Lucille
Description
Vocal Characteristics
Language
EnglishVoice Age
Middle Aged (35-54)Accents
German North American (General)Transcript
Note: Transcripts are generated using speech recognition software and may contain errors.
here it Lucille's. We always look to push the envelope on barbecue innovation in the world of barbecue. It's a rare thing when a new item or new process emerges because it's pretty hard to improve on what we think is already pretty perfect. The majority of our menu nods to classic barbecue fare from all over the country that has been perfected over the centuries. But every so often may experiment with new cuts, new sauces and new flavours to really challenge ourselves in compel against, to try something totally different with distance. We start with our classic send Louis spareribs, rubbed them in our signature Lucille's rub and let it marinate anywhere from 12 to 24 hours before we slow smoking them over hickory for about four hours in our classic barbecue style. We then hand cut each individual rip chop toe, order tomorrow style at an addition of dusting off our Rip spice based in our new apple butter barbecue sauce, and then finish on the grill to really caramelize the sugars in the sauce at a nice crust on it and seal in that smoky flavor to complement its chop. We came up with the perfect sauce are no apple butter barbecue sauce. I thought it would really bring out the nuances off the flavor off the meat into hickory and really complements the unique cut. I take our classic Lucille's Homemade Apple Butter, whisk it with brown sugar, cinnamon and apple cider vinegar and simmer down low for a few hours. It's creamy and asked just enough sweetness and hint off apple to really make your mouth water. I think it really references to classic combination off pork chops and applesauce in a different and unique way. I think one of the coolest things about this new item at Lucille's is not only does it taste fantastic with our new barbecue sauce, but it's got a distinctive bone in handle. It's smoky on the inside, Sweet on the outside. Looks like a chop eats like a rib. It's the best of both worlds. You won't be able to put it down