All language subtitles for Kings.of.BBQ.S01E01.1080p.WEB.h264-EDITH[eztv.re]

[music]

Hey, Ced, look over here, Ced.

Oh, what's up?
What's up, big head?

[laughter and chatter]

This is my white auntie.

- You gotta have them.
- I'm the white auntie.

- Every family got one.
- Yeah.

WOMAN: ...greens,
chicken.

Mama, you don't ever
save me no food

when I come to the barbecue.

What up, baby?
What's happening?

Ever since I was a kid,

the weekends have been
about the backyard barbecue--

the backyard boogie,
if you will.

Young blood, what's up, buddy?

The music pounding,
and friends and family hanging.

Oh, look at that,
five, 10, 15, 20.

Give me 20 more and them spot.

CEDRIC: There's games
and tons of meat

sizzling on the grill.

For me, the backyard
was in St. Louis, Missouri.

My uncle manning the grill,

kids running all around
going crazy,

and that smell
just wafting through the air.

For my best friend Anthony,
it was right here in Compton.

These were simpler times.

We had everything we needed.
We felt like kings.

Even today, back home,
it's always special.

Behind the grill,
I know who I am

and where I come from,
and I know what I like--

the simple art of barbecuing
with friends and family.

ANTHONY: I love the way my sauce
is all over your face, ma'am.

CEDRIC: Me and Anthony,
we're gonna try to help

everybody recreate their own
backyard cookouts.

We're starting
a barbecue empire,

a one-stop shop
for people short on knowledge,

but long on passion
for great food and good times,

just like us.

We want people to be like,
"It's AC Barbeque."

- Exactly.
- Nothing like it in the market.

CEDRIC: And because we're
putting our reputations

on the line,
we're pulling out all the stops

enlisting the help
of our friends.

I call it love and happiness.
That's the secret.

You just gotta make sure
you got honest folks around.

Smoked bologna
took me back to my childhood.

CEDRIC:
Creating something special

that everyone can enjoy.

You're doing it 'cause you wanna
bring more joy to the world

with the barbecue that
you love with your family.

CEDRIC: We want everyone
to feel like a king

at their barbecue.

That's serious business
right here.

If we play our cards right...

Diego, the line is open!

CEDRIC: ...the world
is gonna be a part

of our very own backyard boogie.

What's up!

And we just might become...

ANTHONY: Introducing...

BOTH: AC Barbeque!

CEDRIC: ...the kings
of barbecue.

[Anthony laughing]

[music]

♪ Unh, I remember them
long nights of struggling ♪

♪ No days off,
now we living our dreams ♪

♪ 'Cause we made that call,
it's dedication ♪

CEDRIC: Got it?
ANTHONY: All right, I got it.

Today's the big day, Ced.

Hey, we're moving
into the new world headquarters

of AC Barbeque.

Oh, so you're talking directly
into the camera, huh?

Yeah, man,
I mean, it's the people.

They wanna know what's
going on, right?

- Oh yeah, it's a big day.
- It's sky high.

- I'm Cedric the Entertainer.
- And I'm Anthony Anderson.

- And we're AC Barbeque, son.
- Yeah.

We're moving
into our spot today,

- we about to get it started.
- Okay.

Diego, why don't
you come help me

- with these plants real quick?
- Yes, of course.

'Cause I'm not--
yeah, you good, A,

- you got that.
- You gonna have Diego help you?

Yeah, you strong, man, come on.

Really, Diego, you're helping
him with the plants,

and they won't help me
with the couch, huh?

I'll be back, Anthony.

See, that's what
I'm talking about?

- No, we just push it, push it.
- We gotta lift here.

Push it, don't worry
about me, I got it.

I got the couch.
I got the couch.

Don't worry about it.
Yeah, you guys

make the plants go,
I got the couch.

Hi, I'm Cedric the Entertainer.

This is my great friend.

Oh, I thought you were gonna
introduce me too.

Well, no, this was supposed
to be a way

for the people
to hear your voice.

Oh, I'm Anthony Anderson.

- Yeah.
- Aka, El Antojito.

- Oh, whoa, whoa, nice.
- Yeah. Yeah.

Antojito.

Ced, can you even remember
how we met?

You know what,
I can't tell you

when I did not know Anthony,

but it's been over 20-plus,
close to 30 years.

ANTHONY: The friendship
was almost instantaneous.

CEDRIC: We've always
golfed together,

and then our relationship with
cooking and being in the kitchen

started really from
our golf trips.

We got a great group of friends,

and Anthony and I
would be the main dudes

cooking for the team.

We would get in there,
we'd make breakfast,

we'd get the grill going,
and it was just fun.

We'd be in the kitchen
with the music, talking,

and just putting it together
and having a good time.

And you know what
it got us out of?

Washing the dishes.

- [laughing]
- Everyone knows,

- if I cook, you clean.
- You clean.

So, it's just been
this kind of connection

that we've been, like,
locked-in friends.

Bust open that little vino,
my friend,

and let's discuss our plans
to create a barbecue empire.

ANTHONY: I can never do this!

You kinda like
prematurely pulled.

- Oh, I pulled out prematurely?
- You know, yeah, like, yeah.

- Right there, right there.
- Oh...

[cork popping]
Oh!

Oh, you still got
the noise though!

There was a little pop.
Yeah, yeah!

- All right.
- That's-- what is that?

A good... '91 chianti?
[sniffing]

I got this at the gas station
across the street.

Oh, so this is good.
That's good.

Gas station wine
is the best wine.

- Mm-hmm.
- A lot of people--

a lot of people be sleeping
on it, bro.

- Raise your glass.
- Cheers to you, brother.

Cheers to you.
Cheers to us.

Yeah, man.

I think what we do, man,
is think about what it is

- that we need for the business.
- Yeah.

CEDRIC: We're already off
to a fire start.

We named the company,
we got our logo.

We ordered some swag,
'cause that's what's important.

- Ordered some swag.
- That was important.

I needed to have, like,
my AC stuff on.

Yeah.
I heard this great producer

tell me once,
"Anthony, you need to ideate."

- Yes.
- I had no idea

- what the hell ideate meant.
- Yes, yes.

We want it on a shirt,
I know that much.

- Just "ideate."
- Yes.

We just gotta come up
with some ideas.

Diego!

Bring the whiteboard in.
We got some thinking to do.

I wonder why they call it
whiteboard?

You think it's 'cause
it's got good credit?

[Anthony chuckles]

This is our first sandwich
in our new place, man.

- I feel good, I'm having lunch.
- I know.

This is our first
business lunch meeting.

- Mm!
- Uh-huh.

- This is a business luncheon.
- Mm, mm!

CEDRIC: Okay, so we know
rubs is a must,

because they're the foundation
to properly season your meats.

- So, put rubs down.
- Write-- write "rubs."

Sauce is kind of a natural
combination, right?

- Yeah.
- I mean, the idea

that we're thinking about
building a barbecue empire.

Yeah, we're gonna need more
than sauces and rubs.

Yeah.
Grills.

- Grills are a must.
- Equipment.

- Tools.
- Tools, spatulas.

- Spatulas, tongs.
- Tongs.

CEDRIC: We might as well
Martha Stewart the whole thing.

Yeah, yeah, yeah.
Towels, sheets, linens, chairs.

- The whole outside.
- The whole outside.

- The whole outside.
- We outfit your whole--

AC landscape hardscape.

That's-- that's brilliant.

Restaurants, did we say that?

You just said it.
You just said it.

It came out your mouth.
You was like, "Restaurants."

- Okay. Okay.
- So, I'm thinking

a little more of a kind of
a family dinner concept,

- but good food.
- Okay, okay, I'm with that.

I love the Coachella
of barbecue.

Barbecue Coachella?

Like, I mean,
big barbecue events

where people come from all
around the country to compete.

- We have music.
- Okay, okay.

I know it sound crazy,
but I'm just thinking big

and outside the box--
Barbecue Land.

You got the rib-a-coaster.

- The rib-a-coaster.
- The rib-a-coaster.

- That's crazy.
- Uh-huh.

- Sauce World.
- The Sauce World.

There's a Sauce World.

Kids slide down a slide
in barbecue sauce.

- Yeah.
- And they come

and they land out,
and they splash

- in the barbecue sauce.
- Boom, yeah.

We got Ronnie and Rica,
the rib-lets.

- Oh!
- And they dance.

- Oh-ho-ho.
- They're like, yeah.

♪ Ronnie and Rica,
we're rib-lets ♪

- Unh, unh, unh, unh, unh.
- Hah, hah, hah, hah!

And they're good,
and they dance around,

they got a whole--
it's a show.

- Yeah.
- It's a show that starts

usually around 3:00 every day
in the park.

One question.

Yeah.

How in the hell
we gonna do all this?

A wise man once told me,

"If there is something
you don't know,

seek counsel."

So, we got a Rolodex
full of great businessmen.

- Mm-hmm.
- People that we know.

- Right.
- We should investigate

people that's been
in this space,

doing other things like that.

Somebody who's truly built
their business on up.

We're setting out
to build a barbecue empire,

and we recognize
that we're new at this.

We're the new guys
on the block.

But we wanna do it right,
and we wanna do it with honor.

So, it's important for us
to find someone

- who's done it the right way.
- Yeah.

- AC.
- Cheers.

- Barbecue!
- AC!

BOTH: Barbecue.
- Yeah.

- There you go, Diego!
- There you go.

Come on, "AC Barbeque" on three.

- Yeah, yeah.
- One, two, three.

ALL: AC Barbeque!

- All right.
- Yeah.

You know, for what
we're trying to do,

you know, this is good.
I've never been to this spot.

This spot is dope, man.

Kevin started his business
in Compton.

The great thing about this is,

he's done everything
we're trying to do.

- Okay, so we doing it.
- Sauces, rubs, pits.

- Everything.
- All that good stuff.

And he's got, what,
how many restaurants?

He's got a few of 'em, man.

As we really get
into this mission,

we've got to talk
to some experts.

- Yeah.
- And there's a local guy,

born and raised in Compton,
just like I am, Kevin Bludso.

Kevin's kitchen
was right down the street

from my house in Compton,
and then he opened up

his own restaurant
here in Los Angeles,

and it was just gangbusters
from there on.

CEDRIC: Hey, hey.
We're here to meet Kevin.

WOMAN: Guys, welcome.
- Thank you.

Yo, Kev!
Yo, Kev!

Let me get on outta here.

- There he is.
- Okay, there he go.

- There he go.
- What's going on, brother?

Welcome, welcome.

ANTHONY: Look at him
with his limp.

CEDRIC: That's how you do it,
that's how you cook 'cue.

- You gotta...
- And he pigeon-toed, Ced.

[laughing, chatter]

What's up, man?

What's going, Kev?
How you been, baby?

[overlapping chatter]

- How y'all doing, man?
- We're good.

- We're doing all right, man.
- Definitely, man.

Pleasure, man, I'm glad
you let us follow through, man.

The pleasure's all mine.

You heard we trying to get
into this barbecue thing.

Yeah, man, please explain
what got y'all into barbecue.

You know, we get together,
we cook all the time

and stuff like that,
but now we gotta catch up

- to the speed, so...
- Right, right.

You did it all, man,
I mean, from everything

that we trying to do with it,
from your product lines,

coming up with the food,
of course,

- and now your restaurants.
- Oh yeah.

We figured we needed to come,
you know, 'cause we're taking it

- as a multitier business.
- Right, right.

We're gonna do grills,
we're gonna do all these things.

But we wanna start with sauces
and rubs, so you know.

You came
to the right place, man.

And I got so much love
and respect for y'all, man,

and I always say, baby,

it's enough out there
for everybody.

- Yeah. Yeah.
- You know what I mean?

So, let's get to work, man.

I'm gonna share everything
I know with y'all.

All right.

So, most people start
in this business cooking,

and then they go to rubs
and sauces.

- Right.
- Y'all coming into the business

- rubs and sauces first.
- Yeah.

So really, right up here,
being over here

in the commissary's
right up your alley.

This is our rubs.
This is our rib rub.

I like the idea of bigger,
you know, granulars.

KEVIN: It shows up better
on the crust.

- That's the reason, right.
- You know what I mean?

- Yeah.
- That is the reason.

This is garlic salt
all day long.

I mean, go ahead
and taste it, you know.

It's garlic and it's salt
all day, you know.

- Okay.
- And the same with here too.

- Pepper.
- Okay.

- This is the pork rub.
- And this the pork rub.

- You see the sugar in it.
- Mm.

- Oh yeah.
- So, you see that?

- Totally different.
- Yeah.

And that flavor--
man, that flavor

remind me of something
in my childhood, God.

That's crazy right there.

It just reminded me
of my Uncle Lloyd.

My Uncle Lloyd is my connection
to barbecue.

He would grill and DJ.

That was the day we started
calling him Uncle Smingers,

- because he...
- [snickering]

Uncle what?
Sorry.

Because he used to DJ,
and he would grill.

And he-- he got a little drunk,
and he touched the grill

like the DJ, and his fingers
were smoking.

And so, we was calling him
Smoking Fingers-- Smingers.

- And the kids, we loved it.
- [laughing]

This is some of our sauce

with that pretty man
on the cover.

Oh, man, you smiling
like you got light eyes.

He said smile like I got
light eyes.

Yeah, yeah, that's how
you smiling on that one.

[laughter]

I said, okay, I'm out here
pulling it on the ladies.

So, y'all going right
to perfecting your rubs

- and your sauces.
- Okay.

As opposed to...

I got you, cuz,
you ain't gotta steal that.

Oh, okay, I was-- I mean,
I was just gonna take it home,

- see if we could get some...
- Yeah, yeah.

You know, see what the blend
was gonna be like.

[laughter]

Sometimes you feel
like you gotta do more, right?

Because people, like,
gas you up,

be like, "I need to do
the pineapple..."

- Upside-down.
- You know, upside-down

- pound cake one.
- Yeah, yeah.

If I could say anything,
keep it small...

- Yeah.
- And perfect.

- Make that the best, you know.
- Okay.

Let me show y'all
some of our meats.

- We got any meats around here?
- Yeah, I was about to ask you,

I mean, what's going on
in the next room over there?

This is the prep kitchen
over here.

Okay.

Oh, collard greens!

KEVIN: Y'all go on in there,
check it out.

I got my guy over here
prepping some ribs.

All right.

And actually, this one's
prepped a little wrong.

This one here,
if it's not patted in,

then all this is gonna do
is chunk up.

- Chunk-- yeah.
- And he's excellent.

- Y'all just making him nervous.
- Okay.

My man's rub game was off.

Yeah, his rub game
was off, yeah.

His rub game,
I guess he got nervous.

He saw Anthony,
was like, "Oh!

Oh, I grew up
on 'Kangaroo Jack,'" and he...

- And he jacked up them ribs.
- And didn't--

Kev, in the middle
of the show,

was like, "Excuse me, guys."

So, if you pat it.

ANTHONY: And that gets it--
that gets it in the meat,

so it's not just getting
caked on there and flaking off.

KEVIN: You see what I'm saying?
ANTHONY: Yeah.

- You see the difference?
- Yeah.

So, this is where it starts.
So, if this was y'all rub...

CEDRIC: Putting the rub on.
KEVIN: Yeah.

It's all about consistency, man.

This day and age,
with Yelp and all these people,

where people-- social media
can review you,

it has to taste the same
all the time.

Our name is on it
and our future is on it.

And then the meat,
the flavor comes

- from the smoke and the rub.
ANTHONY: Yeah.

CEDRIC: Okay.
ANTHONY: Speaking of smokers,

we saw those smokers
out in the back, man.

Come on, you wanna come
check 'em out?

- Let's take a look at those.
- Let's go check 'em out.

Ribs are ready!

These are the twin towers,
and we smoke,

and smokers hang out
in the alley.

Okay, word, baby, always.

[overlapping chatter, laughter]

That's how it's been...
my whole life.

Oh yeah, all of 'em.

- And they can relate.
- Okay.

What are you smoking these with?

Different woods
for different meats.

And everything
is rubbed different.

In discovering that,
was that just for you

as a chef, trial and error?

Or like, how did you decide,
like, your flavor profile to be?

It was trial and error,
and using your mama,

and your sisters
and brothers as guinea pigs.

- Sure.
- You just gotta make sure

you got honest folks
around you.

- Right.
- Somebody that's gonna say,

"Man, this [bleep]
tastes like [bleep]."

- Yeah.
- Like, you know.

I mean, you do that with comedy.

You walk on that stage
and people's like,

"Yo, you know, how was I?"

You know, you got the wrong
people telling you you was good.

- Yeah.
- You go somewhere else,

and you gonna get judged
by the real people.

By the real people.

- Man, y'all ready to eat?
- Definitely, definitely.

- I'm ready to eat.
- Yeah, you know,

I'll show you
better than I can tell you.

- Okay.
- I'm gonna have my boy, G.

Gary, come up,
'cause my knees are super bad

from them 13 years
I didn't play in the NFL.

[laughing]

KEVIN: Pull me a beef rib
off first, let's get that one.

Let me get over here.

CEDRIC: All right, cool.
We'll slide the stuff to you?

Slide it to me.

So, these is our beef ribs.

These smoke for about 10 hours.

- 10?
- Like I say, low and slow

like a '64.

- Yeah.
- Okay, okay.

You can cut these
with a butter knife.

CEDRIC: Damn, that knife
look like a damn sword.

[Anthony laughing]

See that?
See that nice fat marbling?

See that fat reduced up
in there?

CEDRIC: Yeah.

You see how tender that is?

CEDRIC: I'm gonna jump in there
while you...

- Yeah, watch that knife.
- While you're slicing though.

ANTHONY: Don't lose a finger.
KEVIN: I'm cutting that for you.

I like the bark, though,
I like that...

- No, the bark is...
- I like that.

- So, you taste that crust.
- Right.

What you guys are doing
is gonna be so important

to people's barbecue.

That taste, man,
if we can get to that point...

- Uh-huh.
- ...with our rubs,

we outta here.

- What point is that, Ced?
- That...

Where you go,
"I'll slap-- whoa!"

- Mm, yeah.
- "I'll slap you..."

[snickering]

So, as y'all start
perfecting your rub,

you have to deal with
a food scientist.

- Right, so all right, cool.
- Okay.

So, a food scientist,
that's gonna be necessary.

- Okay.
- So, keep that in mind.

Guess we gotta get
a food scientist, you know.

What's that?

I'm sure you can google it.

You can google
"food scientist"?

- Almost anything.
- All right.

You know when a hater
eats your food...

- Right.
- ...you know they a hater

when they dip that finger
in that rub.

- Mm.
- They wanna hate.

- Yeah.
- But they can't.

- Yeah. Yeah.
- You know what I mean?

So, hit 'em with the
"shut the [bleep] up."

That'd be a good title
for our first sauce.

- Yeah, yeah.
- Shut the [Bleep] Up.

Shut the [Bleep] Up.
I like it.

Rebecca, get on the phone
with legal right now

and trademark
Shut the [Bleep] Up...

- You know what?
- ...for our first sauce.

- Hot and mild. Hot and mild.
- Hot and mild. Yeah.

Kev, pleasure, baby.
Thank you, man.

♪ Sunshine is the key

♪ It's got me dancing
in the room ♪

WOMAN: Hi, guys,
so great to meet you.

I'm Dana Peck,
one of the cofounders

and CEO of Pilot R&D.

Now, does the "D"
in Pilot R&D stand for Dana?

- Yes.
- Oh, okay.

Also "development."

Oh, okay, but no, no,
I'll take Dana.

So, that means we're talking to
the boss, I get it, all right.

- It was advised to us...
- Yes.

...by Bludso that we need
to go see a food scientist.

- Scientist.
- So, we went out

and found the most scientist
scientist,

or science-y scientist.

- Scientistses.
- What is-- how do you...

Scientific "sciencist."

- Basically...
- Yeah.

Found the most
science person in food.

The most science person
in food, yeah.

DANA: So, let me tell you
a little bit about Pilot,

and how we can tackle
rubs together.

Hold on one second.
One second.

Diego!
We need notebooks!

We need pen and pad!
We're about to take notes!

I don't know if we're gonna
keep this guy.

So, we are a culinary innovation
and product development company.

And so, what we strive to do
is take you from your vision

all the way through
to product coming off

of a commercial
manufacturing line.

Our process starts
with ideation,

and for that, we really
want to mind-meld with you.

So, what ingredients
do you wanna highlight?

What do you wanna avoid?

What flavor profiles
did you grow up with?

What do you love,
what do you hate?

Because we're doing this
on the fly,

we do need
that kind of experience

to make sure that we're not
creating something that--

that tastes like
run-of-the-mill.

Do you guys interject
a little bit?

We wanna set the bar
and I guess show up

like real players, right?
So...

Basically, I think
what Ced is saying,

do you have the Colonel's
14 secret spices on file?

You think the Colonel
had a food scientist?

- I think he was guessing.
- You think he was?

- Back then, he was like, "Ooh."
- Yeah, smidget.

[both smacking lips]
"Oh, that tastes-- mm."

And we was like,
"Yo, I'm the Colonel."

Maybe he was the first.

- Ah! He's a food scientist.
- Food scientist.

That's where they got
the white coat from!

Nobody thought
about the white coat.

DANA: Well, we don't have
Sanders' secret recipe,

but we want to create
your secret recipe.

How are we instrumental
in developing that with you

and the company?

- We give you some homework.
- Okay.

So, we send you
a questionnaire

that's gonna ask you
for a ton of information

so that we can really get
a sense of what this product

should look and taste like
through your eyes.

- Mm-hmm.
- I think it'd be helpful too

if you spend some time
going and eating

at different barbecue places,
so that can help

really inform the questionnaire

and your thoughts on what
you like and don't like

in the world
of rubs and sauces.

- Mm-hmm.
- And then we will meet

at this giant first tasting

so that we can get your feedback
on what you like and don't like.

Homework, huh? Okay.

Our goal is to infuse all
of your personality into this

and be as creative as possible

within whatever guardrails
you set for us.

Okay.
I'm good.

You got anything else
you wanna ask?

No.
Very exciting.

- Appreciate this.
- Thank you for your time,

and look forward to starting
this partnership with you.

- Yeah, you as well!
- All right.

Thanks so much
for the time, guys.

- Okay.
- All right, thanks.

Bye.

- Ced!
- Yeah.

- You fell asleep.
- What?

Halfway through the meeting
you closed your eyes and yawned.

Look, man, I don't know.

I'm-- I've been going hard.

So, I'm just like, I get it--
I get it in when I can.

- Yeah, I just...
- I take naps

in between long sentences.

Okay.
You want a midday nap?

I-- oh, let me put my pajamas
with the feet in 'em in, though.

Okay, hold.
Diego!

- Yeah.
- Prepare the cots!

Yes, yes.

Footed pajamas, Diego.
Footed paja--

Is it footed or feeted?

- I like footed.
- Footed?

- Yeah.
- Footed pajamas!

Yeah.

183, your order's ready.

CEDRIC: What's happening,
how you all doing?

ANTHONY: Our food scientist
suggested that we take a tour

of barbecue around Los Angeles
to find our palette,

and to find what it is
that we want in flavors.

We want our flavor profile
to be interesting.

Very interesting.

You say "in-trist-ing"
and I say "inta-resting."

- To-may-to.
- To-mah-to.

- Po-tay-to.
- Po-tah-to.

- Cantaloupe.
- Watermelon.

So, we got a little bit,
we got some tips.

What else we got on here, man?

- Tips, bread, beans.
- Bread, beans in there.

ANTHONY: Is that enough for two,
or is that just Ced's tray?

Man, we got plenty back here.

Okay, I just wanted to know.
[laughing]

Yeah, y'all keeping it real
right there.

All right, let's just go taste.

ANTHONY: When you think
of L.A. barbecue...

CEDRIC: Yeah.
- I think Woody's.

- Woody's, legendary.
- Yeah, opened in 1975

by Woody Phillips.

You know, so--
you know, it's actually--

I've heard of Phillips
and Woody, so...

- It's family.
- Ah!

- They branched off, and so...
- Oh, okay.

You have Woody's Barbecue
and you have Phillips' Barbecue.

- Okay, all right.
- Yeah, and being from L.A.,

my family went to both,

depending on what part
of town we were in.

So, this is the OG spot
right here.

Yes, it is.
Yes, it is.

I know, you know,
coming from St. Louis,

Woody's was the first,
you know, barbecue spot

that I know that we came to
that remind you of the food

that we grew up on,
you know what I mean?

- Uh-huh.
- St. Louis style.

That's good, you know,
scoop some of that in there.

They got the tips popping.

A little-- they got
a little sausage-- ooh!

- You got me.
- Uh-oh, oh, man!

- Yeah, you got a little...
- Oh.

You got a little excitable.

Yeah, yeah,
boy, you know,

Woody's don't ever
skimp on the sauce--

[bleep], did the rib explode?

- Can we get, uh...
- Where's my wife?

That barbecue for you

- right there, buddy.
- Yeah!

Maybe we should
have a line

of barbecue ribs bibs.

- [laughing]
- Ah.

So, you know, it's many
barbecue spots out here.

- Mm-hmm.
- Woody's was one

that we used to have cater
"The Steve Harvey Show."

- Okay.
- You know, Steve had

a relationship with the family,

so you know, we came in here
and we'd eat this.

See, they got the baked beans.

Mm-hmm.

And they do their rib tips
a little different.

You see how thin they are.

- They slice the rib tips.
- Mm-hmm.

Spicy.

They got a little--
they got a little kick.

That sauce got
a little kick to it, right?

- Mm-hmm.
- It's nice though.

The sauce is the boss.

You know, right now
we're focusing on rubs.

But I'm actually glad that
we're tasting all these sauces.

You know, we wanna do both.

One of the sayings at Woody's,
they like to think

they put the "wood"
in Inglewood.

- Oh, I like that one.
- Uh-huh.

CEDRIC: The flavors
at Woody's, the sauces,

it makes me think of home.

And so, I think
that's very important for AC,

is for us to give people
that at-home feeling,

that very comfort-food attitude.

- Roderick, what's up, man?
- Hey to the hey.

- What's going on, brother?
- What's good, man?

- That's your one.
- Oh, thank you, brother.

- Thank you very much, sir.
- I appreciate you, man.

BOTH: Come on, have a seat
with us, man.

All right.

I mean, super legendary, man.

First of all,
I appreciate the meal,

everything was good.

ANTHONY: You know,
let's just get right into it.

Is the sauce the key
to Woody's?

The sauce is-- was a creation
of my father's.

- Okay.
- The sauce has the tomato base,

the puree, the honey.

Yeah, you get that little
sweetness, of course,

and then that little bit of pop.

ANTHONY: You get a little bite
at the end of that.

- Yeah.
- A little bite right there.

Now, is it just the one
signature sauce?

Do you all do...?

- One signature sauce.
- Okay.

Woody's is a part of that
authentic Los Angeles.

It felt more down home,
more neighborhood food.

- Mm-hmm.
- And I love the spirit

of which barbecue
brings us together like that.

And that's what I want to bring
into our brand.

We wanna complete your belly.

And once they taste
that AC Barbeque, smiles.

- Smiles for miles.
- Smiles for miles.

Let's go check out the pit, man.

- Yeah.
- Let's go.

- What's good?
- Come on in.

Okay, thank you, baby.

ANTHONY: Hey, how are you?

What's up, ladies,
what's happening?

All right, man, watch out.

Don't put too much sauce
on there now.

- Don't start that with me.
- All right.

RODERICK: This is where
the magic is made.

- All right.
- That's salt and pepper,

- and that chicken is ready.
- Yeah, yeah.

- It look good too.
- You want a piece?

Go ahead and break it off.

You ain't gotta ask.
You want a piece of that thigh?

CEDRIC: That too hot
for me, boy.

I ain't got them chef hands
like y'all got.

- Yeah, come on, Ced.
- I'll go cut it up for you.

Yeah, I'm gonna go
where the chicken at.

I don't need nobody
to cut mine.

CEDRIC: Whoo!
- That's salt and pepper.

If I had my AC Barbeque tongs
or my little fork,

I would have been able
to womp-womp.

But I'm tender-skinned.

- Tender-skinned.
- Yeah.

Most people are tender-headed,

- but you're tender-skinned.
- Skinned, I couldn't--

I was like, ooh! Ooh!

You want some sauce on it,
Ced, or no...?

I just wanna take
a little, little.

ANTHONY: No, just take it.

- Yeah.
- Mm!

- That's crazy right there.
- That's right.

You don't need
no sauce on there.

Nah, you don't.

That man knows what
he's doing right there.

That's 30, 40 years.

Mm-hmm.
Mm, mm, mm.

Mm-hmm, with that skin.

Regular people can't replicate
what Woody's is doing.

- No.
- People don't have 40 years

of seasoned br...

Secret family recipes.

You might have one,
but not that one.

Yeah, not that one.
But you know what?

That's what we are gonna
give 'em.

And I love that.

ANTHONY: I'm gonna make
a delivery to the window.

All right, ma'am,
we got you right here.

How do we work this
in the system, ma'am?

- Uh-huh, side dishes.
- We got that pint of greens.

Pint of greens?
Where are the greens?

- I ain't got my glasses on.
- Right there.

Pint of greens,
boom, right there.

Okay, ma'am, we need $20.30.

- I got that.
- Okay, $20.30.

And then, we gonna
do that right there.

Ooh, we got a lot of money
up in here.

We gotta put some up under here
like back in the day.

Mm-hmm, I need another quarter.
70 cents.

Do we have a receipt
that pops up?

- Right there.
- There you are

right there, Jenny.
70 cents is your change.

And you know,
we gonna hold this

and put it in the tip jar.

Okay, there we go.

- Uh-huh?
- I'm gonna add something...

Oh, that's what
I'm talking about, Miss Jenny.

Lookie there, you done
taking care of the church.

There you go, all right!

You taking care
of the church with that one.

All right, you have this one,
have a nice evening.

- All right.
- We got 193 ready?

Okay, 193!

I think we can start
with this cat right here, man.

I found him on the 'gram.

He just roll around
with a smoker.

CEDRIC: Kind of a pop-up
kind of situation?

BOOTSY: Salmon going on.

CEDRIC: Is this my man
right here?

- Bootsy?
- Hey, yeah, it's me.

- Sir.
- What's going on, brother?

- What's happening, gentlemen?
- Anthony, man.

Cedric, man.
What up, Bootsy?

- What's going on, man?
- Man, wonderful to meet

- the both of you.
- Yeah.

Tell me about
your business though,

- like, real quick, man.
- Man.

So, I'm a mobile setup, man.

I do pop-ups on the fly.

We cook it low and slow,

and pull up
and hit 'em with the smoke.

Your name is ringing
in the city right now, man.

- Yeah, yeah, yeah.
- A lot of people know

what's going on,
say you was world-famous.

The word on the street is
you're famous

for your flavors, man,
so that's why we're here today.

This is the Bootsy big beef ribs
right here.

Oh, this is that yeah-yeah?

That's that yeah-yeah-yeah.

- Oh, yeah-yeah-yeah.
- Oh, my bad.

My bad, I left out
a "yeah," okay.

So, you got
the grill right here,

and then I see you got
the smoker connected to it.

Yeah, let me introduce you
to Bruce.

- Okay.
- Oh, Bruce is the name

- of the smoker?
- That's the name?

Yeah, Bruce, yep.

Since this y'all first time,
I'ma let you handle it.

- You go on and pop that open.
- Go on, pop it open.

- Pop it open.
- Yeah, yeah.

- Aw, man.
- So, we got some smoked salmon

- that's cooked to perfection.
- Oh, wow, man.

Just about ready to come off.

That's looking beautiful
right there, man.

The fat is where it's at,
so if you wanna try a sample,

I can break you off
a little piece here.

The fat is where it's at.

ANTHONY: The fat
is where it's at?

- It's the salmon belly.
CEDRIC: Oh, it's the belly.

Yeah.

- Oh, whatever.
- Yeah, that's belly

- right there.
- Oh, man.

Bootsy did something
unique with his business.

He's got the little--
this is not even food truck,

'cause he's got a Bronco
with the smoker

that he's got attached to it.

But he pulls up, baby.

Bootsy is able to take the food

to the people
using social media...

- Yes.
- ...to get people

- to come find him.
- Yes.

Let me welcome you all
into Bootsy's Barbeque.

[overlapping chatter]

- Show the way.
- Thank you, man.

CEDRIC: There he is right there.
Oh, yum.

So, we got that Bootsy's
Big Boot,

and it's a little bit
of everything.

- All of our favorites.
CEDRIC: Nice.

ANTHONY: You're doing
all this yourself?

BOOTSY: Yeah, yeah, yeah.

Now, I'm looking at your smoker
and everything outside.

I get that,
that's for your meats.

But now, where are you preparing
your sides that you bring?

Yeah, so we're partnered
with another restaurant here,

and what we do
is we designate times to prep

and get things ready,
especially our sides.

- Okay.
- Yeah, so it's

an incubator space.

We're using it to grow
our clientele

and allow our customers to have

the outstanding
dining experience.

- Okay.
- Yeah.

CEDRIC: And tell me about
your sauce, Bootsy, real quick.

BOOTSY: For us here,
we got a full body sauce.

Sweet with a little bit of heat,
is what I call it.

CEDRIC: Oh, okay.
- Yeah.

ANTHONY AND CEDRIC:
Sweet with a little bit of heat.

BOOTSY: With a little bit
of heat.

It's a light glaze of the sauce.

I'm traditional.
The salt, pepper, garlic.

The only one that
was a freak accident

was the slamming salmon.

You guys ready for this?
You ready for the secret...

- Talk to me.
- ...of the salmon?

I haven't given anybody
the secret of the salmon.

ANTHONY: Okay.

So, I call it
love and happiness.

That's the-- that's the secret.

So, you hold onto love,
and you hold onto happiness.

- Okay.
- And we gonna season

this thing up right.

CEDRIC: I can taste that
right there.

Yeah, got a down-home
feel to it.

Bootsy did his rubs
on a salmon.

- Yeah.
- So, that made me think

about our rubs
and our sauces,

how versatile can they be?

Tofu barbecue, ooh-ooh.

How long have you had
your rigs?

- A little over five years.
- Okay.

And what got you
involved in it?

I mean, you know,
how did all this start?

I had an uncle that was in love
with barbecue.

Uncle Jerome,
he taught me how to cook.

You know, we always talk about
the reason

why we wanted
to get into business

is that it is that celebratory
family thing

that we recognize
about our culture.

And that's what we wanted
to be able to create

- in a food space.
- Absolutely.

- Yeah.
- Man, what better way

to bring people together
than food?

I got people to get in here
and hit with the smoke.

I gotta get back in the kitchen.

- Okay.
- Yeah, yeah, yeah.

- All right, thank you, man.
- All right.

That was good, man.
I don't know, what--

what is that?

There's something
at the bottom of there.

- Of that sauce, yeah.
- Yeah, that's like...

[smacking lips]

I wonder if that's the taste.
[smacking lips]

That's a-- I wonder
if we can name something.

- [smacking lips]
- That's what I was gonna say,

was yeah, that's where
I was going with

- once you did-- you do it.
- 'Cause that's cultural.

That should be the name
of a seasoning.

What's that?
Put some of that...

[smacking lips]
...on it.

- I'll need that...
- Yeah.

- If we could get that.
- Yeah.

INTERVIEWER:
How do you spell that?

I know it's gonna be
an "H" in there.

Yeah, how would you
spell that, Ced?

Yeah, I would go "mha."

[both smacking lips]

And then I would add, like...
[gulping]

And that's when
you swallow it.

Mm, okay, then you add
the Scooby onto that.

- Like-- like a cartoon.
- Yeah, you add the Scooby

- at the end.
- [gulping]

This one is good-- it's gone.

It's gone.

How often have you
gone someplace

and they gave you some
smoked zucchini and some squash?

These are the two vegetables

that I feel like
they need a lobbyist

like Brussels sprouts had.

Zucchini and squash.

They need somebody
to add bacon

- and crisp these suckers.
- Yeah, yes, yeah.

'Cause Brussels sprouts
made a comeback.

- Yeah, they did.
- From when we was a kid.

- Yeah, yeah.
- They had a good lobbyist.

- Yeah, yeah, yeah.
- Up at the food culinary place.

This is why I brought it up,
that's what I'm saying.

Overall, man,
he built these flavors well.

- Right.
- Very distinct taste

from the salmon
to the meats.

There's something about that
that's actually really unique

I like right there.

- It's got a little tang to it.
- Yeah.

And I'm trying
to figure out what that is.

And I don't know,
for whatever reason,

I just like the word tarragon.

- Yo, yo.
- And I don't know

- if that belongs in barbecue.
- No, not on barbecue.

But I can make you some mean
tarragon fingerling potatoes.

So, we could throw that
as a side.

- Yeah, yeah, we could do that.
- We can add that tarragon.

But, so long as we get
the word in there.

- Tarragon?
- 'Cause I-- tarragon.

- Yeah, yeah, yeah, no, no.
- 'Cause I just feel

like anybody
that say "tarragon,"

you gotta go like,
"That's good."

Yo, this mother...
put some tarragon on it.

Some tarragon on this one.

We trying to find
all these flavor profiles.

Heard about this spot
right here.

ANTHONY: Uh-huh, uh-huh.

CEDRIC: So, this is Filipino.

ANTHONY: A Filipino
barbecue spot?

CEDRIC: Barbecue spot
right here near downtown.

Very popular, people been
coming here.

Well, you know,
Filipino flavors are bold.

- Yeah.
- I'm here to see what they got.

A little spicy.
All right, cool.

- Check it out. Hello.
- Uh-huh.

Hi, welcome to
The Park's Finest.

- Oh, thank you.
- All right.

- Right this way.
- Okay.

Got a Mama Leah's coconut beef.

- That's interesting.
- Mayon hot link melody.

They got seasonings on here
that I don't know

if I've seen any
of these things before.

Have you eaten much
Filipino food before, though?

I can't say that I have, man,

especially when it comes
to, like, Filipino barbecuing,

- or smoking or grilling, right?
- Yeah.

So, this should be
interesting, man.

Yeah, this is all new to me,

so I'm interested
to see what they have.

Oh. Oh.

- Oh, man.
- Sharp dressed.

Who's this guy?

ANTHONY: Who is this
Filipino Anderson Paak?

- Yes.
- Yeah, Filipino Paak,

that's your new name.

He's wearing a cool fedora,
fur coat.

That's how you do it, man!

You don't barbecue
in a fedora and a fur coat.

Yes, you do,
with the sunglasses.

- Inside.
- Yes.

Brand it.

I-- I guess so, okay.

- Johneric.
- What is it?

- Johneric.
- Johneric.

- Johneric, Cedric, man.
- Anthony.

- Nice to meet you, man.
- How are you?

Tell me about this good food
that I'm eating here.

So, this is the whole house.

This is everything
that we have on our menu.

It's a presentation
of Filipino experience.

- All right.
- Telling people

we love them through food.

- Okay.
- I love it, so I'm gonna

jump in-- this is--
what do we have here?

So, that's our 16-hour
short rib.

ANTHONY: 16-hour short rib.

Try the cut the meat by itself,
then splash some vinegar on it.

- What have we got here?
- So, that's Mexican crema.

Growing up on the block,
it was our horseradish sauce.

- Mexican crema.
- And it's atomic horseradish,

Mexican crema,
pink Himalayan salt.

ANTHONY: What's special about
the chicken, and which sauce

should I use to dip
this chicken in?

Definitely try
the matamis sauce.

Usually, we would dip
that chicken in that sauce...

- Uh-huh?
- ...and grill it

- till it's candy-coated.
- Okay.

So, you could see
that the caramelized sugars

kinda pull on each other.

- Okay.
- And that's the dish

that really first
started us off,

because that's what we were
bringing to house parties,

ditching parties,
and community events...

- Yeah, yeah.
- ...where we were cooking

to have a good house party.

Man, I ain't heard somebody
use the word "ditch party"

in a long time.

That took me back
to my youth, man.

You go to a phone booth.

Yeah!
[laughter]

Call a pager to the flyer

to go to another
phone booth.

Exactly.

To eventually reach that spot.

- Yeah.
- All right, I gotta do

some deliveries,
so y'all continue to enjoy.

But you know, thank y'all
for hanging out with us.

- Man, I sure appreciate you...
- Okay.

- ...sitting down with us.
- Pleasure, man, thank you.

- Thank you.
- It's so good.

The beef stew is...

It's crazy,
with the coconut milk.

Yeah, it's taking the cake
for me.

It's so full of flavor.

Just the flavor of that,
you know,

and the coconut base.

They add so much culture
to it, that's--

I think that's important
for us to consider too,

like, being able to bring
something personal

into your flavor profile.

That's what I really like most
about this experience here.

I mean, I think that's what
makes every experience unique

into its own-- nostalgia.

And I think that's what makes
comfort food and soul food

- just that good.
- Yep.

It takes you on a journey.

Barbecue takes me back
to a safe place as a kid

because it was just
so simple then.

- Yeah.
- So, hearing Johneric's story

is what I'm taking away
from it as well.

CEDRIC: It was really inspiring.
We got to taste a number

of different barbecue styles
in L.A.

ANTHONY: Yeah, and we will take
that information

and implement it
into what we're trying to do.

We are archaeologists digging...

- Ooh, mm-hmm.
- ...through food

and taste world,
and think about that.

Like, the nacho cheese Dorito

was really not-cho cheese.

The dude was like,
"Let me get these--

yo, yo, bro!"

BOTH: That's not-cho cheese.

- Mm-hmm, yeah.
- And then, and they named it.

- And that was like, yeah.
- Nacho cheese.

♪ I know I'm blessed

♪ These are the words
I must confess ♪

♪ I must confess,
I know I'm blessed ♪

What do you think about
the adventures around L.A.?

- We went to Bootsy's...
- Park's Finest.

- Bludso.
- And then Woody's.

CEDRIC: I thought we tasted
some good food.

Something too
that I like is the story

about why they barbecue.

Most of these guys,
they grew up in this way

feeling like that's what
connected them

to their families.

It's that communal feeling,

and that's what we want this
to encompass.

We want people to have
something that taste good,

and it represents something,
right?

- Right.
- What we're representing

definitely is family, culture.

That's what will set us apart
from it not just being

- a barbecue joint.
- Yeah.

So, we got these rubs
that we're coming up with.

What is it that
we're trying to do?

What flavors do we want
to permeate the meat?

What is our,
you know, profile...

[beeping]
in order to get that AC taste?

Hold on. Diego!
[beeping continues]

Could you go out there
and tell 'em

to stop backing the truck up?

They're messing with my train
of thought right now.

Okay, he on it.

They stopped, Diego,
they good.

ANTHONY: It's good.

Was Diego
an affirmative action hire,

- or did we just...
- Yeah, it was important

- that we looked diverse.
- Yeah.

We don't want no people
to be like,

"Why y'all only got
y'all cousins in there?"

Yeah, yeah, that's true.

And plus, you know our cousins.

They'd be like, "Well, I told
you I was gonna be late."

- And I ain't got time for that.
- No, I ain't got time for that.

- Diego was a good hire too.
- Oh yeah.

We won when we found Diego.

He was a small boy just lost
in a Ralph's grocery store.

- Yeah.
- And he grew up with us.

And he works
as a great driver.

- Yeah, yeah.
- Barber.

- He cuts our hair sometimes.
- Yeah.

So, he's just been
a really--

just a Swiss army knife
of a human being.

- That's-- that's Diego.
- Yeah.

We want to make a great product
for our people,

something that they can go
and buy, be proud of.

And so, we're gonna
keep discovering.

Right.
I think we're gonna need

these food scientists
to really help us

get us to where we want
to be flavor-wise.

- Yeah.
- I think we're ready.

I'm definitely ready, man.

I think I'm gonna sit here
and doodle some more.

- Doodle some more.
- I'm a huge doodler.

Diego!
Get a couple coffees, Diego.

Thanks, Diego.

Actually, "mackas."

Matcha. Matcha.

- Matcha.
- Matcha.

We are very happy
to be on this journey

as friends-- matter of fact,
as best friends.

CROWD: Aww!
- In your mouth.

You know what I'm saying?
[laughter]

CEDRIC: This season
on "Kings of Barbecue..."

Our reputation's at stake.

Who do we get to advise us
on this, man?

We need a marketing team.
Erik Huberman.

ANTHONY: Isn't he the guy
that helps "Shark Tank"?

The big thing is,
what is missing in the market

that AC Barbeque
is going to serve?

- Got it.
- We got some homework

to do then.

I think we should go
to my crib, man.

- We should go to St. Louis.
- Oh!

CEDRIC: We're gonna taste
barbecue all around.

- Hey, all right!
ANTHONY: Oh, okay.

St. Louis is known
for wet, messy sauce.

We put cole slaw
on everything barbecue, yeah.

ANTHONY: We are finally here.

CEDRIC: The Super Bowl
of barbecue.

In Memphis, they like it sweet
and hot on the back end.

Are we still talking about meat?

- Right now, we are.
- [laughing]

All you need to do is hone in
on what your favorite three are.

CEDRIC: Our food scientists,

they bringing flavor rubs
for us.

ANTHONY: This might be it.
CEDRIC: This is it right here.

We serious, boy!

You know what'd be fun,
is to have a little celebration.

What up, baby?
[overlapping chatter]

CEDRIC: Hey...
- Ah, what's up?

ANTHONY: This is a meatless
meatball now.

Oh, you're just gonna put
the whole ball in your mouth.

Are you enjoying it?

[laughing]

CEDRIC: This sauce thing
is our next big step.

All right.
We're doing sauces this time.

- Oh!
- I'm not mad at it.

Not enough bourbon for me.
I don't feel lit.

That's what you're looking for
from your ribs?

Oh, no, never mind.
I'm sorry.

We want to venture out
into the accessory business.

I see you got it all
set up here.

We got so much
cool stuff, all right.

Ced has this great idea about
making an octagon...

Burger, 'cause we want you to...

[burger press hits counter]
BOTH: ...stop right here.

[chuckles]

Y'all did it.
Look at that.

Yeah, we did.
There it is.

ANTHONY: Okay.
CEDRIC: I love that.

ANTHONY: Attention,
all Walmart shoppers.

We have a great deal
for you today.

CEDRIC: Check out these rubs.
Do you notice these people?

- Oh!
- "Wow," right?

Y'all look exactly the same.

Well, that's 'cause
we're the same.

Y'all having fun yet?

[crowd cheering]

ANTHONY: Together, we're about
to set the grilling world

on its head, and we're bringing
you along for the ride.

BOTH: Ohh!