say oven barbecue
07:02 I don't know where
07:04 But I know all of you are hungry
07:06 And we running electric
07:07 So we can't say fire
07:08 It's current
07:10 You understand?
07:12 So the first step was
07:14 We wash our hands
07:15 Most important
07:16 Practice all your hygiene
07:17 Don't forget that people
07:18 And as you all can see
07:19 Social distancing
07:21 Even we cooking in the studio for you all
07:23 So my brother
07:24 Second step
07:25 Talk to me
07:25 We will add some barbecue to the pot
07:27 Aha
07:28 Don't forget
07:29 French toast
07:29 So we take in there
07:31 Lovely barbecue
07:32 Oh god boy
07:42 French toast
07:42 We will put it on top
07:44 Only we can do
07:47 But man don't want me here
07:48 What heat?
07:50 Put it on high
07:51 Put it on high
07:51 That's not okay
07:52 That's not
07:53 You can put it on high
07:53 Oh but then
07:54 It's burning
07:55 Yeah that's what it is
07:56 It's not the right shade
07:57 Right so we put it in
07:58 Temperature
07:59 Around 6 something
08:00 Mid height and things
08:01 So we have the french toast
08:03 Barbecue
08:05 Barbecue is the best
08:06 So how much of this we normally cook
08:07 To barbecue your meat?
08:08 Half bottle
08:09 Half?
08:09 Half?
08:10 Yeah
08:10 I want every part
08:11 Juicy and succulent
08:12 Mmmmm
08:13 We plate it
08:14 Nice
08:17 You can't flame it
08:19 But I really can't
08:20 I love this
08:21 I love it
08:21 I love it
08:22 This is good
08:23 And we add
08:24 Some of that jam there
08:26 Jam?
08:26 What kind of jam is it?
08:28 I use a raspberry jam
08:29 Because I want that flavour in it
08:30 How much jam you want in this?
08:32 Um
08:32 Put about 2 spoons
08:33 2 spoons?
08:34 I like the jam
08:35 I mean I like jam
08:36 Just for the sweetness
08:37 We put a little bit of sugar
08:39 True
08:39 Yeah
08:40 Sweet and
08:40 Some sugar
08:41 Nice
08:41 You get a more natural
08:44 Yes
08:44 Nice
08:45 What we're going to add after
08:46 Is your famous molasses here
08:49 Molasses
08:49 Molasses like the real molasses
08:50 From the molasses tree?
08:51 Yeah nice molasses
08:52 Right?
08:53 Smell nice
08:54 Smelling good boy
08:55 Smelling like 1980s
08:58 Right
08:59 We have a
09:00 Water
09:00 I know
09:01 A little water
09:02 Little water
09:02 Just to dilute it
09:03 Just to dilute it
09:04 We need it to thick
09:05 You want it to thick?
09:06 A little more
09:07 Yeah that will work
09:08 It's smelling good already
09:10 Boy you telling me?
09:11 Fat brother would have done
09:12 Eat pizza this early
09:12 And be thicker than me
09:13 You know what I'm saying?
09:14 Shut up
09:15 It's hard times sometimes
09:16 You know dog
09:16 You can't tell me that today
09:18 You can't tell me
09:18 You never wake up 2 o'clock in the morning
09:20 And eat crisps just to
09:20 Boy you got a whole roll of crisps
09:23 For $90 and water though guys
09:25 Yeah
09:27 Crisps and water?
09:28 Yeah that's lunch
09:29 For $90
09:31 Crazy
09:31 Yo
09:32 One last thing
09:32 What kind of leaf you're putting in there boy?
09:36 This is bay leaf
09:37 Oh god
09:37 I'm going to add the bay leaf here
09:39 I can't have a barbecue without bay leaf
09:40 Oh like a rose added to a jasmine
09:42 Anybody have no bay leaf?
09:44 No no no
09:44 Tell me
09:46 What kind of leaf you just put in this?
09:47 No crazy
09:48 No
09:48 No
09:49 Not today
09:50 Any natural
09:51 No crazy
09:54 Enhance
09:54 No crazy
09:56 Alright
09:57 You see
09:58 You see in the jam there?
09:59 Yeah
10:00 When it goes in the oven
10:01 It's all caramelized on the meat
10:03 Mmm
10:03 Got a nice flavor
10:04 I understand what you're saying
10:06 So
10:06 What about the chicken though?
10:08 What we do with the chicken?
10:09 Well
10:09 Some people steam chicken
10:10 Some people prefer
10:13 You know
10:13 To bake the chicken
10:14 I prefer baking
10:15 Okay
10:15 Because when you're seasoning chicken
10:18 Obviously you use green seasoning
10:19 It's true and that thing
10:20 Not true eh
10:21 But you see the nice
10:22 It's got good flavor in your meat
10:24 Salt, your green seasoning and whatever
10:26 When you put it in the oven
10:27 I believe the oven sometimes
10:28 You know just give it that
10:30 Crispy but it holds the flavor
10:31 Yes yes yes
10:32 So you steam it and all your flavors don't get drained
10:34 Mmm
10:34 You understand?
10:35 So you enjoy it better
10:36 So
10:36 Right now we had
10:38 We seasoned the chicken before
10:39 And we had it in the oven
10:40 Just baking
10:41 Just baking
10:41 So how long you bake it for?
10:42 I just bake the chicken for about half an hour
10:44 Because it's still go back after
10:46 So I base it now with barbecue sauce
10:48 And put it in the oven and finish it off
10:50 Alright
10:50 Can we take it out?
10:51 Alright
10:51 Alright
10:52 Take it out in a nice oven
10:53 Oh my gosh
10:54 Crazy
10:54 What?
10:55 Oh my god
10:56 This is so good
10:57 I like how it's a sandwich baking concept now
10:58 Watch out
10:58 All the juices there
11:00 Flavors there
11:00 All the seasoning
11:01 So as you can see
11:02 The tray is well full
11:04 Of course
11:04 Save water
11:05 I'll take a save time in and wash some vegetables
11:07 So what we're gonna do now
11:08 Just take a brush
11:09 And you're gonna baste that chicken
11:10 See if the sauce is nice and succulent
11:13 I don't know about you
11:15 But I love a nice barbecue sauce
11:17 And all between
11:19 Don't be afraid
11:20 Nice
11:21 Make it nice and baste
11:22 There you go
11:23 Stick it on the corners
11:25 Go deep inside
11:27 Alright
11:29 Wait
11:30 But I see you basting it
11:31 So I can just carry my chicken past them or?
11:34 Why not?
11:34 Dip it
11:35 Now I see it
11:35 All inside
11:36 Dip it
11:37 Yes
11:37 Toss it all around
11:39 Oh yeah
11:40 Ayoye
11:40 See
11:42 Yes man
11:42 Oh god
11:44 Is everything getting in there
11:45 Mmm
11:46 Mmm
11:46 Yes
11:50 Take it for 350
11:52 Right
11:53 And already because it don't finish bake
11:55 Just leave it for about 25 minutes
11:56 Or 20 minutes
11:57 I don't know
11:57 2, 2, 2, 2
11:57 25 minutes
12:03 So we're going to take a little break
12:04 See what's happening
12:05 Pay some bills and we'll be right back with Cravings
12:07 Don't go nowhere
12:08 We're cooking your favorite foods here every week
12:10 Welcome back everyone to Cravings with your boy Crazy Legs
12:19 And I have Chef Kel over here
12:21 The barbecue bantan
12:22 See the man could barbecue chicken in an oven
12:26 We're going to prove that today
12:27 You'll prove that I'm a believer
12:29 Right
12:29 So since we are sometime waiting for this barbecue
12:31 What are you going to ask me to do now?
12:34 I feel like I'm going to try Guinness
12:35 I'm excited about the Guinness
12:37 Punch, punch, punch
12:39 Give me the alcohol ready
12:39 Punch, punch, punch, punch
12:41 Next thing
12:42 So like you said before the ingredients
12:45 One more time for recap
12:46 We have the stout here
12:48 Stout
12:48 The spices
12:49 Spices
12:50 We have the egg for the straightener
12:52 And we have the carnation
12:54 Have the carnation
12:55 Mmm
12:56 Right
12:56 Carnation and corn
12:57 That's what trust me
12:58 Yes
12:59 See when you're ready
13:00 One time
13:02 Okay
13:02 Talk to me
13:03 Process
13:03 Everyone only watch him
13:04 Only watch him
13:04 We have the stout here
13:05 Stout
13:06 How much stout is that?
13:07 It's about one cup of stout
13:08 One cup?
13:09 Yeah
13:09 So let's make a bottle of it
13:10 What are you doing man?
13:12 I'm going to make a whole bottle of myself
13:15 And yo, make me a cup of it
13:17 I'll walk in
13:17 Right
13:18 Right so what we're going to do now
13:20 We have the carnation milk here
13:21 Carnation milk
13:24 Mmm
13:24 You can measure
13:25 I say about half a cup
13:26 Half a cup
13:26 See the flavors there
13:28 Right we have the corns man
13:31 Corns
13:31 You can choose sweet
13:32 How you want it
13:34 Okay you don't want to go very natural
13:35 It's your preference right?
13:36 Yes correct
13:36 That's right
13:36 Spices
13:45 Spices
13:46 So what we're going to do
13:48 We're going to blend first
13:49 Blend
13:50 Then crack our egg
13:51 So why are blending everything before the egg?
13:55 This is what we incorporate flavors first
13:57 And then egg is coming after
14:00 I'll blend again
14:01 Just so the egg is nice and perfect
14:04 But egg is your choice
14:05 Okay
14:05 Understandable
14:06 Just be careful because
14:07 Not egg can be a good or a bad thing
14:10 But it's your choice
14:11 Your preference
14:12 Always your preference
14:12 Half of the universe
14:13 If you choose to use the egg
14:15 You use the egg
14:15 If you don't choose
14:16 Don't use it
14:17 But today
14:18 We're using it
14:18 Are you ready?
14:19 I say egg
14:19 You want the strength
14:20 Here we go
14:21 We need power
14:21 I'm pretty good with egg but no ice
14:39 So I'm going to add a little bit of ice
14:41 Nice ice
14:41 Nice ice
14:42 Nice ice
14:43 Nice ice
14:43 Nice ice
14:44 I'm going to add the egg here
14:45 Right?
14:45 This is supposed to be our strength right?
14:47 Okay so let's crack the egg
14:49 I'm not sure it's working
14:52 I'm okay
14:54 Always wash your eggs before you do anything
14:59 Close
15:15 Alright
15:17 I need this
15:19 You know why you need this?
15:20 You know why you need this punch?
15:20 Everybody needs to have a punch man
15:24 You know why you punch man?
15:25 Everybody needs a punch man
15:26 Now when you're back with food and everything on you
15:28 Or tea in your home
15:29 You know you sit back and drink
15:30 You sit back and drink tea
15:33 Drink something and then you punch
15:35 You see punch man?
15:36 You see punch man?
15:37 You see punch man?
15:37 You see punch man?
15:38 You see punch man?
15:40 Look at that
15:48 I'm going to see if that's working
15:50 This is nice, nice paper
15:52 I'll take a sip
15:54 So let me take some punch
16:01 And relax my legs okay?
16:03 Yes!
16:12 Boy!
16:15 That's a cool one man
16:17 Yo what the hell?
16:19 Boy man I'm going to take a sip of something now man
16:21 I'm going to rock my belly beach on that thing
16:23 I'm going to rock my belly beach on that thing
16:25 Nice paper
16:27 Funny how many of them man
16:33 Four of them in the studio here
16:35 And Kelly's the only one who can come up with a punch here for me
16:39 Suck my jitters
16:43 So Kelly
16:45 You punch
16:47 Relax your legs so I understand that
16:49 You have to make the corn and the corn
16:51 And the corn is sponsored by God Foods
16:53 And thank you all so much once again
16:55 Because these corn are awesome man
16:57 I just want the corn looking like you know
16:59 I just want the corn looking like you know
17:01 A little bit less than fresh
17:03 These corn are so nice
17:05 You are the juicy
17:07 You are the juicy
17:09 Alright so Kelly how do you prepare this?
17:11 You never come at that half an hour
17:13 So it's your style and what you do for how long?
17:15 Normally these corn
17:17 You know these foods are corn
17:19 And the starch you put in water
17:21 You put it in water
17:23 You put a nice cup of water
17:25 Put a nice water, pepper
17:27 You squeeze the tomato
17:29 Anything you want
17:31 You put the pepper, spice, whatever you want
17:33 You have the heat
17:35 The heat is for?
17:37 Butter
17:39 So how much butter do you put in the corn?
17:41 You put a little bit
17:43 Half a cup
17:45 Once more
17:47 So it's more juicy
17:49 I just let it boil
17:51 And then I'll season it
17:53 Alright so people
17:55 What's seasoning?
17:57 It was set for
17:59 Approximately 5 minutes now
18:01 Yeah just boil it up and relax
18:03 And it's getting all soft and juicy
18:05 So while we're relaxing drinking our punch
18:07 Our barbecue is in the oven
18:09 Hopefully not chilling
18:11 But cooking
18:13 And the corn is right here
18:15 So when we come back
18:17 We're going to see my wife Kelly
18:19 We're going to meet her because I'm making barbecue
18:21 In our oven
18:23 We'll be right back people
18:25 Welcome back everyone to Cravings with your boy Crazy Legs
18:33 And Kelly here today
18:35 Making barbecue in the oven
18:37 We've got some corn on the cob
18:39 And we're now going to finish off our punch
18:41 Stout punch
18:43 And Crazy Legs
18:45 To right about that corn
18:47 We're going to put some margarine
18:49 So that's the last bit
18:51 To make that corn
18:53 Make it Yankee
18:55 So how much is that?
18:57 I would say a little 3 dash
18:59 You know 3
19:01 Food ready
19:03 Ayayay
19:05 Let me see if I was able to make
19:07 Oven baked barbecue
19:09 And if it's good enough for my boy here
19:11 To give him a little standard
19:13 Here we go
19:33 Oh
19:35 Pizza
19:37 Bang
19:39 I'm going to dress up my boy
19:45 And we top it off
19:47 Mmmmm
19:49 And there you all have it
19:59 What?
20:01 Barbecue chicken in the oven man
20:03 And corn on the cob
20:05 I didn't believe you could have barbecue chicken inside your boy
20:07 What do you think?
20:09 It melted, it caramelized on the top
20:11 I tell you that
20:13 Nice home style
20:15 I have learned, genuinely learned something
20:17 I hope all have learned that today too
20:19 Because not for people I know
20:21 They would never believe it if they didn't see it
20:23 But Kelly, you're a winner now
20:25 Looking good
20:27 But you've got to come back and taste it
20:29 Give me yours
20:31 Give me yours and all two of them
20:33 You understand?
20:35 I like this part
20:41 I don't think I'm doing good now
20:43 I can't cook, I really can't cook
20:45 Because I'm not allowed to lie
20:47 Last one, give us a taste
20:53 It's fantastic
20:55 What?
20:57 You can't do this
20:59 You can't do this
21:01 See
21:03 See
21:05 I'm not making this up
21:07 Just taste it
21:09 Just taste it
21:11 Perfect
21:13 You know your place
21:15 I think I will put it in a restaurant
21:17 And I cook it with everything I learn from the show
21:19 With everything
21:21 Because
21:23 Kelly is our boss
21:25 I know
21:27 You are our master chef
21:29 So let me see
21:31 I am a chicken breast guy
21:33 I'm very critical about it
21:35 So one thing I look after
21:37 Is always the juices
21:39 In the centre of it
21:41 Top down
21:49 Top down Kelly
21:51 You've got
21:53 Good sauce
21:55 Come on man
21:57 Kelly
21:59 The sauce that you made for this
22:01 Is unique
22:03 And the most unique thing on the show
22:05 I'm giving you that
22:07 The jam
22:09 Everything that you made that you said you would have done
22:11 It actually did it
22:13 And it's barbecued into it, it's nice, it's soaking
22:15 Kelly
22:17 You have to fix up your sleeve
22:19 You have to fix up your sleeve
22:21 I'm going to jump in corn now
22:23 I do like corn
22:25 I really do like corn
22:27 My mother watching this show right now
22:29 She's probably like "You want to eat corn? Get away, I like corn"
22:31 I like corn now
22:37 I like corn now
22:39 I like corn now
22:41 Very nice
22:43 I think it's a little bit too marghy
22:45 Marghy
22:47 400, very nice
22:49 Always
22:51 Kelly
22:53 I wish I could shake your hand
22:55 You're a little out of timing but you understand what I'm trying to say
23:01 It's love, love for food people
23:03 I appreciate your time and your efforts brother
23:05 You have to come back again
23:07 You know why?
23:09 I want to punch again
23:11 I want to punch again
23:13 So once again the punch on all the ingredients
23:15 Was sponsored by our friends
23:17 Etnesli
23:19 Carnation, all the meals we used today
23:21 Then we had garden foods
23:23 Their corns
23:25 Corn?
23:27 All night boil corn for sure
23:29 Then we had Margie
23:31 Who just topped off everything for us today
23:33 To make our dishes complete
23:35 And finally
23:37 Amco and their wonderful
23:39 Frenchies that created
23:41 Into this wonderful, beautiful barbecue sauce
23:43 That you enhanced also
23:45 Brother!
23:47 With your secret techniques
23:49 That is Chef, this is Cravings people
23:51 This is what it's all about
23:53 Teaching you brand new ways to cook all the street foods that you love
23:55 Always wash your hands
23:57 Be safe, we love you all and don't worry
23:59 Next time we're cooking something for you all again
24:01 We good
24:13 Click on Cravings next week Friday the 29th of May
24:15 As we recreate your favourite pizza
24:17 favorite pizza.